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COOKERY 2: PREPARE AND COOK SEAFOOD DISHES (PART II)

This learning material is the second part of the Module, Prepare and Cook
Seafood Dishes. At the end of the week, the learners should be able to demonstrate
an understanding in preparing, cooking seafood dishes the necessary knowledge,
skills and attitudes required in preparing such dishes specifically in cooking fish and
shellfish, plating and presenting fish and seafood and storing fish and seafood.
At the end of this module, you are expected to
LO3. Cook fish and shellfish
3.1. clean, cut and fillet
3.2 prepare ingredients according to given recipe
3.3 demonstrate various methods of cooking fish and shellfish

LO4. Plate/present fish and seafood

4.1 plate/present fish and seafood dishes
4.2 perform guidelines in serving fish and seafood dishes

LO5. Store fish and seafood

5.1 ensure that trimmings, fish and seafood are stored hygienically
5.2 check date stamps and codes where applicable to ensure
quality control.

COOK FISH AND SHELLFISH

CLEAN, CUT AND FILLET

A. Scaling Whole Fish

1. Lay the fish on the chopping board.
2. Hold the fish firmly in its head.
3. From the tail towards the head, rake its scales.
4. Remove the scales on both sides of the fish, those near the fins, the
collar and the tail.
5. Rinse the fish off again with water.

B. Filleting Fish
1. Cut behind the fish head while angling the knife toward the front of
fish. Cut down to the bone and follow the line through to the part
behind its fins.
2. Turn the fish and move the knife just clear of fins with a downward
angle.
3. Peel the fillet back and move the knife over the backbone severing
the small lateral fish bones in the process.
4. Flip the fish over and repeat the procedure.
5. Repeat the second cut near the dorsal fin .
6. Continue this along the length of the fish.

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C. Skinning Fish
1. Place a fish fillet on a clean cutting board, skin side down.
2. Starting at the tail end, slip the blade of a long, sharp knife between the
fish flesh and the skin, holding the skin down firmly with your other
hand.
3. Gently push the blade along at a 30° angle, separating the fillet from
the skin without cutting through either.

D. Deboning Fish
1. Cut the fish in a way in which the flesh is easily removed from the
bones and you are left with several boneless portions of fish.

PRINCIPLES IN COOKING FISH AND SHELLFISH

Fish and shellfish unlike other food items like meat and chicken require
short cooking time and they should not be overcooked. Here are some
helpful principles to observe in cooking them.
1. Fish requires short time for cooking.
2. It cooks quickly in a moderate heat.
3. Fish can be rolled in bread crumbs before frying.
4. Fish maybe boiled, grilled, stuffed and make into relleno, sinigang
and sautéed with vegetables as in bulanglang.
5. Fish is already cooked when it flakes easily and its eyeballs come out.
6. Shellfish such as shrimps, crabs, lobsters and clams require only
short cooking time so as to avoid loss of moisture, flavor and
nutritive value.
7. Fat fish tastes better when cooked using dry heat method either by
broiling or baking.
8. Fish is served with sauce or some garnishes because fish has a mild
flavor.
9. Fish should be served after the preparation, otherwise it will dry.
10.Fish may be cooked through frying at moderate heat until brown.
11.When baking fish, taste the fish to prevent it from drying out.

METHODS OF COOKING FISH AND SHELLFISH DISHES

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A. Dry Heat Methods of Cooking

DESCRIPTION

METHOD
1. Baking In 150˚C or 300˚F fish is placed and cooked in an
oven.

2. Broiling/Grilling They both refer to cooking food in an open flame.

Large fish is best for this method of cooking.

3. Deep Frying A method of immersing fish/seafood. It cooks

seafood well.

4. Pan Frying It refers to cooking fish/seafood in fat. More oil is

needed compared to sautéing.

5. Sauteing A small amount of hot fat is used in cooking

fish/seafood in this method.

B. Moist Heat Methods of Cooking

METHOD DESCRIPTION
1. Boiling Usually, seafood is added to seasoned water and
cooked gently at simmering temperature.

2. Poaching In this method, fish is placed in shallow pan barely

covered with liquid. Usually, fish is poached in plain
water with seasoning or wine, milk or tomato or
lemon juice or bouillon.

3. Steaming It refers to cooking fish/seafood by exposing seafood

directly to steam. Rack is placed over boiling water.
To cook fish using steaming method, it is tightly
wrapped or in a covered pan so that it will be cooked
by its own moisture.

FISH/SEAFOOD RECIPES

SEAFOOD LUMPIA
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Ingredients:
½ kl squid , cleaned, ink sac removed, sliced into rings
¼ kl shrimp, shelled and deveined
1 pc carrot, minced
1 pc egg, beaten
¼ cup all purpose flour
1 pc red bell pepper, chopped
2 stalks celery, chopped
1 tbsp. garlic, minced
1 pc onion, chopped
15 pcs. Lumpia wrapper, cut into 2 pcs.
1 cup cooking oil
¼ cup catsup

Procedure:
1. Combine squid and shrimp in a blender jar or food processor, until
roughly chopped.
2. In a bowl, combine the prepared seafood with carrots, bell pepper,
celery, garlic and onion. Season with salt and pepper.
3. Add beaten egg and flour to blend all ingredients. Place 2 to 3 tbsp
of mixture into the lumpia wrapper. Roll into a log.
4. Heat oil and fry the seafood rolls until golden brown Serve.

POACHED FILLET OF SOLE IN WHITE WINE SAUCE

Ingredients:
2 lbs. sole fillets
2 lbs spinach, cooked ad drained
½ cup dry white wine
1 cup fish stock
3 tbsp butter
4 tbsp flour
1 cup grated cheese
Salt and pepper

Procedure:
1. Roll and secure fillets with toothpicks.
2. Poach for 8 minutes in wine/fish stock.
3. Drain. Set aside the liquid.
SAUCE:
1. Melt butter.
2. Blend in flour, salt and pepper and fish stock
3. Assemble butter in shallow serving dish
4. Arrange spinach on bottom.
5. Cover with poached fish. Remove toothpicks from them.
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6. Spoon sauce over the fish.

7. Sprinkle cheese
8. Cook under hot broiler in minutes.

PLATE/PRESENT FISH AND SEAFOOD

FUNDAMENTALS OF PLATING
A. Balance – have a selection of foods and garnishes that provides variety
and contrast.
 Color –two or three colors of food items on a plate.
 Shapes – food items can be cut in different shapes.
 Textures – Variety of textures should be provided
 Flavors – there should be a good flavor
B. Portion Size
 Match portion sizes and plate
 Balance the portion sizes of the food items on the plate – make
the main food item the focal point.
 Arrangement on the plate
GUIDLEINES TO ATTRACTIVE PLATING
 Keep food items off the plate rim;
 Arrange the items for customers’ convenience;
 Keep space between items;
 Maintain unity. Center of attention should be created and the
rest of the items must relate to it.
 Add gravy or sauce attractively;
 Keep it simple
C. Serve hot food hot, on hot plates/Serve cold food cold, on cold plates

GARNISHINGS
GARNISHES AND ACCOMPANIMENTS FOR PLATING
1. Bouquet of vegetables
2. Garden vegetables
3. Peas
4. Carrots
5. Cucumbers
6. Cauliflower
7. Carrots, turnips, onions and celery cut into uniform slices
8. Mushrooms
9. Onions
10. Tomatoes concasse cooked with garlic.

SERVING FISH AND SEAFOOD DISHES

To enjoy the sumptuous taste and nutrition from fish and seafood,
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 consider the following guidelines:

1. Seafood should not be left in the refrigerator for more than two
hours with temperature of 90˚F because it will cause growth of
bacteria.
2. Place seafood in a cooler with cold pack on ice during picnics. The
said cooler should also be put in shade with lid closed.
3. During parties, hot seafood should be served hot and cold seafood
should be served cold.
4. Garnishes are used to make seafood dishes look appealing.
5. Serve seafood dishes with accompaniments. Sauce, brown bread
and butter are some accompaniments.

STORE FISH AND SEAFOOD

A. Fresh Fish
Keep fish in a container. Change ice daily. Cover container or store in
separate box away from other foods. Whole fish should be drawn as
soon as possible because the entrails deteriorate quickly. Cut fish
such as fillets, steaks, portions) should be wrapped or left in original
moisture proof wrap.

B. Frozen Fish
Frozen fish should be stored at 0˚F or colder. It should be well
wrapped to prevent freezer burn. Fat fish has 2 months maximum
storage time while lean fish has 6 months. In rotating stock, utilize
FIFO.

C. Shellfish-Oyster
Live oysters should be kept in a cold and wet place in the cartons or
sacks. Fresh shucked oysters should be stored in original container
in refrigerator at 30˚ to 34˚F. They will keep up to 1 week. Keep
frozen oysters in freezer at 0˚F or colder until they are ready for use.

D. Lobster and Shrimp

Store lobster and shrimp at 0˚F or colder. Shrimp which is fresh and
thawed should be stored in crushed ice. Peeled shrimp should be
wrapped before placing on ice or covered and refrigerate.

SEAFOOD HANDLING AND STORAGE

(http://www.seafoodhealthfacts.org/seafood-safety/general-
information-patients-and- consumers/seafood- handling-and-
storage )

1. Keep Seafood Cold

When storing fresh seafood, keep it in the coldest part of the
refrigerator. Use a thermometer to make sure your home refrigerators
is operating at 40°F or lower. Fish will lose quality and deteriorate
rapidly with higher storage temperature – so use ice when you can.
Always purchase seafood last during your shopping trip, and bring a
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cooler to transport it home. If you have caught your own fish, do not
let them sit on the deck until you come back to the dock. Bury them on
ice immediately or use an ice slush with approximately 2 parts ice to 1
part water to keep your catch cold.
2. Store Seafood Properly
Finfish should be stored in the refrigerator and used within 1
to 2 days after purchase. It’s a good idea to store it on ice in the
refrigerator to keep it as cold as possible. If the fish won’t be used
within 2 days, wrap it tightly in moisture-proof bags (so the fish won’t
dry out) and store it in the freezer.
Shellfish, such as mussels, clams and oysters that are
purchased live in their shells, should be put in a shallow pan (no
water), covered with moistened paper towels and refrigerated.
Mussels and clams should be used within 2-3 days and oysters within
7-10 days. Shucked shellfish can be placed in a sealed container and
frozen. Live lobsters and crabs should be cooked the day they are
purchased. Recommended storage times and shelf-life times can be
found on the websites below.
Frozen seafood should be kept frozen, and it is a good idea to
date packages of frozen seafood so you can use the older seafood first.
For best quality remember the FIFO concept – First In, First Out.
Frozen seafood must be thawed properly. It’s best to thaw frozen
seafood in the refrigerator overnight. Other thawing methods include:
immersing frozen seafood in cold water for a short time in a sealed
plastic bag, or microwaving on a defrost setting until the fish is pliable
but still icy. Be careful not to overheat the seafood in the microwave
or you will start the cooking process.
3. Handle and Prepare Seafood Properly
All foods, including seafood, must be handled and prepared in a
clean area to avoid cross-contamination. Always remember to keep
your hands, preparation area and utensils clean. Never let raw
seafood come in contact with already cooked or ready-to-eat foods
(e.g. salads, fruit, smoked fish). Whether you are storing fresh fish or
thawing frozen fish in your refrigerator, make sure that the juices
from raw seafood do not drip onto food that has already been cooked
or food that will not be cooked.
Marinades are great for seafood but should not be saved and used as a
sauce unless the marinade has been cooked to a temperature of at
least 165°F to eliminate microorganisms from the raw fish. Always
marinate in the refrigerator in a glass or plastic container.
Never serve cooked seafood on a plate that held the raw product
without proper cleaning. Store leftovers, properly wrapped, in the
refrigerator within 2 hours. Bacteria will grow rapidly in the
temperature “Danger Zone” of 40-140°F so keep hot food above 140°F
and cold food below 40°F.
4. Cook Seafood Properly

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 To avoid foodborne illness, it is necessary to cook seafood to an
internal temperature of 145°F for 15 seconds until the flesh is opaque
and flaky. Use a food thermometer to check the internal temperature
in the thickest part to make sure that it is fully cooked without
overcooking. When fully cooked, scallops and shrimp will turn firm
and opaque. Shellfish like clams, mussels, oysters will become plump
and opaque and their shells will open. Lobster and crab shells will
turn bright red with a pearly-opaque flesh. For specific
recommendations on cooking parameters for different seafood
products, go to the websites listed below.
5. Other Seafood Safety Tips
It is always best to cook seafood thoroughly to minimize the risk
of foodborne illness. Healthy individuals may choose to eat raw or
partially cooked seafood, but young children, females who are pregnant
or nursing, immuno-compromised individuals, and older adults should
avoid eating raw or partially cooked seafood.
If you have an allergy to one or more types of finfish, shellfish
(clams, oysters) or crustaceans (shrimp, lobsters, crab) read food
labels carefully and do not eat items you are allergic to.

References

Andantes, Mildred SM, ET AL, (2004), Technology and Livelihood Education

III, Manila: Innovative Educational Materials, Inc.
De Guzman, Ines Alacantara, et. Al, (1990), Technology and Home Economics
III, Manila: National Bookstore, Inc.
Kong, Aniceta S. and Domo, Anecita P., Cookery (Manual), Manila:
Department of Education
Rondilla, Aida H. , et. Al (2016), Cookery, Manila: Adriana Publishing CO., Inc.

http://www.instructables.com/id/How-to-Clean-a-Fish-1/

http://www.seafish.org/eating-seafood/cooking-seafood/cooking-methods

http://www.seafoodhealthfacts.org/seafood-safety/general-information-patients-and-
consumers/seafood-handling-and-storage

http://www.eatingwell.com/healthy_cooking/healthy_cooking_101/kitchen_tips_techniq
ues/skinning_fish_fillets

http://www.helpwithcooking.com/fish-guide/deboning- fish.html