2. TECHNICAL TERMS

3. CAROTENOIDS- any of a class
of yellow to red pigments found
especially in plants, algae, and
photosynthetic bacteria

4. MOLLUSKS- any one of a large
group of animals (such as snails
and clams) that have a soft body
without a back bone and that
usually live in a shell

5. GUTTING- to take out the guts or
entrails of
ENTRAILS-a person or animal's
intestines or internal organs,
especially when removed or
exposed.

6. CASSEROLE- any food, usually
a mixture, cooked in such a dish

7. FILLETS- a boneless cut or slice of
meat, fish, especially the beef
tenderloin

8. BREAD CRUMBS- bread
crumbled into small fragments,
as for use in cooking

9. DRIZZLE- to pour in fine steam

10. THAWING- TO FREE FROM THE
PHYSICAL EFFECTS OF FROST
OR EXTREME COLD

12. ROUND FISH
this is a fish with a long, cylindrical
body, and an eye located at each
side of the head

13. DIFFERENT TYPES OF
ROUND FISH

14. CATFISH- it is a fresh
water fish and has no
scales.

15. KING FISH (SURMAI) it
has a texture somewhat
like salmon and extremely
tasty.

16. MAHI-MAHI- their flesh
is off white or light pink in
color. it is sweet in flavor
and has firm texture.

17. REDS SNAPPER- they
have a lean pink flesh that
becomes white on
cooking.

18. SALMON- is a popularly
consumed fish. it is considered
to be healthy fish as it is said to
have high protein and omega-3
fatty acids and vitamin D

19. STRIPED BASS- the striped
bass that we find is usually
the aqua farmed striped bass
and weighs from 1 to 5
pounds

20. TILAPIA- It is typically a
name given to fresh water,
aqua farm raised fish.

21. FLAT FISH
has flat body structures and swims
deep down in the sea in a
horizontal position.

22. DIFFERENT TYPES OF
FLAT FISH

23. BUTTER
FISH/POMPFRET/
POMPANO- this fish has no
scales and has a smooth skin

24. HALIBUT- this is the largest
flat fish and can weigh up to 300
pounds. they have lean, firm
flesh is white with a sweet mild
flavor

25. MOLLUSKS
THESE ARE THE SHELLFISHES
WHICH HAVE SOFT MEAT
WITHOUT ANY BONES BUT WITH A
HARD OUTER SHELL

26. CLAMS- it is a bivalve mollusks,
possessing a symmetrical
hinged shell to protect it from
predators and the elements

27. MUSSELS- it is a type of
bivalve mollusk that has an
oblong, dark blue, green or
brown shell.

28. OCTOPUS- octopus meat is
quite tough and requires
moist-heat cooking for a long
time to make it edible

29. OYSTER-Any of a number of
bivalve mollusks with rough
irregular shells. several kinds
are eaten (especially raw) as
delicacy and maybe farmed for
food or pearls

30. SCALLOPS- a scallops is a
mollusk, same as clams and
oyster. they are edible
shellfish found both in bays
and oceans

31. SQUID- this is also
commonly known as
calamari. the squid’s
tentacles, body tube and fins
are edible.

32. CRUSTACEANS
these are also from the shellfish
family and have hard outer crust
body with other body parts like legs
and claws joined to it.

33. CRABS- these can be found
all over the world in fresh,
frozen or canned form.

34. CRAW/ CRAY FISH- these
are freshwater crustaceans
resembling small lobster.

35. LOBSTER- they have a
brown or gray outer shell
which turns red when
cooked

36. SHRIMP/PRAWN- They are
found widely around the
world in both fresh and salt
water. They are widely caught
and farmed for consumption.