Department of Education

National Capital Region

SCHOOLS DIVISION OF PARANAQUE CITY
TECHNOLOGY AND LIVELIHOOD EDUCATION 10
COOKERY
SELF- LEARNING MODULE
QUARTER 3
MODULE 3 Week 3
PREPARE AND COOK SEAFOOD DISHES
Learning Competencies (Essential Competencies)

1. Market forms of fish

2. Characteristics and market form of shellfish

Objectives

At the end of the lesson the students should be able to;

1. identify the market forms of fish and shellfish,

2. enumerate the characteristics of fish and shellfish and
3. recognize the importance of right market forms of seafood and its
good quality.

Let’s Recall (Review)

Identify the following. Write your answer on the space before the number.

_____________ 1. Any form of sea life regarded as food by humans.

_____________ 2. Fish with fins and internal skeletons.
_____________ 3. Fish with external shells but no internal bone structure,
they have hard outer shells.
_____________ 4. Are soft sea animals, they are enclosed with hard
shells and have soft unsegmented bodies.
_____________ 5. Are shellfish with hard shells over the back.

Let’s Understand (Study the Concept)

Market Form Fin Fish

1. Whole or 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

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 Characteristics of Fin Fish

Criteria Fresh Stale ( Not Fresh )

Eyes Bright, full, bulging Dull, sunken, wrinkled
Gills Bright red, covered with clean Dull brown or gray, slime cloudy,
slime, fresh odor with offensive odor
Flesh Firm, elastic; spring back when Soft and flabby, finger impression
pressed gently with the finger remains
Odor Fresh and seaweedy Sour, putrid
Body Firm Soft
Color Shiny and Bright Faded
Slime Clear Opaque
Belly walls Intact Often ruptured, viscera protruding
Muscle Light, white Pinkish, tainted with blood especially
tissue around backbone
Vent Pink not protruding Brown, protruding
Scales Complete, adhere tightly Loosely attached
Taste Sweet Biting, itchy
Test Sinks in a basin of water Floats in a basin of water
By: Rondilla et.al

Market Forms of Shellfish

1. Live Shellfish- Shellfish are marketed live and in the shell, like clams,
mussels, oysters and snails.
2. Shucked Shellfish – They are removed from their shells, such as
scallops, oysters, and clams.
3. Headless Shellfish- The head and the thorax are removed being the
source of bacterial spoilage. This applies to shrimps, lobster, and prawns.
4. Cooked Form- The edible portion of shellfish sold, cooked, ready to
eat either frozen or canned.
5. Whole Shellfish- Served in the form they are caught but no longer
alive. Their head and thorax are intact.

Characteristics of Shellfish

Shellfish Characteristics
Mollusks ✔ Oysters have rough, irregular shells.
✔ Flesh of oysters is extremely soft and delicate and contains a high
percentage of water.
✔ Hard-shell clams – can be eaten raw
✔ Soft-shell clams are called steamers. The usual way to cook is to
steam.
✔ 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 is cut up or either fried quickly.
Crustaceans ✔ The lobster shell is dark green or bluish green but turns red when
cooked.
✔ Live lobster must be alive when cooked.

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 Let’s Apply

Note: To accomplish the task please ask the assistance from your older
companion.
1. Try to buy a whole fish in the near talipapa or palengke. Evaluate the
characteristics of fish according to the given checklist. ( Please observe health
protocols )
2. or Ask your parents to buy fish.

Checklist to check the freshness of fish

Criteria Fresh Yes No
1. Eyes Bright, full, bulging
2. Gills Bright red, covered with clean slime, fresh
odor
3. Flesh Firm, elastic; spring back when pressed
gently with the finger
4. Odor Fresh and seaweedy
5. Body Firm
6. Color Shiny and Bright
7. Slime Clear
8. Belly Intact
walls
9. Muscle Light, white
tissue
10. Vent Pink not protruding
11. Scales Complete, adhere tightly
12. Taste Sweet
13.Test Sinks in a basin of water

Let’s Analyze

Directions: Answer the following questions. Write your answers on your answer
sheet.
1. How are fish bought in the market?
2. Is it important to consider the market forms of fish in preparing seafood dishes?
Why?

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 Let’s Try (Evaluation)

Directions: Write True if the statement is correct and False if it is wrong. Write
your answers on your answer sheet.

______ 1. Whole or round fish are those fish marketed as caught.

______ 2. If the viscera, scales, head, tail and fins were removed it is called
dressed fish.
______ 3. The fish is fresh if it has dull, sunken and wrinkled eyes.
______ 4. The flesh of fresh fish is firm and elastic or it springs back when
pressed gently with the finger.
______ 5. Fish is stale or not fresh if the gills are dull brown or gray, slime cloudy
with offensive odor.
______ 6. The color of fresh fish is shiny and bright.
______ 7. The freshness of seafoods can be maintained through placing in the
refrigerator.
______ 8. Flesh of oysters is extremely soft and delicate and contains a high
percentage of water.
______ 9. Squid is somewhat chewy and when cut up or either fried quickly.
______ 10. The lobster shell is dark green or bluish green but turns red when
cooked.

Let’s Create

Goal : Demonstrate how to prepare a butterfly cut or butterflied fillet.

Role: The student will do the butterfly cut or fillet.
Audience: Let the parent see and evaluate the output.
Situation: Using the whole fish evaluated before, use it to demonstrate the
butterfly fillet. Follow the procedures below:

Steps on how to do the Butterfly cut or fillet:

1. Lay the fish flat on the chopping board, with the head towards you.
2. Using a sharp fillet knife, make an incision from the tail going to the
head, while the left forefinger or palm support the fish to prevent it
from moving.
3. Pass the knife through cutting the backbone up to the head.
4. Using the kitchen scissors, remove the entrails and the gills.
5. Wash and clean the butterflied fish.

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Product Performance
Perform the butterfly cut or butterfly fillet.
Standard:

Score Card Score:

_______
Points Criteria _

25 Completely done, sharp cut, entrails and gills were properly removed

20 Completely done, sharp cut, entrails were removed but there were
visible parts of the gills.
15 Completely done, sharp cut, entrails and gills were not properly
removed
10 Able to cut the fish, irregular cut, entrails and gills were not removed

5 Able to cut the fish, step in filleting was not followed