This document provides information about classifying and preparing seafood. It begins with objectives to identify seafood classifications and discuss fish parts and shellfish characteristics. It then defines two categories of seafood - finfish which have fins and bones, and shellfish which have external shells but no bones. Several types of fish and shellfish are listed along with their characteristics. The parts of a fish are defined and different market forms like fillets, steaks and butterflied fillets are described. Characteristics and market forms of several mollusks and crustaceans are also outlined. The document concludes with review questions about the material presented.

1. GOOD
MORNING!

2. VIDEO
PRESSENTI0N

3. OBJECTIVES
At the end of the lesson,
the students are expected
to:
•identify the classification
of seafood;
•discuss the parts of fish
and characteristic and
market forms of shell fish

4. Directions:
“You will
Identify
what type
of market
forms of
fish”
ACTIVITY

5. Whole or round fish

6. Fillets

7. Butterflied fillets

8. Dressed

9. Steaks

10. OUR TOPIC FOR
TODAY
Classification
of Seafood
01 02 Parts of
a Fish

11. F i n d p r o d u c t s a r e
d i v i d e d i n t o t w o
c a t e g o r i e s
I.Fin fish - fish with fins and
internal skeletons
a. Saltwater fish-
a. flat fish
flounder
sole


12. b. Round Fish
a. Black sea bars b. Blue fish
c. Cod d. grouper

13. B. Freshwater fish
1. cat fish 2. eel
3. tilapia

14. II. 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
B. Crustaceans - are animals with
segmented shells and jointed legs
(shrimps, crabs)

15. A. Mollusks are soft sea animals
1. bivalves - they have a pair of hinged
shells (clams, oysters)

16. A. Mollusks are soft sea animals
2. univalves - they have a single shell
(abalone)

17. A. Mollusks are soft sea animals
3. cephalopods (octopus, squid)

18. B. Crustaceans - are animals with
segmented shells and jointed legs
(shrimps, crabs)

19. A. Mollusks are soft sea animals
3. cephalopods (octopus, squid)

20. PARTS OF A
FISH

22. Composition
and
Structure
Composition and
Structure:
A fish is made up of water,
protein, fats and small
amount of minerals and
vitamins. It has very little
connective tissue. This
means that:

23. Composition
and
Structure
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.

24. Composition
and
Structure
Composition and
Structure:
A fish is made up of water,
protein, fats and small
amount of minerals and
vitamins. It has very little
connective tissue. This
means that:

25. Composition
and
Structure
A. Fat fish are those that are
high in fat. (salmon, tuna,
trout, mackerel)

26. Composition
and
Structure
B. Lean fish - are those that are
low in fat. (sole, cod, red
snapper, bass

27. MARKET FORMS
1. Whole or round -
completely intact, as
caught

28. MARKET FORMS
2. Drawn viscera
remove

29. MARKET FORMS
3. Dressed --viscera,
scales, head, tail and fins
removed

30. MARKET FORMS
4. Steaks- cross-section
slices, each containing a
section of backbone

31. MARKET FORMS
5. Fillets - boneless side of
fish, with or without skin

32. MARKET FORMS
6. Butterflied fillets - both
sides of a fish still joined,
but with bones removed

33. MARKET FORMS
7. Sticks or tranches
cross-section slices
of fillets

34. Characteristics
and market forms
of shellfish
Shellfish
1. Mollusk
2. Crustaceans

35. A. 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.
B. Crustaceans
• The lobster shell is dark
green or bluish green but
turns red when cooked.
• Live lobster must be alive
when cooked.

36. MARKET
FORMS
A. Mollusks
1. live in the shell
2. shucked - fresh or frozen
3. canned

37. MARKET
FORMS
B. Crustaceans
1. live
2. cooked meat, fresh or frozen

38. GROUP
ACTIVITY

40. 1. What kind of fish has no internal bone structure?
A. Fin fish
B. Fresh water fish
C. Round fish
D. Shell fish
2. Which of the following fishes is high fat?
A. Bass
B. Cod
C. Mackerel
D. Red snapper
3. Which of the following fishes is low fat?
A. Cod
B. Salmon
C. Trout
D. Tuna

41. 4. What market form is produced when both sides are still
joined but bones are removed?
A. Butterfly
B. Drawn
C. Fillet
D. Steal
5. It is a boneless side of fish, with or without skin.
A. Butterfly
B. Drawn
C. Fillet
D. Steal

42. Thank
you!

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