i smell somethig "FISHY" hehhehe Culinary Lecture group report by:ccdlr <3

2.  Fishis used to refer to any aquatic
vertebrate that has a skin covered
with scales, two sets of paired
fins, some unpaired fins, and a
set of gills.
 Fish do not represent a single
clade but are instead paraphyletic.
They include hagfishes, lampreys,
lobe-finned fishes, cartilaginous
fishes and ray-finned fishes.

3.  Their condition when purchased: frozen,
chilled, canned, smoked, salted. ‘wet’:
meaning fresh as opposed to salted
 Where they come from: sea, or
freshwater, farmed or wild (e.g. salmon),
exotic (imported from all corners of the
world: examples include snapper, shark,
parrotfish and tuna). Freshwater fish are
sometimes divided into river and lake
fish.

4. But perhaps the most useful way of
classifying fish for caterers is:
 By their shape, whether they are
flat or round
 By the general characteristics of
their flesh, whether they are white
or oil-rich

5.  Flat fish such as sole and plaice,
because of their shape, are filleted in
a different way from round fish, such
as cod, hake, whiting, salmon and
herring.
 The flesh of the last two examples,
salmon and herring, has a different
and easily detectable characteristic: it
is oily. Other oily fish are mackerel,
tuna, anchovy and sardine, quite
different in flavor and taste from white
fish such as turbot and halibut.

6.  Eyes-Fish are visual predators. Many
nocturnal fish have large eyes to help them
feed at night.
 Operculum-is the bony flap that covers a
fish's gills.
 Lateral line-runs along the sides of a fish's
body. It is used as a sensory organ by the
fish.

7.  Fins-are used for swimming and sometimes
for protection. Some fins are paired and
others unpaired. Fins are most bony fish are
flexible and supported by visible spines and
rays.
 Tail-the shape of the tail can be an indicator
of how fast a fish usually swims.
 Gills-Oxygen enters the bloodstream and
carbon dioxide diffuses out at the gills, which
are feathery structures found along the sides
of the head.

8.  Skin-the skin of most bony fish is
covered with bony scales that look like
shingles on a roof. Bony fish scales
are waterproof and help protect the
fish.

9.  Food Nutrition in Fish
Fish and seafood should form a major
part of any healthy diet. It is an
excellent source of protein, a vital
source of essential fatty acids and
contains a wide variety of vitamins and
minerals. It is also low in calories
which make it perfect for any weight
loss eating plan.

10.  Energy in Fish
White fish such as cod, haddock,
plaice and sole contains about 100
calories (100 grams), while oily fish
such as herring, mackerel, salmon and
sardines contains about 130-240
calories (100 grams).

11.  Nutrients in Fish
Cod contains about 20 percent protein,
no carbs and about 1g of fat. Mackerel
contains about 20 percent protein, no
carbs and 15 percent fat.
 Vitamins in Fish
The Vitamin content of fish varies
according to species. Cod and haddock
are rich in Vitamins A and D, while tuna
is rich in Vitamin D and B12. Salmon and
trout are rich in Vitamins A, B12 and D.

12.  Whole or Round-fish are those marketed
just as they come from the water.
 Drawn-fish are marketed with only the
entrails removed.
 Dressed-fish are scaled eviscerated,
usually with the head, tail and fins
removed.

13.  Steaks-are cross-section slices of the larger
sizes of dressed fish. A cross-section of the
backbone, usually the only bone in the
steak.
 Fillet-the sides of the fish, cut lengthwise
away from the backbone. They are
practically boneless and require no
preparation for cooking.
 Butterfly Fillet-are the two sides of the fish
corresponding to two single fillets held
together by uncut flesh and the skin.

14.  Sticks-are pieces of fish cut
lengthwise or crosswise from fillets or
steaks into portions of uniform width
and length.

15.  Dry cooking methods
oFrying
oGrilling
obaking
 Wet cooking methods
oPoaching
oSteaming
oBoiling

16. Croaker -Alakaak
Long-jawed Mackerel-Alumahan
Sea bass-Apahap

17. Whiting-Asohos
Sea bream-Bakoko
Milkfish-Bangus

18. Threadfin bream-Bisugo
White snapper-Betilya
Swordfish-Blue Martin

19. Moonfish-Chabita
Seahorse-Dagum-dagum
Mud fish- Dalag

20. Yellow tail fusilier -Dalagang bukid
Rabbit fish-Danggit
Indian halibut-Dapa

21. Anchovy –Dilis
Dolphin fish-Dorado
Sea snake-Duhol

22. Beltfish-Espada
Hard-tail mackerel;
Round scad – Galunggong
Oil fish-Gindara

23. Short-bodied mackerel-Hasa-hasa
Sardines-Haol-haol
Catfish-Hito

24. Flying fish- Isdang lawin
Mackerel-Japayuki
Salmon catfish- Kanduli

25. Surgeon fish-Labahita
Grouper-Lapu-lapu
Parrot fish- Loro

26. Black or white marlin-Malasugui
Wrasse-Maming
Purse-eyed scad-Matang baka

27. Tilefish- Matang-dagat
Sailfish-Matumbok
Red snapper -Maya-maya

28. Tilapia bigger than 1 kg-Pla-pla
Pony fish-Sapsap
Smooth-tailed trevally-Salay-salay

29. Manta orsting ray- Pagi
Eel-Palos
Pomfret-Pampano

30. Mistichthys Luzonensi-Sinarapan
Skipjack tuna- Tambakol
Sardinella-Tamban

31. Spanish mackerel-Tanguingue
Herring-Tawilis

32. Carla May P. Pruna
Mara C. Cabuyao
Analiza M. Amandy
Viron C. Chumacera