SITHCCC013

SITHCCC013
Prepare seafood dishes

1
SITHCCC013
Prepare seafood dishes
Student’s Name: Student No.:
Teacher’s Name: Contact No.:
Email: @angliss.edu.au
4521-V1 0517 SITHCCC013 Prepare seafood dishes

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Project Base
William Angliss Institute

555 La Trobe Street
Melbourne 3000 Victoria
Tel: (03) 9606 2111
Fax: (03) 9670 1330
Acknowledgements
Amended by: Garry Blackburn, Mark Zelman

Written by: Professional Cookery Instructors, Angliss Culinary Academy
DTP/Production: Carolyn Copperwaite
© William Angliss Institute 2017. All text and images unless otherwise stated.
All rights reserved. This booklet was produced by William Angliss Institute to be used as resource material for its
enrolled students only; and as such they have the authority to print out this material. Any further copying or
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permission of William Angliss Institute. William Angliss Institute does not have the authority to give permission for
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Every effort has been made sure that this booklet is free from error or omissions. However, you should conduct
your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this
book. William Angliss Institute is not responsible for any injury, loss or damage as a result of material included or
omitted from this course. Information in this module is current at the time of publication. The time of publication is
indicated in the date stamp at the bottom of each page.
Cover Image: © William Angliss Institute
SITHCCC013 Prepare seafood dishes 4521-V1 0517

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Table of Contents
William Angliss Institute 5
Theory Notes 6
Australian seafood varieties 7
Cleaning, trimming and preparing 10
Shellfish 15
Quality points of shellfish 16
Methods of preserving 17
Fish Cuts 18
Recipes 23
Darne of Fish Meuniere 24
Fish Mousseline Farce 24
Baked Supreme of Fish with Capsicum Puree 25
Tempura Batter 26
Tempura Dipping Sauce 26
Paupiettes of Flounder Vin Blanc 27
Poached Fish Fillet Delice with a Warm

Vinaigrette 28
Delice of Flounder 29
Thai Dressing 29
Whole Baked Flounder filled with Chilli Lemon

and Chive Butter 30
Fish Quenelles with Tarragon Beurre Blanc 31
Thai Fish Cakes 32
Dipping Sauce 33
Fish Terrine with Basil – Nori 34

4
Prawns with Zucchini, Chilli, Ginger and

Coriander 35
Salt Pepper and Chilli Calamari with Capsicum

Salad 36
Smoked Trout Mousse 37
Mussels with Leek, Thyme, Tomato and Garlic

Sauce 38
Crab, Mussel, Scallop and Calamari à La

Grecque 39
Squid and Scallops in Thai Dressing 40
Fish Curry 41
Kododa 42
Pickled Octopus 43
Crustacean Oil 43
Black Mussel Preparation 44
Spiced Fish Fillets 44
Grilled Fish Fillets 45
Salt and Pepper Soft Shell Crab 46
Atlantic Salmon in miso marinade 47
Bibliography 49

5

William Angliss Institute was named after the late Sir William Angliss, MLC, whose generous
donations and personal efforts were instrumental in the foundation of the Institute, which opened as
the William Angliss Food Trades School in 1940.
The Institute provided training in pastry cooking, retail butchery and smallgoods, bread-making and
baking, as well as cookery and waiting. In the late 1960s the school expanded into training for the
hospitality industry, and in the late 1980s into the broader tourism-related courses.
Today, William Angliss Institute is a national and international provider of education and training
programs, consultancy services and human resource development solutions for the tourism,
hospitality and foods industries.
The Institute is the largest single-purpose government educational institute of its kind in Australia,
offering short courses, apprenticeship, certificate, diploma, advanced diploma, degree and graduate
courses. William Angliss Institute’s portfolio of skill and career development programs spans a diverse
range of hospitality, tourism and foods-related disciplines. This includes generalist and specialist
programs with options for delivery in the workplace, on-campus and online. Educational and industry
expertise includes:
• Tourism • Coffee making and barista training

• Retail travel • Patisserie
• Hospitality management and operations • Baking
• Resort and hotel management • Butchery and meat retailing
• Guiding • Food science and technology
• Meeting and event management • Business and retail management
• Food studies • Marketing and human resources
• Professional cookery
In addition to over 1000 international students enrolled at William Angliss Institute in Melbourne and
off-shore campuses, a comprehensive network of government, industry and education partnerships
provide students and Institute staff with a world of opportunities.
Recognition of Prior Learning (RPL)

If you’ve got previous qualifications or relevant work/life experience, you may be eligible for
exemptions in your course through our RPL process. For more information, check out our RPL
brochure available from the Information Centre.
For further information:
Phone: (03) 9606 2111
Fax: (03) 9670 0594
Web: www.angliss.edu.au
Unit Competency
Refer to www.training.gov.au for more information on the unit.

6
Theory Notes

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Australian seafood varieties

Names of some Australian seafood will change from state to state.
The seafood industry is trying to implement consistent labelling and names across Australia and New
Zealand. See the link to get updated information on fish names.
http://www.fishfiles.com.au/Pages/default.aspx
The following notes are a brief overview of Australian seafood.
Categories of fish
Habitats
Two basic habitats describing the environment they live, but there are exceptions to every rule.
1. Salt water fish are fish that live the majority of their lives in the ocean or salt water bodies.
Examples such as:
**** Blue Grenadier spend all their life in salt water
*** Whiting may choose to breed in fresh water
** Barramundi which can live in fresh or salt water
Estuary fish live in rivers and can tolerate both fresh and salt water, many species breed in
river systems, these provide for hatching grounds to protect their young.
2. Fresh water fish * Rainbow trout live their whole lives inland in fresh water only.
Shapes
Two shapes of fish;
1. Flat fish have 4 main fillets, one from each quarter, 2 eyes on top side of their head, darker skin
on top and swim horizontally.
2. Round fish have 2 main fillets, one on either side of their bodies, an eye on either side of their
head, and swim vertically.
Flesh
Two fish flesh types;
1. Dark /oily fleshed fish eat other fish and gain colour through higher myoglobin in flesh for
delivering energy and oxygen for explosive speed in swimming. The fish can be oily or fatty due
to building up energy reserves for winter or breeding
2. White fleshed fish have less fat and a cleaner taste.

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SALT WATER
Variety Round Flat White Dark /

Oily
Barramundi ** X X
Blue Grenadier **** X X

Blue Eye Trevalla **** X X
Bream ** X X
Coral trout **** X X

Dory **** X X
Emperor **** X X
Flathead *** X X
Flake **** X X
Garfish *** X X
Leatherjacket *** X X
Ling **** X X
Mulloway *** X X
Sea perch **** X X
Snapper **** X X
Tailor *** X X
Threadfin ** X X
Whiting *** X X
Trevally **** X X
Kingfish **** X X
Mullet ** X X
Australian salmon **** X X
Mackerel **** X X
Sardine **** X X
Salmon ** X X
Swordfish **** X X
Tuna **** X X
Flounder *** X X
Halibut **** X X
Sole ** X X
Skate **** X X

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FRESH WATER
Variety Round Flat White Dark /

Oily
Golden Perch * X X
Murray Cod * X X
Redfin * X X
Carp * X X
Trout * X X
Eel * X X
Quality points to look for in whole fresh fish,

when purchasing
How you purchase your shellfish and fish will be determined by the market that your business serves:
budget for pizzas, frozen marinara mix for pasta, whole for sushi, cutlets for buffet, live for high end
restaurants.
Appearance
• Moist, shiny, naturally slimy, bright colour, no foreign matter present
Flesh
• Firm to touch, plump, as fillets; not sticky, no damage to flesh, springs back quickly when lightly
pressed
Gills
• Bright red/pink
Eyes
• Bright and clear, not sunken
Scales
• Plentiful and not falling off, lying flat against skin
Smell
• Neutral smell or fresh of the sea, not of ammonia.

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Sustainable fishing
Sustainability is the ability to persist in fishing for the long term without detrimental environmental
impacts effects.
You can get a full list of sustainably fished seafood products from; “Australia’s Sustainable
Seafood Guide”.
Fishing in Australia requires licenses either commercial (and in most states) recreational fishing.
This means there are often bag limits of how many fish of each variety can be caught, their size, sex
and by which fishing method. The aim of this is to reduce damage to breeding stocks of fish and to
help ensure availability of seafood into future.
There is even progress in truly sustainable fish production where farmers are now producing algae,
which feed the farmed prawns which feed the farmed fish. No use of land based grown food is
needed and sunlight can be turned into food with the addition of water supplies.
Better use of bycatch is being advanced instead of throwing dead fish back into the ocean fishermen
are starting to use these as bait for other fisheries, expanding food for new markets and sometimes
broken down to fishmeal or pet food.
Use of BRD’s (bycatch reduction devices) such as turtle exclusion devices, small fish exit zones,
fisheyes to reduce sea snake capture and other non-targeted seafood can help keep the ecology of
the fishing grounds in balance.
Traceability in catches is important to ensure areas are not overfished. Provenance of seafood is
important to chefs as they can ensure freshness, support local fishing and showcase local produce
from the area. Genetic DNA tracing is used for expensive fish such as tuna to ensure quality and
prevent unsustainable fishing practices.
Reducing or stopping environmentally harmful fishing practices that harvest and strip whole areas of
fish populations. Examples of this are surface long lines, drift nets, gill nets, seine nets and Super
trawlers. Using pole line fishing and hand harvested crustaceans is much more selective and has a
lower impact on fish populations.
Cleaning, trimming and preparing

The majority of hotels, restaurants and other catering outlets will purchase fish which has been either
partially or totally cleaned.
Fish can be purchased whole – i.e. just scaled and gutted, or filleted and skinned.
However it is an important skill to know how to clean and prepare fish for the plate.
Once a fish has been caught, remove from its natural environment and is being transported to market,
its quality is already beginning to deteriorate. It is important to gut fish as soon as possible.
Today however, we usually purchase fish which has been pre-filleted. Nevertheless it is a good skill
to have.

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Cleaning
Preferably wash all saltwater fish in the water from where they were caught. Minimise the contact with
fresh water. Fresh water can cause salt water fish flesh to turn white and cells become turgid (swell
up) and become tough and chewy.
Excess scales, blood and guts need to be washed out to help prevent cross contamination which will
increase the shelf life of fish.
Scaling
Scaling is generally done by the seafood supplier, unless you request otherwise. Scales can be
removed with hand scaler or electric rotating scaler. Scale them under water or running water to
prevent scales flying around as they are removed. Small fish like sardines have scales that wash or
rub off. Large fish scales are firmly attached.
Knives with scalers on the back of a knife are not the safest way of scaling.
Start scaling fish from tail and work up to behind the head, clearing one area at a time. Rinse and
then check for missed scales.
To fillet a round fish

Use a sharp knife. Lay the fish on its side and make an incision behind its gills and pectoral fins
angled into behind the back of the head.
Cut along the backbone on the upper side of the dorsal fin, from head to tail. Carefully remove the
fillet from the skeleton.
Turn the fish over and repeat to remove the other fillet.
Any ribcage bones can be removed by laying the fillet, skin side down, on a board.
Using your sharp knife, carefully remove the bones from the flesh, by cutting between the flesh and
bones. Other pin bones throughout the flesh can be removed using fish tweezers.
Removal of skin
If required, the skin can be removed from the fillets. Lay your fillet on your cutting board with skin side
down, along the closest edge of the chopping board.
Carefully make an incision between the skin and fillet at the tail, taking care not to cut through the
skin.
Take hold of the tail skin, use salt to get a better grip. Carefully work the blade of your knife back and
forth between the skin and fillet, pushing and cutting towards the head end of the fillet, and pulling the
skin away from the head end of the fillet.

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Pin boning
Pin bones run 2/3 of the fillet length, starting at the head end.
To expose the pin bones you need to run your finger tip along the fillet surface from head to tail to
raise pin bones. Use tweezers to pluck out pin bones in a direction from the tail end moving toward
the head and pulling slightly upwards.
For larger fish you may need to free the tips of the pin bones by running a shallow cut 2-3mm deep on
either side of it. This can help release the pin bones without tearing the flesh.
Shelling
Refer to podcasts or recipe demonstrations for visual aid.
Prawns are easily peeled by grabbing legs and pushing away shell to unwrap from meat, repeat to
remove each segment. Once peeled you may want to leave head or tail intact for presentation.
The intestinal tract can be removed by 2 methods;
1. Break tact just below head then use a skewer to pull out tract from back 3 mm deep in
tail segment.
2. Score flesh along back then pinch out intestinal tract.
Fish yields
Useable percentage of fish can change from species to species and from size of fish and from the
season they are caught.
Fish caught in early winter have often feed up over spring and summer to gain weight for times when
food is less available. They often have an oily texture and have a higher yield of flesh when filleted.
This is especially true in trout and salmon species
A small fish can have firmer, sweeter and tastier flesh but they tend to have a low yield in whole
weight often as low as 40% for some species like gurnard, flounder or flathead. Small fish are harder
to portion and often need to be served as a weight range rather than as a specific cut.
Large fish often have a much higher yield of flesh to bones, fins and head. But the flesh may be softer
or have dominant flavours.
Some food outlets are now selling the fillets by the gram instead of a set cut weight.

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Seafood preparation equipment

There is equipment used specifically for fish preparation such as;
• Scalers to remove scales
• Pin boning tweezers, to remove fine pin bones from flesh
• Filleting knives, thin curved blade often extremely flexible to cut around thin bones
• Skinning knives, thin firm blade less flexible
• Fish slide to lift and move fragile cooked fish
• Oyster knife for opening (shucking) oysters or scallops
When using all these knives it is important they are kept sharp so they cut easily and without force
through thick skins and bones without damaging fragile flesh. Tearing can easily occur when handling
fillets to gain access to bones. Knife cuts should be long, sure and continuous to prevent leaving flesh
on the bone. Hesitant cuts often lead to damage and uneven surface of the fillet.
Knives need to be honed regularly and sharpened on stones to ensure a fine keen edge is
maintained.
Salt water and seafood can cause rusting especially when fish scales are not cleaned off knives and
equipment with cold water. If they dry or cooked onto equipment they can cause rust spots even on
stainless steel.
Ensure your hands are always behind the blade when cutting, and cut away from your body to ensure
safe work practice. Using secured boards with salt on fingertips to help grip slippery seafood can
make preparation easier and safer.
Storage of fish and shellfish

Fish have a short shelf life due to the rapid deterioration of their flesh after they are caught. Fish
should always be stored in a fish fridge if possible, or in a special section of the cool room. Keep all
seafood whole if possible, this can help extend shelf life.
• Should be kept in the coldest part of the cool room
• At a temperature of 1°C
• On or covered with ice
• Do not allow it to sit in water from melted ice for extended period
• Change container regularly
Very few refrigerators can achieve such a low temperature, so it is usually necessary to store fish on
crushed ice, taking note of the following:
• Cleaned fish, fillets and cutlets should be kept on crushed ice on a perforated tray, set into
another tray to allow for drainage
• It is best to have a layer of plastic between the fish and ice
• Ungutted fish should scaled, gutted and washed thoroughly, then stored as above
• Whole fish should be kept in a moist atmosphere or covered with a damp cloth

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Live fish can be kept for short periods of time in fresh or salt water tanks. The tanks and water should
always be kept in the best condition.
Live crayfish, crabs, yabbies and such can be kept in a refrigerator in a box covered with wet hessian,
or they may be kept in tanks.
Fresh (not live) and cooked shellfish can be kept for a couple of days – on ice, in perforated trays and
covered. Remember raw and cooked foods should NEVER be stored together.
Fresh fish should not be vacuum packed to store it, unless for freezing. Vacuum packing can hide tell
tail signs of pathogenic bacterial growth such as slime stickiness and smell. All fish vacuum packed
should be clearly labelled and rotated
Freezing fish and shellfish

As the saying goes – ‘frozen fish and shellfish are never as good as fresh’.
However if they must be frozen, the following guidelines should be observed:
• They should be stored at -18°C and - 24°C
• Whole fish, fillets and cutlets should be wrapped well in plastic, excluding as much air as
possible – or vacuum packed
• Fish fillets and cutlets can also be frozen in layers inter leaved with plastic for easy separation
for defrosting
• Lobsters, crabs, yabbies and such, can be frozen cooked or raw – wrapped well in plastic,
excluding as much air as possible – or vacuum packed
• All frozen items must be labeled and dated
• If frozen check for ‘freezer burn’
• Freezing is best done fast and Blast freezing or IQF is best practice.
IQF (Individually Quick Frozen) - blast frozen produce to create smaller ice crystals in frozen food.
Helps retain structure and avoid too much liquid loss during defrosting.
‘Freezer burn’ occurs when air comes into contact with food in the freezer and dehydrates it, moisture
is drawn out of the food by the extreme cold and leaves a dry spot on the surface.
Keep all food well wrapped when placing in freezer with ‘use by date’ attached.
Freezer burn is a food quality issue not a food safety issue.
Most prawns are either frozen green or cooked on the boat, there is little chance of prawns being sold
as fresh as they deteriorate so quickly.

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Shellfish
All shellfish are delicate and should be handled with care.
Shellfish like mussels, oysters, scallops should be served free of grit, sand and broken shell pieces.
Shellfish like prawns, yabbies, crayfish should have all unrequired shell removed and the intestinal
tract removed. Crabs need the gill filters removed as well.
Additional information on cleaning, preparing and suitable cookery methods is given in subsequent
recipes.
Crustaceans
• Hard exterior
• Exoskeletons
• Jointed limbs
Examples
• Crabs (blue swimmer, mud)
• Crayfish
• Lobster
• Yabby
• Bugs (Moreton Bay, Balmain)
• Prawns (banana, king)
Molluscs
• Soft bodied animal with protective shell
Examples
Gastropods 1 shell • Abalone
Bivalve 2 shells • Mussels

• Oysters
• Scallops
• Pipis
Cephalopods internal transparent bone (quill) • Squid

• Cuttelfish
• Octopus

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Quality points of shellfish

Quality points Shellfish types Species examples
No shells cracked Crustaceans, bivalves Mussels, scallops, prawns,

Yabbies, Balmain bugs,
No barnacles or parasites
oysters
attached
No missing limbs Crustaceans, Crabs, prawns, lobsters,

Cephalopods, cuttlefish, Marron
Hard exoskeleton (unless
purchasing softshell)
Smell of the sea, no ammonia Crustaceans, All species. Calamari, Squid,

(neutral for freshwater) Cephalopods, Gastropods, Oysters, Prawns
bivalves
Live and moving foot Gastropods Abalone
Live and closing when tapped Bivalves Mussels, Pipis, Scallops
Colour bright with no Crustaceans Freshwater Prawns, Prawns,

discolouration around the gut Yabbies
area
Cephalopods
Skin intact and colour cells not
Squid, Calamari,
dull or black
Flesh clear not white
High weight to size ratio, Crustaceans, bivalves Mud crabs, Mussels, Crayfish
showing internal muscle and
moisture
Shellfish should be used as soon as possible as they deteriorate quickly

As with all shellfish: ‘fresh is best’. Sometimes it is not the best way financially to purchase because of
seasonality and availability of the product.

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Methods of preserving
Preserving prevents seafood from spoiling or going rotten due to bacterial growth. This often changes
the structure, colour and texture of the product but it remains edible.
Salt, sugar curing

Laying pieces of fish between layers of salt will draw moisture from the flesh will slow down the
microbial activity to the point where fish is able to be stored for a period of time so it can be consumed
at a later date.
Salt is often used with other curing methods such as smoking, drying, pickling and fermenting as it
increases the speed of curing and moisture removal and helps increase preservation.
The Scandanavian ‘gravalax’ is made by mixing salts and sugars usually with dill added as an
aromatic, this is laid over the fillet of salmon and then the fillet is weighted for several days to draw
moisture out of the flesh, it is then washed and then sliced thinly to be consumed raw.
Smoking
Compounds in wood smoke such as acids and antioxidants act as antimicrobials preventing bacterial
growth and increasing the acidity of the food. Cellulose in wood is sugar molecules that help give
flavours, sweet stickiness and caramelise the outside of smoked products.
All fish to be smoked should be treated with a brine solution then put through the smoking procedure.
Hot smoking: is smoked at a temp of approximately 60-80ºC, so the flesh will be cooked and should
be firm and not sticky to touch.
Cold smoking: is treated at temperature as low as 30ºC so will need to be cooked, except for
salmon. Smoked fish will keep for longer periods if they are chilled and cryovaced.
Trout and salmon are the two most smoked fish in Australia.
Drying
The fish are cleaned, washed, salted then hung up to dry in either specially built houses with constant
air movement over the fish or outside in the sunshine. Great care needs to be taken reduce the
possibility of microbial activity.
Freeze drying is when food is placed in a freezer under vacuum to remove all moisture. Packaged
and sealed to preserve for long periods of time. Needs water to rehydrate and use.
Canning
A popular method with limited environmental controls required, only needs to be kept in a dry
environment at normal room temperature.

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During the canning process food is packaged and placed in an autoclave to heat up. The food must
be sterilized to ensure the destruction of pathogenic bacteria. Reference core temperature is 121.1 for
2.4 minutes minimum.
Do not use cans that have been dented, are rusting, bloated, or are past use by date as they may
be contaminated.
Pickling
The best known example are ‘rollmops’; which are herring, boned, rolled and marinated in vinegar or
spiced brine. Herring are a very fatty fish so the vinegar helps to cut this richness.
Fermenting
By adding salt and fermenting fish it lets sugars turn to acid or alcohol, this causes an increase in the
acidity to a point where bacteria cannot grow.
Best known flavouring agents are:
Shrimp paste is usually fermented salted shrimp or krill that is fried and or dried and pressed into
a brick.
Fish sauce is usually fermented small fish like salty anchovies and sardines, often matured over
months and pressed to give clear brown coloured brine that has high umami content.
These flavouring agents have many names depending on the region they come from and the
particular seafood they are made from.
Fish Cuts
Whole is not a cut – uncut or trimmed often gutted and scaled
Trunk is the whole fish with no head and gutted, cleaned, scaled.
Barrel is the trunk with no tail or fins attached
Fillet is a side of flesh removed from the backbone.
Cutlet or Darne a cut across a round fish trunk through bones and fins
Supreme is a fillet cut at an angle instead of vertically.
Steak is a vertical cross cut of a fillet
Butterfly cut is a fish or shellfish that is cut almost through and then opened out
Butterfly fillet (boned) Two fillets joined by the skin or by a thin piece of flesh.
Wing (lug/angel wing), pectoral fins and meat towards the head in a triangular shape
Cheek is the jaw muscle that is below an behind the eye in the head
Goujon (Finger) is a fillet cut into finger lengths or strips about 6 cm by 1-2 cm

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Preparation of fillets
Delice (Fold) is a fillet, trimmed and folded with the tail under so the fillet cooks evenly, with the skin
surface on the inside
Paupiette (Roll) is a small fillet rolled into a spiral shape with the tail on the outside and the skin
surface on the inside. Used mainly on flatfish fillets that can be filled before being rolled then
skewered or wrapped if needed.
Methods of preparation and cooking

Some fish like rockling have firm flesh that lends itself to methods of cookery such as stews and frying
where there may be a lot of movement during cooking.
Other fish like rock cod have extremely soft flesh and should be cooked whole or with methods such
as poaching to retain shape and quality.
Fish portions are usually fairly small for rich dark or oily fish such as mackerel or tuna
around 100g. For white fleshed baby fish the portions may get higher
up to 180g of flesh per serve or a 300g whole fish.
Poaching uses liquids such as wine or court boullion to infuse flavours. Fish are
often cooked whole or as large skin-on fillets to prevent drying or loss of
flavour. Crustaceans cook extremely well poached as the temperature
is low and proteins set without breaking. This creates a soft moist
tender product and the shells protect the flesh from losing to much
moisture.
Grilling using overhead, BBQ’s, blowtorch, hibachi, vertical and flat grills. High
heat and fast cooking of small pieces of seafood that are oiled or
marinated, seafood must be marinated or protected to ensure products
hold together and prevent drying and shrinkage.
Steaming is a good method for a lower fat style of cooking that enhances the
natural flavour, very delicate fish can be cooked this way. Food items
can only be relatively small to cook evenly without overcooking and
drying out. Steaming can be done en papillote: encased in paper or
pastry
Deep frying is a good way of keeping seafood tender and moist due to the use of
coatings like batters. It works well for any deshelled shellfish or small
whole shellfish like prawns. All fillets are appropriate for this method as
long as the coating is intact. These coatings add a crisp texture and can
cover fish flavours often making it more appealing to custiomers such
as small kids
Shallow frying is extremely fast method that is similar to deep frying

20
Pan frying often uses nonstick pans, silicon paper to protect the fish, unless it is
cooked skin side down to get a crisp skin. This may cause a lot of
shrinkage due to loss of moisture when cooking, medium to small cuts
are usually used
Baking is rarely done unless utilizing a protective layer of pastry, salt, sugar,
noodles, starch, salt dough, leaves, clay or egg. If the fish is not whole
or there is no protective layer the fish will rapidly dry out and be stringy.
Baking has no fats involved unless glazing pastries.
Roasting is rarely done except for whole oily fish such as trout.as they easily dry
out.
Other methods such as earth oven, oil poached, sous vide, bamboo packed are all
great methods for seafood cookery as they use low temperatures and
cook over a long time helping retain moisture and reduce weight loss.
These methods don’t tighten the protein structure leaving soft
structured and tender cooked seafood.
Cooking
Dark fleshed and oily fish can often be warmed through rather than fully cooked, this will not kill
bacteria that has been cross contaminated, but fresh cut pieces can be served immediately this way.
Sushimi is a good example of this style.
Fish that is not cooked but fresh is often glassy, flexible, flesh does not section or flake when pressed.
Cooked fish goes opaque, firm, cracks or flakes when pressed.
Overcooked fish goes dry, stringy, breaks apart easily and shrinks.
Plating styles
These tend to be specific to the type of fish and the fish cuts used with the methods of cookery. The
styles change over the years depending on the local food trends, food outlet requirements, the portion
size and the accompaniments.
Whole fish are often served on large hot long oval plates where the product is the main focus. Most
cuts of fish are on a range of shaped plates that tend to be proprtionl to the cut served and method of
cookery.
Gueridon style silver service is done by the waiter on a large oval plate, where the fish is portioned
and served to the customer.

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Dressings or sauces
These are often used to boost the flavour or add acidity and fat to a dish. These are usually based off
stocks or sauces made from fermented fish or crustaceans.
Sauces often used sugar and salt to enhance the dishes using fresh herbs, vegetables and spices
with alcohol or acids to balance flavours. Some of the following sauces are specific for regional
cuisines such as;
• Fish or shellfish stock
• Fish sauce
• Bisque
• Garum (Roman)
• Fish or shellfish veloute
• Oils or Essences of shellfish
• Creams of shellfish sauce
Garnishes
Garnishes often are enhancement of the main product being cooked, these are a selection of
suggested seafood based garnishes;
• Skin or scales fried or oven crisped and popped
• Prawn crackers
• Small fish or shrimp dried or fried crisp
• Salted fish flakes or shaved dried fish(bonito tuna)
• Pickled cephalopods, rollmops
• Fish Floss
• Sea urchin, salmon, flying fish and sturgeon coloured or flavoured
• Crustacean foam
• Anchovy beignets

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Terminology associated with seafood

Name Explanation
Curing Using acid, alcohol, salt, sugar or smoking to remove moisture through
omosis to retard bacterial growth.
Brine 5% salt water mix. Often used to hydrate fishe to prevent drying when
cooking
Floss Oily fish cooked till it dries out with sugar and soy to a light shredded
consistancy
Ceviche Acid cured raw fish pieces often using citrus juice and chilli
Fish cakes/balls Made from minced or pounded fish and salt till texture goes smooth
Fish Roe Eggs of fish such as flying fish, sturgeon(caviar), salmon
Prawn Cutlets Shelled prawn meat with no head, tail shell still attached
Green Uncooked
Foot Grasping muscle for gastropod to hold onto surface
Soft shell Once crustacean has moulted its small old outer shell before it rehardens
its new larger shell.
By Catch When net fishing other species that the target seafood may be caught and
often die in the nets.

23
Recipes

24
Darne of Fish Meuniere
Ingredients
Fish
2 x 120 g Fish darne
15 ml Oil
Seasoning
Sauce Meuniere
40 g Butter
20 ml Lemon juice
3 Lemon slices, peeled
3g Parsley, chopped fine
10 ml Water
Method
• Clean and season fish darne. Melt butter and oil in a pan. Cook darne 3 minutes each side
(approx) or until flesh just separates from the bone
• Place fish on hot a serving plate, with lemon slices, and keep warm
• Remove excess oil from pan. Add butter and cook to nut-brown colour. Add lemon juice then
parsley while shaking the pan to slightly emulsify. Pour over the fish, from which bones have
been removed
• Serve immediately
Fish Mousseline Farce
Ingredients
150 g Fish fillets
1 Egg white
50 ml Cream
trace Seasoning
Method
• Chop fish flesh into pieces, place in a food processor and blend a little
• Add egg white and seasoning, blend until smooth (DO NOT OVERWORK)
• Last fold in cream over ice and flavour with 10 g of chopped herbs of your choice

25
Baked Supreme of Fish with Capsicum Puree
Ingredients
Fish
180-200 g Fish fillets
15 ml Oil
¼ tsp Black cracked pepper
¼ tsp Cumin
¼ tsp Coriander
¼ tsp Turmeric
¼ tsp Paprika
¼ tsp Salt
Capsicum Puree
1 Red capsicum, roasted and peeled
Salt and pepper
20 ml Olive oil
50 ml Fish stock
Cornflour
Method
• Cut supreme to size and score skin
• Generously coat both sides with seasoning mix
• Cut capsicum in half and remove seeds, puree in food process with olive oil
• Place puree in a pot and add stock, bring to boil and slightly bind with cornflour.
(This stops the puree from bleeding on a plate)
• Place supreme in a very hot pan skin side down, when charred turn over and place in an oven
and bake for about 3-5 minutes at 180°C
• To serve spread capsicum puree in the middle of a plate, put supreme on top skin side up and
garnish

26
Tempura Batter
Ingredients
50 g Flour
50 g Corn flour
Salt to taste
200 ml Water (iced)
Method
• With a fork combine dry and wet ingredients taking care not to over work (a few lumps are
acceptable)
• Dust items lightly with corn flour
• Dip in batter and deep fry at 180°C
Tempura Dipping Sauce
Ingredients
25 ml Soy sauce
¼ tbs Lime juice
¼ tsp Grated ginger
1 tsp Chopped coriander
1 tsp Sugar
Method
• Combine all ingredients
• Refrigerate

27
Paupiettes of Flounder Vin Blanc
Ingredients
2 Flounder Fillets
25g Onion,finely diced
100ml White Wine
750ml Fish Stock
30ml Cream
30g Butter
Method
• Season fillets and spread with farce, roll up and pin with toothpick. (Remember skin side in)
• In a saucepan sweat onion in 10g of butter, (DO NOT colour) deglaze with wine and add stock
• Bring to boil, turn down to poaching temp. (95°C).
• Remove 50ml of liquid stock and reserve for sauce
• Place the paupiettes into the hot stock and cover with a cartouche and cook for approximately 8
minutes
To finish sauce
• As the paupiettes are cooking, combine cream and reserved fish stock liquid in a small pan and
reduce by ½
• Remove from the heat and whisk in 20g of cold butter
To plate:
• Remove fillets from the poaching liquid
• To serve place paupiettes on a plate, nappe with sauce and garnish

28
Poached Fish Fillet Delice with a Warm Vinaigrette
Ingredients
2 Flounder fish fillets
30 g Fish farce
Court Bouillon
20 g Onion
20 g Carrot
20 g Leek
½ Lemon
1 Bay leaf
Salt pinch
500 ml Water
Vinaigrette
40 ml Olive oil
20 ml Vinegar
½ Lemon
Salt and pepper
Salsa
50 g Cucumber
50 g Tomato
Herbs for garnish
Method
• Prepare fish fillets
• Fold the tail of the fillet in with the farce in the fold and place in a fridge
• Prepare Court Bouillon and simmer for 20 minutes
• Mix vinaigrette and set aside
• Cut and dice cucumber and tomato, add some olive oil and season
• Poach delice until cooked
• Warm the vinaigrette
• Place fish on a plate, nappe with warm vinaigrette and serve accompanied with salsa, garnish

29
Delice of Flounder
Ingredients
2 Flounder fillets
15 ml Oil
Seasoning
Method
• Fold fillets to required shape
• Oil tray place fish on top
• Brush with oil and season
• Place under salamander
• Remove when done
• Place into Thai dressing
• Let fish infuse approx 5 minutes
• Serve warm
Thai Dressing
Ingredients
25 ml Stock syrup
10 ml Fish sauce
10 ml Rice wine vinegar
25 ml Lime juice
1 clove Garlic, chopped
to taste Chilli, chopped
to taste Sea salt
to taste Black pepper
Method
• Mix all ingredients together

30
Whole Baked Flounder filled with Chilli Lemon and Chive Butter
Ingredients
Flounder
1 Whole flounder
Flour for dusting
Oil
Butter
60 g Butter
1 Small chilli
¼ Lemon juice and zest
Chives, finely chopped
Seasoning
Method
Flounder
• Clean flounder as per demo
• Place oil and small amount of butter into baking tray and melt
• Flour flounder and coat in oil and butter mix
• Place in oven approx 200°C
• When ¾ cooked fillet fish and remove centre bones
• Fill cavity with prepared butter
• Place under salamander and finish cooking
Butter
• Prepare the compound butter from chilli, chives, lemon juice and seasoning. Shape into cylinder
shaped piece
• Refrigerate

31
Fish Quenelles with Tarragon Beurre Blanc
Ingredients
Panada
35 ml Water
5g Butter
15 g Flour
Farce
150 g Fish fillets
½ Egg white
20 ml Cream
to taste Salt and pepper
For Poaching
1 lt Fish stock
Beurre Blanc
90 g Unsalted butter
40 ml Fish stock
40 ml White wine
30 ml White vinegar
5g Tarragon
Method
Panada
• Bring water and butter to boil. Add flour and cook until mixture leaves sides of the pot
• Spread on a sheet of plastic wrap and wrap up, let cool (this stops a skin forming)
Quenelles
• Clean fish – remove any bones and sinews and bloodline
• Chop fish flesh into pieces, place into a food processor and blend a little, next add the panada, egg
white, and season and blend until fine and smooth, then pass through a sieve
• Next place into a bowl over ice, gradually add the cream, beating thoroughly with a wooden
spoon, and chill in a fridge for 1 hour
• Mould the mixture between two spoons and place on a lightly oiled greaseproof paper
• Poach quenelles in fish stock, drain thoroughly and serve with the hot Beurre Blanc

32
Beurre Blanc
• Cut butter into small cubes
• Reduce stock, wine, vinegar and tarragon stalks to approx 20 ml (1 tablespoon)
• Strain reduction and transfer into stainless steel bowl, place over bain-marie
• Slowly add butter whisking vigorously taking care to maintain a constant temperature between
75°C and 80°C. To serve add chopped tarragon leaves
Thai Fish Cakes
Ingredients
200 g Boneless white fish fillets, roughly chopped
½ tbs Thai red curry paste
1 tsp Palm sugar, grated
1 tsp Fish sauce
½ tps Tamarind paste
2 Kaffir lime leaves, chopped finely
40 g Green beans, thinly sliced
¼ Red capsicum, cut into a small dice
Method
• Place fish in food processor with paste, sugar, fish sauce, and tamarind water
• Pulse in processor until smooth
• Place in a bowl over ice
• Add lime leaves beans and capsicum mix well
• Divide mix into small balls and flatten
• Leave to rest
• Shallow fry in oil 2-3 minutes each side until golden brown
• Drain and serve with dipping sauce

33
Dipping Sauce
Ingredients
50 g Castor sugar
60 ml White vinegar
1 Large red chillies, de-seeded and finely chopped
20 g Cucumber (small piece), de-seeded and finely chopped brunoise
5g Ginger, finely chopped
1 sprig Coriander, finely chopped
Method
• Place sugar and vinegar into a pan and reduce making sure sugar has dissolved
• Simmer for approx 5 minutes or until slightly thickened
• Remove from heat and refrigerate
• When cold add cucumber, chilli, ginger, coriander
• Serve with fish cakes

34
Fish Terrine with Basil – Nori
Ingredients
350 g White flesh fish
80 g White bread (fresh, no crust)
1 Egg white
60 ml Cream
1 Shallots, chopped
pinch Nutmeg
pinch Mustard powder
1 tsp Basil Pesto paste
1 tsp Tomato Pesto paste
20 ml Cream (for adjusting)
2 Nori sheets
Method
• Soak the bread with 60 ml of cream and egg white
• Sweat the shallot off in a little butter and allow cooling
• Clean fish – remove any bones and sinews and bloodline, reserve a strip of cleaned fish for a
centre garnish
• Chop fish flesh into pieces, place into a food processor and blend a little, next add the panada
(bread, cream and egg white mix) season with nutmeg and mustard powder and blend until fine
and smooth
Do this in 2 batches
• Remove mix from the food processor and place into a bowl over ice, correct consistency with
remaining cream then pass through a sieve and KEEP COOL
• Spread 1/6 farce onto a half piece of nori, place the reserved seasoned fish strip on top & roll up
• Divide the remaining mixture into two lots – flavour one with basil and shallots and the other
with tomato paste and shallots
• Place plastic wrap on bench with a piece nori on top
• Place one lot of farce down the centre of nori
• Place the nori wrapped strip on top and press down half way into farce, cover with the other
flavoured farce
• Roll the terrine with overlapping nori and plastic wrap
• Tie up ends and remember to keep as round as possible
• Poach in water for approx 20 minutes the cool and Serve
Note: To add variety, shellfish such as scallops, prawns and mussels can be arranged in layers in the
terrine or mixed into the farce.

35
Prawns with Zucchini, Chilli, Ginger and Coriander
Ingredients
6 Prawns
5 ml Oil
3g Chilli paste
6g Fresh ginger, chopped
2 White of spring onion, sliced
50 g Zucchini, thinly sliced, 3 mm thickness
50 g Red capsicum, sliced, batons
100 ml Prawn stock
squeeze Lemon juice
3g Parsley, chopped
3g Coriander leaves and roots, chopped
Method
• Shell and de-vein the prawns, place in a bowl season, add a squeeze of lemon and spread with
chilli paste
• Keep the shells and make a prawn stock (slightly thicken the stock with cornflour)
• Heat the oil in a frying pan and sauté the ginger, coriander roots and spring onion without
colouring
• Add prawns and ¾ cook them
• Next add the zucchini, and then sliced capsicum and sauté for approx 1 minute then add prawn
stock
• Simmer for a short time until the stock is slightly reduced (not too thick)
• Add the lemon juice, parsley and coriander leaves and correct seasoning
• Arrange the vegetables on a plate place the prawns on top, sauce and garnish

36
Salt Pepper and Chilli Calamari with Capsicum Salad
Ingredients
Dressing
½ Chilli, cut in half lengthwise
30 g Castor sugar
Lime juice
Seasoned Flour
40 g Plain flour
40 g Corn flour
½ tsp Sea salt
¼ tsp Ground chilli
¼ tsp cracked black pepper
1 Egg white
Salad
150 g Calamari
½ Chilli
10 g Red capsicum
10 g Yellow capsicum
10 g Green capsicum
1 piece Cucumber
¼ Red onion
1 piece Carrot
Garnish Coriander leaves
Method
• Prepare the dressing by placing in a saucepan the chilli, vinegar and sugar. Heat until the sugar
dissolves and simmers until the mixture has reduced to a thin syrup consistency. Add the lime
juice. Strain and cool
• Mix together all the ingredients for the seasoned flour except egg white and set aside
• Score the calamari and set aside
• Prepare a fine julienne of the capsicum, chilli, red onion, cucumber and carrot
• Flour calamari then dip in egg white then re-dip in flour
• Deep fry the squid until light golden brown and crisp. Drain well
• Dress salad, place on plate. Place squid on salad while it is still hot and crisp. Garnish with the
coriander

37
Smoked Trout Mousse
Ingredients
15 g Butter
20 g Onion, finely diced
2 clove Garlic, crushed
¼ Leek
1 Tomato
50 ml White wine
6 Mussels
3 sprigs Thyme
Seasoning

Method
• Soften cream cheese for 30 minutes, while preparing other ingredients
• Remove skin, head and debone fish
• Put juice, vinegar, tomato paste, tobacco, salt and pepper in bowl of food processor
• Add cream cheese and process until smooth. You may need to scrape down bowl
• Add flaked fish and cream and process to just combine
• DO NOT OVERPROCESS OR MIXTURE WILL CURDLE
• Cool in fridge for an hour before serving

38
Mussels with Leek, Thyme, Tomato and Garlic Sauce
Ingredients
15 g Butter
20 g Onion, finely diced
2 clove Garlic, crushed
¼ Leek
1 Tomato
50 ml White wine
6 Mussels
3 sprigs Thyme
Seasoning
Method
• Prepare a tomato concassé from the tomato
• Melt the butter in a pan, add the finely diced onion and crushed garlic cook over a low heat until
soft
• Add the washed and prepared mussels with white wine 2 sprigs of thyme and julienne of Leek
cook for approx 3-4 minutes with a lid on
• Add the tomato with salt and pepper. Simmer for about 1 minute
• Next place a heavy bottom pot on stove to get hot
• Arrange in a bowl with the sauce napped over the top and garnished with the remaining thyme

39
Crab, Mussel, Scallop and Calamari à La Grecque
Ingredients
1 Blue swimmer crab
50 g Calamari
5 Black mussels
3 Scallops
75 ml Olive oil
30 ml White wine
squeeze Lemon juice
25 g Shallots, finely diced
40 g Tomato concassé
½ tsp Coriander seeds
1 tsp Parsley, chopped
trace Salt
trace Pepper
2 Chives
1 Lemon wedge
Method
• Set up steamer pot, boil 2 lt salted water. Heat French grill plate.
• Cook the crab in boiling, salted water for about 5 minutes (this will cook the legs and claws, but
the inside will not be cooked through). Refresh the crab in cold water, then pull off the claws
and legs, crack open and remove the flesh. Carefully remove the upper shell and clean
thoroughly, set aside. Remove the half-cooked flesh from the body, set aside
• Remove the head from the body of the calamari. Thoroughly clean the body inside and out
under running cold water. Cut the tentacles from the head and discard the head. Wash the
tentacles, cut body and tentacles into strips, score surface and set aside.
• Clean mussels by scraping shell of excess barnacles, seaweed and de-beard. Steam the
mussels to open them and remove to cool. Remove the mussel meat from their shell and set
aside.
• Saute calamari at high heat in pan with oil to just set flesh white, can colour outside. Remove
calamari to side.
• Turn pan heat down and add shallots and sweat
• Stir in mussels, then add and tomato and toss
• Add wine, lemon juice and coriander seeds
• Add calamari and crabmeat, gently stir then remove from heat
• Stir in chopped parsley and season to taste, and leave to marinate
• The a la grecque should be served at room temperature. Arrange the mixture on a plate, and
garnish with the cleaned crab shell, lemon wedges and chives

40
Squid and Scallops in Thai Dressing
Ingredients
3 Scallops
3 pieces Squid, cut into triangle and scored
Marinade
30 ml Lime
3g Chilli paste
¼ Lemon grass, crushed
3 ml Fish sauce
60 ml Peanut oil
15 g Palm sugar
5g Garlic
30 ml Coconut milk
5g Vietnamese mint, chopped
to taste Salt
Method
• Mix all ingredients for marinade together and let sit for at least 1 hour before use
• Clean scallops, cut and score the squid as per demonstration
• Char grill scallops and squid on a hot grill taking care not to overcook
• Place the hot scallops and squid in the marinade and leave to absorb flavours.
• When cold Serve arranging neatly on the plate
• Remember to remove the lemon grass prior to serving

41
Fish Curry
Ingredients
200 g Fish - 3cm X 3cm pieces
2 tsp Curry Powder - mild ‘perfect brand’
½ tsp Chilli Powder
30 ml Vegetable Oil
30 g Red Onion - fine dice
60 g Tomato - roughly chopped
2 cloves Garlic - finely sliced
1 5cm piece Lemon grass - smashed
2 Kaffir Lime Leaves
8 - 10 Curry Leaves
150 ml Chicken Stock
150 ml Coconut Cream
Method
• Heat oil in a pan, add curry, chilli powder onion & garlic
• Fry until fragrant and starts to brown, do not burn
• Add tomato and cook until it softens and starts to break down
• Add the stock, lime & curry leaves, lemon grass
• Bring to the boil and simmer for 5 mins
• Add coconut cream & simmer until the sauce is slightly thickened
• Add the fish pieces & gently stir to coat in sauce
• Cover and continue to simmer gently until the fish is cooked through
• Serve in a warm bowl and garnish
Note:
This is a peasant style curry and would normally be served with the leaves and smashed lemon grass
in it.

42
Kododa
Kododa is a Fijian ceviche pronounced ‘kokonda’ served as a part of a traditional Fijian barbeque or
as a light meal. Every village/family seems to have their own version which varies slightly. This dish is
usually prepared with a firm white fish. Below is a recipe using scallops, that would be served as a
starter in a restaurant.
Ingredients
100g Firm white fleshed fish like kingfish or snapper
10 g Red Onion - very finely diced
½ Lime - juiced
60 ml Coconut Cream - good quality
½ Long Red Chilli - very finely diced
15 g Green Capsicum - very finely diced
½ Roma Tomato – seeds removed & very finely diced
Salt
Method
• Slice the fish into thin slices as you would for sashimi
• Place on a plate in single layer
• Pour over the lime juice and season with salt
• Gently turnover the pieces of scallop to evenly coat with the salt and lime juice
• Cover and leave to marinate in the fridge for a minimum of 30 minutes
• To serve pour off most of the lime juice
• Place all of the other ingredients in to a bowl and mix
• Add the slices of fish and gently combine
• Arrange neatly on a clean plate, with an appropriate amount of sauce and garnish

43
Pickled Octopus
Ingredients
100g Large octopus leg each student
1 cup water
125g white sugar
75g white vinegar
100ml fish sauce
1 tsp Coriander seeds
Garnish Chervil or parsley
Method
• Clean octopus as instructed, tenderise with mallet (using frozen octopus helps tenderise
structure)
• Blanch in boiling salted water for 30 seconds
• Remove and the octopus and rinse off.
• Boil all ingredients except octopus.
• Add octopus and bring to simmer then turn off and let rest in liquid for 30 min.
• Chill both liquid and octopus leg.
• Remove excess sucker pads, slice and garnish with soft herbs
Crustacean Oil
Ingredients
100g Prawn shells
5ml fish sauce
1 sprig Thyme
1tsp Tomato paste
100ml Oil
Method
• Place the prawn heads in roast tray with tomato paste and cook it out in oven at 180°C.
• Place in small pot and Crush with thyme and fish sauce
• Place oil in pot and bring to heat 100°C then take off heat and cool to room temp
• Strain through fine strainer.

44
Black Mussel Preparation
Ingredients
60 ml Dry White Wine
5 Mussels Blue or Black
1 Sprig of thyme
Method
• Prepare and clean mussels as per demonstration
• Place white wine and sprig of thyme in an appropriate size pot and bring to the boil
• Next add the mussels and cover
• Cook for approx. 2 minutes
• Store appropriately until required for the A la Grecque dish
• Note: Do not cut the mussels in half as per A la Grecque recipe. Green lip mussels are much
larger than the mussels prepared in the above recipe
Spiced Fish Fillets
Ingredients
2 Fillets of fish skin on
25 ml Oil
¼ tsp each Black cracked pepper, Cumin, Coriander, Turmeric, Paprika, Salt
Garnish Chervil
Drizzle Crustacean oil
Method
• Trim, pin-bone and prepare fish fillets (leave skin on)
• Press fillets into the seasoning flour mix, skin side only
• Place fish fillet skin side down in a pan over medium to high heat, then reduce the heat and
continue cooking to crisp skin
• When the fillet is almost cooked through, turn over briefly to seal and remove from pan
immediately to avoid overcooking
• The fish should be cooked through but still moist.
• To serve place fillet skin side up and drizzle with crustacean oil and garnish with chervil

45
Grilled Fish Fillets
Dietary and special request – no spice, low fat and allergy to prawns.
Ingredients
1 Fillet of fish skin on
Oil
Salt
Method
• Trim, pin-bone and prepare fish fillet (leave skin on)
• Dry skin with paper towel
• Score skin, ensure you do not cut through the flesh as per demonstration
• Season fish with salt
• Place fish fillet skin side up on piece of silicon paper cut to size so the fish fillet covers all but a
few millimetres, so the paper does not burn
• Cook fish under the salamander, until skin is slightly crisp and golden
• The fish should be cooked through but still moist.
• To serve place fillet skin side up garnish with an appropriate garnish that satisfies the
customers special request and dietary requirements

46
Salt and Pepper Soft Shell Crab
Ingredients
1 soft shelled Crab
Dipping sauce
½ Chilli, cut in half lengthwise
30 g Castor sugar
Lime juice
Seasoned Flour
40 g Plain flour
40 g Corn flour
½ tsp Sea salt
¼ tsp Ground chilli
¼ tsp cracked black pepper
1 Egg white
Garnish
Coriander, fresh leaves
Method
• Defrost Soft shell crab and set aside
• Prepare the dipping sauce by placing in a saucepan the chilli, vinegar and sugar. Heat until the
sugar dissolves and simmers until the mixture has reduced to a thin syrup consistency. Add the
lime juice. Strain and cool
• Mix together all the ingredients for the seasoned flour except egg white and set aside
• Coat soft shell crab in seasoned flour then dip in egg white then re-dip in seasoned flour
• Deep fry the Soft shell crab until light golden brown and crisp. Drain well
• Place Soft shell crab on plate while is still hot and crisp. Garnish with the coriander

47
Atlantic Salmon in miso marinade
Ingredients
150g Salmon fillet
25 g Miso paste
50ml Sake
25ml Mirin
Pinch Wasabi
3g Bonito flakes
3cm Kombu
4 drops Sesame oil
I pinch Grated ginger
Method
• Heat mirin and sake to burn off alcohol
• While hot add all other ingredients except Salmon and cool
• Place the portioned Salmon into the Cold marinade and leave for 1 hour
• Drain and dry salmon and Grill to medium well done or slightly underdone

48
Activity
Research the cost and availability of 5 fish and 5 shellfish.
Include:
• How they are supplied (fresh, frozen, live, cooked, pickled)?
• What cut (whole, fillet, darne, legs, heads etc)?
• Storage - what procedure is taken to ensure their freshness (live in tanks, in boxes
with ice, trays, timeframe, shelf life)?
Fish How Cut Storage Cost/kg
supplied available
Shellfish How Cut Storage Cost/kg

supplied available

49
Bibliography
Food Standards Australia and New Zealand. (2015). Food Standards Code.
http://www.foodstandards.gov.au/code/Pages/default.aspx
Australian Government Federal Register of Legislation. (2017). Australia New Zealand Food
Standards Code – Standard 2.2.3 – Fish and fish products.
https://www.legislation.gov.au/Details/F2015L00429
Recommended Reading
The books listed below are suggested references for improving depth of knowledge on the theory of
professional cookery and ingredient identification.
Graham Dark, Deirdre McLean & Sarah Weatherhead, 2003
Kitchen Operations – The Professional Cook’s Book
Published by TERTIARY PRESS; 12 – 50 Norton Road, Croydon, VIC 3136, Australia
H.L. Cracknell & R.J. Kaufman, Revised Third Edition, 1999
Practical Professional Cookery
Published by The Macmillan Press Ltd, United Kingdom
Philip Dowel, Anthony Bailey, Elizabeth Ortiz, Helena Radecka, 1980
The Book of Ingredients
Mermaid Books, Seventh Impression, 1990; Penguin Books Australia Ltd, Ringwood, Victoria,
Australia
Cersani, Kinton and Foskett, 1995
Practical Cookery, 8th Edition
Published by Hodder and Stoughton; London, United Kingdom
Loukie Werle, 1997
Australasian Ingredients
Published by Gore and Osment Pty Ltd, Rushcutters Bay, NSW 2100, Australia
Shirley Cameron, Suzanne Russell
COOKERY The Australian Way, 7th Edition, 2006
Macmillan Education Australia
Ash Bros Seafoods
http://www.ashbros.com.au
Click on ‘Products’ or ‘What’s In season’
Clamms Seafood
http://www.clamms.com.au
Click on ‘Product list’
The Fisheries Research and Development Corporation (FRDC) is a Commonwealth Agency
http://www.fishfiles.com.au/Pages/default.aspx
Click on ‘Knowing’ > ‘seafood species’
Australia’s sustainable seafood guide
http://www.sustainableseafood.org.au/

50

51
Vocational Education and Training
Student Evaluation of Subject and Teaching (SEST)

Course Year
Semester
Unit / Class Group

Subject
The questions below focus on how the unit / subject and teaching contributed to your learning. Please
circle the number closest to your views. WAI is committed to the principle of continuous improvement and
your feedback will assist us in providing the best possible teaching and learning experience.
Your participation is voluntary and anonymous.
strongly strongly
disagree agree
disagree agree
Student evaluation of unit / subject
It was explained what was expected of me to be successful in

1. 1 2 3 4
this unit / subject.
The course materials and resources in this unit / subject
2. 1 2 3 4
were helpful in directing my learning.
The assessment tasks in this unit / subject were relevant to
3. 1 2 3 4
the topic.
Information about the assessments for this unit / subject was
4. 1 2 3 4
clearly explained to me.
The spread of assessments throughout the semester was
5. 1 2 3 4
appropriate.
Written assessments were marked and feedback provided to
6. 1 2 3 4
me on time.
There was a good balance between practical activities and
7. 1 2 3 4
theory in this subject.
Student evaluation of teaching
8. The teacher interested in my success in this unit / subject 1 2 3 4
9. The teacher was knowledgeable about this unit / subject 1 2 3 4

The teacher made the unit / subject as interesting as
10. 1 2 3 4
possible
11. The teacher explained the assessments very clearly 1 2 3 4
The teacher gave helpful feedback on my assessments in this
12. 1 2 3 4
unit / subject
13. If needed, the teacher(s) was/were always available to help 1 2 3 4
14. Overall, I was satisfied with the teaching of this unit / subject 1 2 3 4
Student Evaluation of Subject and Teaching

Author: Dr Larry Foster

Date: 13 April 2016
Page 1 of 2
52
Vocational Education and Training
15. The best aspects of this unit / subject were:
16. How could the teaching of this unit / subject have been improved?
What Happens Next?
The results from this questionnaire will be summarised and will contribute to a Unit / Subject Evaluation
Report.
The Unit / Subject Evaluation Report will be circulated between staff for comments and recommendations as
part of a continuous improvement process. Any changes made will be made available next semester in the
Unit / Subject Outline under “Adjustments from Student Evaluation”.
Thank you again for your time and thoughts.
Student Evaluation of Subject and Teaching

Author: Dr Larry Foster
Date: 13 April 2016
SITHCCC013 Prepare seafood dishes 4521-V1
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SITHCCC013 - Prepare Sesfood Dishes

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Prepare seafood dishes

Student’s Name: Student No.:

Teacher’s Name: Contact No.:

4521-V1 0517 SITHCCC013 Prepare seafood dishes

William Angliss Institute

Amended by: Garry Blackburn, Mark Zelman

SITHCCC013 Prepare seafood dishes 4521-V1 0517

Australian seafood varieties 7

Cleaning, trimming and preparing 10

Quality points of shellfish 16

Darne of Fish Meuniere 24

Fish Mousseline Farce 24

Baked Supreme of Fish with Capsicum Puree 25

Tempura Dipping Sauce 26

Paupiettes of Flounder Vin Blanc 27

Poached Fish Fillet Delice with a Warm

Whole Baked Flounder filled with Chilli Lemon

Fish Quenelles with Tarragon Beurre Blanc 31

Thai Fish Cakes 32

Fish Terrine with Basil – Nori 34

4521-V1 0517 SITHCCC013 Prepare seafood dishes

Prawns with Zucchini, Chilli, Ginger and

Salt Pepper and Chilli Calamari with Capsicum

Smoked Trout Mousse 37

Mussels with Leek, Thyme, Tomato and Garlic

Crab, Mussel, Scallop and Calamari à La

Squid and Scallops in Thai Dressing 40

Black Mussel Preparation 44

Spiced Fish Fillets 44

Grilled Fish Fillets 45

Salt and Pepper Soft Shell Crab 46

Atlantic Salmon in miso marinade 47

SITHCCC013 Prepare seafood dishes 4521-V1 0517

William Angliss Institute

• Tourism • Coffee making and barista training

Recognition of Prior Learning (RPL)

4521-V1 0517 SITHCCC013 Prepare seafood dishes

SITHCCC013 Prepare seafood dishes 4521-V1 0517

Australian seafood varieties

4521-V1 0517 SITHCCC013 Prepare seafood dishes

Variety Round Flat White Dark /

Blue Grenadier **** X X

Coral trout **** X X

Sea perch **** X X

SITHCCC013 Prepare seafood dishes 4521-V1 0517

Variety Round Flat White Dark /

Quality points to look for in whole fresh fish,

4521-V1 0517 SITHCCC013 Prepare seafood dishes

Cleaning, trimming and preparing

SITHCCC013 Prepare seafood dishes 4521-V1 0517

To fillet a round fish

4521-V1 0517 SITHCCC013 Prepare seafood dishes

SITHCCC013 Prepare seafood dishes 4521-V1 0517

Seafood preparation equipment

Storage of fish and shellfish

4521-V1 0517 SITHCCC013 Prepare seafood dishes

Freezing fish and shellfish

SITHCCC013 Prepare seafood dishes 4521-V1 0517

Bivalve 2 shells • Mussels

Cephalopods internal transparent bone (quill) • Squid

4521-V1 0517 SITHCCC013 Prepare seafood dishes

Quality points of shellfish

No shells cracked Crustaceans, bivalves Mussels, scallops, prawns,