PREPARATION

OF SEAFOOD
DISHES
TYPES OF FISH
1. Finfish
•Fish with bones and
usually covered with
scales.
Lapu-lapung Itim
2. Shellfish
•Seafood with bodies
and joints covered
with shell.
a. Crustacean
•Shellfish with hard
shell over the back of
the body and the claws.
Crab
Lobster
Shrimp
b. Mollusks
Classified into:
- Univalves with only
one shell.
Kuhol
- Bivalves with two
shells.
Clams
Oyster
Mussels
VARIETIES OF
FISH
ACCORDING
TO:
A. Structure
External Part of a
Fish
Regular-sized fish
•Bangus or milkfish
•Bisugo or threadfin
breams
•tilapia
Small types of fish
•Dilis
•Biya (goby)
Internal Part of a
Fish
Composition of the edible
portion of fish
1. Muscular Tissues –
consists of muscle
fibers that are thread-
like.
2.Myocommata–
consists the protein
collagen, sheets of
connective tissue.
3.Myotomes– layered
white muscle bundles
or the blocks of fish
meat.
4.Fat content
• Fat fish- containing 5-20% fat
• Medium-fat fish- has 2-5% fat
• Lean fish- has less than 2% fat
Water Sources of Fish
1. Salt water – taken from the
sea.
Ex. Tanigue, maya-maya,
pampano, apahap, lapu-lapu
(grouper)
2. Fresh water – taken from
ponds, lakes and rivers.
Ex. Tilapia, dalag, hito
B. Body Shape
Round
•Cod
•haddock
Cod Fish
Haddock
 MARKET FORMS AND
CUTS

1. Live Fish – fish

which can be bought
alive or still
breathing.
2. Whole Fish – the
same form just as a
fish that comes from
the water but no
longer alive.
Maya-maya
3. Steak cut – cross
section slice of fish
from a large fish like
salmon, tanigue and
blue marlin.
Steak Cut
4. Fillet – the two
sides of the fish cut
lengthwise away fro
the backbone.
Fillet
5. Dressed fish – fish
that has been scaled,
eviscerated usually
with the head, tail and
fins.
6. Drawn fish – fish with
only the entrails
removed, must be scaled;
gills must be removed if
the head is left.
7. Sticks – cut
lengthwise or
crosswise from fillet
or steaks into uniform
width and length.
8. Deboned –
convenient form of
fish usually bangus.
9. Flaked – fish meat
separated from the
whole fish usually
prepared into fish ball
and kikiam.
 KINDS OF
PROCESSED
FISH
 DRIED
•Processing under
the sun and the
cheapest.
Examples:
• Dilis
• Tamban
• Tawilis
• Bangus
• Bisugo
• Shrimp kropek
 SMOKED
• Bangus
• Tamban
• Tawilis
• Hasa-hasa
 FROZEN
•Lasts long because
freezing stops the
growth of
microorganisms.
Examples:
• Bangus
• Cream dory fillet
• Labahita fillet
 SALTED
Examples:
• Bagoong
• Tuyo
• alumahan
 CANNING
•Fish processing
method by cooking
the fish first and
sealing in an air tight
container.
Examples:
• Mackerel
• Tuna
• Salmon
BASIC STEPS IN PROCESSING
FISH
• Removing the scales if any
• Removing the fins and
tails
• Removing the internal
organs or viscera
• Washing
• Processing method to be
used
NUTRITIVE VALUE OF
FISH
• Protein
• Fat
• Iodine
• Phosphorous
• Omega 3 fatty acids
• Vitamin A
• Riboflavin
• Thiamin
• Niacin
 MARKET FORMS OF
SHELLFISH
• Live – lobster, crabs,
oysters, mussels and snails
should be alive when
purchased.
• Cooked – shrimp, lobsters
and crabs may be cooked
before selling.
• Whole – most shrimps are
marketed as whole.
• Shucked – usually
mollusks removed from
the shell like oysters,
clams, and scallops are
sold this manner.
• Headless – lobsters,
prawns, and shrimps are
exported in the headless
form.
• Cooked aligi (fat) – of
talangka or small crabs.
THANK YOU!