• FISHING- Is a major agri-industry and many families in remote

towns and barrios have this as their livelihood.

• FISH- is a daily food on the table for many of us; therefore

FILIPINOS are uniquely qualified in preparing fish and other
seafood in variety of ways in creating and innovating recipes
that have commercial potential.

• We Filipinos are fortunate to have a country with so many

islands surrounded by water. We have been blessed with
abundant fish, seafood, and marine resources.
Preparing Fish and
Seafood Dishes
• SEAFOOD-refer to aquatic animals used as food. Include the
marine animals from the sea and those found in inland bodies of
water.

• TYPES OF SEAFOOD
1. Vertebrates or FINFISHES classified as:
• Round Fish that live near the sea such as cod, haddock, and
whiting

• Flatfish such as sole and plaice

• Pelagic fish or ocean fish- caught in open sea such as “fat fish” like
mackerel, and cream dory.
Fat fish- have oil all over their bodies in contrast to lean fish whose
oil is concentrated in the liver.
2. SHELLFISH- a type of seafood have hard shells outside
protecting their soft tissues. They are classified as:

• Crustaceans such as crabs, lobsters, and varieties of shrimps.

They have hard protective coverings called chitinous armor. This
covering is segmented, giving them the ability to move and walk.

• Mollusks- have soft, unsegmented bodies. These bodies are

protected in calcified shells.
Mollusk with two shells are called BIVALVES such as tahong
(mussel) talaba
(oysters), clams and abalone

UNIVALVE are single- shelled mollusks such as all kinds of

edible snails(suso)
• 3. INVERTEBRATES these are aquatic animals without a backbone like
octopus, squids, and related species.

STRUCTURE, COMPOSITION, AND NUTRITIVE VALUE

• Fish, like meat is an excellent source of protein. It also contains fat
which is a concentrated source of energy.
• Fish from bodies of saltwater are good sources of iodine and
phosphorous, though they are low in iron and calcium.
• Canned fish contain an appreciable amount of calcium.
• A typical fish consists of the head, body, tail, and fins. It is about 63%
to 65% edible, these portions consisting of the flesh and skin.
The flesh of the fish consist of:

1. Muscular tissues – these are bundles of white muscle fibers.

2. Connective tissues – these are found in between muscle fibers and are
called mycommata. They contain the protein collagen which swells, shrinks,
and becomes soluble.
3. Fat –most fish have their fat stored and reserved for energy. Fat content
varies with season, feeds given to them, the size and age of fish. Fish
classified by their fat content include:
a. Fat fish – contains fat ranging from 5% to 20%
b. Medium-fat fish – contains fat ranging from 2% to 5%
c. Lean fish – has less than 2% fat.
Fish Sources and Fish Culture – Fish are aquatic resources obtained from different
bodies of water. These are includes:
1. Marine fish – these are fish obtained from saltwater, mainly the sea.
2. Inland fish – these fish are caught in lakes, rivers, ponds, and other inland
bodies of water.
3. Aquaculture – this is cultivation of some marine fish inland waters in man-
made fish pens such as the fish pens in Laguna lake. Bangus or milkfish is
cultured in fish pens and in fishpond.
4. Mariculture – this is the culturing fish in bodies of saltwater such as those in
coves and shores. Example of these kinds of seafood are tahong ( mussels) and
talaba ( oysters). This type of culture has not yet been popularly adopted.

mariculture
Good Qualities of Fresh Fish – when purchasing good-quality fresh fish, keep in
mind that it should have:
a. A mild seaweed like odor
b. Shiny and tight skin
c. Bright red gills
d. Clear, full eyes, and
e. A firm body
Good qualities of other seafood – different types of seafood, considering the
following characteristics:
1. Shrimps
a. Tight intact head
b. Transparent, firm body

2. Squid
c. Bright color
d. Firm body
e. Plenty of ink

3.Shellfish ( clams, mussels, oysters)

f. Clean and fresh
g. Shells tightly closed
h. Shucked oysters – plump, creamy white, odorless
4. Crabs
a.Heavy
b.Shell corners are compact and very thin
c. Slight seaweed smell

5. Lobsters
d.Dark blue when alive
e.Spongy tails and deep-red shells when boiled
f. Male lobsters have brighter color and larger claws
g.Female lobsters have broader tails and tender
 • MARKET FORMS OF FISH
• 1. LIVE FISH- good examples of these are dalag (mudfish), hito
(catfish), tilapia, and hipon suahe (shrimp). However, this type of
shrimp does not live long.

• 2. WHOLE OR ROUND- the fish is not alive anymore,

but the head, tail, fins, and viscera(INTESTINE) and are
still attached.
• 3. DRAWN FISH- the fish has been eviscerated.
Evisceration is done by making a slit down the
center of the soft belly and removing the entrails.

• 4. DRESSED FISH- the fish has been eviscerated.

The scales, fins, head, and tail have also been removed.

5. STEAK- this is a cross-section of fish

obtained by cutting directly across
• SPLIT FISH- is a whole or round fish with the scales intact but with a cut
down the backbone from just behind the head toward the tail, splitting
the fish into two wings or flaps.

DEBONED- the process of removing the big and small bones of a fish so
that what is left is practically all flesh and skin.
• FILLET- this is the fleshy part of the fish. It is removed from the
backbone and ribs of the fish so it is practically boneless.

• BUTTERFLY FILLET-this is two fillet that are joined together by the

underside skin.
STICKS
These are small elongated
chunks of the same size and
thickness cut from the flesh
portion of the fish.

Cubes
These are sticks that are cut
further into small squares.
Market Forms of Shellfish
1. Live – this includes crabs,
clams, mussels, oysters, and
snails. They are usually
brought live and this is the
sole indicator of their
freshness.

2. Whole – shrimps of all kind

and sizes are normally bought
whole but not live, though the
suahe shrimp can stay alive for
some time.
3. Shucked – oysters, clams, and
scallops are sometimes sold in the
market with their hard shells
removed. Fresh shucked oysters
appear translucent.

4. Cooked – some shellfish such as

crabs, shrimps, and lobsters are already
cooked in their shells and then
marketed, Since shellfish do not stay
fresh for long, it is better to cook as they
keep longer before they are sold.
5. Cooked Meat – meat of crabs,
shrimps, and lobsters are removed from
their shell and steamed. It is then
packed in vapor-proof plastic packages
and sold in the frozen section of
supermarkets or in open markets.

6. Shelled – most shrimps that are

unsold are removed from their
segmented shells. The meat is
sometimes sprinkled with salt or washed
in a brine solution to keep it fresh.
Package shrimp meat is available in the
frozen section of supermarkets.
 PREPARING FISH AND SHELLFISH
A. Cleaning the Fish – Scaling

1. Soak the fish before scaling to facilitate the removal of scales.

2. Hold the fish with one hand and then scrape the scales off with a
knife almost vertical to the fish from tail head.
 B. Cutting

1. Remove the head ( as in the case of a large fish ) by cutting

above the collarbone behind the gills and then slicing straight
through the backbone or snapping it off by bending it over the
edge of the table.
2. Cut the pectoral fins together with the head.
3. Remove the dorsal fin by making vertical cuts down each side
toward the backbone and then pulling it sharply toward the
head (forward).
4. Cut he ventral fin a similar manner ( as the dorsal fin ).
5. Remove the pelvic fins by cutting the flesh that attaches them
to the belly flaps.
6. Remove the tail with a chopping blow using a heavy knife.
 C. Eviscerating
To eviscerate, make a slit down the center of the soft
belly, and with use of your fingers in one hand., pull out
all the entrails of the fish.

D. Rinsing
Use clean, cool, running water to thoroughly wash the
inside and outside of the fish. Allow it to drain before
cutting.

E. Slicing the Fish

Slice the fish, according to one’s preference. Some prefer
a drawn fish or a dresses fish, others prefer it deboned, in
steaks, in fillets, in sticks, or split.
 PRESERVING FISH
A. Chilling – This incudes the use of ice or mechanical refrigeration to 0
degree Celsius. Those who catch fish from the sea use ice to chill their
newly caught fish. Remember, within 40 minutes after catching the fish,
rigor mortis starts to set in.
B. Refrigeration – This is more sophisticated way of keeping the fish fresh.
Big catches of fish by big fishing vessels make use of refrigeration
especially in far areas of the ocean where it takes time to reach the
markets or the factories where preparation is done.
C. Freezing – this method is deal for storage for longer periods.
D. Salting – This preservation method uses salt ( sodium chloride) as a
preservation medium. When salt is applied to fish, it lowers the water
content of the fish to the point where bacteria cannot live and grow.
 Saturation of fish with salt can be done by
these methods:
1. Kench salting or dry salting – split fish are salted then arranged in layers in
a jar or pot, allowing the liquid to drain freely from the fish.

2. Brine salting – this involves the immersion of

cleaned fish on a brine solution. The fish are
placed in a container with a weight on the
top to keep the fish completely immersed.
E. Drying and Dehydration

Drying is the removal of water from the fish either by the sun ( as in sun
drying ) or wind (as in wind drying). There are three factors that affect the
rate of drying are temperature, humidity, and movement of air.

Mechanical driers- drying using artificially heated air as in the use of

oven or machines

Freeze drying- another method of dehydrating fish by removing

water vapor from frozen fish under a vacuum.
 1. Salting – The fish is immersed in a
brine solution.
F. Smoke Curing 2. Drying – The fish is dried either
through artificial or natural means.
This preservation 3. Hot treatment – The fish is
method involves four subjected to a temperature of
interrelated 29.40˚C to 32.20˚C.
processes namely: 4. Smoking – the fish is subjected to
salting, drying, heat smoke to impart the desired flavor
treatment, and and color of the fish.
smoking.
G. Pickling and spicing – This is a method where
fish is treated with vinegar condiments and spices to
improve its flavor and lengthen its shelf life.

H. Fermentation - This is the hydrolyzation of

proteins in the tissues of the fish. This process is
facilitated by the presence of salt which helps in the
microbial and enzymatic action in the fish.
 COOKING FISH AND SHELLFISH
• FISH AND SHELLFISH are cooked to improve their flavor, kill bacteria, and even
extend their shelf life.
COOKING FISH AND SHELLFISH
Fish and shellfish are cooked to improve their
flavor, kill bacteria, and even extend their shelf
life.
Two general methods of cooking fish and
shellfish are the moist-heat method and the dry-
heat method.
A. Moist-heat method – fish and shellfish are cooked in liquid or water
with some condiments and spices such as paksiw, pesa, sinigang,
pinangat, pochero, steam lapu-lapu.
B. Dry-heat method – fish and shellfish are cooked in direct heat without
the addition of liquid, water, or the exudation of moisture from the fish.
Common cooking methods include baking, broiling or inihaw.
C. Combination of moist-heat and dry-heat method - fish and
shellfish are cooked in a combination of the moist-heat and dry-heat
methods such as quekiam, relyenong bangus, sarciado, and escabeche.
 PERFORMANCE TASK
CRITERIA:

APPEARANCE - 15%
TASTE - 50%
PROFESSIONAL SERVING/ PLATING - 20%
SANITATION AND HYGIENE - 15%
TOTAL 100%