Name: Lisly P.

Dizon Date: September 30, 2019

Subject: ARPH 30 Teacher: Ms. Doname A. Reyes RFT, MsC

LABORATORY # 1

Ways of Preparing Fish

Introduction:

Preparing fish
 Fish should come straight from the fridge
 Better tasting and easier with brine
 Make your own stock
 Roast shellfish for your stock
 No need to freeze first

If you choose to clean and fillet  your fish yourself, it takes practice and some really good
tools. If you eat fish often, get yourself a fish scaler and a good pair of tweezers for fish bones.
Keep them within reach in the kitchen. (But there’s no need to feel ashamed if you ask your
fishmonger to do the groundwork for you.)

PREPARING WHOLE FISH:

• Scale in a bag or under water.
• Gut the fish by opening it up from the anus to the gills.
• Try not to split the green gallbladder.
• Cut off any flesh that has been colored green by the bitter bile.
• Rinse off any blood and superficial aromas in cold water.

PREPARING FILLETS:
 Pull out large bones with sharp tweezers.
 Cut and portion the fish before cooking, cooked fish doesn’t cut into attractive pieces.
 Slice same-sized pieces for the pan or the grill. Use uneven pieces for mince, soups and
stews.
Objectives:
 To know the different kinds of fish fillet.
 To learn how our fish prepare properly.
 To know the techniques of preparing wet fish.

Materials:
 Chopping board
 Knife
 Scissor
 Bond paper
 Pen
 Basin

Methodology:

Whole/In The Round: Whole fish or fish “in the round” are being sold completely intact,
exactly as they were caught.
 Drawn — fish that are gutted, with head and fins intact. Drawn Fish — Entrails, gills
and scales removed. Since entrails cause rapid spoilage, drawn fish have a longer storage life.

A fish steak, alternatively known as a fish cutlet, is a cut of fish which is cut

perpendicular to the spine and can either include the bones or be boneless. Fish steaks can be
contrasted with fish fillets, which are cut parallel to either side of the spine and do not include
the larger bones.
 Fillets: The meaty sides of the fish removed from the backbone and ribs of the fish.
Fillets are practically boneless. Fillets can be blocked (Butterfly or Double), cross-cut quarter cut
fillet or single fillet. A Butterfly fillet is formed by both side of the fish, still joined by the uncut
flesh and skin of the belly. Cross-cut fillet are fillets from flat fish taken from each side as a
single piece, while quarter cut fillets are the flesh from each side taken off in two pieces. A
single fillet is just one side of the fish. Single cross cut and quarter fillet can be skinless.

Sticks and Portioning: Are small elongated chunks (rectangle) of uniform size and
thickness cut from the meaty portion (fillet) of the fish.

Conclusion:

What I learned from this activity was how to prepare fish correctly. in our day we need to
learn to prepare fish properly. We should be aware of different ways of preparing fish because it
helps our health and cannot easily to spoil our fish and other ways of handling fish correctly. My
handling of fish is developed and I can use it in my daily life to change my perspective on fish
handling because it states that fish are not carelessly placed.