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Technology and
Livelihood Education
Home Economics (Cookery)
Quarter 2 - Module 6
Preparing and Cooking Seafood Dishes
Department of Education ● Republic of the Philippin
 Quarter II: Module 6
Preparing and Cooking Seafood Dishes

Content Standard Performance Standard

The learner demonstrates The learner independently

understanding in preparing and prepares and cooks seafood
cooking seafood dishes. dishes.

This module was designed and written with you in mind. It is here to help you
master Preparing and Cooking Seafood Dishes. The scope of this module permits it
to be used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

The module is designed to give you knowledge and skills how to handle,
prepare, cook and store seafood dishes. It is divided into five lessons, namely:

Lesson 1: Perform Mise’en Place

Lesson 2: Handle fish and Seafood
Lesson 3: Cook fish and Shellfish
Lesson 4: Plate / Present Fish and Seafood
Lesson 5: Store Fish and Seafood

A tool can be any item that is used to achieve a goal. Equipment usually
denotes a set of tools that are used to achieve a specific objective. Equipment is only
used by human being. Some kitchen tools used in preparing fish and seafood blade
tweezers, fins shears, fish scales, lobster picks, shellfish knives, bone tweezers and
cutting board. While in cooking we used griller, frying pan, fish steamer, oven, fish
spatula and tong.

Tools and Equipment Needed

Fish bone tweezers- are used for removing small bones from raw
fillet
of fish. The ends perfectly touch, allowing you to grip the most bone
and
pull them out.
 Kitchen shear- also known as kitchen scissors, are intended for
cutting, trimming food such as meat and fish.

Shellfish knives-this is a classic looking pocket knife ideal for gently

opening oyster and shellfish.

A cutting board (or chopping board) is a durable board on which to

place material for cutting. The kitchen cutting board is commonly
used in preparing food.

A kitchen knife is any knife that is intended to be used in food

preparation. While much of this work can be accomplish with a few
a few general purposes.

Rubberized gloves-Its primary purpose is the protection of the hand

in performing tasks especially during the preparation of fish.

Brushes made for multiple kitchen tasks. They can be used for
sanitary cleaning or they can be used to clean food, such as fruits,
mushrooms, or shellfish. Kitchen brushes are available in any
shapes.

A spatula is a hand-held tool that is used for lifting, flipping, or

Spreading.
 A frying pan, frypan, or skillet is a flat-bottomed pan used for frying,
searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in
diameter with relatively low sides that

A grill is a device used for cooking food. With a grill, food is usually
roasted. Some grills use charcoal or wood, and other grills us
propane
gas to cook the food. Using wood or charcoal makes smoke and
changes the flavor of the food.

Tongs-used for picking up pieces of coal and placing them on a fire

without burning fingers or getting them dirty

Plating Plate- Choose your plate wisely by making sure it's big
enough
to allow your food to stand out.

Oven- is a thermally insulated chamber used for the heating, baking,

or drying of a substance, and most commonly used for cooking.

Refrigerator -sometimes called fridge is a machine for keeping items

cold or good (unspoiled) for a longer period of time.

Plastic Packaging for frozen-used for packing frozen products

like fish and meat.

A sheet pan, baking tray or baking sheet is a flat, rectangular

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 metal pan or ceramic used in an oven.

Fish scale- is a kitchen tools used for taking out the scales of the fish.

Lesson

2 Handle Fish and Seafood

At the end of this lesson, you will be able apply knowledge and skills in correct
handling and storing fish and seafood. Since seafood is more perishable than many
food items, the consumer must pay a little more attention to its careful handling.

At the end of this lesson, you are expected to:

● Handle seafood hygienically

● Thaw frozen seafood correctly to ensure maximum quality and maintain
nutritional value.

As with any type of food it is important to handle seafood safely to reduce

the risk of foodborne illness, often called “food poisoning.” Follow safe handling tips
for buying, preparing, and storing fish and shellfish. You and your family can safely
enjoy the fine taste and good nutrition of seafood. How long your fresh seafood will
last depend on the condition of the product when you purchased it (See selecting
seafood) and on how well you take care of it. When storing fresh seafood, keep it in
the coldest part of the refrigerator. Use a thermometer to make sure your home
refrigerators is operating at 40°F or lower. Fish will lose quality and deteriorate
rapidly with higher storage temperature – so use ice when you can. Always purchase
seafood last during your shopping trip, and bring a cooler to transport it home. If you
have caught your own fish, do not let them sit on the deck until you come back to the
dock. Bury them on ice immediately or use an ice slush with approximately 2 parts
ice to 1 part water to keep your catch cold.

Checking the freshness of fish and Shellfish

Fin Fish

1. Fresh and mild odor.

2. Eyes are clear, shiny and bulging.

3. Red or pink gills.

4. Texture of flesh is firm or elastic

5. Shiny scales, and tightly cling on skin.

Shellfish

1. Oysters, clams, mussels in the shell must be alive. Tightly closed shells when
jostled.
2. Live or shucked oysters must have a very mild, sweet smell.
3. Discard any mussels that are very light in weight or seem to be hollow.
4. Strong fishy odor or a brownish color is a sign of age or spoilage.

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 5. Live lobster must be alive when cooked. The meat will be firm and the tail
springs back when straightened.
6. Frozen shrimp should be solidly frozen when received.
7. Glazed shrimp should be shin with no freezer burn.
8. All shrimps should smell fresh and sweet. A strong fishy or iodine smell
indicates age or spoilage.

9. Live crabs should be kept alive until cooked.

10. Frozen crabmeat should be treated like any other frozen fish.

Handling and Storing of Fish and Shellfish

Fresh Fish

1. Store on crushed ice. Use drip pans to allow for drainage of

melted ice. Change ice daily. Cover container store
in separate box away from other foods. Whole fish should
be
drawn because entrails deteriorate rapidly. Cut fish should
be
wrapped or left in original moisture proof wrap.
2. In refrigerated box at 30° to 34°F (-1° to 1°C).
3. Fresh fish may be stored for 1 to 2 days. If kept longer,
wrap
and freeze immediately.
4. Check store fish for freshness just before using

Frozen Fish

1. Frozen products should be frozen, not thawed when received.

2. Items should be well wrapped, with no freezer burn.
3. Store at 0°F (-18°C. or colder).
4. Maximum storage time
Fat fish -- 2 months
 Lean fish -- 6 months
5. Rotate stock – first in, first out

Handling and Thawing frozen fish

1. Thaw in refrigerator, never at room temperature. If pressed
for time. If keep in original moisture-proof wrapper and
thaw
under cold water.
2. Small pieces like fillets and steaks can be cooked from
frozen
state to prevent excessive drip loss. Large fish should be
thawed
for even cooking.
3. Fillets that are to be breaded can be partially thawed.
4. Handle thawed fish as fresh fish. Do not refreeze.
5. Breaded, battered and other frozen prepared fish items are
mostly cooked from frozen state.

Shellfish

1. MUSSELS
● Keep refrigerated ( 32°F to 35°F/0° to 2°C) and protect
from light.
● Store in original sack and keep sack damp.

2. SCALLOPS
● Shucked scallops can be cooked without further
preparation.
● Keep scallops covered and refrigerated (30°F to 34°F).
Do not let rest directly on ice or they will lose flavor and
become watery.

3. LOBSTERS
● Live lobsters are either live or cup up before cooking.
Live lobsters are plunged head first into boiling water,
then simmered for 5 – 6 minutes. If served hot, they are
drained well and split in half, and claws are cracked.
● Live lobsters can be kept in two ways
1. packed in moist seaweed, kept in a cool place
2. in saltwater

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 ● Cooked lobster meat must be covered and refrigerated
at 30° to 34°F. It is very perishable and should be used
in 1-2 days

4. SHRIMPS
● Kept frozen at 0°F (-18°C). or lower
● Thaw in refrigerator
● Peeled shrimp should be wrapped before placing on ice
● Shrimp served hot must be peeled and deveined before
cooking
● Shrimp to be served cold, must be peeled after cooking
to preserve flavor.

5. CRABS
● Live crabs should be kept alive until cooked.
● Frozen crabmeat is very perishable when thawed. It
must be treated like any other froze fish

Lesson

3 Cook Fish and Shellfish

This module is design to teach the learners to cook fish and shellfish. At the
end of the lesson, the learners can be able to apply their knowledge and skill in
preparing/cooking fish and shellfish by following procedures, techniques and
principles.

At the end of this lesson, you are expected to:

● Clean, cut, and fillet seafood

● Prepare ingredients according to a given recipe
● Demonstrate various methods of cooking fish and shellfish

In previous lesson we discussed already the composition of fish which is very

important why we need to follow the correct procedures in cooking. To have a good
result in cooking, we must follow the correct procedure and cooking techniques in
cooking fish and shellfish.

Lean fish
Lean fish has almost no fat, so it easily becomes dry. It is best served with
sauces to enhance moistness and gives richness.
Poaching is the moist heat method suited
Fish should be basted with butter or oil if broiled or baked.
Lean fish maybe fried or sautéed to gain palatability from added fat.

Fat fish
The fat in fish, enables them to tolerate more heat without becoming dry.
Fat fish can be cooked by poaching.
Fat fish are well suited to broiling and baking. The dry heat methods eliminate
excessive oiliness.
Large fat fish like salmon, and mackerel may be cooked in fat, but care should
be taken to avoid excessive greasiness.

Shellfish
Cook oyster just enough to heat thoroughly to keep it juicy and plump.
Clams become tough and rubbery if overcooked
Shrimps like other shellfish, become tough and rubbery when cooked at high
temperature.

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.

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 3. Begin to rake the scales from the tail towards the
head. They should come off in clumps.

4. Cut off the fins using kitchen shears. (if desired)

5. Be sure to remove the scales on both sides of the fish,

as well as scales near the fins, the collar and the tail.

6. 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.

Note: For fish with skin rather than scales, just trim the fins

B. Eviscerating Fish

1. Remove the gills by pulling it out with your fingers.

Clean extraneous matter in head section.

2. Remove the viscera. Lay the fish on its side and

place your non-dominant hand flat on top. Insert a
sharp knife into the fish’s anus, then bring the knife
all the way to the base of the lower jaw. Pull the
cavity apart and lightly pull out the viscera (fish
entrails).

3. Scrape out extraneous matter. Remove the black

 stomach lining inside the cavity, as its not great for
taste.

4. Rinse the fish off, inside and out, in cool water.

Make sure you wash the outside, getting rid of any
sticky scales, as well as the inside, getting rid of bits
and blood.

C. 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
s2tb 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.

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 5. Repeat the second cut near the dorsal fin with the knife
angled slightly down.

6. Continue this along the length of the fish.

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

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 .

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 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.

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.

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).

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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

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.

C. Cleaning a Squid

1. Pull off the head 2. Remove the ink sac.

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 3. Cut tentacles 4.Remove beak from tentacle

Cut Tentacles

5. Pull out the tail tube and cartilage 6. Pull off the skin

7. Cut into ring

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.

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 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.

Lesson
Plate/Present Fish and Seafood
4
This module will teach you on how you will plate/present fish and seafood.
Part of serving any kind of food is presentation. You don’t have to be a trained chef
to learn basics plating. Plating is the art of presenting food in an attractive way. The
following topics and activities will help you learn the fundamentals plating and
perform it for better understanding.

At the end of the lesson, you are expected to:

● Prepare and present fish and seafood dishes
● Perform Guidelines in serving fish and seafood dishes

After cooking food what is your goal? Of course putting your food in a plate.
The question is, how you place your food? When you're plating food, your goal
should be to make the food look attractive and appetizing. This is because people
eat with their eyes first, so if the food looks good, they're more likely to enjoy it. To
achieve restaurant-quality presentation, layer the food and experiment with
contrasting colors and textures to make it as appealing as possible.

Plating and presentation refers to the arrangement of food on the plate dressed
with a sauce or topped with garnishing. These simple touches make dishes visually
more appealing. Here are the three fundamentals to know before developing your
plating styles.

Garnishing provides or supply with something ornamental; adorn; decorate to

provide (a food) with something that adds flavor, decorative color, and etc.
Fundamental of Plating
1. Balance – select foods and garnishes that offer variety and contrast

● color – two or three colors on a plate

● shapes – variety of shapes
● textures – variety of textures
● flavors – that can blend/harmonize the flavor of the food with the
balance of plating and complement it.
● Play with colors and shapes and try combining them – round shapes, cones,
rods, etc.
● Provide a variety of texture. A mix creates an exciting variety of mouth feel
too!
● Balance can also be created by separating. Try serving different parts of the
dish in separate plates to create a visual and flavor balance.
● Keep function and flavor in mind when creating balance. Having too many
unnecessary ingredients can clutter a dish.

2. Portion size
● Choose the Perfect Plate. Choose your plate wisely by making sure it's big
enough to allow your food to stand out, but small enough that your portions
don't look too small.
● Balance the portion sizes of the items on the plate. Serve odd amounts of
food e.g., if you're serving small foods like shrimp, scallops, or bite-sized
appetizers, always give guests odd quantities. Serving 7 Brussels sprouts
instead of 6 creates more visual appeal, and diners will also perceive that
they're getting more food.
● Arrangement on the plate. Plate with a clock in mind. As you begin plating
your ingredients, picture the face of a clock. From the diner's point of view,
your protein should be between 3 and 9, your starch or carbohydrate from 9
and 12, and your vegetable from 12 and 3.

3. Serve hot foods on hot plates. Serve cold foods cold, on cold plates. One of the
most basic functions in any professional kitchen is make sure that plates are
properly heated, chilled, or at room temperature. The degree to which a plate is
heated or chilled is also important. Overheated plates will ruin a sauce, especially
delicate butter sauces like buerre blanc or holladaise. An overheated plate will
also
quickly wilt small salads or fine herbs that accompany hot items. Plates can also
get too cold. Dressing can congeal or sensitive seasonal greens can "burn."
Therefore, ensuring that the kitchen has ample storage for storing plates at a
proper
Serving temperature is vital for the food served on them.

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Guidelines to help plating attractive

1. Keep food off the rim of the plate

2. Arrange the items for the convenience of the customer
3. Keep space between items. Each item should have its own identity
4. Maintain unity. Create a center of attention and relate everything to it.
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple.

Serving Baked Fish

● Serve baked fish with a sauce or seasoned butter to
enhance moistness and improves palatability.
Serving with lemon also enhances the fish.
● For service, the fish is removed from the dish, the
liquid is strained, degreased, reduced and finished
by adding butter, cream or veloute sauce.

Serving Broiled Lobster

● Serve immediately with melted butter or appropriate
sauce and garnish.

Sautéed and Pan Fried

● Remove the fish with spatula and place on serving
plate with presentation side up.
● Sprinkle fish with lemon juice and chopped parsley.
 ● Heat raw butter in the sauté pan until it turns light
brown. Pour over fish immediately and serve at
once.

Serving Poached or Simmered Fish in Court

bouillon
● Served poached fish with appropriate sauce, such
as hollandaise for hot fish and a mayonnaise –
based sauce for cold fish. Mild vinaigrette go well
with both hot and cold poached fish.

Serving Poached Fish in Fumet and Wine

● Add fish veloute and heavy cream and bring to boil.
● Adjust seasoning with salt, white pepper and
lemon Reduce the cushion over high heat to about
¼ of its volume.
● juice.
● Strain the sauce.
● Arrange the fish on plates for service, coat with
sauce and serve immediately.

Glazing
Poached fish is sometimes glazed before serving
1. Combine the finished sauce with egg yolk,
hollandaise sauce or lightly whipped cream.
2. Coat the fish with the sauce and run the plate under
Broiler until the sauce is golden brown.

Lesson
5 Store Fish and Seafood

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 This topic will teach you on how to store fish and seafood. At the end of the
lesson, the learners can be able to apply their knowledge and skills on how to store
fish and seafood in safely procedures. Safe handling and storing of all food should
follow the same basic guidelines. However, seafood is more perishable than many
food items, and the consumer must pay a little more attention to its careful handling.

At the end of the lesson you are expected to:

● Ensure that trimmings fish and seafood are stored hygienically

● Store seafood in accordance with FIFO operating procedures and
standard storage requirement.

In previous lesson we discussed about the characteristic of fresh seafood.

Fresh fish and fish fillet can be sold or buy in the wet market.
“ Frozen” may not have all the characteristics of fresh fish (e.g., bright eyes, firm
flesh, red gills, flesh, or bloodlines), however, they should still smell fresh and mild ,
not fishy, sour, or rancid.

How long your fresh seafood will last depend on the condition of the product
when you purchased it (See selecting seafood) and on how well you take care of it.
When storing fresh seafood, keep it in the coldest part of the refrigerator. Use a
thermometer to make sure your home refrigerators are operating at 40°F or lower.
Fish will lose quality and deteriorate rapidly with higher storage temperature – so use
ice when you can. Always purchase seafood last during your shopping trip, and bring
a cooler to transport it home. If you have caught your own fish, do not let them sit on
the deck until you come back to the dock. Bury them on ice immediately or use an
ice slush with approximately 2 parts ice to 1 part water to keep your catch cold.

Storing of Fish and Shellfish

Fresh Fish

1. On crushed ice – use drip pans to allow for drainage

of melted ice. Change ice daily. Cover container or
container or store in separate box away from other
foods. .
a. Whole fish should drawn (that is viscera remove)
as soon as possible because the entrails
deteriorate quickly.
b. Cut fish (fillets, steaks, portions) should be wrapped or left in original moisture
proof wrap
2. Refrigerate at 30° to 34°F (-1° to 1°C...
3. Fish may be stored for 1 to 2 days. If it must be kept longer, you must
wrap and freeze it immediately.
4. Check stored fish for freshness just before you use it. Even if it was fresh
when received, it may not be fresh after few days in storage.

Frozen Fish
1. Store at 0°F (-18°C. or colder.
2. Keep well wrapped to prevent freezer burn
3. Maximum storage time: Fat fish – 2 months;
Lean fish-6 months.
4. Rotate stock – first in, first out.

Shellfish
A. Oyster
1. Keep live oyster in a cold, wet place in the cartons
or sacks.
2. Store fresh shucked oysters in original container
in refrigerator at 30° to 34°F (-1° to 1°C). They
will keep up to 1 week.
3. Keep frozen oysters in freezer at 0°F (-18°C. or colder)
until ready for use.

B. Lobster and Shrimp

1. Store at 0°F (-18°C. or colder).

2. Fresh or thawed shrimp in shell are stored on crush ice,
like whole fish.
3. Peeled shrimp lose soluble nutrients and flavour when
when stored unwrapped on ice. They should be
wrapped
before placing on ice or covered and simply refrigerated.
4. Packed in moist seaweed or in moist, heavy paper, kept
in a cool place.

References:

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 Learning Material: Cookery 10

Technical- Vocational-livelihood- home Economics- Cookery Manual

Module 2 of 2

Technology & Livelihood Education-Home Economics (Cookery)

Grade 10-Alternative Delivery Mode, Bukidnon-Quarter 2 - Module 6:
Preparing and Cooking Seafood Dishes-First Edition, 2020

www.nisbets.co.uk>kitchenwareand knives>Utensils

www.thespruceeats.com>...>Gadgets & Tools site.google.com>site>

the origin-and classification-of fish

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www.unileverfoodsolution.com.ph>chef-insperation

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