Preparing Seafood Dishes

UNIT 1: Introduction to Seafood

LESSON 1: Introduction to Fish

Introduction

Fish are aquatic animals that have fins, flesh and skeletons which may or may not be covered
with scales. They may come from freshwater or saltwater sources. Fish flesh is high in protein. It
has a very little amount of connective tissues making it more tender compared to meat.
TOPIC 1: Types of Fish

The types of fish vary according to the water source, the fattiness of the flesh and the body
shape/ structure:

TOPIC 2: Common Varieties of Fish

Knowing all the varieties of fish there is can be quite overwhelming. Indeed, there is plenty of
fish both in saltwater and freshwater sources. Here are the common varieties of fish that we
consume for food.

LESSON 2:
Introduction to
Shellfish
Introduction

Shellfish are seafood with hard outer shells intended to cover a soft body that has no backbone.
They can be classified as mollusks, crustaceans and cephalopods. This lesson will present the
classifications of shellfish and the common varieties of each.

TOPIC 1: Types and Characteristics of Shellfish

Shellfish can be categorized as crustaceans, mollusks and cephalopods. These types of seafood
vary according to their body structure.
TOPIC 2:
Common Varieties of Shellfish

Several varieties of shellfish are commonly used in foodservice today. The following are some of
them:

Molluscs

 Oysters
 Mussels
 Scallops
 Clams
 Abalone

Crustaceans

 Crabs
 Shrimps and Prawns
 Lobsters

Cephalopods

 Squid
 Octopus
 Cuttlefish
UNIT 2: Seafood Fabrication
LESSON 1: Handling Seafood Safely
Introduction

Seafood is best when cooked fresh. For this reason, as a kitchen staff, you should know how to
determine if the seafood is fresh. You must also be able to perform the necessary procedures to
retain seafood in the best possible condition. This lesson will present the quality indicators for
fresh seafood and the common procedures for the safe handling of seafood.

TOPIC 1: Checking Seafood for Quality

Seafood can be bought fresh, frozen or cooked. Some items can also be bought in portion cuts.
As a kitchen staff, you should be able to determine if seafood is fresh regardless of how it is
packaged and sold.

TOPIC 2: Freezing and Storing Seafood

Purchased seafood, whether fresh or frozen, should be refrigerated immediately to avoid food
safety concerns. This is also an effective way of extending the shelf life of seafood and
preserving its desirable color, texture and scent.
Labeling Seafood for Storage
Labels can be computer-printed or handwritten as long as it is legible. Labels should contain the
following important information

 Name of the item

 Description of the product
 Date product was packed
 Who packed the product
 Use by date
 Storage conditions

If the item was purchased from an external supplier, the label must contain the following:

 Name of the processor

 Contact details of the processor
 Phone Number/email
 Description of the product
 Name of the product
 Date product was packed
 Who packed the product
 Use by date
 Storage conditions
TOPIC 3: Thawing Seafood

Another important measure in preventing contamination is thawing or defrosting frozen seafood

properly. Here are important reminders when thawing frozen seafood:

TOPIC 4: Minimizing Seafood Wastage

Seafood undergoes trimming and cutting before it is cooked. This might lead to wastage and loss
of profit if not done wisely. As a kitchen staff, you should be able to look for opportunities to
minimize meat wastage such as using off-cuts or the pieces of seafood obtained from the
fabrication:

LESSON 2:
Preparing Fish for
Cooking
Introduction
This lesson will present the basic techniques for preparing fish for cooking such as:

 Removing the scales;

 Gutting;
 Deboning;
 Filleting; and
 Cutting portions of fish.

TOPIC 1: Scaling and Gutting a Fish

Fish preparation techniques may require fish to be scaled first before cooking. The following are
the procedures for removing the scales and the viscera of a fish.

Procedures for Scaling and Gutting a Fish

1. Hold the fish firmly using one of your hands. The tail side should be pointed away from
you. You can also secure the fish on a clean surface or under running water.
2. Remove the scales. Starting from the tail side up to head of the fish. Scale the part of the
fish behind the head. You can use a spoon or the dull edge of a knife to remove the
scales.
3. Cut the fins and the tail of the fish. Be careful when working with fins to avoid getting
pricked.
4. Rinse the fish to remove the scales.
5. Remove the gills. Cut the part the connects the head to the underside of the fish.
6. Cut the parts connecting the gills to the body of the fish.
7. Remove the gills gently. Parts of the viscera or the innards of the fish will also be pulled
out with the gills.
8. Remove the remaining innards.
9. Rinse the fish under running water. Let the water clean the cavity of the fish to wash out
the blood and the innards left inside.

TOPIC 2: Filleting a Fish

Depending on the type of fish, bones may be fine or course making the flesh difficult to eat. This
is the reason why the fillet of fish is widely consumed today. The following are the procedures
for preparing fillets of fish.

Procedures for Filleting a Round Fish

1. Remove the guts and scale the fish if necessary.

2. Remove the head by making a V-shape cut behind the head.
3. Starting from the head part, cut along the spine of the fish. Cut deep enough that the knife
goes beyond the spine.
4. Secure the fish firmly by resting your free hand on the body of the fish. Starting from the
head part, carefully scrape the flesh off of the bone. Keep slicing until you reach the flesh
at the tail.
5. Turn the fish and scrape the flesh on the other side.
6. Once you have fillet both sides, trim the fillet to lessen the belly fat and remove the fins.
7. Run your finger along the middle of the fillet to feel for bones. Use your hands or
tweezers to pluck the bones out.
8. Skin the fillets. Using a sharp knife, cut between the skin and the flesh and while pulling
the skin gently. Make a sawing motion to easily separate the skin from the flesh.
Filleting a Flat Fish

1. Secure the fish in position by pressing it gently.

2. Make a straight cut along the backbone of the fish.
3. Starting from initial cut, gently scrape the flesh off of the bones. Pull the flesh gently
until all of it is detached from the whole fish.
4. Do step three until you get two fillets from the upper and lower part of the fish.
5. Turn the fish and scrape the flesh on the other side.
6. Trim the fillets to lessen the belly fat and to remove the fins.
7. Skin the fillets. Using a sharp knife, cut between the skin and the flesh and while pulling
the skin gently. Make a sawing motion to easily separate the skin from the flesh.

TOPIC 3: Cutting Portions of Fish

Fish are commonly sold in the following portion cuts:

Guidelines for Cutting Portions of Fish

The following are measures you must observe when preparing portion cuts of fish:

 Gently cut flesh from the bones.

 Cut as close to the bones as possible when preparing fillets.

  Cut fish as evenly as possible to ensure that it will be cooked evenly.

 Use a sharp knife.

 If scaling is necessary, do it before fish is cut into portions.

 Always remove the guts before cutting the fish.

LESSON 3: Preparing Shellfish for Cooking

Introduction

Shellfish have delicate and flavorful flesh. However, there are also elements in shellfish that
need to be removed for the good qualities of these types of seafood to be achieved. This lesson
will present you the basic procedures for preparing shellfish for cooking.

Procedures for Deveining Shrimps

Here are the procedures for deveining shrimps:

1. Cut the legs, antenna and the claws of the fish.

2. Remove the pointed shell at the tail part of the shrimp.
3. Pinch the tails of the shrimp to squeeze out the liquid inside. Removing this liquid
decreases the unpleasant flavor and scent of the fish.
4. Deshell the shrimp. Remove the shells gently. You can leave the last shell attached to the
tail. If necessary you can also leave the head attached to the shrimp.
5. Devein the shrimp. Make a cut at the back of the shrimp using a sharp knife. Make
shallow cuts for deveining and deeper cuts for butterflied shrimps.
6. Use the tip of the knife to pull out the vein or intestine of the shrimp or prawn. Discard
the intestines.
7. Rinse the shrimps under running water.

TOPIC 2: Getting Crabmeat

Crab and lobster can be difficult to eat. There are also dishes that require crab and lobster meat to
be taken out of the shell before cooking. Crabs and lobster should be boiled or steamed before
removing the meat.

Procedures for Getting Crabmeat

The following are the procedures for getting crab and lobster meat.

1. Blanch the crab in boiling water. Wait until color the crab turns orange. Take the crab out
of the pot and cool.
2. Remove the smaller plate on the underside of the crab.
3. Take out the shell covering the top side of the crab to expose its inside.
4. Remove the gills and discard. Doing this will show the meat underneath.
5. Take the meat and set aside.
6. Split the crab into two.
7. Remove the remaining meat.
8. Take the limbs and crack the legs open.
9. Pull out the meat.
10. Break the claws into sections by twisting the joints.
TOPIC 3: Cleaning Oysters, Mussels and Clams

Bivalves vary in terms of size, texture and preparation techniques. Here are the procedures for
cleaning and preparing bivalves for cooking:

 Cleaning and Opening Oyster

 Cleaning and Debearding Mussels
 Cleaning Clams

TOPIC 3: Cleaning Oysters, Mussels and Clams

Cleaning and Opening Oysters

Oysters may be purchased unopened, shucked or out of the shell. Most dishes use oysters on the
shell to let it rest on its own liquid referred to as liquor

Procedures for Cleaning and Opening Oysters

Here are the procedures for cleaning and opening oysters.

1. Clean the oysters. Use a brush to scrub the shells until clean.
2. Blanch the oyster in boiling water for 2-3 minutes. The amount of water should be
enough to cover the oysters completely.
3. Take the oysters out of the pot.
4. Rinse the oysters under cold water to arrest cooking.
5. Open the oysters. Secure the oyster on a clean surface using one of your hands.
6. Take the oyster knife. Look for a point where you can easily prod the knife inside the
oyster. Prod until the widest part of the knife is inside the bivalve.
7. Twist the blade to force the shell open.
8. When the shell opens, gently slide the knife between oyster and the top shell to separate
the two.
9. If necessary, do the same to release the oyster from the bottom shell.

Cleaning and Debearding Mussels

Mussels cling to rocks underwater through their “beards.” These thread-like membranes should
be removed before mussels are cooked.
Procedures for Cleaning and Debearding Mussels

The following are the procedures for cleaning and bearding mussels:

1. Put the bivalves in a colander or a bowl and rinse the mussels under cold running water.
Clean the outer shells to remove seaweed and dirt.
2. Blanch the mussels in a pot of boiling water. The amount of water should be enough to
cover the mussels completely. Wait until most of the mussels have opened.
3. Take the mussels out of the pot and rinse under cold running water to arrest cooking.
4. Debeared the mussels. Pull the hair-like fiber gently. Discard the mussels that did not
open.

Cleaning Clams
The most important factor to look into when cleaning clams is to get rid of the sand that the
clams might have taken in.

Procedures for Cleaning Clams

To clean clams:

1. Clean the clams. If necessary, brush the shells to remove seaweed and dirt.
2. Put the bivalves in a bowl of water. Soak them for 30 minutes. Doing this will let the
clams spit the sediments out.
3. Discard the sediments and change the water. Soak the clams in a bowl of plain water for
another 30 minutes.
4. Discard the sediments and change the water. Soak the clams until no sediment is visible
on the base of the bowl or basin.
5. Blanch the clams in a pot of boiling water. Wait until most of the clams have opened.
6. Take the clams out of the pot. Rinse the clams under cold running water to arrest
cooking. Sort the clams that did not open.

TOPIC 4: Cleaning a Squid

Cephalopods contain an ink sac, an internal spine and a beak that needs to be removed before
these items are cooked.

Procedures for Cleaning a Squid

Here are the procedures for cleaning a squid:

1. Wash the squid thoroughly under running water.

2. Hold the body firmly. Pull the tentacles gently. The innards of the squid will come out
with it.
3. Feel for the spine. Pull it out gently.
4. Peel the skin off. The flippers will come out with the skin.a
5. Clean the tentacles if necessary. Remove the sinews and the beak.

LESSON 4: Cooking Seafood Dishes

Introduction

Most seafood has naturally tender meat that needs to be cooked quickly to prevent overcooking.
However, there is also seafood with flesh that needs to be cooked longer in order to attain the
desired tenderness. This lesson will present the common dry and moist heat methods of cooking
seafood dishes.

TOPIC 1: Roasting and Baking Seafood

Roasting and baking are done by applying direct heat to the seafood without added moisture.
This method is best for the whole seafood and thick cuts of fish to let the browning of both sides
without overcooking the inside. Seafood items that are commonly roasted are:

 Salmon;
 Grouper;
 Snapper;
 Perch;
 Rainbow Trout; and
  Lobster.

Baked or
roasted seafood roasts can get overcooked easily. For this reason, some seafood are wrapped
with liquid, seasonings or both in order to preserve the flavor and to create an appetizing aroma.
Seafood roasts are usually wrapped in:

 Foil;
 Paper (En Papillote);
 A thick layer of sea salt; and
 Puff pastry (En Croute).

TOPIC 2: Broiling and Grilling Seafood

Broiling and grilling are methods of cooking where an item is exposed directly to the source of
heat. Broiling applies heat from a source above the item while grilling or pan-broiling apply heat
from a source below.

Broiling and grilling are best for:

 Whole and filleted fish;

 Lobsters;
 Clams and oysters; and
 Squids and octopi.

TOPIC 2: Broiling and Grilling Seafood

Smoking Seafood
Smoking is a method of cooking an item slowly over a low fire. This method was then used to
preserve food. Now, smoking is directly attached with barbecuing for the distinct flavor and
tenderness it creates.

Any seafood can be smoked but the most common are:

 Tuna
 Mackerel
 Salmon

TOPIC 3: Sautéing and Searing Seafood

Sautéing is a cooking method where small cuts or whole small fish and shellfish are tossed in a
pre-heated sauteing pan until the desired doneness is attained. This method is usually performed
before another method of cooking. Meanwhile, searing is the method of browning the surface of
seafood to trap the juices and to achieve the flavor brought about by the caramelization process.
Searing is also done as a preliminary procedure for some dishes.

TOPIC 3: Sautéing and Searing Seafood

TOPIC 4: Frying Seafood

Frying cooks items in fat. This method can be done in two ways:

 Shallow/ Pan Frying - cooking with oil in a pan in a medium to high heat
 Deep- fat Frying - submerging food into hot oil in a temperature which can range
between 325°F (165°C) and 400°F (200°C)
TOPIC 5: Braising and Stewing Seafood

Braising involves slow cooking an item in a covered pot at a low temperature for a long time. In
braising, the item is seared or sautéd first before adding it to stock or other liquids to start the
slow cooking. Meanwhile, stewing is a method of cooking an item by submerging it completely
with water or other liquid and simmering it until tender. This procedure usually takes two to four
hours.

Seafood items are not commonly stewed or braised because of the natural tenderness they
possess. However, when braising or stewing seafood, the gravy or the sauce is usually prepared
first. The seafood is usually added last and simmered until done.

TOPIC 6:
Steaming and
Poaching Seafood

Poaching is cooking an item by submerging it in the water at 100º Celsius. Meanwhile,

steaming is cooking food with the heat from evaporated water.
Cooking Sous Vide Seafood
This method cooks an item gently to the desired doneness by soaking it vacuum-sealed in
water heated according to the internal temperature of the item. This method relies heavily on
temperature control.

Sous vide is preferred by many for the following results:

 Food is consistently cooked evenly throughout.

 Food is more flavorful since it cooks in its own juices.
 Less food is wasted due to reduced moisture loss.
 There is no worry for overcooking.

Steamed Lapu-Lapu Paupiette with Leek-Cream Sauce

Ingredients:

250 g Lapu-Lapu fillet, skinned

½ cup Spinach
1 Tbsp Leeks, rings
½ cup All-purpose cream
½ cup Olive oil
1 Tbsp Lemon juice
1 Tbsp Butter
tt Salt and pepper
As needed Leeks, blanched
Yield: 3 Servings
Procedure:

1. Season the fillet with salt and pepper. Set aside.

2. Blanch the spinach.
3. Chill under running water and wring out excessive moisture.
4. Chop the spinach coarsely.
 5. In a saucepan, melt a small amount of butter, put in a little olive oil and saute the
spinach.
6. Spread the sauteed spinach on the fillet.
7. Roll the fillet into a paupiette.
8. Secure the roll by tying a blanched leek around it.
9. Place the rolls in a baking pan with the open side face-down.
10. Cover the baking pan with a cling wrap. This will trap the vapor inside the baking pan
keeping the fish moist and flavorful even after steaming.
11. Steam the paupiettes until done.
12. In a saucepan, melt butter and put in lemon juice.
13. Add the cream, put in the leeks and whisk until desired consistency is attained.
14. Plate the fish together with the sauce and serve.

LESSON 5: Plating Seafood Dishes

Introduction

This lesson will present some reminder to help you determine if the seafood you are cooking
is done. A topic on the common accompaniments for seafood dishes will be presented as
well.

TOPIC 1: Checking Seafood for Doneness

Most seafood can be cooked quickly. However, there are items that require a longer period
of time for the desired doneness to be attained. The following are pointers that you should
look for when checking seafood for doneness.

TOPIC 2: Guidelines for Plating Seafood

Accompaniments vary according to the type of seafood and the method of cooking used.
Accompaniments should add contrast while complimenting the dish. The following are the
common sauces and side dishes for seafood recipes.
There are other common guidelines that the kitchen staff should observe when plating dishes
for food service. The following are some of the important aspects of plating that you should
look into:

 Uniformity - Same dishes should be the same in terms of color, size, shape and
portion size. Another way of making the dishes uniform is by presenting the same
dishes with the same utensils and made out of the same materials.

 Simplicity and Stability - Dishes should be assembled as simple as possible without

compromising their visual appeal. Too elaborate arrangements should be avoided in
order to keep the stability of the dish. The more toppings you put into the base result
to higher chances that the dish will fall out when taken by the diners.

 SHIFT (Shape, Height, Interest, Flavor and Taste) - This five-letter mnemonic
means making sure that:

- The plate shows various shapes which can be in uniform or varying sizes;
- Height is considered as another dimension in arranging the elements on the plate;
- Colors and texture are put into and set up effectively enough for the plate to be
appealing and enticing; and
- The flavor and taste of the dish are made sure to be pleasing to the diners the same
way as they were satisfied by the visuals of the plate.

 Portion - Each plating of the same dishes should be the same in terms of count,
weight and volume.

 Safety and Sanitation - When plating, you should make sure that all the utensils are
clean and safe to be used by the guests. Ceramic crockery and cutlery items should be
free from cracks. Stainless or iron tableware should not have dents and rust. More
importantly, the doneness and freshness of food should be checked before serving. It
should be made sure that cooked food items will be served cooked and raw items will
be served fresh.

 TOPIC 3: Common Accompaniments for Seafood Dishes

 Accompaniments vary according to the type of seafood and the method of cooking
used. Accompaniments should add contrast while complimenting the dish. The
following are the common sauces and side dishes for seafood recipes.