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Tle10 16

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cruznicole1316
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ST.

MARK COLLEGE
Sta. Barbara, Baliuag, Bulacan
Tel. 308 – 9069

Name: __________________________________________
Grade and Section: ________________________________
Module No:
TLE 10
Overview
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. There are so many
methods for cooking seafood, most of them are fast and easy, making them the perfect choice for
a quick and healthy meal. This lesson provides information about fish and shellfish, ways on
preparing and cooking fish, along with some of the most popular seafood recipes, and presenting
and storing seafood.

Classifications of Seafood
Fish products are divided into two categories
1. Fin fish – fish with fins and internal skeletons
A. Saltwater fish –
 Flatfish
 Flounder
 Sole
 Round fish
 Black sea bars
 Bluefish
 Cod
 Grouper
B. Freshwater fish
 Catfish
 Eel
 Tilapia
2. Shell fish – fish with external shells but no internal bone structure. They have hard outer
shells.
Two 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)
B. Crustaceans – are animals with segmented shells and jointed legs (shrimps, crabs)

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)
Market Forms
1. Whole or 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. Butterflied fillets – both sides of a fish still joined, but with bones removed

Characteristics and Market forms of Shellfish


Shellfish
Characteristics
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.
 The shells of mussels are not as heavy as clamshells, yellow to orange in color and firm
but tender when cooked.
 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

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