and the crustaceans. The mollusks i it partially or wholly enclosed in a ia a inl composition. Examples of mollusks are oysters, clams, abalone, ae and mussels. The crustaceans are covered with crustlike delewad have segmented bodies. Common examples are lobster, crab, shrimp, and crayfish. bee ‘The kinds of scaly fish available for food vary widely in different localities. They include both saltwater and freshwater varieties and differ in flavor and quality depending partly on the water in which they are grown. Most fish are caught in the open seas and their availability is not dependent on man’s productive efforts, unlike agricultural or farming crops, but rather on his ability to detect and catch large schools of fishes. However, in the Philippines, we have learned to culture some marine fish and bangus. This is the foremost example. The act of culturing fish in in- land water is called aguaculture, while that of culturing in saltwater bodies such as coves and shores is mariculture. Mariculture, presently applied to lahong and oysters, is relatively init infancy in the Philippines. Fish has alwe been an important item in the Philippine diet and one of the eq eee of protein; and thus can take the place of chicken, vk, carabeet, oF beet. Like these meats, the protein of Esk pe id: hence it has a high biological value. Deteriorative Changes After Death Ei ea Mos Ss caught rom he 2 ia water. Those caught OF hang! those fish with accessory ter they are taken from water. An execP aie after catch. feat organs like Milo and dag igen aay , : er after death of ish are important 0 cont a a eds ie food. 4 sel of fish ace Hike, and st 1 td ae passed, spoilage starts. led by eidty of the 3 my bacteria ‘The bacteria come This is caused mainly by fish ¢| reservation 122 ‘A Guide to Food Selection, Preparation and Preservalio the gills and intestina) i fish skin as well as from the ¢ = ay fish is actually sterile. The enzymes which are found mainly in the intestinal organs of the fish start eens the neighboring flesh. A substance which is found in living fish fles! 7 called trime-thylamine oxide is converted to tramethylamine which aaa = char acteristic odor of stale fish. Oxidative deterioration or rancidity 0} fish fat follows. Nutritive Value of Fish and Shellfish Protein. Fish is one of the most valuable sources of high grade pro- tein. Most fish contain 18-20% protein with most of the essential amino acids in the right proportion. Apahap, lapu-lopr, labahita, tulingan, talakitok, hia and hand have generally high protein content. Protein is needed for growth and repair of body tissues. Fat. The fat content of fish varies. Most fish varieties are low in fat, (less than one percent) thus being moderately low in calories. Fat is not always uniformly distributed throughout the flesh of a fatty fish but it is found on the belly, head and liver — where the bulk of it is stored, Vitamins. Fish liver oils are topically rich sources of Vitamin A. Of- ten, parts of a fish not normally eaten like the liver and gut, contain much greater quantities of oil-soluble vitamins than the flesh. Fish roe, when present, is also a good source of vitamins. An average serving of fish meat supplies 1/20 to 1/5 of the daily allowance for B, 1/25 to 1/5 of B,, and 1/10 to 1/2 of niacin. These water-soluble concentrates contain an appreciable. amount of Vitamin B, — a growth promoting compound, : Minerals. The edible portions of fish are satisfactory sources of mag pea soley iron, copper, and iodine. Shellfish is rich in miner- s such as calcium, which is good for our bones. Inclusi in th daily diet provides an abundant mineral intake, ae Carbohydrates. All shellfish has some carbs p glycogen. Its sweet taste is due to the hydrates in the form of from glycogen, glucose formed by enzyme action a wv I high in‘iscera ith blood backbone| of water 4 selection, Pr ‘reparation and Preservation of Selected Food lion and Preservation of Selected Food G ‘00d Gre MARKET FORMS OF FISH ve Fish or whole, round wD 9, Dressed <9 Butterfly Fillet Live fishes are transported and marketed alive. Whole fishes are caught and taken from the water. round Dressed fish is whole fish with scales, entrails, fins and head re moved. Butterfly fillets are the two sides of the fish cut lengthwise away from the backbone and held together by the uncut flesh and skin of the belly. Fillet is the boneless side of the fish cut lengthwise from the backbone Steaks are cross section slices cut from a large, dressed fish; the cross section of backbone gener- ally included. Sticks are uniform stock cuts from large blocks of frozen filletsPreservation to Food Selection, Preparation and AGuide to Fish tastes much any bacteria present as cooking, moderate temper flavor to develop, for proteins connective tissue present (© break cooked when it falls easily into clumps © ed with a fork. ‘When no additional water js used to cook fish, it is i no overcooking be done, otherwise the fish would be el method is known as dry cookery. Broiling, baking, frying and are examples of such method, As a rule, fat fishes are more d dry heat cooking. When moist cookery is employed (fish is cooked in wa to allow the water to boil before plunging or adding the fish). boiling tends to break the flesh of the fish until it falls ap minutes cooking is generally enough time for the fish to be cation of doneness is evident when the flesh becomes oj muscles are easily flaked. Principles of Cooking Fish 1. Iffishis not to be cooked at once, it should be dressed completely and placed in the freezer, in a closed co age. Fish requires less cooking ti i ooking time for it has no connective fully cooked when it can be easily flaked and the = a is best cooked by dry heat, broiled or baked. f : king should be done in the shortest ossible time of moisture, flavor, and nutritive value. : 5. Because fish has a mild flavor, some garnishes, Garni : flavor of the fish, 7, Kish of thr Prepe ingre By-F incu and;Fish may be fried g oat Foed Groupe 1a7 singin © al moderate heat until ele yer ata tine ane arate a La brown, Fry only a 8. When baking fish, bas Sorbent paper, drying out poe thea h é occasionally to Prevent it from New Fish and Fishery Products Fish Quekiam ig ry ne Fish Croquettes are mixture of fish meat. chopped into fine pieces. It is formed into b; Hl and deep-fried in oil until brownish color is chicken, and vegetables alls, rolled in breadcrumbs obtained, ‘Tuna Hamis a conyenient item simply prepared from the meaty por- tion of fish, It undergoes curing in a mixture of flavoring and preserving agents such as salt, sugar, and nitrates for one week, finally smoked to obtain a distinctive flavor and aroma. Boneless Bangus is a result of deboning bangus, after which it may be closed, frozen, smoked, or fried, It may also be left open and pickled in preparation for making it into daing. Fishburger is derived from.a wide variety of fish such as lapu-lapu, tuna, and parrot fish. It is easily prepared by mixing the chopped fish meat with the ingredients such as salt, pepper, milk, onions, se, ee hamburger seasoning. Then, it is molded into patties and fried in oi until brownish color is obtained. Spicy dilis is prepared from dried dibs, ane ie eae ture of well-blended ingredients such as 88; SUBAp Ss Starch, It is fried in deep fat or oil. Bis Fh usage, smilany prepare 38 atin Ii of the white meaty portion of fish Tit blending it with other Prepared by grinding the fish meat itl fone hour. ingredients and cooked in simmering W: 8y-Product Technology id; these syed from fish left unsold; the Fishery by products is Ig fish or rejets from ia "clude products that cannot BESTS ompris ‘nd smoking plants. Such byP™™ ;128 servation A Guide to Food Solection, Preparation and Pres residue lelt alter the extraction of ps Fish sauce-bagoong ground (0 small particles and Fish meal ~ a dried product, iditive in animal feeds. called “pats” is drawn off from the an ad Fish sauce = locally of salt mixture, s ey N Fishsilage - for animal feed ingredients; a product of acid. Utensil i FISHERY PRODUCTS AND BY-PRODUCTS ; ad # 5 2B 3. .M a a 5. -q | a 6.4 ka S$ 8. § 1 Raw Uten Proa e 2. 3. 4. 5.Cts, mn be to3 olor: Selection, Preparation and Preservation of Sol ON of Selected Food Gro Groups SHELLFISH z ells as distingui: y ones forms two groups based on difereacs ate fem fish with character of th shells. Oysters, clams, scallops live in hi; B mented bodies and the “Bae Bi Fe “Gt ee ey ba scallops which only the muscles have various appendages and shell of their bodies. Fifteen percent ippines consists of shellfish, It cucumber. Hike crusts that conform to the shape of the total fish consumption in the Phil- also includes squid, cuttlefish, and sea The production of fish in saltwater bodies such as in coves and shores is called mariaulture. Mariculture is presently applied to tahong and oysters; and is relatively in its infancy in the Philippines. Types of Shellfish: Crustaceans and Mollusks Crustaceans Crustaceans are shellfish with hard shells over the back and along the claws but have softer shells covering the lower part of the body and legs. Examples of these are crabs, lobsters, and shrimps. Crabs. There are various types of crabs commonly found in the Philippines: the alimango or green crab, the alimasag or blue crab, and the talangha. The or hapiis unique due to its small size, about one-fourth the size of a regular crab. A fresh water crab obtained from the rivers has a shell that covers the lower part of its body and is soft enough to be edible. The carapace or hard shell covers its back which ie te fat or aligi that may be separated from the meat and Ces ae ‘aba ng talangha. Tt is eaten as sauce, 4 delicacy ne al ‘ a oy experts. The bigger crabs, alimango and alimasag, also contain aligr 'Snormally with its meat. sa x Lobster is popular shellfish in New Engen a Tce "eat is preferred and brings a higher price than ate expensive and marketed mainly for — i ce, sane Shrimps are more commonly eaten - Pied hole with their Shrimps are also small and would normal and fagunton are freshwater shells, Suahe isa saltwater shrimp while wlan shrimps,Selection, Preparation and Preservation of Selected Food Groups Table 6. Proximate Composition of Local Cl i s, Mussels, and Oysters in Grams _ per 100 gms. Edible Portion Food Composition Table, 1997-FNRI 135change from dark blue green to an all amount of brine for 10 to 20 min- Over cooking would make the food [7 or broiled in nd rubbery. Ideally, they