The document provides detailed information on fish and shellfish, including their composition, characteristics, storage, and cooking methods. It outlines guidelines for assessing freshness, handling, and storing both fresh and frozen fish, as well as techniques for cleaning, dressing, and filleting. Additionally, it discusses various market forms and basic cuts of fish, emphasizing the importance of proper handling to maintain quality and prevent spoilage.

1. FISH AND SHELLFISHFISH AND SHELLFISH

2. FIN FISHFIN FISH
COMPOSITION &COMPOSITION &
STRUCTURESTRUCTURE
• WaterWater
• ProteinsProteins
• FatsFats
• Vitamins and minerals (smallVitamins and minerals (small
amount)amount)
• Other substancesOther substances
**Fish has very little connective tissue: ItFish has very little connective tissue: It
means thatmeans that
Fish cooks very quicklyFish cooks very quickly
Fish is naturally tenderFish is naturally tender
Moist heat cooking are used to preserveMoist heat cooking are used to preserve
moisture and provide varietymoisture and provide variety
Cooked fish must be handled carefully,Cooked fish must be handled carefully,
or it will fall apartor it will fall apart

3. VARIETIES AND
CHARACTERISTICS
• SALTWATER FISH—FLATFISH
Flatfish have lean,white flesh and a mild,
delicate flavor.They are all very flat,oval in
shape,with both eyes on one side of the
head.
EX: Flounder, Doversole, Turbot, Halibut

4. VARIETIES ANDVARIETIES AND
CHRACTERISTICSCHRACTERISTICS

5. VARIETIES ANDVARIETIES AND
CHRACTERISTICSCHRACTERISTICS

6. VARIETIES ANDVARIETIES AND
CHRACTERISTICSCHRACTERISTICS

7. Saltwater fish: ROUNDSaltwater fish: ROUND
FISHFISH
EX: black seabass, cod,EX: black seabass, cod,
grouper, mackerel,grouper, mackerel,
haddock, john dory, jack,haddock, john dory, jack,
mahi-mahi monkfish, redmahi-mahi monkfish, red
mullet, perch, orangemullet, perch, orange
roughy, pompano.roughy, pompano.
Porgy, re snapper,Porgy, re snapper,
shark, skate, tuna,shark, skate, tuna,
swordfish, whittingswordfish, whitting

11. VARIETIES ANDVARIETIES AND
CHARACTERISTICSCHARACTERISTICS
FRESH WATER FISH:FRESH WATER FISH:
Are fish that spend theAre fish that spend the
entirety or parts ofentirety or parts of
their lives intheir lives in
freshwater such asfreshwater such as
rivers and lakes.rivers and lakes.
Ex: trout, catfish, perch,Ex: trout, catfish, perch,
pike, tilapia, whitefish,pike, tilapia, whitefish,
eel.eel.

12. FRESHWATER FISH
, Perch., Perch.
, Pike, Pike
Catfish, Eel, Tilapia, Trout, Whitefish, Perch, PikeCatfish, Eel, Tilapia, Trout, Whitefish, Perch, Pike

13. CHECKLIST FOR FISHCHECKLIST FOR FISH
FRESHNESSFRESHNESS
Fresh fishFresh fish
• ODOR- fresh and mild, no offODOR- fresh and mild, no off
odorsodors
• Eyes- clear, shiny, bulgingEyes- clear, shiny, bulging
• Gills- red or pinkGills- red or pink
• Texture of flesh- firm elasticTexture of flesh- firm elastic
• Scales- shiny, tight on skinScales- shiny, tight on skin
Not-so fresh fishNot-so fresh fish
• Strong “fishy” odorStrong “fishy” odor
• Cloudy, sunkenCloudy, sunken
• Grey or brownGrey or brown
• Soft, dents easilySoft, dents easily
• Loose not shinyLoose not shiny

14. STORING FRESH FISHSTORING FRESH FISH
Fish and shellfish are some of the most perishable foods to handleFish and shellfish are some of the most perishable foods to handle
Storing fresh fish:Storing fresh fish:
objectiveobjective
• To maintain temp of 30F-To maintain temp of 30F-
34F(-1C-+1C)34F(-1C-+1C)
• To keep the fish moistTo keep the fish moist
• To prevent the fish odorsTo prevent the fish odors
and flavors from beingand flavors from being
transferred to other foods.transferred to other foods.
• To protect the delicateTo protect the delicate
flesh from being bruisedflesh from being bruised
or crushedor crushed
Methods:Methods:
On crushed ice – theOn crushed ice – the
preffered method. usedrippreffered method. usedrip
pans to allow for drainagepans to allow for drainage
of melted iceof melted ice
In refrigerated box at 30F-In refrigerated box at 30F-
34F(-1C-=1C), if crushed34F(-1C-=1C), if crushed
ice storage is notice storage is not
available or practical.available or practical.
Wrap all fish or leave inWrap all fish or leave in
original moisture prooforiginal moisture proof
wrapwrap

15. CHECKING QUALITY FORCHECKING QUALITY FOR
FROZEN, CANNED, ORFROZEN, CANNED, OR
PROCESSED FISHPROCESSED FISH
Some of the processed fish products are inspected andSome of the processed fish products are inspected and
graded by the U.S Department of Commerce.graded by the U.S Department of Commerce.
Fresh fish is not federally inspected.Fresh fish is not federally inspected.
• INSPECTIONINSPECTION –– AssuresAssures cleanlinesscleanliness,, wholesomenesswholesomeness ,,
safetysafety, and, and accuracyaccuracy of labeling.of labeling.
• GRADINGGRADING – indicates that the product meets quality standards– indicates that the product meets quality standards
forfor appearanceappearance ,, flavorflavor andand uniformityuniformity..
CHECKING QUALITYCHECKING QUALITY
• Frozen products should be frozen when received not thawed.Frozen products should be frozen when received not thawed.
• Look for fresh, sweet odor or none at all. Strong fishy odor meansLook for fresh, sweet odor or none at all. Strong fishy odor means
poor handling.poor handling.
• Items should be well wrapped, w/ no freezer burnItems should be well wrapped, w/ no freezer burn
• Some frozen fish is glazed with a thin layer of ice to prevent drying.Some frozen fish is glazed with a thin layer of ice to prevent drying.
Check for shiny surface to make sure glaze has not melted off orCheck for shiny surface to make sure glaze has not melted off or
evaporated.evaporated.

16. STORAGESTORAGE
• Store at 0F(-18C) or colder.Store at 0F(-18C) or colder.
• Keep well wrapped to prevent freezer burn.Keep well wrapped to prevent freezer burn.
• Maximum storage time: fat fish 2months, lean fish 6months.Maximum storage time: fat fish 2months, lean fish 6months.
• Rotate fish, first in first out.Rotate fish, first in first out.
THAWING AND HANDLINGTHAWING AND HANDLING
Frozen raw fishFrozen raw fish ::
• thaw in refrigerator, never at room temp. allow 18-36 hours, dependingthaw in refrigerator, never at room temp. allow 18-36 hours, depending
on size. Alternative method, keep in original moisture proof wrap andon size. Alternative method, keep in original moisture proof wrap and
thaw under running water.thaw under running water.
• Small pieces (fillets steaks portions) up to 250g can be cooked fromSmall pieces (fillets steaks portions) up to 250g can be cooked from
frozen state to make handling easier and to prevent excessive drippfrozen state to make handling easier and to prevent excessive dripp
loss. Large fish should be thawed for more even cooking from surface toloss. Large fish should be thawed for more even cooking from surface to
interior.interior.
• Fillets or other portions that are to be breaded or prepared in someFillets or other portions that are to be breaded or prepared in some
other way before cooking maybe partially thawed then prepped andother way before cooking maybe partially thawed then prepped and
cooked. They will handle more easily than if fully thawed.cooked. They will handle more easily than if fully thawed.
• Handle thawed fish as you would to fresh fish.Handle thawed fish as you would to fresh fish.
• Do not re-freeze.Do not re-freeze.

17. Breaded and buttered fish, fully prepared entrees and otherBreaded and buttered fish, fully prepared entrees and other
frozen, prepared fish items:frozen, prepared fish items:
• Read and follow package directions.Read and follow package directions.
• Most of the items are cooked from the frozen state, usually in theMost of the items are cooked from the frozen state, usually in the
deep fryer, oven, microwave or steamer.deep fryer, oven, microwave or steamer.
Canned Fish:Canned Fish:
• Check cans for signs of damage. Discard swollen cans, or return toCheck cans for signs of damage. Discard swollen cans, or return to
the supplier.the supplier.
• Store like other canned goods, in a cool dry place.Store like other canned goods, in a cool dry place.
• Opened canned fish should be place in covered containers, labeledOpened canned fish should be place in covered containers, labeled
w/ the contents and date, refrigerated. It will keep for 2-3 days.w/ the contents and date, refrigerated. It will keep for 2-3 days.

18. LEAN FISH:LEAN FISH:
• Moist-heat method- specially suited for poaching. ThisMoist-heat method- specially suited for poaching. This
method preserves moistness.method preserves moistness.
• Dry-heat method- broiled or baked should be basted withDry-heat method- broiled or baked should be basted with
butter or oil.butter or oil.
• Dry-heat method with fat- may be fried or sauteed. TheDry-heat method with fat- may be fried or sauteed. The
fish gains palatability from the added fat.fish gains palatability from the added fat.
FAT FISH:FAT FISH:
• Moist-heat method- can be cooked by moist heat.Moist-heat method- can be cooked by moist heat.
• Dry-heat method- broiling and baking. The dry heatDry-heat method- broiling and baking. The dry heat
helps eliminate some excessive oiliness.helps eliminate some excessive oiliness.
• Dry-heat method with fat- large fat fishlike salmon orDry-heat method with fat- large fat fishlike salmon or
stronger-flavored fish like bluefish or mackerel are rarelystronger-flavored fish like bluefish or mackerel are rarely
cooked in fat. Take care to avoid excessive greasiness.cooked in fat. Take care to avoid excessive greasiness.

19. MARKET FORMS
(a) Whole or round: completely
intact, as caught
(b) Drawn: viscera removed
(c) Dressed: viscera, scales,
head, tail,
and fins removed
d) Steaks: cross-section slices,
each containing
a section of backbone

20. MARKET FORMS
(e) Fillets: boneless sides of
fish, with skin
on or off
(f) Butterflied fillets: both sides of a
fish still
joined, but with bones removed
(g) Sticks or tranches:
cross-section slices of
fillets

21. BASIC CUTSBASIC CUTS
• La DarneLa Darne A slice or steak of round fish on the bone. E.g. Darne de Saumon, DarneA slice or steak of round fish on the bone. E.g. Darne de Saumon, Darne
De cabillaud.De cabillaud.
Le TronconLe Troncon A slice or steak of flat fish on the bone. E.g. Troncon de Turbot,A slice or steak of flat fish on the bone. E.g. Troncon de Turbot,
TronconTroncon
De barbue.De barbue.
Le FiletLe Filet A fillet of fish, usually from a small fish without bones. E.g. Filet de sole,A fillet of fish, usually from a small fish without bones. E.g. Filet de sole,
Filet de plie.Filet de plie.
Le SupremeLe Supreme Applied to large fillets of fish, cut into portion on the slant e.g. SupremeApplied to large fillets of fish, cut into portion on the slant e.g. Supreme
de Fletan, Supreme de Aigrefin.de Fletan, Supreme de Aigrefin.
Le DeliceLe Delice Applied to neatly folded fillets of fish e.g. Delice de Sole, Delice deApplied to neatly folded fillets of fish e.g. Delice de Sole, Delice de
Merlan.Merlan.
Le GoujonLe Goujon Applied to fillet of fish cut into strips approx. 6 cm. x ½ cm. (3 in x ¼Applied to fillet of fish cut into strips approx. 6 cm. x ½ cm. (3 in x ¼
in) usually floured, egg-washed and bread crumbed e.g. Goujon de Plie,in) usually floured, egg-washed and bread crumbed e.g. Goujon de Plie,
Goujon de Sole.Goujon de Sole.
La PaupietteLa Paupiette This term is applied to fillets of smaller fish, usually sole which areThis term is applied to fillets of smaller fish, usually sole which are
stuffed with farce, fish or vegetables, or mixture of both, neatly rolled into a barrelstuffed with farce, fish or vegetables, or mixture of both, neatly rolled into a barrel
shape, tied or pinned.shape, tied or pinned.

23. • CLEANING OF FISHCLEANING OF FISH
De-scaling And CleaningDe-scaling And Cleaning
• 1. Soaking the fish in cold water for a few minutes before descaling,1. Soaking the fish in cold water for a few minutes before descaling,
helps in removing scales more easily.helps in removing scales more easily.
2. The blunt side of the knife should be used.2. The blunt side of the knife should be used.
3. The head of the fish is held with the left hand and holding the3. The head of the fish is held with the left hand and holding the
knife vertical, scraping is done starting from the tail, working towardsknife vertical, scraping is done starting from the tail, working towards
the head, the scales are scraped off. The fish is then washed tothe head, the scales are scraped off. The fish is then washed to
remove any loose scales.remove any loose scales.
4. Cut off the fins, remove the head. The entrails should be removed4. Cut off the fins, remove the head. The entrails should be removed
by cutting the length of the fish from the vent end to the head on theby cutting the length of the fish from the vent end to the head on the
belly side.belly side.
• FilletingFilleting
• Cut the flesh along the line of the backbone and raise the fillet fromCut the flesh along the line of the backbone and raise the fillet from
the middle of the back, to the sides, first working towards the head,the middle of the back, to the sides, first working towards the head,
then the tall.then the tall.
• SkinningSkinning
• Hold the tail end of the fish in the left hand, first sprinkling salt on theHold the tail end of the fish in the left hand, first sprinkling salt on the
fingers for a good grip. Skin the flesh (skin side down) from tail tofingers for a good grip. Skin the flesh (skin side down) from tail to
head, with quick short sawing strokes of a sharp knife. Point thehead, with quick short sawing strokes of a sharp knife. Point the
knife blade towards the skin so that no flesh is wasted.knife blade towards the skin so that no flesh is wasted.

24. CLEANING OF FISHCLEANING OF FISH
SCALING, GUTTTINGSCALING, GUTTTING

26. DRESSING
AND FILLETING
(a) Use a thin-bladed, flexible
knife. Cut off the head, just
behind the gills.
(b) Make a cut from head to tail
just to one side of the center line,
down to
the backbone.
Filleting
flatfish.

27. DRESSING AND FILLETINGDRESSING AND FILLETING
(c) Turn the knife so that it is
almost parallel to
the table. Making long, smooth
cuts, cut
horizontally against the backbone
toward the
outer edge of the fish. Gently
separate the fillet
from the bone.
(d) Remove the fillet completely.
Repeat to
remove the three remaining fillets.

28. DRESSING
AND FILLETING
(e) To skin, place the fillet skin side
down on the
work surface with the tail pointing
toward you.
Holding the skin at the tail end, slide
the knife
between the skin and flesh, scraping
against
the skin to avoid cutting into the fillet.
Note:
Dover or English sole is skinned before
filleting.
Cut through the skin at the tail. Holding
the tail
with one hand, peel off the skin toward
the
head. Caution: Do not do this with
flounder. You
will tear the flesh.

29. DRESSING AND FILLETINGDRESSING AND FILLETING
Filleting round fish.
(a) Cut into the top of the fish along one
side of
the backbone from head to tail. Cut
against the
bone with smooth strokes of the knife to
separate the flesh from the bone.
(b) Cut under the flesh
toward the tail; detach it.

30. DRESSING AND FILLETINGDRESSING AND FILLETING
(c) Cut along the curved rib bones and
finish
detaching the fillet at the head end.
Turn the fish
over and repeat to remove the second
fillet.
Lightly run your finger along the flesh
side of the
fillets to see if any bones remain in
them. Pull
out any you find. Skin the fillets as for
flatfish.

31. COOKING FISHCOOKING FISH
FlakingFlaking -- when fish is cooked, thewhen fish is cooked, the
flesh breaks apart into its naturalflesh breaks apart into its natural
separations.separations.
DonenessDoneness::
• The fish just separates into flakes;The fish just separates into flakes;
that is, it is beginning to flake butthat is, it is beginning to flake but
does not yet fall apart easily.does not yet fall apart easily.
• If bone is present, the fleshIf bone is present, the flesh
separates from the bone, and theseparates from the bone, and the
bone is no longer pink.bone is no longer pink.
• The flesh has turned fromThe flesh has turned from
transluscent to opaque ( usuallytransluscent to opaque ( usually
white depending on the kind of fishwhite depending on the kind of fish
• Fat fishFat fish :: are those that areare those that are
high in fat. Ex: salmon, trout,high in fat. Ex: salmon, trout,
butterfish, cod, seabassbutterfish, cod, seabass
• Lean fishLean fish :: are those thatare those that
are low in fat. Ex: flounder, redare low in fat. Ex: flounder, red
snapper, sole, perch, halibut.snapper, sole, perch, halibut.
**the fat content of fishthe fat content of fish
ranges from 0.5 percentranges from 0.5 percent
to 20 percent.to 20 percent.

32. COOKING FAT FISH
• The fat in these fish enables them to tolerate more heat without
becoming dry.
• Moist-heat methods. Fat fish, like lean fish, can be cooked by
moist heat.Poached
• salmon and trout are very popular.
• Dry-heat methods. Fat fish are well suited to broiling and
baking.The dry heat
• helps eliminate excessive oiliness.
• Dry-heat methods with fat. Large fat fish, like salmon, and
stronger-flavored fish,
• like bluefish and mackerel,may be cooked in fat,but care should
be taken to avoid
• excessive greasiness.Smaller ones,like trout,are often pan-
fried.Drain the fish well
• before serving.

33. Cooking Lean Fish
• Because lean fish has almost no fat,it can easily
become dry,especially if overcooked.It
• is often served with sauces to enhance moistness and
give richness.
• Moist-heat methods. Lean fish is especially well suited
to poaching.This method
• preserves moistness.
• Dry-heat methods.Lean fish,if it is broiled or
baked,should be basted with butter
• or oil.Take special care not to overcook it, or the fish
will be dry.
• Dry-heat methods with fat.Lean fish may be fried or
sautéed.The fish gains palatability
• from the added fat.

34. Preparing foods en papillote.

35. SHELLFISHSHELLFISH
Are distinguished from fin fish by their hard outer shells and their lackAre distinguished from fin fish by their hard outer shells and their lack
of backbones or internal skeletons.of backbones or internal skeletons.

36. CLASSIFICATIONCLASSIFICATION
• MollusksMollusks-- are soft seaare soft sea
animals.animals.
CategoriesCategories ::
BivalvesBivalves: which have pair of: which have pair of
hinged shellshinged shells
Ex: clams, oysters, mussels,Ex: clams, oysters, mussels,
scallopsscallops
UnivalvesUnivalves: which have a single: which have a single
shell Ex: abalone, conchshell Ex: abalone, conch
CephalopodsCephalopods :: squids, octopus,squids, octopus,
cuttlefish.cuttlefish.
• CrustaceansCrustaceans – are– are
animals with segmented shellsanimals with segmented shells
and jointed legs.and jointed legs.

37. • CLAMSCLAMS::
Hard shell clams or quahogsHard shell clams or quahogs : These go by different names depending on: These go by different names depending on
size.size.
little neckslittle necks : the smallest and tenderest, for eating raw or steam.: the smallest and tenderest, for eating raw or steam.
CherrystonesCherrystones : med sized, most common, they can be eaten raw and: med sized, most common, they can be eaten raw and
good for steaming, a little tougher than little neck.good for steaming, a little tougher than little neck.
ChowdersChowders : largest also called quahogs. Tough they are chopped for: largest also called quahogs. Tough they are chopped for
cooking chowders.cooking chowders.
Soft shell clamsSoft shell clams : these are sometimes called longnecks, because of the long: these are sometimes called longnecks, because of the long
tube that protrudes bet the shells, they have very thin shells that sometimestube that protrudes bet the shells, they have very thin shells that sometimes
they don’t close completely, also called steamers, because the usual way ofthey don’t close completely, also called steamers, because the usual way of
cooking them is to steam.cooking them is to steam.
MARKET FORMS:MARKET FORMS:
• Live in the shellLive in the shell

38. CLAMS
Clams, clockwise from top left: steamers, littlenecks, cherrystones,
chowder clams.

39. Opening Clams
(a) Examine the shell to see that it is
tightly
closed, indicating a live clam. Rinse
the shell
under cold, running water. Avoid
jostling the
clam too much, or it will “clam up”
tighter.
Hold clam in left hand as shown (or in
right
hand if you are left-handed). Place
the sharp
edge of the clam knife against the
crack
between the shells.
b) Squeeze with the fingers of the left
hand,
forcing the knife between the shells.

40. Opening Clams
(c) Change the angle of the
blade as shown in
the illustration and slide the
knife against the
top shell to cut the adductor
muscles (clams
have two; oysters have only
one). Be careful
not to cut or pierce the soft
d) Open the clam and finish
detaching the meat
from the upper shell.
(e) Cut the muscles
against the lower
shell to
loosen the clam
completely. Discard
the top
shell. Remove any
particles of shell
from the
clam before serving.

41. • MUSSELSMUSSELS::
most common mussels resemble small, black, dark ormost common mussels resemble small, black, dark or
dark blue clams. Their shells are not as heavy as clams.dark blue clams. Their shells are not as heavy as clams.
Their flesh is yellow to orange in color and firm butTheir flesh is yellow to orange in color and firm but
tender when cooked. Messels are harvested worldwide.tender when cooked. Messels are harvested worldwide.
Green mussles are from new zealand and southeast asia.Green mussles are from new zealand and southeast asia.
MARKET FORMS:MARKET FORMS:
• Live in the shellLive in the shell
• Shucked, fresh or frozenShucked, fresh or frozen
• Packed in brinePacked in brine

42. • OYSTERSOYSTERS::
have rough, irregular shells, the botoom shell is slightlyhave rough, irregular shells, the botoom shell is slightly
bowl shaped, top shell is flat.bowl shaped, top shell is flat.
The flesh is extremely soft and delicate and contains a highThe flesh is extremely soft and delicate and contains a high
percentage of water. Available all year round.percentage of water. Available all year round.
VARIETYVARIETY::
EasternEastern – known by many local names, depending on– known by many local names, depending on
their place of origin.their place of origin.
OlympiaOlympia – very small from the pacific coast.– very small from the pacific coast.
BelonBelon – european oyster, grown in North America. Shells– european oyster, grown in North America. Shells
are flatter that those of Eastern oyster.are flatter that those of Eastern oyster.
Japanese or PacificJapanese or Pacific – large oyster from the pacific– large oyster from the pacific
coast.coast.

43. Opening Oysters
(a) Examine the shell to see that it is
tightly
closed, indicating a live oyster. Rinse
the shell
under cold, running water. Hold oyster in
left
hand, as shown. (Left-handers will hold
oyster
in right hand.) Hold the oyster knife near
the tip
(b) Twist the knife to break the
hinge.

44. Opening Oysters
(c) Slide the knife under the top
shell and cut
through the adductor muscle
(which closes the
shells) near the top shell. Try not
to cut the flesh
of the oyster, or it will lose
plumpness. Remove
the top shell.
(d) Carefully cut the lower end of
the muscle
from the bottom shell to loosen
oyster. Remove
any particles of shell from the
oyster before
serving.

45. • SCALLOPSSCALLOPS::
• are almost always sold shucked. The only part we usually eat is theare almost always sold shucked. The only part we usually eat is the
abductor muscle, which closes the shell, if live scallops in the shell areabductor muscle, which closes the shell, if live scallops in the shell are
available,leave the orange crescent shaped coral attached to the abductoravailable,leave the orange crescent shaped coral attached to the abductor
muscle when shucking. Creamy and white in color, available all year round.muscle when shucking. Creamy and white in color, available all year round.
VarietyVariety::
• Bay scallops – small with delicate flavor and texture, expensive.Bay scallops – small with delicate flavor and texture, expensive.
• Sea scallops – larger not as delicate as bay scallops but still tender unlessSea scallops – larger not as delicate as bay scallops but still tender unless
overcooked.overcooked.
MARKET FORMSMARKET FORMS ::
• Fresh, shucked.Fresh, shucked.
• Frozen; IQFFrozen; IQF

46. • CEPHALOPODSCEPHALOPODS: means head-foot referring to the fact: means head-foot referring to the fact
that these animals have tentacles or legs attached to thethat these animals have tentacles or legs attached to the
head, surrounding the mouth.head, surrounding the mouth.
• Most common cephalopods in food service are squid andMost common cephalopods in food service are squid and
octopus. Cuttlefish is similar to squid but is usually seen inoctopus. Cuttlefish is similar to squid but is usually seen in
limited market only.limited market only.
• Squid:Squid:
• also called calamari, also classified as mollusks, theyalso called calamari, also classified as mollusks, they
have no external shell, they are soft bodied animalshave no external shell, they are soft bodied animals
somewhat resembling octopus, but they have tensomewhat resembling octopus, but they have ten

47. OCTOPUS:
It means eight feet, range size from less than ounce to a pounds. All sizes are firm
textured, even chewy. Larger size consider too tough to eat.
CUTTLEFISH:
similar to a squid, has a shorter, thicker body, instead of a thin transparent interior
quill, has a hard chalky cuttlebone.

48. Cleaning of Squid
(a) Pull off the head. The interior
organs will come out with it.
(b) Pull off the skin.
(c) Pull out the plasticlike quill from
the body sac. Rinse out the sac to
clean it well.
(d) Cut off the tentacles just above
the eyes.
Discard the head and organs.

49. Cleaning of Squid
(e) Be sure to remove the hard
beak, which is
found at the center of the tentacle
cluster, as shown by the tip of the
knife in this picture.
(f) The body sac may be left whole for
stuffing or cut into rings for frying,
sautéing, or stewing.

50. CRUSTACEANSCRUSTACEANS

51. • LOBSTER:LOBSTER:
LobsterLobster
has a large flexible tail, four pairs of legs and 2 large claws. Its shell is darkhas a large flexible tail, four pairs of legs and 2 large claws. Its shell is dark
green or bluish green, but turns red when cooked.green or bluish green, but turns red when cooked.
Meat from the tail, claws and legs is eaten. It is white and sweet distinctiveMeat from the tail, claws and legs is eaten. It is white and sweet distinctive
taste. Claw meat is considered specially good.taste. Claw meat is considered specially good.
The Coral (roe or eggs), which is dark green when raw and red whenThe Coral (roe or eggs), which is dark green when raw and red when
cooked. And the green tomalleycooked. And the green tomalley
(liver) in the thorax or body portion are also eaten.(liver) in the thorax or body portion are also eaten.

52. Lobster are classified by weight;Lobster are classified by weight;
Chicken – 1lb (450g)Chicken – 1lb (450g)
Quarteres 1 1/4lb ( 575g)Quarteres 1 1/4lb ( 575g)
Selects – 11/2lb to 21/4lb(675g-1025g)Selects – 11/2lb to 21/4lb(675g-1025g)
Jumbos – over 21/2lb (1130g)Jumbos – over 21/2lb (1130g)
Yield – a 500g lobster yields about 125g cooked meat.Yield – a 500g lobster yields about 125g cooked meat.
• Market Forms: live, cooked meat, fresh or frozen.Market Forms: live, cooked meat, fresh or frozen.
• Checking Freshness:Checking Freshness:
live lobster must be alive when cooked. This indicated by movementlive lobster must be alive when cooked. This indicated by movement
of the legs and claws and by tightly curled tail.of the legs and claws and by tightly curled tail.
If the lobster is dead when cooked, the meat will fall apart. If alive,If the lobster is dead when cooked, the meat will fall apart. If alive,
the meat will be firm and the tail will spring back when straightened.the meat will be firm and the tail will spring back when straightened.
sleepers, (dying lobsters) should be cooked immediately so that thesleepers, (dying lobsters) should be cooked immediately so that the
meat will be usable.meat will be usable.
cooked lobster meat (fresh or thawed) should smell fresh and sweet.cooked lobster meat (fresh or thawed) should smell fresh and sweet.
ROCK LOBSTERROCK LOBSTER
Also known as spiny lobster or langoustes. They are warm waterAlso known as spiny lobster or langoustes. They are warm water
relative of lobster but have no claws.relative of lobster but have no claws.
Langoustines or langoustinos are smaller relatives of the rock lobster.Langoustines or langoustinos are smaller relatives of the rock lobster.

53. Splitting a lobster for
broiling.
(a) Place the lobster on its back
on a cutting board. With a firm
thrust of a French knife, pierce
the head.
(b) Bring the knife down firmly
through the
center of the lobster to split it in
half.

54. Splitting a lobster for
broiling
(c) With the hands, crack the back of
the shell by spreading the lobster
open.
(d) Pull out and discard
stomach, a sac just behind the
eyes.

55. Splitting a lobster for
broiling
(e) If desired, remove the tomalley for
use in the crumb stuffing.
(f) With a sharp blow of the back
of the knife, crack the claws.

56. Splitting a lobster for
broiling
(g) The lobster is ready for
broiling. If it is broiled as
shown, the end of the tail
should be weighted down to
keep it from curling.
(h) You may also split the tail all the way
through and curl up the two sides as shown.
In this position, weighting the tail is not
necessary.
Note that the claws have been broken off
and

57. Cutting a lobster for sautés
and stews.

58. Cutting a lobster for sautés andCutting a lobster for sautés and
stews.stews.

59. BODY PARTS OF LOBSTERBODY PARTS OF LOBSTER

60. PARTS OF LOBSTERPARTS OF LOBSTER

61. • CRABS:CRABS:
Alaskan king crab – largest of the crabs. Weighing from 2.7-9kgAlaskan king crab – largest of the crabs. Weighing from 2.7-9kg
Expensive, meat can be removed in large chunks.Expensive, meat can be removed in large chunks.
Alaskan Snow Crab – smaller and cheaper than king crabAlaskan Snow Crab – smaller and cheaper than king crab
Dungeness of crab – west coast crab, weighing about 700g-1.8kg.Dungeness of crab – west coast crab, weighing about 700g-1.8kg.
Blue Crab – Small crab, weighing about 5oz. Most common frozen crabBlue Crab – Small crab, weighing about 5oz. Most common frozen crab
meat is from blue crab.meat is from blue crab.
Soft Shell crab – actually a molting blue crab, harvested before the newSoft Shell crab – actually a molting blue crab, harvested before the new
shell has hardened.shell has hardened.

62. White shrimp / prawnsWhite shrimp / prawns • Crayfish / PrawnCrayfish / Prawn
manthismanthis
SHRIMPS:SHRIMPS: SHRIMPSHRIMP are small crustaceans that lookare small crustaceans that look
somewhat like tiny, clawless lobsters.somewhat like tiny, clawless lobsters.
CClassification:lassification:

63. Miscellaneous SeafoodsMiscellaneous Seafoods
• FrogFrog
• Snail (escargot)Snail (escargot)
• SurimiSurimi

64. • The end Thank You!The end Thank You!
• Don't forget to follow me on twitterDon't forget to follow me on twitter
@joviinthecity@joviinthecity
•
• Thank You!Thank You!