PREPARING &
COOKING
SEAFOOD DISHES
CLASSIFICATION OF SEAFOODS
FISH AND SHELLFISH
FRESH WATER FISH & SHELLFISH
SALT WATER FISH & SHELLFISH
CLASSIFICATION OF SEAFOODS
FISH AND SHELLFISH
SALT WATER FISH & SHELLFISH
OILY FISH WHITE FISH SHELL FISH
Eel Mollusks
Round Flat Crustaceans Cephalopod
Salmon
Mollusks
Mackerel
Sardines Herring Halibut
Prawns Bi-valve Univalve Octopus
Herring Sardines Turbot
Lobster Squid
Anchovies Tilapia Dabs
Crab Scallop
Plaice Snails
Shrimps Mussel
Brill Abalone
Oyster
Flounder
Soft shell Hard shell
with legs, No limbs &
claws, tail & limited
mobility mobility
CLASSIFICATION OF SEAFOODS
FISH AND SHELLFISH
FRESH WATER FISH & SHELLFISH
OILY FISH WHITE FISH SHELL FISH
Catfish Carp
Crustaceans Mollusks
Salmon Eel
CLASSIFICATION OF SEAFOODS
FISH SHELLFISH
It is a cold-blooded It is an aquatic
vertebrate animal invertebrate such as
that lives in water, a mollusk or
moving with the crustacean, that has
help of fins and a shell.
breathing with gills.
CLASSIFICATION OF SEAFOODS
FRESH WATER FISH
Are those that spend some or all of their lives in fresh
water, such as rivers and lakes where the level of salinity
is low.
SALT WATER FISH
Also called marine fish, are the fish that live in ocean
water. Salt water fish can swim and live alone or in a
large group called a school. Saltwater fish are very
commonly kept in aquarium for entertainment. Many salt
water fish are also caught to be eaten or grown in
aquaculture.
CLASSIFICATION OF SEAFOODS
WHITE FISH
It is a fisheries term for several species of
demersal fish with fins. These are found
in tropical and subtropical environment
and have less than 5% of fat. Fish have
backbones, an internal skeleton of
cartilage and bones, gills for breathing
and fins for swimming.
CATEGORIES OF WHITE FISH BASED ON THEIR
SKELETON TYPE.
FLAT FISH – Have backbone running horizontally through the
center of the fish. They swim horizontally and have both eyes
on the top of their heads. Flat fish swim along the bottom of
the ocean. They have dark skin on the upper side of their
bodies to hide from predators.
ROUND FISH – These are fish that have a backbone on the
upper edge of their bodies. They have an eye on each side of
their heads, and they swim vertically. They are cylindrical,
round in the center of their body which then taper.
BONELESS FISH – These are fish that have cartilage instead
of bones. Sharks are boneless fish. Many boneless fish also
have smooth skin instead of scales.
CLASSIFICATION OF SEAFOODS
OILY FISH
Fish species with oil in soft tissues and in
the coelomic cavity around the gut. Oily
fish have a fat content between 10-25%
that is rich in polyunsaturated fatty acids.
They have dark flesh that has a high
nutritional value.
CLASSIFICATION OF SEAFOODS
SHELLFISH
Shell fish is a term for exoskeleton-
bearing aquatic invertebrates used as
food. Fish that have a shell and
indigestible skin skin. Most shellfish are
cooked when sold except oysters and
scallops which do not require to much
effort to cook.
TYPES OF SHELLFISH
Crustaceans – These have crusts on top or a
shell, which act as a shield. Shellfish have a
pigment called “astaxanthin” – which contact with
heat turns a coral red color, which is much
desirable for shellfish.
Mollusks – These are soft-bodied invertebrate of
phylum Mollusca, usually wholly or partly enclosed
in a calcium carbonate shell secreted by a soft
mantle covering the body – hard inedible shell.
CATEGORIES OF MOLLUSKS
Uni-valve
These are mollusks with one shell.
Bi-valve
These are mollusks with two shells hinged at
one end.
Cephalopods
These are mollusks has no outer shell but
just a single internal one called a pen.
External Parts of
the Fish and
Their Functions
Body Shape
A fish’s body shape can tell you a lot about its
behavior. The body shape can indicate where
that fish lives in the water column, and what
type of swimmer it is. A “torpedo” shaped body
can indicate a faster swimmer or a rounder
shaped body most likely is a good/slower
swimmer; fish with shorter bodies can turn
quickly.
Scales
Most fish have scales covering the length of
their body. Scales protect fish from injury.
The colors, shapes, and patterns of scales
can help a fish camouflage with its
surroundings. On top of these scales is a
mucus coating known as slime. Slime
protects fish from bacteria and parasites in
the water.
Lateral Line
Running down the length of a fish’s body
is the lateral line. This organ is used to
feel vibrations in the water. It helps the
fish to find food and to navigate to avoid
predators. The lateral line is made up of a
series of microscopic holes located just
under the scales of a fish.
Fins
All fish have external appendages called
fins. Fins provide fish with the ability to
balance, steer, propel, and protect itself.
Fins are either single, along the
centerline of the fish such as the dorsal
fin, anal fin, and tail fin; or paired, like the
pectoral fins and pelvic fins.
The pectoral fins also help fish balance,
and at times move backwards. The top fin
or dorsal fin is used for balancing but its
main function is usually protection, having
sharp spines within the fin. The pelvic fins
is also called the leg fin and it help the fish
to move up, down and turn and anal fin are
located on the bottom or belly of fish and
help with steering as well as balance.
Fins
The tail fin, also called the caudal fin,
helps propel a fish forward. Ventral fin
serves to provide stability in swimming.
In some “torpedo-shaped” fish the anal
and dorsal fins are further back toward
the caudal fin, therefore aiding in bursts
of speed for fast swimming predators.
Gills
Located on either side of the “head” area. A fish
“breathes” by opening its mouth to take in water.
The water is then forced through the gill chambers,
over feather-like gill filaments that absorb oxygen
from the water and remove carbon dioxide from the
fish’s blood. The water then flows out through the
gill slits. Some fish have spines located on the
operculum (harder protective covering of the gill) as
a defense mechanism to protect them from
predators.
Gill Raker
Strain the aquatic micro structure for the
use by the fish.
Barbels
Bottom feeders, they only taste and feel.
Nostrils/ Nares
All fish can smell. Located on a fish’s snout are paired
holes, or nares, used for detecting odors in the water.
The nares are made up of many capsules, each
containing numerous chemical receptors. Water flows
through the nares as the fish swims or while they are
facing into a current. Behind the nares, are sensors
(chemical receptors) that detect chemicals that are
dissolved in the water. Once an odor is detected, the
nerves send signals to the fish’s brain that interpret the
smells.
Rays
Soft cartilage structure that supports the
fins of the fish.
Eyes
Almost all fish have eyes that have an
adjustable lens that moves back and forth
to focus, sort of like a camera lens would
function.
Characteristics
of Fresh Fish
WHOLE FISH
● Look for bright, bull and bulging eye.
● The skin has a bright color, shiny
scales and tightly cling on skin.
● Smell like clean water (mild odor) and
the texture is firm or elastic
● The gills must be red or pink.
FISH FILLETS
● Look for vibrant flesh and skin is bright in
color or shiny.
● The smell is mild and have no pugent
aromas.
● If there is a liquid it should be clear not milky.
● Press the meat with your finger and it should
be resilient enough to disappear your
indentation.
FROZEN FISH
● Frozen fish may not have all the
characteristics of fresh fish like
bright eyes, firm flesh, red gills
however, they should still smell
fresh and mild, not fishy, sour and
rotten.
MARKET
FORMS OF
FISH
WHOLE/WHOLE ROUND
It refers to the entire fish as it
comes of the water. Round
fishes are caught and taken
from the water.
DRAWN
Fish that have had their gills and
entrails removed are called drawn.
This has the longest shelf life.
DRESSED FISH
It is whole fish with scales, entrails,
fins and head remove.
FILLET
It is the boneless side of the fish cut
lengthwise from the backbone.
BUTTERFLIED/
BUTTERFLY FILLET
Two sides of the fish cut lengthwise away
from the backbone and held together by
the uncut flesh and skin of the belly.
STEAKS
They are the cross section slices cut
from a large, dressed fish; the cross
section of backbone generally included.
CUBES
Leftover pieces from large fish. They
are often used in stir-fries, stews, or
kebabs.
STICKS
They are uniform stick cuts from
large blocks of frozen fillets.
LIVE FISHES
They are transported and marketed
alive.
MARKET
FORMS OF
SHELLFISH
MOLLUSKS
Live in the shell
Shucked – fresh or
frozen
Canned
CRUSTACEANS
Live
Cooked meat
Fresh
Frozen
