LESSON 2:

Prepare and
Cook Seafood
Dish
What is seafood?

Seafood is any form of

sea life regarded as
food by humans.
TYPES OF SEA FOODS
FIN FISH SHELL FISH
Fish with Fish with
fins and external shells
but no internal
internal
bone structure
skeletons
* FIN FISH

A. Saltwater Fish
* FIN FISH
A. Saltwater Fish
1.Flatfish
• flounder
FLOUNDER FISH
SOLE FISH
* FIN FISH
A. Saltwater Fish
2. Round Fish
• black sea bass
• bluefish
• cod
BLACK SEA BASS
BLUE FISH
COD
GROUPER
* FIN FISH

A. Saltwater Fish
* FIN FISH

B. Freshwater Fish
• Catfish
• Eel
CATFISH
EEL
TILAPIA
 Activity Time!
(Guess the sea creature)
CATFISH
FLOUNDER FISH
TILAPIA
SOLE FISH
EEL
GROUPER
BLUE FISH
BLACK SEA BASS
COD
* SHELL FISH

A. Mollusk

B. Crustaceans
* SHELL FISH
A. Mollusk- are soft animals
• Bivalves-clams and
oysters
• Univalves- abalone
• Cephalopods - octopus
and squid
 BIVALVES
(CLAMS AND OYSTERS)
BIVALVES
(TAHONG)
UNIVALVES
(ABALONE)
 CEPHALOPODS
(Octopus and Squid)
 :

Characteristics of
Mollusks
* SHELL FISH

A. Mollusk

B. Crustaceans
* SHELL FISH
B. Crustaceans- are animals
with segmented shells and
jointed (Shrimps and Crabs)
 :

Characteristics of
Crustaceans
 Activity Time!
(Guess the sea creature)
SQUID
SHRIMP
OYSTERS
MUSSELS (Tahong)
CLAMS
OCTOPUS
CRAB
 Adipose Fin
Dorsal Fin Caudal Fin

Gill Cover Lateral Rays

Scales
Pectoral Pelvic Fin Anal
Fin Fins Fin
 Composition and Structure of
Fish

A fish is made of
water, protein, fats
and small amount of
minerals and vitamins.
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
are used not to create
tenderness but to
preserve moistness
and provide variety.
4. Cooked fish must
be handled very
carefully.
 :

Market
Forms of
Fish
1. Whole and Round

Completely intact as
caught
 2. Drawn

Viscera removed
 3. Dressed

Viscera, scales head, tail

and fins removed
 4. Steaks

Cross-section slices, each

containing a section of backbone
 5. Fillets

Boneless side of fish, with or

without skin
 6. Butterflied Fillets

Both sides of a fish still joined, but

with bones removed
7. Sticks or Tranches

Cross-section slices of
fillets
Butterflied Fillets/
 :

Market
Forms of
Shellfish