Fish Sources

 Finfish are covered with scales

and with fins. They came from
both salt and freshwater. Fish
are classified as fatty and as
lean according to the amount of
fat they contain. Fatty fish has
yellow or pink flesh. Salmon,
mackerel, and tuna are fatty
fish.
 Varieties of Fish
 Fishes vary widely in
different localities and they
include both saltwater and
freshwater varieties.
Saltwater fish comes from
the sea and freshwater fish
comes from lakes and rivers.
 Fishthat obtained
from salt water is
called Marine fish
 Those fishes caught
from lakes, rivers
and other inland
bodies of water are
called Inland Fish
 Nowadays, bangus
and other marine
fishes are cultured in
inland water and this
method is called
aquaculture.
 Culturing fish in
saltwater, in coves, and
shores is called
Mariculture.
Mariculture is
presently applied to
Mussels and Oysters.
 Fish
Structure
Determination of
Fish Quality
 1. Eyes are clear and
Whole
 2. Skin is shiny

 3. The Gills are bright

red
 4. The flesh is firm.
 Market
forms of fish
 Live Fish
 These are fishes
which can be
marketed alive
because they live long
after catch.
 Whole or Round Fish
 Is the form of the
fish as it comes
from the water but
it is no longer alive
 Drawn Fish
 Is
a whole fish
with only the
entrails
removed
 Dressed Fish
 Fishin which
has been scaled
and eviscerated
 Fillets
 Fish cut

lengthwise away
from the
backbone.
 Deboned
 Thisis the form
most convenient
in the case of
bangus.
 Steak
 These are cross section
slices of dressed fish which
are relatively of large size.
The backbone is the only
bone in a fish steak.
 Sticks
 These are fillets or
steaks cut further into
portion of uniform
width and length like
sticks.
 Flaked
 Fish meat

separated from
the whole fish.
 Fish
Cookery
 Dry Heat Cookery
 Involvesno addition
of water. This
includes broiling,
baking, frying and
toasting.
 Moist Heat Cookery
 Involves addition of
water. Example of
these are paksiw,
sinigang, pesa and
steaming.
Preservation of
Fishes
 Drying
 This consist of sun drying
of whole fish. However sun
drying is not exactly a very
hygienic method since the
fish is open to flies and
other insects and dust.
 Smoking Fish
 Smoked fish are locally called
tinapa. Smoking is not fully a
dried product hence it keeps
without refrigeration only for
about 3 days to a week
without deterioration in
quality.
 Freezing
 Does not improve
quality of the fish but it
preserve only as nearly
as possible the quality of
the fish had before
freezing.
 Canning
 Kept at room temperature
and have a shelf life of years.
Is a common food item to
stock as it serves as a very
convenient food to serve at
unexpected situations.
Shellfish
 Are those fishes
with bodies more
or less completely
covered with
shell.
 2 Types of Shellfish

 1. Crustaceans
 2. Mollusk
 Crustaceans
 Are shellfishes with a hard
shells over the back of the
body and along the claws
but have softer shells
covering the lower part of
the body and legs.
 1. Crabs
 In the Philippines the varoius
types of crabs commonly
served on the table are
ALIMANGO or GREEN
CRAB, ALIMASAG or BLUE
CRAB and the SMALL
TALANGKA or KAPI
 2. Shrimp and Lobster
 Shrimp are more commonly
eaten than lobster because
lobster are very expensive. Some
shrimps like HIBE and
ALAMANG are also small.
SUAHE is a salt water shrimp
while ULANG and TAGUNTON
are fresh water shrimp
 2. Mollusks
 There are 2 types of
mollusks;
 1. Univalve with only 1
shell
 2. Bivalves with 2 shells
Examples of
Univalves
Example of
Bivalves
Market Form
 Live
 Crabs, clams,

mussels, oyster,
snails and lobster
should be alive.
 Whole
Nolonger
Alive
 Shucked
 These are bivalves
or mollusks which
have removed from
the shell.
 Headless
 Most shrimp, prawns and
lobster for export are
marketed in headless
because the head is the
main source of bacterial
spoilage
 Cooked Shellfish
 Maybe cooked
in the shell prior
to marketing
 Cooked Meat
 The meat of shrimp,
crabs and lobster may
be marketed cooked
usually in cans.
Steps on How to Do the
Butterfly Cut of Fish
 1. Lay the fish flat on the
chopping board, with the
head towards you.
 2. Using a sharp fillet knife, make an incision from
the tail going to the head, while the left forefinger
or palm support the fish to prevent it from
moving.
 3. Pass the knife through cutting
the back bone up to the head.
 4. Using the kitchen scissors,
remove the entrails and the
gills.
 5. Wash or clean the
butterfly fish.
 Preparing Fish and Shellfish for Cooking

 Preparing fish and shellfish

requires certain tools and
equipment. It is important to
know the tools and
equipment you will be
needing to prepare fish and
shellfish for cooking.
 Chopping board
 Fish scaler – used for removing
scales of fish.
 Kitchen Scissors – used for trimming
off the fins, removing gills and entrails
and the byssus threads of the mussels.
 Kitchen knife – used for cutting the
head and tail of the fish in scaling and
slicing.
 Paring knife – used for scraping the
shells.
 Kitchen Scrubbing Brush – used for
cleaning mussels, clams, and
oysters. It should be stiff to remove
dirt from the shells.
 Filleting knife – used for filleting
meat of fish and preparing a
butterfly cut of fish.
 Preparing Fish for Cooking
 Fish and seafoods must be
properly cleaned and
prepared before cooking
to make sure they are safe
to eat.
 1. Scaling – this is removing the scales
of the fish with the use of a kitchen
scaler slightly curved in shape with
serrated blade or a wooden scaler.
 2. Cutting of Tails and Fins – a
sharp knife is used to cut the tails
and fins. A pair of scissors can be
used for small fish.
 3. Eviscerating – gutting or having fish
entrails removed. Remove the gills
first, then the entrails through the flap
of the head.
 4. Cleansing – rinsing the fish
inside and out in running water to
ensure that no entrails or other
wastes are left inside the fish.
 Methods of
Thawing Frozen
Fish
 Large fish should be thawed for
more even cooking from
surface to interior. Thaw frozen
fish in the cooler or refrigerator.
This method is called
refrigerator thawing. This is the
easiest thawing method but it
takes 18 to 36 hours. It keeps
frozen fish at safe temperature.
 In the cold water thawing
method, the package of
frozen fish is placed in bowl
and water is changed every
30 minutes until the fish is
defrosted to ensure that it
stays sufficiently cold.
 The microwave oven method
is the fastest thawing
method. It is best used in
thawing fillets or other
portion that are to be
breaded. Handled thawed
fish as they are fresh fish.
 Handling and
Storing Fish and
Seafoods
 Fish and shellfish are perishable
foods so they should be stored
carefully and used immediately.
Fishy odor is a sign of
decomposition. Fish should be
stored at 30 degrees to 34 degrees
Fahrenheit for 1 to 2 days and
wrapped properly. If it must be
kept longer, freeze it immediately
or cook and refrigerate it.
 Fresh fish should be stored
properly for the following reason;
1. To prevent from spoilage or
decomposition.
2. To prevent fish odors and flavors
from being transferred to other food.
3. To protect the flesh from being
bruised or crushed.
4. To keep the fish moist.
 Frozen seafood should be kept
frozen and it is better to date
packages of frozen seafoods, and
used the older seafoods first, (FIFO
PRINCIPLE) must be applied for
best quality seafoods. They must
be thawed properly. It is best to
thaw frozen seafoods in the
refrigerator overnight.
 Guidelines in Handling and Storing
Seafoods
 Make sure that frozen seafoods
are frozen and not thawed
when bought.
 Look for fresh sweet odor or no
odor at all. Fishy odor indicates
poor handling.
 Mussels, clams, and oysters
that are purchased in shells
should be put in a shallow
w/out water and covered w/
moistened paper towel and
refrigerated.
 Shucked shellfish can be
placed in a sealed container
 Principles in
Cooking Fish and
Shellfish
 Fish requires less cooking time
 Fish cooks quickly in moderate heat.
 Roll the fish in bread crumbs before
frying.
 Fish is cooked when it flakes easily
and the eyeballs come out.
 Shellfish (shrimps, crabs, lobsters, and
clams) require only short cooking time
to avoid loss of moisture, flavor, and
nutritive value.
 Fat fish tastes better when cooked in
dry heat either by boiling or baking.
 Because fish has a mild flavor, it is
served with sauce and some
garnishes.
 Fish should be served soon after it has
been prepared, otherwise it will dry,
and will loss some flavor.
 When baking fish, taste the fish to
prevent it from drying out.
 MIND YOUR
VOCABULARY
 FISH - a cold blooded aquatic
animal with gills and covered
with scales and the flesh is used
for food.
 MOLLUSK- are enclosed with
hard shells and have soft
unsegmented bodies.
 VISCERA – the soft internal
organs of the animal.
 ENTRAILS – the inner parts of
animals.
 PROTRUDING – stick out
 STALE – not fresh
 BYSSUS – a bundle of
filaments secreted by bivalve
mollusks