Carlos Hilado Memorial State University

Talisay City, Negros Occidental

COLLEGE OF EDUCATION – BTLED Home Economics

Topic: Lesson 4 Principle of Food Preperation

Subject: TLEPFP
Presenter Benher O. Calopez Program: BTLED – HE3A
:

FISH

FIN FISH- FISH WITH FINS AND INTERNAL SKELETONS.

COMPOSITION & STRUCTURE

WATER
PROTEINS
VITAMINS AND MINERALS
OTHER SUBSTANCES

FISH HAS VERY LITTLE CONNECTIVE TISSUE

: IT MEANS THAT :
FISH COOK VERY QUICKLY
FISH IS NATURALLY TENDER
MOIST HEAT COOKING ARE USED TO PRESERVE MOISTURE AND
PROVIDE VARIETY
COOKED FISH MUST BE HANDLED CAREFULLY OR IT WILL FALL APART

VARIETIES AND CHARACRISTICS

SALT WATER FISH

FLATFISH HAVE LEAN, WHITE FLESH,AND MILD , DELICATE FLAVOR.
THEY ARE VERY FLAT, OVAL IN SHAPE WITH BOTH EYES ON ONE SIDE
OF THE HEAD.
 Carlos Hilado Memorial State University
Talisay City, Negros Occidental
COLLEGE OF EDUCATION – BTLED Home Economics

Example: FLOUNDER, DOVERSOLE , TURBOT, HALIBUT

SALTWATER FISH: ROUND FISH

EXAMPLE : BLACK SEABASS, COD, MACKEREL. HADDOCK, JOHN DORY,

JACK,MAHI-MAHI MONKFISH, RED MULLET, PERCH, ORANGE ROUGHY,
PAMPANO, PORGY, RE SNAPPER, SHARK, SKATE, TUNA, SWORDFISH,
WHITTING.

FRESH WATER FISH

ARE FISH THAT SPEND THE ENTIRETY OR PART OF THEIR LIFE LIVES IN
FRESHWATER SUCH AS RIVER AND LAKES
EXAMPLE : TROUT, CATFISH , PERCH PIKE , TILAPIA, WHITEFISH, ELL.
 Carlos Hilado Memorial State University
Talisay City, Negros Occidental
COLLEGE OF EDUCATION – BTLED Home Economics

MARKET FORM

WHOLE OR ROUND - COMPLETELY INTACT , AS CAUGHT.

DRAWN - VISCERA REMOVED
DRESSED : VISCERA , SCALES, HEAD , TAILS, AND FINS REMOVED
STEAKS : CROSS-SECTION SLICES EACH CONTAINING A SECTION OF
BACKBONE
FILLET : BONELESS SIDES OF FISH WITH SKIN ON OR OFF
BUTTERFLIED FILLETS: BOTH SIDES OF FISH STILL JOINED, BUT WITH
BONES REMOVED.
 Carlos Hilado Memorial State University
Talisay City, Negros Occidental
COLLEGE OF EDUCATION – BTLED Home Economics
STICK OR TRENCHES - CROSS-SELECTION SLICES OF FILLETS

BASIC CUTS

LE DARNE - A SLICE OR STEAK OF ROUND FISH ON THE BONE .

LE TRONCON - A SLICE OR STEAK OF FLAT FISH ON THE BONE.
LE FILLET - A FILLET OF FISH , USUALLY FROM A SMALL FISH WITHOUT
BONE
LE SUPREME -APPLIED TO LARGE FILLETS OF FISH , CUT INTO PORTION
ON SLANT.
LE DELICE - APPLIED TO NEATLY FOLDED FILLET FISH OF FISH
LE GOUJON - APPLIED TO FILLETS OF FISH CUT INTO STRIPS
APPROX.USUALLY FLOURED, EGG WASHED AND BREAD CRUMBED.
LE PAUPLETTE - THIS TERM IS APPLIED TO FILLETS OF SMALLER FISH,
USUALLY SOLE WHICH STUFFED WITH FARCE,FISH OR VEGETABLES OR
MIXTURE OF BOTH NEATLY ROLED INTO BARREL SHAPE, TIED OR
PINNED.

CLEANING OF FISH
De-scaling and cleaning

1. Soaking the fish in cold water fish in cold water for a few minutes before descaling,
help in removing scales more easily.
2. The blunt side of the knife should be used.
3. The head of the fish is held with the left hand and holding the knife vertical,
scraping is done starting from the tail, working towards the head, the scales are
scraped off. The fish is them washed to remove any loose scales
4. Cut off the fins, remove the head. The entrails should be removed by cutting the
length of the fish from the vent end to the head on the belly side.
 Carlos Hilado Memorial State University
Talisay City, Negros Occidental
COLLEGE OF EDUCATION – BTLED Home Economics