SHS

Cookery NC II
Quarter 2: Module 7
Types, varieties, market forms, nutritive value,
and composition of fish and seafood

ABM - Organization and Management

Grade 11 Quarter 1: Week 1 - Module 1
TVL – Cookery NC ll
Grade 12 Quarter 2: Module 6 Types, Varieties, Market forms, nutritive
value and composition of fish and seafood
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Ghilany C. Cacdac, T-I

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

Atty. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 Cookery NC II
Quarter 2: Module 6
Identify types, varieties, market forms, nutrive value,
and composition of fish and seafood
 Target
A healthy, balanced diet should include at least two portions of
fish a week, including one of oily fish.That's because fish and shellfish are good
sources of many vitamins and minerals. Oily fish – such as salmon and
sardines – are also particularly high in long-chain omega-3 fatty acids, which can
help to keep your heart healthy.

Seafood is any form of sea life regarded as food by humans. Seafood includes
fish and shellfish. Shellfish include various species mollusks, crustaceans, and
echinoderms. A wide variety of fish and seafood are available in the market from
many different sources. There are many methods for cooking seafood, most of them
are fast and easy, making them the perfect choice for a quick and healthy meal.

This module will provide you the essential knowledge and opportunity to
develop your skills and gain understanding in the different types, varieties, market
forms, nutritive value, and composition of fish and seafood.

After accomplishing this module, you are expected to

1.2 Identify types, varieties, market forms, nutritive value, and composition of fish
and seafood
(TLE_HECK9-12PC-IIe-14)
Pre-test

Directions: Read the staements carefully and then choose the letter that best
describes the statement. Write your answer on a separate sheet of paper.

1. What kind of fish has no internal bone structure?

A. Fin fish C. Round fish
B. Green vegetables D. Shellfish

2. Which of the following fishes is high in fat?

A. Bass C. Mackerel
B. Cod D. Red snapper

3. Which of the following fishes is low in fat?

A. Cod C. Trout
B. Salmon D. Tuna

4. What market form is produced when the viscera, head, tail and fins are
removed?
A. Butterfly C. Fillet
B. Dressed D. Sticks

5. Which of the following is freshwater fish?

A. Bluefish C. Grouper
B. Catfish D. Sole

6. What market form is produced when both sides are still joined but bones are
removed?
A. Butterfly C. Fillet
B. Drawn D. Steak

7. Which of the following classification of shellfish are animals with segmented

shells and jointed legs?
A. Crustaceans C. Fin fish
B. Cephalopods D. Mollusks

8. It is made of water, protein, fats, and small amount of minerals and vitamins.
A. Fish C. Vegetables
B. Frozen meat D. None of the above

9. What particular fish is high in long-chain omega-3 fatty acids, which can help
to keep your heart healthy?
A. Salmon and sardines C. Tilapia
B. Lean fish D. Cod fish

10. What part of fish includes skull, backbone and ribcage?

A. Muscles tissue C. Skin and Fins
B. Skeleton D. Viscera
11. This type of fish is not counted as oily fish.
A. Fresh and canned tuna C. Salmon
B. Mackerel D. Fin fish
12. Which of the following is NOT an example of fresh water fish?
A. Cat fish C. Eel
B. Cod D. Tilapia
13. It is a type of shellfish which have a pair of hinged shells.
A. Bivalves C. Crustaceans
B. Cephalopods D. Univalves
14. It is a good source of selenium, zinc, iodine and copper.
A. Lean fish C. Shellfish
B. Oily fish D. White fish
15. Which of the following is NOT an example of low fat fish?
A. Cod C. Sardines
B. Haddock D. Tilapia
 Jumpstart

Direction: Identify the different market forms of fish. Write your answers on
separate sheet of paper.

1._____________ 2.________________ 3. _____________

4.______________ 5._____________ 6. ________________

7. ____________________ 8. ___________________
 Discover
Classification of Seafood
Fish products are divided into two categories
I. Fin fish- fish with fins and internal skeletons
A. Saltwater fish
1. Flatfish
a. Flounder
b. Sole
2. Round fish
a. Black sea bars
b. Bluefish
c. Cod
d. Grouper

B. Freshwater fish
1. Cat fish
2. Eel
3. Tilapia

II. Shellfish- fish with external shells but no internal bone structure. They have
hard outer shells.

Two classifications of shellfish

A. Mollusks- are soft sea animals

1. Bivalves-they have a pair of hinged shells
(clams, oysters)

2. Univalves-they have a single shell (abalone)

 3. Cephalopods-(octopus, squid)

B. Crustaceans- are animals with segmented shells and jointed legs (shrimps,
crabs)

Major Parts of a Fish

1. Skin and Fins

2. Muscle tissues with fats
3. Skeleton (skull, backbone, and ribcage)
4. Viscera (organs and genital system)

Parts of a Fish

Composition and Structure

A fish is made of water, protein, fats, and small amount of minerals and vitamins.
It has very little connective tissue.

1. Fish cooks very quickly, even at low heat.

2. Fish is naturally tender. High heat will result to toughening of protein.
3. Moist heat methods used not to create tenderness but to preserve moistness
and provide variety.
 4. Cooked fish must handle very carefully.

Types of fish

Different types of fish and shellfish provide different nutrients.

A. Fat fish-are those that are high in fat.

Oily fish include:

• herring (bloater, kipper and hilsa are types of herring)

• pilchards
• salmon
• sardines
• sprats
• trout
• mackerel

Fresh and canned tuna do not count as oily fish.

Oily fish are:

• high in long-chain omega-3 fatty acids, which may help to prevent heart
disease
• a good source of vitamin D

Some oily fish contain bones that you can eat. These include whitebait, canned
sardines, pilchards and tinned salmon (but not fresh salmon). These fish can help
keep our bones strong because they are sources of calcium and phosphorus.
B. Lean fish/White fish- are those that are low in fat.
Examples:

• Cod
• Haddock
• Plaice
• Pollock
• Coley
• Dab
• Flounder
• red mullet
• gurnard and tilapia

White fish are:

• low in fat, making them one of the healthier, low-fat alternatives to red or
processed meat, which tends to be higher in fat, especially saturated fat
• some species can be a source of omega-3 fatty acids, e.g. sea bass, sea
bream, turbot, halibut, but at lower levels than oily fish
Shellfish

Shellfish includes prawns, mussels, scallops, squid and langoustine.

Shellfish are:

• low in fat
• a source of selenium, zinc, iodine and copper

Some types of shellfish, such as mussels, oysters, squid and crab, are also good
sources of long-chain omega-3 fatty acids, but they do not contain as much as oily
fish.

Oily fish and omega-3 fatty acids

Oily fish contains long-chain omega-3 fatty acids. Long-chain omega-3 can help to
prevent heart disease. It is also important for women who are pregnant or
breastfeeding, because it can help a baby's nervous system to develop.

Oily fish are the richest source of long-chain omega-3. Some white fish and
shellfish also contain long-chain omega-3, but not as much as oily fish.

The main shellfish sources of long-chain omega-3 are:

• mussels
• oysters
• squid
• crab

Nutrient Value of Fish

➢ Fish oil contains Omega-3 fatty acids which lower the risk of coronary heart
illness in men and women
➢ Excellent source of Vit A and B, and minerals like iodine, selenium, and zinc

Market Forms

1. Whole fish – are sold in the market fresh and

sometimes alive.
2. Drawn- Drawn fish are marketed with only the
entrails removed. Small drawn fish or larger
sizes intended for baking, may be cooked in the
form of purchased after being scaled.

3. Dressed- Dressed fish are scaled and eviscerated,

usually with the head, tail, and fins removed. The
smaller sizes are ready for cooking as
purchased(pan dressed).

4. Butterfly fillets- Are the two sides of the fish

corresponding to two single fillets held together by
uncut flesh and the skin. Done by slicing a whole fish
lengthwise to remove it bones and ribs.

5. Steaks- are cross-section slices of the larger sizes of

dressed fish. They are ready to cook as purchased,
except for dividing the very largest into serving size
portion. A cross section of the backbone is usually the
only bone in the steak.

6. Fillets- The side of the fish, cut lengthwise away

from the backbone. They are practically boneless
and required no preparation for cooking. A fillet
cut from one side of a fish is called single fillet.

7. Fish sticks or tranches – cut evenly from large slabs of frozen fillet
Characteristics and Market forms of Shellfish

Characteristics:

A. Mollusks
1. Oyster have rough, irregular shells
2. Flesh of oyster is extremely soft and delicate and contains high
percentage of water.
3. Hard-shell clams are called steamers. The usual way to cook is
to steam.
4. The shells of mussels are not as heavy as clamshells, yellow to
orange in color and firm but tender when cooked.
5. Scallops are creamy white in color and have a sweet flavor.
6. Squid is somewhat chewy and are cut up or either fried
quickly.
B. Crustaceans
• The lobster shell is dark green or bluish green but turns red
when cooked.
• Lived lobster must be alive when cooked

Market Forms

A. Mollusks
1. Live in the shell- such as clams, crabs, oysters, and shrimps
2. Shucked- fresh or frozen- the outer shell that covers the meat
has been removed
3. Canned
B. Crustaceans
1. Live
2. Cooked meat, fresh or frozen
3. Whole Shellfish – no longer alive but sold in their original form.
4. Headless Shellfish- heads are removed; usually for export
 Explore

Activity 1:
Direction: Analyze the picture and identify the different parts of the fish. Write your
answers on a separate sheet of paper.
2.
1.
3.

4. 7.
5. 6.
8. 9. 10.

Activity 2:
Directions: Give what is being asked.
1-5 Give the characteristics of shellfish.
6-12 Give the different market forms of fish.
13-15 Nutrient value of fish.
16-20 Give the major parts of a fish.
 Deepen

Lets Do It!

Direction: Read the situation and then follow the instructions.

Situation: You are one of the volunteer SK officials in an isolation facilities. The head
of the facilities assigned you to visit the market, and canvass for some fishes and
seafood which you are going to serve in the isolation.

Follow the instructions below:

• Visit a market or supermarket and list down the fishes and seafoods that are
sold there. Take note of their characteristics.
• Identify the kind and market forms of the fishes and other seafood products
available in the market visited.
• Create a documentation of the market forms, (picture and a short description).
• Pass your output to the link or email that your teacher will provide.

Your output will be rated using the given rubric.

Score Criteria

5 Done creatively and neatly showing much relevance to the given

topic.

4 Done creatively and neat enough with relevance to the given topic

3 Done creatively and neat enough but no relevant to the topic

2 Done simply and neat enough but not so relevant to the given topic

1 Done poorly with erasures and irrelevant to the given topic

 Gauge

Directions: Read the statements carefully and then choose the letter that best
describes the statement. Write your answer on a separate sheet of paper.

1. What kind of fish has no internal bone structure?

A. Fin fish C. Round fish
B. Green vegetables D. Shellfish

2. Which of the following fishes is high in fat?

A. Bass C. Mackerel
B. Cod D. Red snapper

3. Which of the following fishes is low in fat?

A. Cod C. Trout
B. Salmon D. Tuna

4. What market form is produced when the viscera, head, tail and fins are removed?
A. Butterfly C. Fillet
B. Dressed D. Sticks

5. Which of the following is freshwater fish?

A. Bluefish C. Grouper
B. Catfish D. Sole

6. What market form is produced when both sides are still joined but bones are
removed?
A. Butterfly C. Fillet
B. Drawn D. Steak

7. Which of the following classification of shellfish are animals with segmented shells
and jointed legs?
A. Crustaceans C. Fin fish
B. Cephalopods D. Mollusks

8.It is made of water, protein, fats, and small amount of minerals and vitamins.
A. Fish C. Vegetables
B. Frozen meat D. None of the above

9.What particular fish is high in long-chain omega-3 fatty acids and helps to keep
your heart healthy?
A. Salmon and sardines C. Tilapia
B. Lean fish D. Cod fish

10.What part of fish includes skull, backbone and ribcage?

A. Muscles tissue C. Skin and Fins
B. Skeleton D. Viscera
11.What particular type of fish do not count as oily fish?
A. Fresh and canned tuna C. Salmon
B. Mackerel D. Fin fish

12.Which of the following is NOT an example of fresh water fish?

A. Cat fish C. Eel
B. Cod D. Tilapia

13. It is a type of shellfish which have a pair of hinged shells.

A. Bivalves C. Crustaceans
B. Cephalopods D. Univalves

14. It is a good source of selenium, zinc, iodine and copper.

A. Lean fish C. Shellfish
B. Oily fish D. White fish

15.Which of the following is NOT an example of low fat fish?

A. Cod C. Sardines
B. Haddock D. Tilapia
Key answer
Module 14 Types, varieties, market forms, nutritive value, and composition of
fish and seafood
Pre-test/Gauge
1. D 6. A 11. A
2. C 7. A 12. D
3. A 8. A 13. A
4. B 9. A 14. C
5. B 10. B 15. C
Jumpstart
1. whole fish 7. univalves
2. dressed 8. cephalopods
3. butterfly fillet
4. fillet
5. steaks
6. fish sticks or tranches
Explore
Enrichment activity 1
1. Dorsal fin 6. Lateral Line
2. Adipose fin 7. Rays
3. Caudal fin 8. Pectoral fins
4. Gill cover 9. Pelvic fins
5. Scales 10. Anal fin
Enrichment activity 2
1-5
Oyster have rough, irregular shells
Flesh of oyster is extremely soft and delicate and contains high percentage of water.
The shells of mussels are not as heavy as clamshells, yellow to orange in color and firm
but tender when cooked.
Scallops are creamy white in color and have a sweet flavor.
Squid is somewhat chewy and are cut up or either fried quickly
6-12
Whole fish
Drawn
Dressed
Butterfly fillets
Steaks
Fillets
Fish stick or tranches
13-15
Vitamin A, Vit. B, Iodine, Selenium, Zinc
16-20
Skin, muscles tissue, skeleton, viscera
Answer Key
References
Books

Department of Education (2016) (Module 2 of 2) Technical-Vocational-Livelihood

Home Economics, Cookery Manual (pp 157-162)

Culinary fundamentals fourth edition by: Sarah R. Labensky, CCP and Allan M.
Hause (pp. 559-570)

Links:

https://www.slideshare.net/akihirojonel/fish-and-shellfish-
69221697#:~:text=Fish%20and%20Shellfish%20TWO%20MAJOR,crab%2C%20shri
mp%2C%20lobster%20etc.

https://www.google.com/search?q=fresh+water+fish&tbm=

https://www.google.com/search?q=bivalves&tbm=isch&ved=

https://www.google.com/search?q=univalves+seafood+abalone&tbm=