 FISH and SHELLFISH are two distinct groups of seafood.


FISH,
FISH, According
According toto Chefs
Chefs of
of Le
Le cordon
cordon Bleu
Bleu (2011),
(2011), Have
Have aa
backbone
backbone toto sense
sense changes
changes in
in their
their aquatic
aquatic environment,
environment, Gills
Gills
that
that enable
enable them
them to
to breathe
breathe oxygen,
oxygen, and
and limbs
limbs in
in the
the form
form of
of
fins.
fins.

Shellfish on the other hand, have exoskeleton, or shell:

CRUSTACEANS, like shrimp and lobsters;
 and MOLLUSKS, like clams and Oysters
VARIETIES OF
FISH
 STRUCTURE
• MAJOR PARTS OF FISH:
1. SKIN AND FINS
2. MUSCLE TISSUES WITH FATS
3. SKELETON (SKULL, BACKBONE AND RIBCAGE)
4. VISCERA (ORGANS AND GENITAL SYSTEM)
 BODY SHAPE

The environment affects the shape of a

fish body.
 BODY SHAPE
•ROUND FISH - as discussed by the chefs of Le Cordon
Bleu (2011), are tubular in shape and the term
describes fish that move in open and moving water.
Their shape is sometimes further described as torpedo,
especially for fish that may be able to move quickly
such as tuna. Salmon, trout, and sardines are other
examples.
• Flatfish "tend to be more stationary, lying flat
against the bottom of their watery habitat.
They are nonsymmetrical in that they produce
four fillets if different sizes Example include
brill, halibut, plaice, sole, and tilapia.
 MARKET FORMS OF FISH
• WHOLE FISH – are sold in market fresh and sometimes alive
• DRESSED FISH – is whole but the entrails, scales, fins and
head are detached.
• BUTTERFLY FILLET – is done by slicing a whole fish
lengthwise to remove its backbone and ribs.
• FILLET – is boneless form of fish
• STEAKS – are slices cut horizontally from a large fish.
• FISH STICKS – are cut evenly from large slabs of frozen fillets.
 MARKET FORMS OF SHELLFISH
• It is always bet to market LIVE SHELLFISH such as clams,
crabs, snails, oysters and shrimps.
• WHOLE SHELLFISH – are no longer alive but are served in
their original form
• SHUCKED SHELLFISH – means the outer shell that covers the
meat has been removed. Oysters, Scallops and clams can be
shucked.
• HEADLESS SHELLFISH – are shellfish marketed without
heads, and they are usually exported.
• COOKED SHELLFISH are canned and exported. Shrimps,
oysters, and crabs are most popular canned Items.
 FAT CONTENT
Fish with less than 3 percent fat are considered lean and their flesh is

almost white in color and mild tasting. Oils are concentrated in the liver

of these fish (Le Cordon Bleu, 2011). Examples of lean fish include

cod, sole, and halibut. Fatty fish, in contrast, contain 12-30 percent fat

and distribute their body’s oils throughout the flesh. The flesh is

therefore darker in color, with firm texture and stronger flavor.

 Water Source
• fish can be divided into two primary groups: freshwater and
saltwater(or marine) fish.
• Our oceans hold 48% percent of the world's fish population,
whereas 41% percent inhabit lakes, rivers, and streams. One
percent of fish inhabit both and are referred to as anadromous
fish " (Le cordon bleu, 2011). Fish breathe oxygen by pushing
water through their gills , by either gulping the water of by
moving through the water with their mouths open.
WAYS OF PROCESSING FISH
1. FREEZING
2. SMOKING
3. DRYING
Proper storage
1. WHAT ARE THE TWO
DISTINCT GROUPS OF
SEAFOOD
 2.WHAT ARE THE TWO
CATEGORIES/TYPES OF
SHELLFISH
TRUE OR FALSE
3. FISH has exoskeleton, or shell.
4.The environment does not affect the
shape of a fish body.
5. An example of round fish is TILAPIA
6-8. GIVE 3 MARKET FORMS OF
FISH
9-10. GIVE 2 HABITAT OF FISHES