10
Technology and Livelihood
Education Home Economics
(Cookery)
Quarter 2 - Module 6
Preparing and Cooking Seafood Dishes
Department of Education • Republic of the Philippines
1
Technology & Livelihood Education
Home Economics (Cookery) Grade 10
Alternative Delivery Mode
Quarter 2 - Module 6: Preparing and Cooking Seafood Dishes
First Edition, 2020
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Lesson
Cook Fish and Shellfish
3
What’s In
Principles of cooking fish and seafood dishes
1. Dry – heat cookery
Dry heat cooking refers to any cooking technique where the heat is
transferred to the food item without using any moisture. Dry-heat cooking
typically involves high heat, with temperatures of 300 F or hotter. Baking or
roasting in an oven is a dry heat method because it uses hot air to conduct
the heat.
a. Roasting and baking are forms of dry-heat cooking that use hot, dry air
to cook food. Like other dry-heat cooking methods, roasting and baking
brown the surface of the food, which in turn develops complex flavors
and aromas.
b. Grilling and broiling are dry-heat cooking methods that rely on heat
being conducted through the air from an open flame. This type of
cooking produces browning reactions on the surface of the food, thus
encouraging the development of complex flavors and aromas.
c. Sauté (pronounced "saw-TAY") refers to a form of dry-heat cooking
that uses a hot pan and a small amount of fat to cook food quickly. Like
other dry-heat cooking methods, sautéeing browns the food's surface
as it cooks and develops complex flavors and aromas.
d. Deep-frying involves submerging food in hot, liquid fat, it might take
some time to get used to the idea that it's actually a form of dry-heat
cooking.
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2. Moist – heat cookery
In moist-heat cooking methods, liquid or steam is used to cook the
food. Flavored liquids, such as broth or wine, can be used as the heat transfer
medium and will also add flavor during the cooking process. Leftover liquids
from the cooking process can also be used to make sauce or stock.
a. Blanching involves dropping food into boiling water briefly and then
immediately halting the cooking process by submerging the food into
ice water.
b. Boiling - is used to cook stronger, hearty foods such as beans, pasta, or
tough vegetables. Because of the high heat involved, boiling is usually
a relatively quick cooking method.
c. Braising involves simmering large cuts of meat in a small amount of
liquid in a covered dish.
d. Poaching - partially or fully submerging food into water or another
liquid that has reached 160 to 180°F is called poaching.
e. Scalding - Water that has reached 150°F is considered scalding. At this
temperature, water will have bubbles attached to the side or bottom
of its container that does not release or move as they do with
simmering or boiling water.
f. Simmering liquids are above 180°F but not vigorously bubbling
like boiling water. Simmering liquid has gentle bubbles that rise swiftly
from the bottom of the pot.
g. Steaming involves the transfer of heat through vaporized water or
other liquids.
h. Stewing is similar to simmering in that the liquid is heated until it forms
gentle, yet quickly moving bubbles. The difference between stewing
and simmering is that stewing generally involves a much smaller
amount of liquid that is retained and served with the food as a sauce.
Stewing is great for softening tough cuts of meat or fibrous vegetables.
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What is It
A. Scaling Whole Fish
Once your work area and fish are ready, you can begin the actual scaling
process.
1. Lay your fish flat on the board or hold it steady in
the water.
2. Hold the fish down firmly with your hand near its
head.
3. Begin to rake the scales from the tail towards the
head. They should be coming off in clumps.
4. Be sure to remove the scales on both sides of the
fish, as well as scales near the fins, the collar and
the tail.
5. When you think you have gotten most of the
scales, rinse the fish off again with water. This will
wash away any loose scales and help you to identify
any remaining scales that need to be removed.
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B. Filleting Fish
1. Cut behind the head while angling the knife toward
the front of the fish. There is a lot of good flesh on the
top side where the fillet extends under the bony plate
of the skull and angling the knife will ensure you don’t
waste it. Cut down to the bone and follow the line
through to just behind the fins.
2. Turn the fish and run the knife just clear of the fins
with slight downward angle. When you feel the knife is
down to the bone reduce the angle and follow the bone
until you come up against the backbone.
3. Peel the fillet back and run the knife over the
backbone the small lateral fish bones in the process.
Stop at this point.
4. Turn the fish over and repeat the procedure.
5. Repeat the second cut near the dorsal fin with the
knife angled slightly down.
6. Continue this along the length of the fish.
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7. Reverse the direction of the filleting knife and follow
bones by "feeling them" with the fillet knife until the
fish backbone is reached.
8. Peel the fillet back and cut around the backbone and
through the small lateral bones. Run the fillet knife
right through to the skin on the underside of the fish.
9. Cut over the belly flap either through or over the belly
bones. It easily cut through here with the razor sharp
filleting knife.
10. Cut any remaining attached sinew or skin. Remove
the first fillet.
11. Flip the fish back to the original side and cut the
bones around the gut cavity.
12. Release the rest of the fillet from the backbone
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C. Skinning Fish
When filleting or skinning fish keep the skinning knife clean and wet, this
lubricates the blade and gives a much cleaner cut, more control of the knife and
far less drag on the sides of the blade.
1. Stop when you have an inch or two (25 to 50mm)
of fillet released.
2. Change your grip on the fillet to a secure grip on
the fish skin you created with the first cut.
3. Firmly hold the knife still and at a fixed angle.
4. Wriggle the skin from side to side while pulling
backwards on the tab of fish skin.
5. Continue this motion through the fillet. You can see
that even though the skin in the left hand is creased
under the tension it has no effect where the fillet
knife is separating the skin from the fish.
6. The fillet and skin are parted and no fleshes has
been wasted nor have left any skin or scales on the
fillet. If you scroll up, you will note the knife has not
moved over the last four fish skinning pictures.
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D. Deboning Fish
1. Gentle strokes of a knife angled towards the gut
cavity will reveal the position and lay of the fine
bones. Follow line, cutting completely through,
to release the top part of the fillet.
2. The line of fine bones stops around two thirds of
the down the fillet. At this point put the knife on the
other side of the line of bones and run the knife up
the fillet until the point is well under the bones
around the gut cavity.
3. Separate the two and reinsert the knife at an angle
suitable to cut the flesh from the underside of the gut
bones.
4. Keep the knife following close to the fish bones to
recover as recover as much flesh as possible.
The fillet is now deboned and the piece on the right of the picture above is
discarded or washed and put aside with the fish heads and back bones for making
fish stock.
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A. Opening Oyster
Hold oyster cup side down and hinge pointed towards you.
1. Insert oyster knife at hinge slowly but firmly and push
the knife between the shells. Use a slight side to side
rocking movement with your knife as you push in.
2. Work tip of knife into the oyster (about 1/2 inch).
3. Twist knife handle to pop oyster open.
4. Push knife into oyster and slice muscle from top shell
5. Open top shell
6. Cut muscle from bottom cup. Turn the meat over for
most professional appearance.
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B. Opening Clams
1. Scrub clams under cool running water using a stiff
kitchen brush.
2. Over a bowl, hold the clam firmly in your hand and
insert the clam knife between the top shell and
bottom shell. A towel can be used to protect your
hand. Work the knife around to cut through hinge
muscle the bowl will catch the liquor from the clam.
3. Open the shell. Slide the knife between the clam
and the hell. Detach the clam.
4. The clam is now ready to be cooked or eaten raw.
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C. Cleaning a Squid
1. Pull off the head 2. Remove the ink sac.
3. Cut tentacles 4. Remove beak from
tentacle
5. Pull out the tail tube and cartilage 6. Pull off the skin
7. Cut into rings.
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D. Cutting Lobster Lengthwise
1. Place the lobster on its back on a tea towel to
prevent slipping.
2. Using a heavy sharp knife, cut right through the
underside of the body and tail, down the center.
3. Turn the lobster around and continue the cut
through the center of the head. Place the lobster on
its back on a tea towel to prevent slipping.
\
4. Using a heavy sharp knife, cut right through the
underside the body and tail, down the center.
A lobster split is not only an attractive style for presentation, but also
enables easy access to the delicious meat inside. Turn the lobster around and
continue the cut through the center of the head.
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