The document provides information about seafood, including definitions and classifications. It defines seafood as any form of sea life eaten by humans, including fish and shellfish. Fish are divided into fin fish with fins and skeletons, and shellfish which have external shells. Shellfish are further divided into mollusks like clams and oysters, and crustaceans like shrimp and crabs. The document also discusses the composition of fish and cooking methods.

1. LESSON 2: PREPARE AND
COOK SEAFOOD DISHES

2. Identify the pictures below.
• 1. O__ST__R
• 2
C__ A__S

3. 3. C__A__
4. S__U__D
5. C__A__F__SH

4. WHAT IS SEAFOOD?
• Seafood is any form of sea
life regarded as food by
humans. Seafood includes
fish and shellfish. Shellfish
include various species of
mollusks, crustaceans, and
echinoderms.

5. Classifications of Seafood
• Fish products are divided into two categories
• 1. Fin fish – fish with fins and internal
skeletons
a. Saltwater Fish
– Flatfish
Flounder

6. Sole fish

7. ROUND FISH
• Black sea bars
• Bluefish
• COD FISH

8. GROUPER

11. B. FRESHWATER FISH
• Cat fish
• Eel
• Tilapia

12. 2. 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)

13. MOLLUSKS
1. Bivalves – they have a pair of hinged shells
(clams, oysters)
2. Univalves – they have a single shell (abalone)
3. Cephalopods – (octopus, squid)

14. CRUSTACEANS

15. IDENTIFY THE FOLLOWING WORDS
BEING DESCRIBED
• 1. any form of sea life
regarded as food by
humans is
called__________.
• 2-3. Give the 2
classification of shellfish

16. • 4. what is a mollusks that has
a pair of hinged or shell?
• 5-6 Give 2 examples of
cephalopods

17. • 7 animals with segmented shells
and jointed legs is called
_____________
• 8. fish with fins and internal
skeletons is called ___________
• 9-10. give 2 examples of
crustaceans.

18. THANK YOU!

19. PARTS OF THE FISH

21. Composition and Structure:
•Fish consists of water,
protein, fats and small
amount of minerals and
vitamins.

22. Fish has very little connective tissue. It means:
• 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.

23. • 1. Fat Fish -- are those that are
high in fat. (salmon, tuna,
trout, mackerel)
• 2. Lean Fish – are those that
are low in fat. (sole, cod, red
snapper, bass)