answer 1.

1
Seafood or fish dishes are unmistakable food dishes which use (fish, shellfish or ocean growth) as
essential fixings, and are fit to be served or eaten with any required readiness or cooking finished.
Crustaceans are oceanic creatures that have jointed legs, a hard shell and no spine, for example,
crab, crawfish, lobster, prawns and shrimp. Shellfish have a pivoted two-section shell and incorporate
mollusks, mussels, clams and scallops, and different kinds of octopus, snails and squid
Molluscs include mussels, scallops, oysters, clams, snails, periwinkles, whelks, squid and octopus
answer 1.2
Fish/Shellfish Name of fish Description of fish
Scallop This species supports the largest scallop
fishery in the world. Sea scallops are
dredged year-round from Labrador to
New Jersey. Since sea scallops die out of
water, they are always shucked at sea
and kept on ice, if not frozen aboard.

Prawn Prawn is a common name for small

aquatic crustaceans with an exoskeleton
and ten legs, some of which can be
eaten.

Squid Freshwater fish are those that spend

some or all of their lives in fresh water,
such as rivers and lakes, with a salinity of
less than 1.05%. These environments
differ from marine conditions in many
ways, the most obvious being the
difference in levels of salinity. To survive
fresh water, the fish need a range of
physiological adaptations.

Snapper Snappers are a family of perciform fish,

Lutjanidae, mainly marine, but with
some members inhabiting estuaries,
feeding in fresh water. The family
includes about 113 species. Some are
important food fish. One of the best
known is the red snapper.
Spiny lobster Spiny lobsters provide what most
consumers buy as “lobster tails “a big
tail, bursting with meat. “Spiny lobster”
 and “rock lobster” are interchangeable
terms. Both refer to some 40 species of
clawless lobster found around the world.
They generally range from 1 to 5 pounds,
but can grow to 15 pounds. The vast
majority of spiny lobster sold in the U.S.
is sold as frozen tails, although much of
the world harvest is sold live to Asian
markets.

answer 1.5
Name of the dish Ingredients used Type of fish Style of cooking/cooking
and cut method
Pan-fried Fish with 750g packet frozen Cut: Fillet
Herbed Hollandaise sweet potato chips Fish: White fish Step 1.
Cook chips according to packet
2 bunches asparagus, directions. Step 2.
trimmed Meanwhile, cook asparagus
and beans in a large saucepan
200g green beans, of boiling, salted water for
trimmed about 2 to 3 minutes, or until
just tender. Drain.
1 tblsp lemon pepper Cover to keep warm. Step 3.
seasoning Sprinkle seasoning over both
4 x 200g boneless, firm sides of fish.
white fish fillets, skin Step 4.
intact Heat an oiled, large, non-stick
frying pan over a medium to
cup hollandaise sauce high heat. Add fish, skin-side
down. Cook for about 2 to 3
tbsps. thinly sliced fresh minutes on each side, or until
chives cooked through. Remove.
Step 5.
Combine hollandaise and
chives in a jug. Step 6.
Serve fish with asparagus,
beans and chips. Spoon over
hollandaise.
Israeli seafood paella slices sourdough bread, Cut: Step 1.
flatbread Fish: For the croutons; preheat oven
tablespoon dried zaatar to 200°C (400°F). Tear bread
spice mix into coarse pieces and combine
tablespoons olive oil with the dried zaatar spice mix
and the olive oil on a baking
small red onion tray lined with baking paper.
Roast in the oven until the
bunches fresh zaatar or bread is golden brown and
 oregano crispy, about 15 minutes.
Remove from the oven and set
2 tablespoons sumac aside.
Juice of ½ lemon Step 2.
2 tablespoons While the bread roasts,
olive oil marinate the zaatar. Peel the
2.5 kg (5 lb 8 oz) onion and cut into thin slices.
multicolored cherry Pluck the zaatar leaves from
tomatoes the stems. Mix both together in
4 garlic cloves a bowl with the sumac, lemon
3 tablespoons olive oil juice, olive oil and salt and let
1 tablespoon sea rest for at least 10 minutes.
salt
1 teaspoon black pepper Step 3.
20 calamari Heat the oven grill to 260°C
12 prawns (jumbo (500°F).
shrimp) Quarter the tomatoes and peel
olive oil 100g (3½ oz) the garlic.
feta cheese Mix all ingredients together on
a baking tray lined with baking
1 lime paper and cook under the hot
fresh zaatar, to garnish grill for 20 minutes, so that the
sumac, for sprinkling tomatoes give off a bit of
liquid. Take out and set aside.
Step 4.
Clean the calamari and prawns.
Heat a chargrill pan and brush
with a bit of olive oil. Cook the
seafood, turning after 1–2
minutes. Grill the other side for
1–2 minutes and lift out of the
pan.
Step 5.
Coarsely crumble the feta and
quarter the lime. Arrange the
seafood and croutons on plates
with the stewed tomatoes.
Add the feta and lime quarters
and garnish with the marinated
and the fresh za’atar and with
the sumac.
Grilled sea trout, 2 sea trout fillets Cut: Fish Step 1.
prosciutto, samphire 2slices prosciutto Heat the grill to medium. Wrap
& lentils 2 tbsp olive oil, each fillet of fish in a slice of
plus extra for drizzling prosciutto and drizzle with a
250g pack cooked puny little olive oil. Place on a baking
lentils tray and grill for 6-8 mins,
3 tbsp turning once, until the
 small capers prosciutto is crisp and the fish
is just cooked through.
100g samphire Step 2.
While the fish is cooking, tip
½ lemon, juiced, plus 2 the lentils, capers, samphire
lemon wedges to serve and olive oil into a small
saucepan and gently heat
through, adding the lemon
juice and seasoning to taste.
Serve the fish with the lentils,
lemon wedges, a dollop of
yogurt and a drizzle of olive oil.
Roasted salmon rye 120g boneless, skinless Cut: Fish 200C/180C fan/gas 6. Put the
toasts salmon fillet salmon fillet on a piece of foil.
4 slices German- Season, then wrap in the foil
style rye bread and roast for 8 mins until just
4 tbsp low-fat crème flaking. Leave to cool.
fraiche Step 2.
1-inch piece cucumber To make the pickled cucumber,
½ tsp toasted coriander cut the cucumber piece in half
seeds lengthways.
1 tbsp white Scrape out the core and
wine vinegar discard. Cut in half again, then
cut into quarter moons at an
½ apple, cored and cut angle. Put in a bowl with the
into small cubes coriander, vinegar and a pinch
¼ red chilli, deseeded of sugar and salt. Mix well and
and finely leave to pickle for at least 15
chopped mins.
½ tbsp white wine
vinegar Step 3.
splash of olive oil To make the apple & chilli
salsa, combine all the
ingredients, mix well and
season to taste.
Step 4.
Toast the bread and cut each
slice into eight squares. Spread
with the crème fraîche and
flake the salmon
Classic beer-battered 4 large Russet Burbank cut fish Step 1. Peel the potatoes and
fish and chips potatoes, or other floury cut into thick chips. Soak in
potato (about 1 1/2 kg) cold water for 30 minutes.*
1 tbsp white vinegar 1 Drain and transfer to a pot with
1/2 cups self-raising two litres of fresh cold water
flour (plus 1/2 cup extra and add the white vinegar.
for dusting) 1 bottle Bring to a low simmer, then
beer (375ml), chilled reduce the heat and simmer
 About 2L vegetable oil, for 20 minutes. Drain the chips
for deep-frying salt, for and arrange on a baking tray.
seasoning 4 large Dry the chips in a low oven
flathead fillets (about (about 60C, fan-forced) for 30
125g each) salad greens, minutes.
lemon wedges and Step 2. For the beer batter,
tartar sauce, to serve combine 1 1/2 cups of flour
with the beer and stir to
combine to a thick batter.
Don't mix the batter too much.
A few lumps is fine. Rest in the
fridge for at least 20 minutes.
Step 3. Heat the oil to 200C and
fry the chips in batches for
three minutes each, allowing
the oil to return to
temperature between batches.
Drain the chips on a wire rack
or absorbent paper, uncovered
for 20 minutes. You can freeze
the chips at this point for frying
later.
Step 4. When ready to serve,
fry the chips again at 200C for a
further three minutes until
golden brown. Toss the chips
with plenty of salt and keep
warm in the oven while you
cook the fish.
Step 5. Reduce the heat of the
oil to 180C. Dust the flathead
fillets lightly with the reserved
flour and dip into the batter.
Shake off any excess batter and
fry the fish for about four
minutes until the batter is
golden. Drain on a wire rack
and season with salt.
Step 6. Serve the fish and chips
with wedges of lemon, tartar
sauce and an undressed crisp
green salad.

Section 2 Stock dates codes and labels

answer 2.1
a description of the food.
ingredients.
nutritional information.
best before or use-by dates.
storage and preparation directions.
warnings about ingredients known to cause allergic reactions.
Reduces Wastage
When you know which food items will expire after some time, you tend to use them before their
expiry. This way, labelling helps create a menu where food items are to be used before their expiry,
and it will help unnecessary wastage of food items.

Section 3 Seafood classifications

answer 3.1
1. Bream 2. Cod 3. Hake 4. Halibut 5. Plaice 6. Mullet 7. Monkfish 8. Skate
answer 3.2
1. Salmon 2. Sardines 3. Eels 4. Pilchards 5. Tuna 6. Herring
answer 3.3
1. Catfish 2. Cichlids 3. Labyrinth 4. Rainbow fish
answer 3.4
1. Green chromes 2. Blue devil damselfish 3. Fire fish 4. Blue hippo tang 5. Tomato clownfish 6. Six-
line wrasse 7. Mandarin fish 8. Coral beauty
answer 3.5
1. Coley 2. Pollack 3. Haddock
answer 3.6
1. Cod 2. Fluke 3. Anchovy
Section 4 Characteristics of seafood products for fish and shellfish
answer 4.1
 Appearance Skin, Bloodspot on gill cover Stiffness Belly Smell
 Colour 0 Characteristic, red 1 Faded, discolored Gills
 Colour Smell Eyes Clarity Shape
 Odour Relationship between odour score and TMA levels for iced cod.
 Texture Texture is an extremely important property of fish muscle, whether raw or cooked.
 Skin Texture 0 Bright, shining 1 Bright 2 Dull
 Scales Structured scaling gives the panellist an actual scale showing several degrees of
intensity.
answer 4.2
Fish is a low-fat great protein. Fish is loaded up with omega-3 unsaturated fats and nutrients, for
example, D and B2. Shellfish are stacked with protein and sound fats that may help weight reduction.
They are likewise plentiful in supplements omega-3 unsaturated fats, nutrient B12, and zinc — that
advance a solid mind, heart, and invulnerable framework.

answer 4.3
Squid Squid have a slightly rubber texture. You can buy them fresh or in powders.
Frequently it is eaten with butter and garlic, inserted back into the shell, or as an
ingredient in other dishes

Lobsters Lobsters have crustaceans that live in the Atlantic and the Mediterranean; there are
several varieties. They are sold fresh or frozen, alive or cooked in the shell. It is dark
blue, when cooked, it becomes bright red. It can be

cooked, steam, or bake on a grill. A female can have on the underside of the
abdomen eggs, the red roe.

Scampi Scampi have crustacean and found in the Mediterranean. Their pink-yellow armor
does not change color during cooking. Suitable to eat is only meat from the tail.
After cooking the pink stripes appears on seafood You can boil them, fry or bake. It is
given in whole or peeled, with salad or rice dishes.

Shrimp Shrimp are small crustaceans, which reach up to 10 cm in length. There are several
varieties. When they are raw, they are pale pink. You can buy them fresh, frozen or
canned

Mussel Mussel have a variety of hard and soft shell. They are grown in some tropical waters.
Larger hard-shelled seafood, with a more pronounced flavour, are used for soups.
The smaller you can eat raw the bigger ones, you can cook and serve with melted
butter

Oyster Oyster are the molluscs, occurring in the Mediterranean, the Atlantic and Pacific
oceans. They have many varieties, differing in size and shade of brown. Connoisseurs
eat them straight from the shell, sprinkled with lemon juice. This seafood can reach
a size two times larger than the European variety.

Cuttlefish Cuttlefish the one with eight cephalopods found in temperate climates. It should be
cooked in the same way as the squid. This seafood meat should be beaten with a
pestle until it loses elasticity. Ends of the arms and suckers should also be cut off
before cooking. Head, longer than 20 cm, is usually rejected, although it may be
cleared and stuffed with quartered arms and suffocate. Smaller specimens we
should fry completely in batter.

Crab Crab occur in the Mediterranean and Atlantic. Are sold alive in the shell or without
it. They can be baked, boiled in water or steamed. In the market this seafood is
frozen and canned. When cooking this seafood, it will turn red.

answer 4.5

Alaskan Halibut Farm-Raised Cod Fish Red Snapper Fish Red and Black
Channel Catfish Grouper Fish
Farm-Raised Channel Catfish The mild flavour and unique texture makes this fish very
versatile in cooking. From the traditional southern fried method
to more complex recipes.

Red and Black Grouper Fish This fish has a mild but very unique flavour, somewhat of a
cross between bass and halibut. This fish meat cooks up very
firm, with big flakes and holds its moisture better than many
other fish.

Alaskan Halibut This fish is a very mild and sweet tasting fish with a dense meat.
But can dry out very quickly if overcooked. This fish is almost
translucent and shiny.

Red Snapper Fish This fish fillet will be pinkish in colour with some yellow tones in
the meat. The cooked meat is sweet, lean and moist.

Cod Fish This fish is sometimes referred to as the Chicken of the Sea,
because of it's white flaky meat and mild taste. There is actually
2 species of this fish. But very rarely with you see them
marketed by their name.

Section 5 Preparation techniques for fish and shellfish- Seafood

answer 5.1

 Start Scaling Your Fish

 Scale up to the Edges
 Scale the Collar
 Start the Cut
 Cut to the Gills
 Remove the Guts
 Scrape the Liver
 Snip the Gills
 Remove the Gills

answer 5.2

 Place the entire fillet on your cutting board skin-side down. Hold the tail end of the fillet and
make a cut between the flesh and skin. Angle the knife toward the skin
 Place your fish on the cutting board.
 Grab the tail end of the fish and make a small angled cut through the flesh but not through
the skin. Slide the knife along the skin, not cutting through it but separating it from the flesh
of the fish as you slide down.
 Remove the skin from the fish entirely.
answer 5.3

 Lay the fillet flat on a plate, cutting board, or pan.

  Run your fingers lightly along the length of the fillet, feeling for the tips of the bones.
 When you find one, notice how it's just one in a line of tiny tips protruding from the flesh

answer 5.4

1. Lay whole salmon onto chopping board.

2. Make incision behind fin and cut along back of head, breaking through bones. Do the same
to the other side and remove salmon head.
3. Run knife along back bone of fish, slicing whole salmon into two fillets.
4. Remove ribcage from salmon fillets.
5. To skin salmon, hold tail and place knife above skin and slice sideways, pulling the skin off at
the same time.
6. Remove ribcage from salmon fillets.
7. Pin-bone salmon fillets.
8. Slice fillets into portions.
answer 5.5

 To prepare a whole round fish, first scale it. Hold fish and, with back of a knife, scrape against
grain of scales in short movements to remove them. Work from tail to head on both sides.
 Run a hand along fish to feel if it’s smooth and all scales are removed. Rinse well when
finished.
 To gut, insert a sharp knife at hole towards rear of stomach and carefully slit skin up to gills
scoop out roe if there is any, then pull out guts. They should come out in one go, but check
cavity for any excess.
 Use a teaspoon or knife to break bloodline, inside at back. Wash outside and cavity of fish
thoroughly under cold running water, being careful not to damage flesh.
 To fillet, lay fish on a board and pat dry. With scissors, snip off all fins. Take a sharp fish
filleting, or slightly flexible knife, and score a cut at tail of fish. Slice around head, cutting
through until knife hits bones.
 With flat of knife against backbone, slice along backbone, from head down to tail. With tip of
knife, use gentle sweeping cuts to gradually slice fillet away, work from backbone down to
belly. At belly, cut fillet away from fish.
 Turn fish over and repeat, to remove second fillet then trim fillets of excess fat, taking care
to retain their shape.

answer 5.6

 Blanch in boiling water for 60 seconds; chill quickly. If using live crab, kill it before cleaning. …
 Pry off the shell; remove anything that's not meat. ...
 Rinse; pry off abdomen. …
 Cut into quarters; keep cold until needed.
answer 5.7

Step 1: Remove the claws You need to grasp a claw near the body and remove it from the lobster’s
body with a firm twist.
Step 2: Remove claw meat Using a lobster cracker or a pair of kitchen shears to crack through the
claw shell. If you...

Step 3: Remove the tail Processing the tail seems to be the most difficult step when learning how to
shell a lobster. To...

Step 4: Remove the tail meat

Crack through the claw shell using a pair of kitchen shears or a lobster cracker. Remove the meat
with a small fork. Hold the body in one hand and firmly grasp the tail in the other; twist and gently
pull the tail from the body. (Discard the body.)

Section 6 Cookery methods for different varieties and cuts of fish and shellfish

answer 6.1
Method Description
Take a cue from the Fish & Chip shop and deep-fry white fish. Batter and
Deep Frying breadcrumbs protect the fish from the heat, so it gently steams inside. Not for
oily fish.

Shallow Frying Shallow frying is an oil-based cooking technique. It is typically used to prepare
portion-sized cuts of meat and fish, and patties such as fritters. Shallow frying can
also be used to cook vegetables. Shallow- fried foods are often battered.

Perfect for flat fish. The fierce direct heat is so quick, thinner fillets won’t need
turning.
Grilling
This healthy method stops fish drying out as the heat is moist and indirect. It’s
very good for whole fish, but check your pan’s large enough first

Steaming
This refers to cooking fish in liquid at a very low heat. Particularly suitable for
whole fish and white-fleshed fish, it results in delicate moist fish.

Poaching
Roasting and Slow A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with
Roasting: large cuts of meat, turkey and whole chickens. This is not technically roasting
temperature, but it is called slow-roasting. The benefit of slow-roasting an item is
less moisture loss and a more tender product.

Section 7 Equipment used to produce seafood dishes

answer 7.1.
  Train employees in the safe use of knives and safe working practices when sharpening them.
 Use a knife suitable for the task and for the food you are cutting.
 Keep knives sharp.
 Cut on a stable surface.
 Handle knives carefully when washing up.
 Carry a knife with the blade pointing downwards.
answer 7.2
Answer
A SHARP KNIFE
This is probably one of the most important tools you can have in your kitchen (whether preparing
seafood or not). There are many different types of knives and ultimately it comes down to what you
are using the knife for and your personal preference to determine which knife is right for you. The
most important thing is that your knife is sharp. This will make cutting your fish much safer and much
easier. Below are a couple of different types of knives that are useful when preparing seafood,
particularly for cutting fish. You do not need each type of knife, though maybe knife enthusiasts
would disagree (by the way we are not knife experts).
illet Knife: Probably one of the most popular types of knives for filleting a fish, is the aptly named fillet
knife. They tend to be very thin, flexible, and sometimes are curved. They work well for removing the
skin from a fillet and getting close to the bones when filleting. Your fillet knife doesn’t have to be
expensive or fancy as long as you keep it sharp. You can pick up very inexpensive knives at bait and
tackle shops or fishing supply stores.
Boning Knife: Boning knifes and filet knives are pretty similar from what we can tell. However boning
knives, while thinner than most kitchen knives, tend not to be as thin as a fillet knife blade and are
not always flexible (though they do make flexible boning knives). They also tend to be straight vs
curved (though once again, there are exceptions). Boning and fillet knives are used to cut around
bones, not typically through them. They are very practical for filleting and removing skin.
Deba: A Deba is a Japanese style knife used to cut fish or meat. The Deba is heavier than the fillet or
boning knife and is sharp and thin at the front and a bit thicker towards the handle. It is versatile and
can be used to fillet but is also particularly good at cutting through the bones of the fish such as to
remove the head or cut through the ribs (you want to do this with the thicker back part of the knife).
We’ve been told that you can also use the Deba to score or crack open crab claws or legs.
Chef’s Knife: A chef's knife is a multi-purpose knife. It is designed to perform well at many differing
kitchen tasks, such as chopping vegetables or slicing meat, rather than excelling at any one in
particular. Most of us own a chef’s knife and they are great for seafood. Chef’s knives come in various
sizes, we recommend when filleting using a knife that feels comfortable to you, seems appropriate for
the size of fish you have, and you feel you have control with.
Fish turner Fish Turner when cooking whole fish, filets, seafood cakes and
more. The bevelled edge slides easily beneath foods and the slots
in the head allow grease to drain. The durable, stainless steel head
is oversized for larger fish and the soft handle allows for a
comfortable grip
A FISH SPATULA In our honest opinion, a fish spatula is the best, and really only,
spatula you need. Not only is it specifically designed for getting
under and easily handling your delicate filet of fish but it is also
incredibly versatile. It’s thin edge and flexible blade make it
perfect for flipping a pancake, burger, or crab cake! The slots allow
hot oil to drain right though and its thin edge also works well for
 cutting a fillet of fish in half, to serve when cooked. We also like
that the blade is a bit longer than the typical spatula which is
helpful when dealing with delicate fillets that threaten to break
apart. If you don’t have a fish spatula any regular spatula works
however.
Seafood forks Snap off the tip of the tail, the Telson, and use a seafood fork to
push out the tail meat.
Oval Fish Skillet The ideal size for large fish fillets, pork chops, and other main
dishes, the Swiss Diamond 15 inch (38 cm) Oval Fish Pan is a mush-
have specialty pan for every home cook. Spacious enough to
steam an entire fish, the pan's thick cast-aluminium base ensures
even heat distribution without hot spots.
Shrimp Deveiner and Cleaner This tool cleans, deveins, and removes the shell all in one step.
Simply follow the vein with the tool and give you shrimp a quick
rinse and you are ready to go. Clean up could not be easier, just
put your shrimp tool in the dishwasher.
answer 7.3
Knives should always be treated and handled with precaution. They must be always handled correctly
to avoid injury. When using a knife always wear correct safety footwear to prevent slips and fall and
to protect yourself from injury in the event you drop a knife. If you are doing lots of knife work, then
you should also wear a chain mesh glove. Never try to catch falling knife: just step back and keep your
hand and feet out of the way. Cut away from your body and other people. Do not put your finger on
top of the knife blade as this makes it more likely that the knife will slip. Never use the knife for any
other purpose than for which it is intended and use appropriate knives for appropriate task. Kitchen
knives should always be sharp. Blunt knives are dangerous and can cause accident and will result in
poor quality work
Section 8 Mise en place requirements for seafood dishes
answer 8.1
Mise en place (rhymes with cheese on sauce) is a French term that literally means to put in place. It
describes all of the advance preparation that takes place in the kitchen before the doors open
for business. For every dish on the menu, the chef gathers, prepares, and organizes all the necessary
ingredients.
answer 8.2

Section 9 Environmental conditions for storing and thawing fish

answer 9.1
Two main factors influence consumers' perceptions of frozen seafood: attitudes towards frozen food
in general. the perceived intrinsic qualities of seafood
answer 9.2
The shelf life of cod fillets at 0°C has been estimated 10-12 days, 5-6 days at 4-5°C and only 2-3 days
at 10°C
answer 9.3
Do NOT freeze whole un-gutted fish. You must gut and scale the fish before freezing. Then simply
rinse off the fish and store it in zip lock bags (removing as much air as possible), or vacuum seal it, or
follow the "ice glazing" method.
 Answer 9.4
The most secure approach to defrost fish so as to keep its flavor and surface is to defrost it in the
cooler for 12 – 24 hours, contingent upon its size.
Answer 9.5
Chilled seafood
Chilled foods taste closer to fresh food than
frozen, canned or dried foods.
There is little loss of flavour, colour, texture,
shape or nutritional value
Allows consumers to have good quality, ready,
prepared food without having to shop every day. as much or as little as you want and reduces
Section 10 Safety for seafood dishes
answer s10.1.
Frozen seafood
Freezing is a natural process which does not
require the use of preservatives.
Freezing fish and seafood results in premium
quality all year round.
Using frozen fish and seafood allows you to use
waste.
Using frozen fish and seafood can be up to 25%
cheaper than fresh.
Thanks to freezing technology, you can enjoy all
types of fish and seafood regardless of the season
and at affordable prices throughout the year.
Frozen fish and seafood makes fish accessible to
all. It offers improved nutritional benefits to
everyone.
Using frozen fish and seafood gives the caterer
complete meal and menu flexibility.
Frozen fish and seafood offers consistently high
quality, year round price stability and a hugely
extended shelf life – normally 18 months in a
commercial freezer