TLE REVIEWER

SEAFOODS
MA’AM (Acosta) | Prdcl 2, 2024

PREPARING SEAFOOD DISHES 4. KITCHEN SHEARS - also known as kitchen

scissors are intended for cutting, trimming
LO1: PREPARE MISE EN PLACE food such as meat and fish.

INTRODUCTION:
★ Seafood is any form of sea life regarded as
food by humans.
★ Seafood includes fish and shellfish. Shellfish
include various species of mollusks,
crustaceans, and echinoderms. 5. FISHING PLIER SCISSORS - are an important
★ A wide variety of fish and seafood are tool when hitting the water, They can remove
available in the market from many different a hook, cut a line or even the shank of a
sources. hook.
★ There are so many methods for cooking,
seafood, most of them are fast and easy,
making them the perfect choice for a quick
and healthy meal.

(16) TOOLS AND EQUIPMENT USED IN

PREPARING SEAFOOD DISHES
6. SHELLFISH KNIVES - this is a classic looking
pocket knife ideal for gently opening oyster
1. FISH SCALER - is made to easily remove the and shellfish.
scales attached to the skin of a fish that will
be prepared and cooked whole.

7. CUTTING BOARD - is a durable board on

which plate material for cutting. The kitchen
2. FILLETING KNIFE - specially designed for cutting board is commonly used food.
cutting fish and removing bones.

3. FISH BONE TWEEZERS - are used for

removing small bones from raw fillet of fish,
The ends perfectly touch allowing you to grip
8. KITCHEN KNIVES - is any knife that is
the most out and pull them out.
intended to be used in food preparation.

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 TLE REVIEWER
SEAFOODS
MA’AM (Acosta) | Prdcl 2, 2024

9. RUBBERIZED GLOVES - its primary purpose

is the protection of the hand in performing
tasks especially during the preparation of
fish.

14. TONGS - used for picking up coal and placing

them on a fire without burning fingers or
getting them dirty.

10. BRUSHES - made for multiple kitchen tasks.

They can be used for sanitary cleaning or
they can be used to clean foods such as
fruits, mushrooms, or shellfish.

15. REFRIGERATOR - something called fridge is a

machine for keeping cold or good (unspoiled)
for a longer period of time.

11. SPATULA - is a hand-held tool that is used for

lifting, flipping, or spreading.

16. PLASTIC PACKAGING FOR FROZEN - used for

packing frozen products like fish and meat.

12. FRYING PAN - fry pan or skillet is a

flat-bottomed pan used for frying, searing,
and browning foods.

COMPOSITION AND NUTRITIVE VALUE OF

FISH

★ Edible fish are categorized as either FIN

13. GRILL - is a device used for cooking foods.
With a grill, food is usually roasted.
FISH or SHELL FISH.
★ Fish is an excellent source of PROTEIN.
★ They contain around 20% PROTEIN.
★ Fresh water fish contains N-3 FATTY
ACIDS, the consumption of which reduces
the incidence of heart diseases.
★ Fish is rich in CALCIUM.

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TLE REVIEWER
SEAFOODS
MA’AM (Acosta) | Prdcl 2, 2024

★ Fish liver oil are excellent source of

VITAMIN A and D.
★ Fish are good source of NIACIN and
VITAMIN D.
★ Seafood includes all fresh or saltwater
finfish, molluscan shellfish, crustaceans,
and other forms of aquatic animal life. ❖ SARDINES - young small herring with a
fatty, oily flesh with a flaky texture. They
are great for sandwiches and salads.
FIN FISH

★ Fin fish are fish with fins and internal

skeleton.

(2) TYPES OF FISH

❖ TROUT - are an excellent source of
★ Oily fish contains a special kind of fat, protein, niacin, vitamin B12, and
called long-chain omega-3 fatty acids omega-3 fatty acids. Protein is the
which help prevent heart disease. It is building blocks of our body.
also important for women who are
pregnant or breastfeeding because it
can help a baby’s nervous system
develop.

❖ HERRING - a long silvery-blue fish found

A. OILY-RICH FISH - These fish can help keep in Northern Atlantic an Pacific oceans.
bones strong because they are good They are strongly flavored, fatty, fish, it
sources of calcium and phosphorus, high in can be broiled, baked, or grilled.
long-chain omega-3 fatty acids which may

B. WHITE FISH - are sometimes referred to

help prevent heart disease, and a good
source of vitamin D.
TOTAL: 5 OILY-RICH FISHES
❖ SALMON - a common round fatty fish
available both farmed and wild and comes
both fresh and salt water of the Pacific
and Atlantic.
❖ MACKEREL - are considered some of the
most nutritious fishes. They’re an
excellent source of protein, vitamins B2,
B3, B6, and B12, and Vitamin D.
as “Lean Fish” because all the oils are
contained in the liver which is removed
during gutting
- These are low in fat, making them one
of the healthier, low fat alternatives to
red or processed meat which tends to
be higher in saturated fat and a good
source of omega-3 fatty acids but a
much lower levels than oily fish.
TOTAL: 7 WHITE FISHES
❖ CATFISH - a fatty scaleless freshwater
fish that is common in lakes and rivers.
They can be prepared by almost any

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TLE REVIEWER
SEAFOODS
MA’AM (Acosta) | Prdcl 2, 2024

cooking methods, but take well to frying.

❖ STRIPED BASS - usually the aqua

❖ TUNA - fatty fish with a firm texture and
mild flavor. The different varieties of
tuna include bluefin, yellowfin, bonito,
albacore, and mahi-mahi.
farmed striped bass that weighs from 1
to 5 pounds has a rich, sweet, flavor
with a firm texture. It is good for
steaming, broiling, baking, or even
poaching.

❖ TILAPIA - name given to many species TYPE OF WHITE FISH

of fresh-water aqua-farmed fish bred
worldwide. They are firm lean fish with a
firm texture.
FLAT FISH - has a flat body structure and
swims in a horizontal position. They have
eyes on the top of their head. The
different types of fish are lean and have
firm delicate textures.

TOTAL: 2 FLAT FISHES

COD FISH - used in fish stick,
❖
pre-breaded, portions, drawn
filleted. It is a lean type of fish.
HALIBUT - popular flat fish due to its
❖
appealing texture, color and sweet mild
and
taste. It is a lean fish that absorbs flavor
well and can be poached, baked, grilled,
or broiled and goes well with many
sauces.

❖ MAHI-MAHI - an edible marine fish with

silver and bright blue or green
coloration. It can be broiled baked, or
grilled.
❖ BUTTER FISH / POPFRET / PAMPANO -
fish without scales and smooth skin that is
light gray color with white and firm flesh
and has a sweet flavor.

❖ RED SNAPPER - has a lean, pink flesh

and can be prepared using almost any
cooking method. The bones and head
are excellent for fish stock.

SHELLFISH

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TLE REVIEWER
SEAFOODS
MA’AM (Acosta) | Prdcl 2, 2024

★ MUSSELS
★ Are broadly divided into main categories,
mollusks, crustaceans, and cephalopods.
They are low in fat and a good source of
selenium (supplements) are promoted to
offer several benefits including boosting
immune. ★ SCALLOPS

TYPE OF SHELLFISH

A. MOLLUSKS - shellfish with soft meat

without any bones but with a hard outer
shell. Some of them have only one shell B. CEPHALOPODS - are a type of fish with no
while most have two shells covering cute shell but with a single internal one called
their body. a PEN.

(2) TYPES OF MOLLUSKS (2) TYPES OF CEPHALOPODS

1. UNI-VALVE - are those with one shell 1. A. SQUID - most popular cephalopods
like periwinkles and whelks. that many people enjoy. Proper cooking
is required to ensure good results
★ PERIWINKLES because overcooking can cause the flesh
to become rubbery and unappealing.

★ ABALONE

2. B. OCTOPUS - requires a mechanical

tenderization or long, moist-heat cooking
to render a palatable and tender product.
★ WHELKS

2. BI-VALVE - are those with two shells.

C. CRUSTACEANS - have a hard outer shell
★ CLAMS with jointed appendages to protect them.
Sweet, tender meat. They are found in both
fresh and salt waters with their own qualities.

(4) TYPES OF CRUSTACEANS

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TLE REVIEWER
SEAFOODS
MA’AM (Acosta) | Prdcl 2, 2024

1. CRAYFISH - also called crawfish or

crawdad. They have an appearance of a
miniature lobster and most of their meat is
found in the tail.

4. SHRIMPS AND PRAWNS - found

worldwide and are very popular. The
difference between shrimp and prawn is
the location where it is caught.
Freshwater prawns are referred to as
prawns while marine species are referred
2. CRABS - available in the number of to as shrimp.
varieties, each with their own flavor and
texture. Their meat is highly versatile and
can be used in soups, stews, curries, and
casseroles. Crab should always be
cooked live.

★ KING CRAB
(7) EXTERNAL AND INTERNAL PARTS OF
FISH

★ BLUE CRAB

★ DUNGEON
CRAB 1. SCALES - Scales protect fish from injury,
much like skin on the human body.
2. EYES - the eyes of a fish have large round
pupils which do not vary in size.
3. NOSTRIL - They lead into organs of smell
★ STONE CRAB
which are as a rule, very sensitive, so that
a fish can detect the presence of food in
the water at considerable distances.
4. MOUTH - The mouth serves for taking in
food; also for the breathing current of
water.
3. LOBSTER - have a brown-black outer shell
5. GILLS - A fish “breathes” by closing the
and have firm, white meat with a rich,
gills and opening its mouth to take in
sweet flavor.
water
6. LATERAL LINE - Used to feel low
vibrations in the water

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 TLE REVIEWER
SEAFOODS
MA’AM (Acosta) | Prdcl 2, 2024

7. FIN - Caudal Fins, Pectoral Fin, Pelvic

Fin, and Dorsal Fin - Fins are usually the
most distinctive anatomical features of a
fish. Fins located in different places on the
fish serve different purposes such as 4. FISH STEAK - a cross section of a dressed
moving forward, turning, keeping an
fish.
upright position or stopping. Most fish use
fins when swimming, flying fish use
pectoral fins for gliding.

(4) COMPOSITION AND STRUCTURE

5. FISH FILLET - the lengthwise piece of flesh
★ Fish consists of water, protein, fats and cut away from the backbone
small amount of minerals and vitamins.
★ Fish has very little connective tissue. It
means:

1. Fish cooks very quickly, even at low heat.

2. Fish is naturally tender. High heat will result 6. STICKS OR TRANCHES - cross-section
to toughening of protein. slices of fillets.
3. Moist-heat methods are used not to create
tenderness but to preserve moistness and
provide variety.
4. Cooked fish must be handled very carefully.

(6) MARKET FORMS OF FISH

CHARACTERISTICS AND MARKET FORMS OF
SHELLFISH
1. WHOLE FISH - fish that is taken from the
water and sold as is.
A. MOLLUSKS
★ Oysters have rough, irregular shells.
★ Flesh of oyster is extremely soft and
delicate and contains high percentage
of water.
2. DRAWN FISH - a fish with its viscera ★ Hard-shell clams – can be eaten raw
removed, ★ Soft-shell clams are called steamers.
★ 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 are cut
3. DRESSED FISH - a fish that has been up or either fried quickly.
scaled and the viscera, gills and fins
removed.
B. CRUSTACEANS
★ The lobster shell is dark green or bluish
green but turns red when cooked.

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TLE REVIEWER
SEAFOODS
MA’AM (Acosta) | Prdcl 2, 2024
★ Live lobster must be alive when cooked.
(3) MARKET FORMS OF MOLLUSKS
1. live in the shell
2. shucked – fresh or frozen
3. canned
(2) MARKET FORMS OF CRUSTACEANS
1. live
2. cooked meat, fresh or frozen
HANDLE SEAFOOD DISHES
CHECKING FRESHNESS OF FISH
A: FIN FISH
1. Fresh and mild odor.
2. Eyes are clear, shiny and bulging.
3. Red or pink gills.
4. Texture of flesh is firm or elastic.
5. Shiny scales and highly cling on skin.
B: SHELLFISH
1. Oysters, clams, mussels in the shell must
be alive. Tightly closed shells when jostled.
2. Live or shucked oysters must have a very
mild, sweet smell.
3. Discard any mussels that are very light in
weight or seem to be hollow.
4. Strong fishy odor or a brownish color is a
sign of age or spoilage.
5. Live lobster must be alive when cooked.
The meat will be firm and the tail springs back
when straightened.
6. Frozen shrimp should be solidly frozen
when received.
7. Glazed shrimp should be shiny with no
freezer burn.
8. All shrimps should smell fresh and sweet. A
strong fishy or iodine smell indicates age or
spoilage.
9. Live crabs should be kept alive until
cooked.
10. Frozen crabmeat should be treated like
any other frozen fish.
(2) HANDLING AND STORAGE OF FISH
FRESH FISH:
1. Store on crushed ice.
2. In refrigerated box at 30° to 34°F (-1° to
1°C)
3. Fresh fish may be stored for 1 to 2 days. If
kept longer, wrap and freeze immediately.
4. Check store fish for freshness just before
using.
FROZEN FISH:
1. Frozen products should be frozen, not
thawed when received.
2. Items should be well wrapped with no freezer
burn.
3. Store at 0°F (-18°C or colder)
4. Maximum storage time
Fat Fish – 2 months
Lean Fish – 6 months
5. Rotate stock – first in, first out.
➢ THAWING AND HANDLING OF
FROZEN FISH
1. Thaw in refrigerator, never at room
temperature.
wrapper and thaw under cold running water.
2. Small pieces like fillets and steaks can be
cooked from frozen state to prevent excessive
drip loss.
3. Fillets that are to be breaded can be partially
thawed.
4. Handle thawed fish as fresh fish.
5. Breaded, battered and other frozen prepared
fish items are mostly cooked from frozen state.
(6) HANDLING AND STORAGE OF
SHELLFISH
MUSSELS:
1. Keep refrigerated (32°F to 35°F/0° to 2°C).
and protect from light. Store in original sack
and keep sack damp.
SCALLOPS:
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TLE REVIEWER
SEAFOODS
MA’AM (Acosta) | Prdcl 2, 2024

1. Shucked scallops can be cooked without
further preparation.
2. Keep scallops covered and refrigerated
(30°F to 34°F). Do not let them rest directly
on ice or they will lose flavor and become
watery.
LOBSTERS:
1. Live lobsters are either live or cup up
before cooking.
Live lobsters are plunged head first into boiling
water, then simmered for 5 – 6 minutes. If
served hot, they are drained well and split
in half, and claws are cracked.
SHRIMPS:
1. Kept frozen at 0°F (-18°C). or lower
2. Thaw in refrigerator
3. Peeled shrimp should be wrapped before
placing on ice
4. Scrape out anything left inside and break
through the swim bladder so you can see
the backbone. Note that many fish are
going to be a whole lot messier than this
very fresh bass.
5. Unless you intend to simply discard the
whole head, open the gill slots and pull out
the gill’s arches. For some fishes these are
soft and pull out easily but for many you will
have to cut them lose at the top and bottom
ends with your kitchen shears and/or pull
them out with the pliers.
6. Above and behind the gills you will find the
heart and other blood works. There is
always a “blood line” right below the
backbone, and in many fish you have to
remove the swim bladder or tough
membranes to get to it.

CRABS:
1. Live crabs should be kept alive until
cooked.
2. Frozen crabmeat is very perishable when
thawed. It must be treated like any other
frozen fish.

(6) CLEANING FISH

PROCEDURES:
1. Scale the fish. You can use a fish scaling
tool on some fish and a very coarse
stainless steel scouring pad for others. For
a few fish the back of your kitchen knife will
do fine.
2. Make a cut from the vent forward into the
jaw. Make the cut shallow from the inside
out because you do not want to cut into the
innards. When you get to the bottom fins
use your kitchen shears from that point
forward.
3. Now reach up into the fish and warp your
fingers around the innards and pull them
down and out. For many they will all pull
out easily but for others you will need to
use your kitchen shears to cut the
esophagus.