Lesson 20 – Seafood

20.1. Fishes

Fishes are cold blooded, aquatic animals with backbones, fins, and gills. Fishes are utilized for
food because of their highly nutritious meat, which is also the main source of the salty taste.

20.1.1. Composition of Fishes

 65 – 90% water
 10 – 22% protein
 1 – 20% fat
 0.5 – 5% minerals
 Flesh – easily broken down; very tender; low shelf life
 Must be eaten immediately or stored properly

Characteristics of Fishes

 Tender
 Cooked quickly in low heat
 Cooked in dry or moist heat
 Fragile – needs to be held properly

20.1.2. Types of Fishes

1. Flat fish – fishes with backbones running horizontally in the center of its body. As
such, they swim horizontally. Their eyes can be found at the top of their heads, and
they swim along the bottom of the ocean. Because of this, they have dark skin,
which works as camouflage form predators.

2. Round fish – these are fishes with backbones running on the upper edge of their
bodies. Their eyes can be found on each side of their heads. They swim vertically.
This is the most common type of edible fish.
 3. Boneless fish – known as cartilaginous fishes – fishes with cartilage instead of
bones. Many of these are becoming increasingly edible and is getting a lot of
attention in the market nowadays.

20.1.3. Market Names and Forms of Fish

1. Whole – sold as soon as they come out of the water. This is what we often refer
to as “fresh catch”

2. Drawn – gill and entrails removed; has the longest shelf life.

3. Dressed – scales, fins and, sometimes, head removed

4. Fillet – no bones. Only the meaty sides of the fish are actually used for cooking.

5. Butterflied – almost cut in half, resembling a book. They are often used in a
Philippine dish called “daing”

6. Steaks – common cuts of fish wherein cross section cuts are used. They may still
contain bones and skin

7. Cubes – used as accompanying ingredients in stews

8. Sticks – leftover from large cuts of fish, drawn together to form sticks. They are
usually battered and sold frozen then dried.
 20.2. Shellfish

Shellfishes – are invertebrates that dwell in salt and freshwater. They do not have backbone
but have other body parts as its alternates, such as carapaces and shells.

20.2.1. Types of Shellfish

1. Mollusks – are soft-bodied invertebrates that are harvested from saltwater,

freshwater, and in land.

Classification:
 Univalves – single-shelled molluks (snails, balones, and conches)
 Bivalves – two-shelled mollusks (clams, mussels, scallops)
 Cephalopods (squid and octopi)
 Chitons

2. Crustaceans – invertebrates that have a hard outer shell or exoskeleton and

jointed appendages. Technically, they are further classified in edible sense as:

a. Crabs
b. Lobsters
c. Shrimps and prawns

FISH MARKET NAMES SHELLFISH MARKET NAMES

Alumahan Long-jawed Mackerel Alimango Mud Crab
Bangus Milk fish Alimasag Crab
Bisugo Threadfin Bream Alupihang-dagat Mantis Shrimp
Dalagang Bukid Yellowtail Fusilier Curacha Spanner Crab/ Red Frog
Dilis Anchovy Crab
Galunggong Mackerel Scad, Round Halaan Clam
Scad Hipon Shrimp
Hiwas Mene Mooonfish Kuhol Snail
Kitang Spotted Scat Pugita Octopus
Lapu-lapu Grouper Pusit Squid
Maya-maya Red Snapper Pusit Lumot Larger dark-specked Squid
Pagi Ray Sugpo Prawn
Salay-salay Yellowtail Scad Suso Snail
Salmon Threadfin Salmon Swahe/ Suahe Endeavor Prawn
Salmonette Striped Red Mullet Tahong Mussel
Sapsap Ponyfish, Slipmouth Talaba Oyster
Tambakol/ Big-eyed Tuna Talangka Shore Crab
Yellow Fin Tulya Asian Clam
Tawilis Sardinellas Tawilis Tuyom Sea Urchin
Tilapia Tilapia Ulang Giant Freshwater Shrimp
Tulingan Frigate Tune Arosep/ Lato Seaweeds