This document provides information and instructions for preparing and cooking seafood dishes. It discusses different types of seafood like fish and shellfish, gives examples like salmon and crab. It also identifies common kitchen tools used for seafood preparation like fish knives and seafood forks. The document classifies seafood into categories like fin fish and shellfish, and mollusks and crustaceans. It covers the composition of fish and different market forms. Overall, the document provides a comprehensive overview of different types of seafood and instructions for selecting, preparing and cooking seafood safely.
3. Seafood is any form of sea life
regarded as food by humans,
prominently including fish and
shellfish. Shellfish include various
species of mollusks and
crustaceans.
16. CLASSIFICATION OF SEAFOODS
1. Fin fish – fish with fins and internal skeletons
A. Saltwater fish- Flat fish, Flounder, Sole, Round fish,
Black sea bars, Bluefish, Cod, Grouper
B. Freshwater fish- Cat fish, Eel, Tilapia
17. CLASSIFICATION OF SEAFOODS
.2. Shell fish – fish with external shells but
no internal bone structure.
They have hard outer shells
18. Two classifications of Shellfish
A. Mollusks – are soft sea animals.
Bivalves – they have a pair of hinged shells (clams, oysters).
Univalves – they have a single shell (abalone). Cephalopods –
(octopus, squid)
B. Crustaceans – are animals with segmented shells and jointed
legs (shrimps, crabs
19.
20.
21. Composition
and Structure
Fish consists of water, protein, fats and
small amount of minerals and
vitamins. Fish has very little connective
tissue. It means:
1. Fish cooks very quickly, even at low heat.
2. Fish is naturally tender. High heat will
result to toughening of protein.
22. Composition
and Structure
3. Moist-heat methods are used not to create
tenderness but to preserve moistness and
provide variety.
4. Cooked fish must be handled very carefully.
23. Composition
and Structure
1. Fat Fish - are those that are high in fat
(salmon, tuna, trout, mackerel).
2. Lean Fish – are those that are low in fat
(sole, cod, red snapper, bass).
24. FAT FISH- Examples: mackerel, tuna, salmon
LEAN FISH - Examples: Red Snapper, sole, cod
2 Kinds of Fish:
1.
2.
SALMON TUNA MACKEREL
25. FAT FISH- Examples: mackerel, tuna, salmon
LEAN FISH - Examples: Red Snapper, sole, cod
2 Kinds of Fish:
1.
2.
RED FISH
SOLE
FISH
COD FISH
26.
27.
28. MARKET FORMS OF
FISH
1. Whole or round – completely intact, as caught
2. Drawn – viscera removed
3. Dressed - viscera, scales, head, tail, and fins removed
4. Steaks – cross-section slices, each containing a section of
backbone
5. Fillets – boneless side of fish, with or without skin
6. Butterflied fillets – both sides of a fish still joined, but with
bones removed
7. Sticks or tranches – cross-section slices of fillets
29.
30. Which of the following tool has a slightly bent tip that makes it easier to pry
1.
oyster shells open?
A. Claw cracker B. Crab mallet C. Oyster knife D. Seafood fork
2. Which of the following is an example of crustaceans?
A. Abalone B. Crab C. Grouper D. Octopus
3. Which of the following mollusks is creamy white in color and has a sweet flavor?
A. Clams B. Octopus C. Scallops D. Squid
4. The following are characteristics of fish EXCEPT?
A. Fish cooks very quick.
B. Fish is naturally tough.
C. Moist-heat method is used in cooking fish.
D. Cooked fish must be handled very carefully.
5. What market form of fish is cut into fillet in cross sections?
A. Butterfly fillet B. Fillet C. Steak D. Stick/Tranche
