Grade 10 Cookery - Topic about Sea Foods.

1. Lesson # 7

2. Recall
Instruction: Guess what type of market
form is shown in the picture

3. Drawn

4. Fillet

5. Whole Round

6. Sticks or
Tranches

7. Dressed

8. Butterfly Fillet

9. Steak

10. Cook
seafoods
Prepared by: Jherico Mosquito

11. Instruction: Guess the jumbled word.
Ice
Breake
r

12. LNGSIAC
SCALING

13. ELANSICGN
CLEANSING

14. EOBINDNG
DEBONING

15. LEITLFING
FILLETING

16. ROSTYE
OYSTER

17. The fish just
separates into
flakes
Cooking Techniques for Fish and
Shellfish
If bone is
present, the
flesh separates
from the bone,
and the bone is
no longer pink
The flesh
becomes
opaque (usually
white)
01 02 03
Fish is very delicate and easily overcooked. During cooking, test for
doneness must be observed.

18. Lean fish has almost
no fat, so it easily
becomes dry. It is
best served with
sauces to enhance
moistness and gives
richness
Lean Fish
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.

19. The fat in fish,
enables them to
tolerate more heat
without becoming dry.
Fat Fish
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.

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

21. Principles of
Cooking Fish and
Shellfish
Preparing fish and shellfish requires certain tools and
equipment. To ensure that fish and shellfish are safe to
eat, proper cleaning and preparation must be practiced
and observed.

22. Scaling
This is removing the scales of
the fish with the use a kitchen
scaler slightly curved in shape
with serrated blade or a wooden
scaler. Hold the fish by its tail
and move the scaling tool from
the tail up.

23. Cutting of Tails
and Fins
A sharp knife is used to cut the
tails and fins. Lay the fish on a
cutting board and cut its tails and
fins with a sharp knife. A pair of
scissors can be used for small
fish.

24. Eviscerating
This refers to gutting or having
fish entrails removed. Remove
the gills first, then the entrails
through the flap of the head. Slit
open the stomach and press the
lower portion of the fish and push
the entrails upward.

25. Cleansing
Rinsing the fish inside and out in
running water to ensure that no
entrails or other wastes are left
inside the fish.

26. Scaling
Whole
Fish
Once your work area and fish are ready, you
can begin the actual scaling process.

27. 1. Lay your fish
flat on the board
or hold it steady in
the water.

28. 2. Hold the fish
down firmly with
your hand near
its head.

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

30. 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

31. Filleting
Fish

32. First, 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

33. Turn the fish and run the
knife just clear of the fins with
a 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.

34. Peel the fillet back
and run the knife
over the backbone
severing the small
lateral fish bones in
the process. Stop at
this point.

35. Turn the fish
over and
repeat the
procedure.

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

37. Continue this
along the length
of the fish

38. Reverse the
direction of the
filleting knife and
follow the bones by
"feeling them" with
the fillet knife until
the fish backbone is
reached

39. 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.

40. Cut over the belly
flap either through or
over the belly bones.
It can be easily cut
through here with
the razor sharp
filleting knife.

41. Cut any remaining
attached sinew or
skin. Remove the
first fillet.

42. Flip the fish
back to the
original side
and cut the
bones around
the gut cavity

43. Release the
rest of the fillet
from the
backbone

44. 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

45. Stop when you
have an inch or
two (25 to
50mm) of fillet
released.

46. Change your grip on the
fillet to a secure grip on
the tab of fish skin you
created with the first cut
Firmly hold the knife still
and at a fixed angle.

47. Wriggle the skin
from side to side
while pulling
backwards on the
tab of fish skin

48. 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
fish skin from the flesh.

49. The fillet and skin are
parted and no fleshes
have 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.

50. Deboning
Fish

51. Gentle strokes of a knife
angled towards the gut
cavity will reveal the
position and lay of the
fine bones. Follow this
line, cutting completely
through, to release the
top part of the fillet.

52. The line of fine bones
stops around two thirds
of the way 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.

53. Separate the two
and reinsert the
knife at an angle
suitable to cut the
flesh from the
underside of the gut
bones

54. Keep the knife
following close to
the fish bones to
recover as much
flesh as possible

55. 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

56. Preparing
Shellfish
for
Cooking

57. Oysters when cooked in
shells should have the
shells cleaned with stiff
kitchen brush, to remove
the dirt. The same thing
is to be done before
shucking (removing the
oyster from its shell).
Preparing Shellfish for Cooking
Oyster
Mussels and clams
should be free from
sand before cooking.
Clean the shells.
Remove the byssus (the
hairy-like part) of the
mussels
Mussels and
Clams
Crabs are cleaned with
the use of a scrubbing
brush. Wash them with
running water. To get
the dirt in the crab’s
carapace and underside,
remove the belt.
Crab

58. Wash them with running
water. After washing,
they are deveined
(intestinal tract is
removed)
Preparing Shellfish for Cooking
Shrimp
Wash them with running
water. Remove and
discard the following:
head behind the
tentacles, the innards,
the pen/cartilage, and
the beak.
Squid
Snails should be
depurated to remove the
sands and impurities
before cooking. The
shells can be scrubbed
to remove the dirt.
Snail

59. Methods of
Cooking Fish
and Shellfish
Dishes
Fish and shellfish require short cooking time hence, they should not be
overcooked. Here are some principles to observe in cooking fish and shellfish.

60. Fish and
shellfish require
less cooking
time to avoid
loss of moisture,
flavor, and
nutritive value
Fish cooks
quickly in
moderate heat
Fish is cooked
when it flakes
easily, and they
eyeball come out
Fish and
shellfish should
be served soon
after it has been
prepared,
otherwise it will
dry, become
hard and will
lose some flavor
01 02 03 04

61. Dry Heat Methods
of Cooking
This method involves high temperature of at least 150
degrees Celsius or 300 degrees Fahrenheit. It can be
done with or without fat.

62. Place fish in a rack to cook in an oven.
The food is cooked even because the
surface is exposed to same temperature.
Some fish are fat enough to bake well
without any extra preparation. Some fish
are basted during baking, so they stay
moist. Others may be baked in sauce.
Baking

63. Large fish is best to be grilled. Fatty fish
grills well. Grilling is cooking food in an
open flame. The food to be grilled can be
marinated or soaked in a flavorful sauce
or fat to ensure that it will stay moist
when subject to high heat. The food must
be turned several times without breaking
it to ensure even cooking
Grilling

64. Deep frying is immersing food in hot oil
between the temperature of 165 degrees
to 200 degrees Celsius. Deep frying
cooks seafoods well, especially those
breaded. Fish should be fried until golden
brown. Breaded shrimps and fish sticks
can be fried while frozen. When deep
frying, do not overload the pan and leave
it uncovered. Drain the cooked food on
paper towels to get rid of the excess oil
Deep Frying

65. This is like sauteing except that
more fat is used, and cooking time
is longer. It is normally done over
low heat because larger pieces
are being cooked.
Pan Frying

66. This is to cook in small
amount of hot fat. It refers to
tossing of small pieces of
food in a pan.
Sauteing

67. Moist Heat
Methods of
Cooking
In these methods, the heat is conducted to the food by
boiling water or steam

68. This is cooking at a
temperature of 212 degrees
Fahrenheit. Seafood is added
to seasoned, salted water,
and cooked gently at
simmering temperature to
prevent breaking up of parts.
Cooking for too long at too
high temperature toughens
the protein in shellfish.
Boiling

69. This is placing food in a shallow
pan barely covered with liquid.
Fish is poached in plain water with
seasoning or wine, milk, tomato or
lemon juice, or bouillon. Herbs
and spices may be added. To get
good results, simmer for 5 to
minutes. Lean and white fleshed
fish are best for poaching. Serve
poached fish with sauce
Poaching

70. Cook by exposing seafood
directly to steam. It is done
on a rack placed over boiling
water. The food can be tightly
wrapped or placed in a
covered pan.
Steaming

71. Variety of Fish
and Shellfish
Dishes
The common dishes using moist heat include
paksiw, sinigang, pesa, sinaing, and ginataan.

72. Sinigang can be
fish, meat, or
shrimp cooked in a
soured broth with
vegetables.
a.
Pesa is
characterized with
the use of ginger,
pepper, and variety
of vegetables.
b.
Paksiw is cooking
in vinegar, salt,
pepper, and other
spices.
c.
Halabos is a method of cooking
applied to shrimps, squid, crabs,
mollusks. Heat is applied and
protein is denatured, the water in
the seafoods escapes and
serves as the cooking water.
d.
Pangat involves
wrapping the
seasoned fish with
onions and souring
agent with banana
leaves.
e.

73. Ihaw-ihaw the local term for
grilled or broiled fish and
shellfish
a.
The common dishes using dry
heat:
Relleno is commonly done in
Milkfish. It is usually fried,
grilled, or baked.
b.