2. OBJECTIVES
1. Identify the different market forms of
fish
2. Discuss the guidelines in checking the
freshness of fish and principles in
cooking fish
3. Demonstrate the procedures in
filleting fish
4. Based on the picture in Activity 1
1. How do you know the
freshness of a fish?
2. What kind of dish
would you prepare
from the different
market forms of
fish?
5. FISH
Fish is scientifically known as
Istiophorus Orientalis. This
group of flesh foods may be
classified into two major
categories: fish (vertebrate)
and shellfish (invertebrate).
6. FISH
Fish has always been an important item
in the Philippine diet and one of the
cheapest sources of protein; and thus
can take the place of chicken, pork,
carabeef, or beef. Like these meats, the
protein of fish contains all the essential
amino acid; hence it has a high
biological value.
7. MARKET FORMS OF FISH
1. Whole fish – are sold in the market fresh
and sometimes alive
20. 1. If fish is not to be cooked
at once, it should be
dressed and wrapped
completely and placed in
the freezer, in a closed
container or package.
2. Fish requires less cooking
time for it has no connective
tissues. It is fully cooked when it
can be easily flaked and the
eyeballs come out.
21. 3. Fat fish is best cooked by dry
heat, broiled or baked.
4. Cooking should be
done in the shortest
possible time to avoid loss
of moisture, flavor, and
nutritive value.
22. 5. Because fish has a mild
flavor, it is frequently served
with sauce and some
garnishes. Garnishes and
sauces add to the appearance
and flavor of the fi sh. Sliced
cucumber, tomatoes, green
pepper, hard cooked eggs,
pickles, etc. are good
garnishes. Butter, tomato, chili,
mayonnaise and catsup are
examples of sauces.
23. 6. Fish should be served
soon after it has been
prepared, otherwise it will
become dry, hard and lose
some of its flavor.
Something colorful, crisp,
or tart-like celery, raw
vegetables, coleslaw or
tossed green salad should
be served with fish.
24.
25. (1) Scale the fish. Lay the fish flat
on work surface. Rub a scaling
tool or the back of a knife against
the scales from tail to head.
Repeat until all scales are removed.
32. APPLICATION
Each learner will perform the procedures in filleting fish. A rubric will
be used for evaluation of the activity.
(You will take a video while performing
the activity and send to my messenger account)
37. Activity 2 True or False
Direction: Write T if the statement is correct and F
is the statement is wrong
____6. Fish is classified in two major categories
vertebrate and invertebrate.
____7. Fresh fish has red or pink gills.
____8. Fish requires more cooking time for it
has no connective tissues.
____9. Fish sticks is cut evenly from large slabs
of frozen fillet.
____10. Fat fish is best cooked by dry heat,
broiled or baked.
