Introduction:
Fishes are marine animals that have a streamlined body that helps them swim without much resistance in the water, and they also have fins to assist them in swimming.
General characteristics of Fish
They are bilaterally symmetrical organisms, and they are triploblastic organisms.
Fishes have segmented bodies. Internal segmentation is present.
The majority of the fish are spindle-shaped, with others being Dorso-ventrally depressed, laterally compressed, snake-like (Mastacembelus), and globe-like (Tetradon).
Fish Anatomy
Fish anatomySource
Exoskeleton:
Scales and bony plates cover the fish’s body.
Scales are recognized as a fish’s identity card because of their many roles.
The genesis of scales is mesodermal.
Siluriformes fishes have no scales (catfishes), and few fishes (major carps) have scales on their heads.
Fins:
Fins help in swimming and balance.
Fin rays support the fins, and fins feature both spiky and soft rays.
Fins without fin rays are known as adipose fins (Mystus).
Fins are divided into two categories: paired and unpaired fins.
Pectoral and pelvic or ventral fins are paired fins.
The dorsal, anal, and caudal fins are the only ones that aren’t paired.
Fins are either typical or modified in the majority of fish.
Tail:
During swimming, the tail is important for shifting direction.
The caudal fin is the last fin on the tail.
The caudal fin can be forked, circular, or confluent with the dorsal and anal fins.
Closed circulatory system:
Fishes have a closed circulatory system.
The heart is divided into two chambers, is venous and tubular, and has either a conus or bulbous arteriosus and RBCs have a biconvex shape.
Nervous system:
Cerebrum is not well developed in the nervous system, and sharks, in particular, have well-developed olfactory lobes.
There are ten pairs of cranial nerves discovered.
Respiration:
Branchial respiration occurs via gills.
The branchial chamber is where the gills are found.
There are 5-7 gills in cartilaginous fishes, but in teleosts, there are 3- 5 gills.
Gill arch supports each gill, gill lamellae facilitate gaseous exchange, and gill rakers are extensively developed in plankton-feeding fishes, where they serve as a filter.
In cartilaginous fishes, the branchial system is open, but the branchial system is closed in bony fishes.
The operculum is exclusively seen in bony fish.
There are many pairs of external branchial apertures, but there is only one pair in bony fishes.
Hemoglobin is a pigment found in the blood.
Excretion:
Mesonephric kidneys are found in ammnotelic animals’ excretory systems.
Marine fish keep urea in their blood to stay in an isotonic state with saltwater.
Economic Importance:
They’re eaten worldwide, and the fish liver is the primary source of vitamin A and D-rich liver oil.
Fish oils are utilized externally in the soap industry and tanneries.
Beautifully colored fishes are currently the vogue in aquariums.
Conclusion:
Fishes are water animals having a streamlined body that
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Throughout the module, students will be engaged in hands-on activities and practical exercises to develop their cooking skills. They will also be challenged to apply their knowledge in creating their own recipes and dishes.
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http://sandymillin.wordpress.com/iateflwebinar2024
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Nature of fish.pptx
1.
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.
