This document provides information about identifying and classifying different types of seafood. It discusses that seafood includes fish and shellfish, and defines shellfish as mollusks and crustaceans. It then classifies fish as fin fish, which have fins and skeletons, and shellfish, which have external shells. Shellfish are further divided into mollusks like bivalves such as clams, and crustaceans like shrimp and crabs. The document also discusses the composition of fish and how their lack of connective tissue impacts cooking methods.
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
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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4. WHAT IS SEAFOOD?
• Seafood is any form of sea
life regarded as food by
humans. Seafood includes
fish and shellfish. Shellfish
mollusks, crustaceans,
include various species of
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
12. 2. Shell fish – fish with external shells
but no internal bone structure. They
have hard outer shells.
• Two classifications of Shellfish
A.
B.
Mollusks – are soft sea animals
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)
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
examples of
skeletons is called
• 9-10. give 2
crustaceans.
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)
