powerpoint for fish and shellfish

1. FISH AND
SHELLFISH

2. BOTH PLAYS AN IMPORTANT ROLES IN
ECOSYSTEMS AND HAVE BEEN A
SIGNIFICANT FOOD SOURCE FOR
HUMANS.
BOTH AQUATIC CREATORS, BUT THEY
HAVE DISTINCT CHARACTERISTICS AND
CLASSIFICATIONS.

3. FISH
are vertebrate animals that have gills for respiration
and fins for swimming.
They come in various shapes, sizes, and colors and can
be found in both freshwater and saltwater
environments.
Aquatic Environment of Fish
1. Freshwater fish found in low salinity environments like
rivers, lakes, and ponds, have specialized mechanisms to
regulate water balance, promoting diversity and
adaptations like streamlined body shapes and lighter
colors.
2. Saltwater fish inhabit high salinity environments like
oceans, seas, coral reefs, estuaries, lagoons, and
mangrove forests they have bright colors and intricate
patterns for hiding and communicating.

4. Classification of Fish
1. Round Fish (Teleosts): Round fish
have a streamlined, cylindrical body
shape with symmetrical features. They
possess paired fins, scales, and
examples include salmon, trout, tuna,
cod, and bass.
2. Flat Fish: Flat fish have a flattened
body shape and exhibit "flatfish
asymmetry." They have both eyes on
one side of their body, usually the
upper side. Flat fish are laterally
compressed, have modified fins, and
examples include flounder, sole,
halibut, and plaice.

5. In Cooking Fish is also classified into 2 categories
1. Lean Fish: Lean fish are low in fat and have a
mild flavor. Examples include cod, haddock, sole,
and tilapia. They are versatile and can be
prepared in various ways such as baking, grilling,
or pan-frying.
2. Fatty Fish: Fatty fish have a higher fat content,
which gives them a richer flavor and moist
texture. Examples include salmon, mackerel,
sardines, and trout. They are often smoked,
grilled, or pan-fried and are known for their
omega-3 fatty acid content

6. SHELLFISH
are aquatic Invertebrate animals that have a shell
but no spine or bones.
Shellfish can be Categories into 2 main group :
1. Crustaceans
- Have a hard outer skeleton or shell
- Jointed appendages
- Includes lobster, crab, Prawn and shrimp
2. Mollusks
- Mollusks are characterized by a soft un-
segmented body with no internal skeleton
- Most mollusks have hard shells

7. Three types:
• Univalves (one shell) Examples include abalone,
which have large, ear-shaped shells, and conch, which
are large marine snails with spiral-shaped shells.
• Bivalves (two shells) Examples include clams, which
have two shells connected by a hinge, and mussels,
which have elongated shells. Oysters, with rough,
irregular-shaped shells, are also considered bivalves.
• Cephalopods: (pen or cattlebone) are a group of
shellfish characterized by their distinct features and
behaviors. They include octopuses, which have soft
bodies and no external shell, squids, which have
elongated bodies and tentacles, and cuttlefish, which
have a unique internal shell called a cuttlebone

9. Characteristics of a fresh Fish
When purchasing fish, ensure it is refrigerated or
displayed on fresh ice. The color of fish is not an
indicator of freshness, as it can be affected by
factors like diet and environment. Fish should
smell fresh and mild, have clear eyes, firm flesh,
red gills, no odor, and no discoloration or drying
around the edges. Check for time/temperature
indicators on packaging and only buy seafood if
they show safety. Previously frozen fish and fillets
should still smell fresh and mild.

10. Nutritive Value of fresh Fish
which is a low-calorie, high-quality protein source,
rich in omega-3 fatty acids, and packed with
vitamins and minerals. I provided nutritional values
for some common types of fish, like Halibut, Tuna,
Cod, Mahimahi, and Ocean Perch.

11. Deteriorative Changes after Death
The deteriorative changes after death of fish are
important to its acceptability as food. Immediately
after death, the fleshly portion or muscle of fish is
soft, gel-like, and sticky. The rigor mortis sets in and
is characterized by rigidity of the muscle. When
rigor has passed, spoilage starts. This is caused
mainly by fish enzymes and bacteria. The bacteria
come the slime of the fish skin as well as from the
gills and intestinal tract. The flesh of a healthy is
actually sterile.

12. TYPES OF FISHES

13. FRESH WATER FISH
CATFISH
GRAYLING
PICKERED
PIKE
RAINBOW TROUT
TILAPIA
TROUT
WALLEY PIKE
WHITE FISH
WHITE FISH FILLET
1.ZANDER
MIGRATORY FISH
Migratory fish mature in
salt water but migrate
to fresh water to
sprawn.
1.Eel
2.SALMON
3.SALMON FILLET
4.SHAD
5.SMELL
6.STRIPED(rockfish)