Possible learning Objectives

1. Identify the types of seafood-shellfish, fin fish, others

2. Describe the variety of dish-structure, body shape, market form, fat contents, water
source, processed fish, others.
3. Identify market forms of fish and fish products
4. Illustrate fish cuts

Two categories of fish

1. Fin fish- fish with fins and internal skeletons
A. Saltwater fish
 Flatfish
 flounder sole
 Round fish
 Black sea bars
 Blue fish
 Cod
 grouper
B. Fresh water
 Cat fish
 Eel
 Tilapia
2. Shell fish
Fish with external shells but no internal bone structure. They have hard outer shells

Two classifications of shellfish

1. Mollusks-are soft sea animals
 Mollusks- are soft sea animals
 Bivalves-they have pair of hinged shell (clams, oysters)
 Univalves-they have a single shell (abalone)
 Cephalopods- (octopus, squid)
2. Crustaceans- are animals with segmented shells and jointed legs (shrimps, crabs)

Parts of the fish

(Insert picture)
Characteristic of fish
1. Fat fish- are those that are high in fat. (Salmon, tuna, trout, mackerel)
2. Lean fish- are those that are low in fat. (Sole, cod, red snapper, bass)
Market forms
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 backboned
5. Fillets- boneless side of fish, with or without skin
6. Butterflied fillets- both sides of fish still joined, but with bones removed
7. Sticks or tranches- cross-section slices of fillets.