FOOD PROCESSING, PACKAGING AND LABELLING

First Semester | SEPTEMBER 24, 2021

TEACHER: MARIA MERLLAN E. MIER, LPT

I. OBJECTIVE
 Identify the different types of marine products.

II. SUBJECT MATTER

 Fish and other Marine Products

III. LEARNING RESOURCES

 Process Foods by Salting, Curing, and Smoking Develop by Jessalyn J.
Maghanoy.

LESSON PROPER

Fish and other Marine Products

Fish as Food
Fish has been an important source of protein and other nutrients for humans
from time immemorial.
In culinary and fishery contexts, fish may include shellfish, such as molluscs,
crustaceans and echinoderms.
Species
Over 32,000 species of fish have been described, making them the most diverse group of
vertebrates. In addition, there are many species of shellfish. However, only a small number of species
are commonly eaten by humans.

Common species of fish and shellfish used for food

Mild flavour
Delicate Basa, flounder, hake,
texture scup, rainbow trout,
hardshell clam, blue crab,
peekytoe crab, cuttlefish,
eastern oyster, pacific
oyster
Medium Black sea bass, European
texture sea bass, hybrid stripe
bass, bream, cod, drum,
haddock, hoki, allaska
Pollock, rockfish, pink
salmon, snapper, tilapia,
turbot, walleye, lake
Moderate flavour Full flavour
Anchovy ,herring, Atlantic mackerel
lingcod, moi, orange
roughy, atlantic ocean
perch, lake victoria
perch, yellow perch,
european oyster. Sea
urchin
Sable fish, atlantic Escolar , Chinook
salmon, coho salmon, salmon, chum
skate, Dungeness crab, salmon, American
ki9ng crab, blue shad
mussel, greenshell
mussel, pink shrimp

NVCFI – FOOD PROCESSING, PACKAGING AND LABELLING | Module 1

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 whitefish, wolfish,
hardshell clam, surf clam,
cockle, jonah crab, snow
crab, crayfish, bay scallop,
chinese white shrimp
Firm texture Arctic char, carp. Catfish, Barramundi , cusk, Barracuda , Chilean
dory, grouper, halibut, dogfish, kingklip, sea bass, cobia,
monkfish, pompano, dover mahimahi, opah, mako croaker, eel, blue
sole, sturgeon, tilefish, shark, swordfish, marlin, mullet,
wahoo, yellowtail, albacore tuna, sockeye salmon,
abalone, conch, stone yellowfish tuna. blue fin tuna
crab, American lobster, Geoduck clam, squat
spiny lobster, octopus, lobster, sea scallop,
black tiger shrimp, fresh rock shrimp
water shrimp, gulf shrimp.
Pacific white shrimp, squid

NVCFI – FOOD PROCESSING, PACKAGING AND LABELLING | Module 1

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