Seafood Dishes

Seafoods are the richest

sources of natural iodine,
protein, calcium,
phosphorus, and omega .
 Two types of Seafoods
1. Shellfish
Shellfish maybe crustaceans and mollusk. Most shellfish are lean
and contain little fat.
 Crustaceans- are shellfish with hard shells over the back and
along the clams but have softer shells covering the lower part of
the body and legs, soft enough to be edible. Examples: crabs,
lobster and shirmp.
 Mollusk-are enclosed with hard shells and have soft
unsegmented bodies. Examples: oysters, clams, scallops, mussels,
and kuhol. Mollusk maybe univalve or bivalve. Univalve consist
of one shell such as kuhol and bivalv consist of two shell like
clams, oyster and mussels.
 Characteristics of Fresh Shellfish
Shrimps
- they have intact heads and have uniform color
- the odor is seaweedy,if not odorless
Bivalves
- fresh bivalves open up when in water for a while.
Crabs
- crabs and lobster will not be very active if they
have been refrigerated but they should move a little
bit
-They are heavy for their size and are odorless or
have seaweedy odor
2. Finfish
Finfish are covered with scales and with
fins.They come from both salt and fresh
water.Fish are classified as fatty and as lean
according to the amount of fat they contain. Fatty
fish has yellow or pink flesh like Slon, mackerel
and tuna. Lean fish are white fish and less fatty
like cod, haddock, halibut and sea bass.
 Varities of Fish

 Saltwater fish comes from the sea and

Freshwater fish comes from lakes and rivers.They
differ in flavor and quality depending on the water in
which they are grow.
Aquaculture- marine fishes that are cultured in
inland water
Mariculture- culturing fish in salwater, in coves and
shores.
 Characteristics of Fish

Eyes - bright, full, bulging

Gills - bright red, covered with clean slime, fresh odor
Flesh -firm, elastic,springs back when pressed gently
with the finger
Odor – fresh and seaweedy
Belly walls- intact
Scales- complete, adhere completely
Taste- sweet
Test- sinks in a basin of water
 Market Forms and cuts of Fish

 Live fish- marketed alive because they live longer after

catch.
 Whole fish-shortly after catch thet are mixed eith ice to
prevent spoilage
 Drawn fish- this is the whole fish with only the entrails
remove
 Dressed fish- this has been scaled and eviscerated.
 Butterfy cut- cut spead open as in operation from
cooking
 Steak cut- these are cross section slice of fish which are
relatively of large size.
 Fillet- these are the two meaty sides of the fish.
 Deboned- bones of the fish are removed
 Steps in Preparing Fish for Cooking
1. Scaling
2.Cutting of tails and fins
3. Eviscerating
4. Cleansing
Principles in Cooking Fish and Shellfish
1.Fish requires less cooking time
2. Fish cooks quickly in moderate heat
3. Fish is cooked when it flakes easily and the eyeballs come out.
4. Shellfish require only short cooking time to avoid loss of
moisture, flavor, and nutritive value
5. Fish should has a mild flavor, it is served with sauce and
garnishes
6. Fish should be served soon after it has been prepared because
it will dry, become hard and will loss flavor
7.Fish maybe fried at moderate heat until brown.
Methods of Cooking and Shellfish Dishes

1. Dry Heat Methods of Cooking

This method involves high temperature atleast 150
degrees celsius or 300 degrees farenheit.
a. Baking- placing fish into dry heat to cook in an oven witha
temperature of 300 degrees farenheit or 150 degrees
celsius.Same with roasting
b. Broiling-is cooking food in an open flame like grilling
c. Deep fying- is immersing in hot oil between the
temperature of 165-200 degrees celsius.
d. Pan frying and sautѐing- they are similar except that more
fat is used in pan frying and cooking time is longer.
2. Moist Heat Methods of Cooking
In this method, the heat is conducted to the food product by
boiling water, or steam.
1. Boiling- this is cooking at a boiling temperature of
212 degree farenheit. Seafood is added to
seasoned, salted water, and cooked gently at
simmering temperature to prevent breaking up the
parts.
2. Poaching- this is placing food in a shallow pan
barely covered with liquid.
3. Steaming- cooking by exposing seafood directly
to steam.