LESSON 2:
PREPARE AND
COOK
SEAFOOD
DISHES
Seafood is any form of sea life
regarded as food by humans.
Seafood includes fish and
shellfish. Shellfish include
various species of mollusks,
crustaceans, and
echinoderms. A wide variety
of fish and seafood are
available in the market from
many different sources.
Learning Outcome 1: Perform
Mise’ En Place
Classifications of Seafood
1. Fin fish – fish with fins and internal
skeletons
Fish products are divided into two
categories :
A. Saltwater fish
Flatfish
Flounder
Sole
FLOUNDER
SOLE
Roundfish
Black sea bass
Bluefish
Cod
Grouper
BLACK SEA BASS
BLUE FISH
COD
GROUPER
B. Freshwater fish
Cat fish
Eel
Tilapia
CAT FISH
EEL
TILAPIA
MILKFISH
2.Shell fish – fish
with external shells
but no internal
bone structure.
They have hard
outer shells.
Three Classifications of Shellfish
A. Mollusks – are soft sea animals
Bivalves – they have a pair of hinged
shells (clams, oysters)
Univalves – they have a single shell
(abalone)
Cephalopods – (octopus, squid)
CLAMS
OYSTER
ABALONE
OCTOPUS
SQUID
B. Crustaceans – are animals with
segmented shells and jointed legs
(shrimps, crabs)
SHRIMP
CRABS
c. ECHINODERMS
Belongs to PHYLUM
ECHINODERMATA
Has “spiny” skin
Examples:
Star fish
Sea urchin
Sea cucumber
STAR FISH
SEA URCHIN
SEA CUCUMBER
Parts of a Fish
Composition and Structure:
Fish consists of water,
protein, fats and small
amount of minerals and
vitamins.
Fish has very little
connective tissue. It means:
1. Fish cooks very
quickly, even at low
heat.
2. Fish is naturally
tender. High heat will
result to toughening of
protein.
3. Moist-heat methods
are used not to create
tenderness but to
preserve moistness and
provide variety.
4. Cooked fish must be
handled very carefully.
1. Fat Fish -- are those
that are high in fat.
(salmon, tuna, trout,
mackerel)
2. Lean Fish – are those
that are low in fat. (sole,
cod, red snapper, bass)
SALMON
TUNA
TROUT
MACKEREL
RED SNAPPER
Market Forms
1. Wholeor round –
completely intact, as caught
2. Drawn – viscera
removed
3. Dressed - viscera, scales,
head, tail and fins removed
4. Steaks – cross-section
slices, each containing a
section of backbone
5. Fillets – boneless side
of fish, with or without
skin
6. Butterfliedfillets – both
sides of a fish still joined,
but with bones removed
7. Sticks or tranches –
cross-section slices of fillets
Characteristics of
Shellfish
Mollusks
Oysters have rough, irregular
shells.
Flesh of oyster is extremely soft
and delicate and contains high
percentage of water.
Hard-shell clams – can be eaten
raw
Soft-shell clams are called
steamers. The usual way to
cook is to steam.
Scallops are creamy white
in color and have a sweet
flavor.
Squid is somewhat chewy
and are cut up or either
fried quickly.
Crustaceans
The lobster shell is dark
green or bluish green but
turns red when cooked.
Live lobster must be alive
when cooked.
Market Forms
Mollusks
1. live in the shell
2. shucked – fresh or
frozen
3. canned
Crustaceans
1. live
2. cooked meat, fresh
or frozen
