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Cookery-6-PREPARATION-OF-SEAFOOD-DISHES.pptx
- 2. 1. Finfish •Fish with bones and usually covered with scales.
- 4. 2. Shellfish •Seafood with bodies and joints covered with shell.
- 5. a. Crustacean •Shellfish with hard shell over the back of the body and the claws.
- 6. Crab
- 7. Lobster
- 8. Shrimp
- 9. b. Mollusks Classified into: - Univalves with only one shell.
- 11. - Bivalves with two shells.
- 18. •Bangus or milkfish •Bisugo or threadfin breams •tilapia
- 22. 1. Muscular Tissues – consists of muscle fibers that are thread-like.
- 23. 2.Myocommata– consists the protein collagen, sheets of connective tissue.
- 24. 3.Myotomes– layered white muscle bundles or the blocks of fish meat.
- 25. 4.Fat content •Fat fish- containing 5-20% fat •Medium-fat fish- has 2-5% fat •Lean fish- has less than 2% fat
- 26. 1. Salt water – taken from the sea. Ex. Tanigue, maya-maya, pampano, apahap, lapu- lapu (grouper)
- 27. 2. Fresh water – taken from ponds, lakes and rivers. Ex. Tilapia, dalag, hito
- 29. •Cod •haddock
- 32. 1. Live Fish – fish which can be bought alive or still breathing.
- 34. 2. Whole Fish – the same form just as a fish that comes from the water but no longer alive.
- 36. 3. Steak cut – cross section slice of fish from a large fish like salmon, tanigue and blue marlin.
- 38. 4. Fillet – the two sides of the fish cut lengthwise away fro the backbone.
- 40. 5. Dressed fish – fish that has been scaled, eviscerated usually with the head, tail and fins.
- 42. 6. Drawn fish – fish with only the entrails removed, must be scaled; gills must be removed if the head is left.
- 44. 7. Sticks – cut lengthwise or crosswise from fillet or steaks into uniform width and length.
- 46. 8. Deboned – convenient form of fish usually bangus.
- 48. 9. Flaked – fish meat separated from the whole fish usually prepared into fish ball and kikiam.
- 51. •Processing under the sun and the cheapest.
- 55. •Lasts long because freezing stops the growth of
- 59. •Fish processing method by cooking the fish first and sealing in an air tight container.
- 62. •Removing the scales if any •Removing the fins and tails •Removing the internal organs or viscera
- 63. •Washing •Processing method to be used
- 66. •Live – lobster, crabs, oysters, mussels and snails should be alive when purchased.
- 67. •Cooked – shrimp, lobsters and crabs may be cooked before selling.
- 68. •Whole – most shrimps are marketed as whole.
- 69. •Shucked – usually mollusks removed from the shell like oysters, clams, and scallops are sold this manner.
- 70. •Headless – lobsters, prawns, and shrimps are exported in the headless form.
- 71. •Cooked aligi (fat) – of talangka or small crabs.