Scribd
Upload
122 views41 pages

Untitled

Seafood includes any sea life used for food, especially fish and shellfish. Shellfish are aquatic invertebrates with exoskeletons like mollusks, crustaceans, and echinoderms. Fish are cold-blooded aquatic animals with gills and scales. Shellfish include crustaceans like crabs and lobsters, and mollusks like oysters, clams, and mussels. Finfish can be fatty like salmon or lean like cod. Seafood is sold live, cooked, or processed into fillets or chunks and is assessed for freshness by characteristics like odor, texture, and eye brightness.

Uploaded by

Reham Ricka Valmonte
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
122 views41 pages

Untitled

Seafood includes any sea life used for food, especially fish and shellfish. Shellfish are aquatic invertebrates with exoskeletons like mollusks, crustaceans, and echinoderms. Fish are cold-blooded aquatic animals with gills and scales. Shellfish include crustaceans like crabs and lobsters, and mollusks like oysters, clams, and mussels. Finfish can be fatty like salmon or lean like cod. Seafood is sold live, cooked, or processed into fillets or chunks and is assessed for freshness by characteristics like odor, texture, and eye brightness.

Uploaded by

Reham Ricka Valmonte
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 41

Seafood 

is any form of sea life regarded as food by


humans, prominently including fish and shellfish

Shellfish is a colloquial and fisheries term


for exoskeleton-bearing aquatic invertebrates used
as food, including various species
of mollusks, crustaceans, and echinoderms

Fish a vertebrate cold blooded aquatic animal with gills


and covered with scales and the flesh is used for food
Seafood is the richest
source of natural iodine,
protein, calcium,
phosphorus, and omega.

TYPES  OF SEAFOOD

Shellfish Finfish
SHELLFISH

2 TYPES

2. mollusks.
1. crustaceans
2 TYPES OF SHELLFISH

Crustaceans are shellfish with hard shells


over the back and along with the clams but
have softer shells covering the lower part of
the body and legs, soft enough to be edible.
Examples are crabs, lobster, and shrimps.
• Crabs - Alimango (queen crab), alimasag
(blue crab) and talanka are good examples of
crabs.
• Lobster - Expensive and marketed mainly for
export. The claw meat is  more preferred than the
tail meat.
• Shrimps - commonly eaten than lobster, such
varieties are sugpo, suahe, ulang and tagunton
Uri ng Hipon
•Alamang - (Acetes sp.) ito ay isang uri ng hipon na bihirang lumagpas ng
isang pulgada ang haba.
•Hipong Puti - (Fenneropanaeus indicus, Panaeus merguiensis) ang kulay
ng katawan nito ay magkahalong abuhin at dilaw namay pula sa paa at
buntot.
•Tagonton - (Palaemon sp.) ay napakaliit na hipon na malapad ang ulo
kaysa sa kanyang katawan.
•Ulang - (Macrobrachium rosenbergii) ay may matibay na sipit. Ito ay
matatagpuan sa tubig tabang at ilog.
•Suahe - (Metapanaeus ensis) ang katawan nito ay mababalutan ng di
pantay-pantay ng pinong buhok na may batik.
•Sugpo - (Panaeus monodon) ang katawan nito ay umaabot ng labing-
tatlong pulgada (13 inches) ang haba.
•Hibi - ito ay maliit at tuyong hipon.

Ref: Wikipedia
2 TYPES OF SHELLFISH
Mollusks are enclosed with hard shells and
have soft unsegmented bodies. Oysters, clams,
scallops, mussels, and kuhol are mollusk.
Mollusks may be univalve and bivalve.  
 UNIVALVE is a mollusk with a
shell consisting of one valve

BIVALVE is a mollusk with a 2-


valved hinged shell covering

CEPHALOPODS– are
with no outer shell but
just a single internal
shell called a pen
Market Forms of Shellfish 

Live Shellfish - Shellfish are


marketed live and in the shell.
Examples are clams, mussels,
oysters, and snails.
Market Forms of Shellfish 
Shucked shellfish - The shellfish are removed
from their shells. Such shellfish are scallops,
oysters, and clams.
Market Forms of Shellfish 

Headless Shellfish - The head and the thorax


are removed being the source of bacterial
spoilage. This applies to shrimps, lobsters, and
prawns.
Market Forms of Shellfish 
Cooked Form - The edible portion of shellfish
sold, cooked, ready to eat, either frozen or
canned.
Market Forms of Shellfish 
Whole Shellfish - Served in the form they are
caught but no longer alive. Their head and
thorax are intact 
Characteristics of Fresh Shellfish 
Shrimps 
▪ They have intact heads and have a uniform color. 
▪ The odor is seaweedy. If not odorless.

Bivalves 
▪ Fresh bivalves open up when placed in water for a while 

Crabs
▪ Crabs and lobster will not be very active if they have been
refrigerated, but they should move at least a little bit.
▪ The shell of a soft-shelled crab should be soft while the
shell of crabs and lobsters should be hard.
▪ They are heavy for their size and are odorless or have a
seaweedy odor.
FINFISH
FINFISH
● 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.
Oily fish such as salmon, tuna, sardines, mackerel, and
trout are full of omega-3 fatty acids
● Whitefish is less fatty which includes cod,
haddock, halibut, and sea bass. They are
lean fish. 
https://www.readersdigest.co.uk/food-drink/recipes/a-z-of-white-fish
Fish may differ in size. Small fish is not more
than 30 cm long, medium fish not more than 60
cm long, and large fish attains the size as long
as one meter more. Fish is readily available in
the country the whole year round because the 
Philippines is surrounded with water and fish
abound in these waters.  

https://primer.com.ph/tips-guides/2017/08/13/expats-guide-to-common-fishes-in-the-philippines/
Characteristics of fish 
CRITERIA  FRESH STALE 
Eyes  Bright, full, bulging Dull, sunken, wrinkled
Gills  Bright red, covered with clean slime, Dull brown or gray, slime cloudy
fresh odor with offensive color
Flesh  Firm, elastic, springs back when Soft and flabby, finger
pressed gently with the finger impression remains

Odor  Fresh and seaweedy  Sour, putrid 


Body  Firm  soft
Slime  clear Opaque 
Belly walls intact Often raptured, viscera
protruding 
Muscle tissue Light, white  Pinkish, tainted, viscera
protruding
vent Pink not protruding Brown, protruding
Scales  Complete, adhere tightly Loosely attached 
Taste  sweet Biting, itchy 
test Sinks in a basin of water  Floats in a basin of water
Market Forms and cuts of fish

Live

These are fish


that can be
marketed alive
because they
live longer after
catch
Market Forms and cuts of fish

Whole fish
These are fish
that can be
marketed alive
because they
live longer after
catch
Market Forms and cuts of fish

drawn fish
This is the
whole fish with
only the entrails
removed 
Market Forms and cuts of fish

dressed fish
- fish which
has been
scaled and
eviscerated
- this is usually
ready to cook
Market Forms and cuts of fish

butterfly cut Cut and


spread open,
as in
preparation
for cooking 
Market Forms and cuts of fish

These are cross section Steak cut


slices of fish which are
relatively of large size.
- These are ready to
cook but may require
quick washing prior to
cooking
Market Forms and cuts of fish
- These are the two
meaty sides of the fish
fillet - cut lengthwise away
from the backbone
Market Forms and cuts of fish

deboned
The bones
of the fish
are
removed 
Market Forms and cuts of fish

flaked

Fish meat
separated from
the whole fish 
Market Forms and cuts of fish

A compact chunks
mass of
fish meat
cut into
cubes 

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy