This document provides information about different types of seafood, including fish and shellfish. It discusses round fish like salmon, kingfish, and tilapia. It also covers flat fish such as halibut and butterfish. Additionally, it examines mollusks including clams, mussels, oysters, and scallops. Finally, it discusses various crustaceans such as crabs, lobsters, and shrimp. The document defines technical terms and provides pictures and descriptions of different seafood varieties commonly eaten.

1. TYPES OF
SEAFOOD
LESSON 3

2. SEAFOOD – is any of sea life regarded as food by humans. Seafood prominently includes fish and
shellfish.
CAROTENOIDS – any of a class of yellow to red pigments found especially in plants, algae and
photosynthetic bacteria.
MOLLUSK – any one of a large group of animals that have a soft body without a backbone and that
usually live in a shell.
GUTTING – to take out the guts or entrails of.
CASSEROLE – any food, usually a mixture, cooked in such a dish.
FILLETS – a boneless cut or slice of meat or fish, especially the beef tenderloin.
BREADCRUMBS – bread crumbled into small fragments as for use in cooking.
DRIZZLE – to pour in a fine stream.
THAWING – to free from the physical effect of frost or extreme cold.
TECHNICAL TERMS

3. 1. ROUND FISH- this is a fish with a long, cylindrical body and an eye located on each
of the head. They are found in both freshwater and saltwater.
A. CATFISH – it is a freshwater fish and has no scales.
B. KING FISH (SUMAI) – it has a texture somewhat like salmon and is extremely
The flesh is pale white, firm and sweet.
C. MAHI-MAHI – their flesh is off white or light pink in color.
D. RED SNAPPER – they have a lean pink flesh that becomes white on cooking. They
usually baked whole due to their pretty color.
E. SALMON – it is considered to be healthy fish as bit said to have protein and
fatty acids and vitamin D.
TYPES OF ROUND FISHES

4. F. STRIPED BASS – the stripped bass that we find and is usually the aqua farmed
and weighs from 1 to 5 pounds. weigh from 1-5 pounds. They are
rich, sweet flavour and has firm texture.
G. TILAPIA – it is typically a name given to fresh water, aqua farm raised fish. They
good for frying, baking and broiling.
2. FLAT FISH – has a flat body structures and swims deep in the sea in a horizontal
position.
A. BUTTER FISH/POMPFRET/POMPANO – this fish has no scales and has a smooth
The skin is light gray in color and the flesh is white, firm and has a
flavour.
B. HALIBUT – this is the largest flat fish and can weigh up to 300pounds. They have
lean, firm flesh that is white with a sweet, mild flavour.

5. 3. MOLLUSKS – these are shellfishes which have soft meat without any bones but with a
hard outer shell.
A. CLAMS – it is a bivalve mollusc, possessing a symmetrical hinged shell to protect it
from predators and the elements.
B. MUSSELS – it is a type of bivalve mollusc that has an oblong, dark, blue, green or
brown shell.
C. OCTOPUS – is quite tough and requires moist heat cooking for long time to make
edible.
D. OYSTERS – they have a rough gray shell on the outside and soft gray flesh inside.
Several kinds are eaten raw as a delicacy and may be farmed for food or
pearls.
E. SCALLOPS – same as claims and oysters. They are edible shellfish found both in
and oceans. The edible white muscle of the scallops is the one which
the two fan shaped shells on both sides.
F. SQUID – this is also commonly known as calamari. The tentacles, body tube and
are edible.
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6. 4. CRUSTACEANS – these are also from the shellfish family and have hard outer crust body
with other body parts like legs and claws joined to it.
A. CRABS – these can be found all over the world in fresh, frozen or canned form.
B. CRAW/CRAYFISH – these are freshwater crustaceans resembling small lobster.
C. LOBSTERS – they have a brown or gray outer shell shell which turns red when cooked.
The inside meat is white, firm, rich and sweet flavoured.
D. SHRIMPS/PRAWNS – they are found widely around the world in both fresh and
saltwater. Preparing shrimp for consumption usually involves
removing the head, shell, tail and vein.

7. CATFISH KING FISH MAHI-MAHI

8. TILAPIA
STRIPED
BASS
SALMON
RED SNAPPER

9. BUTTER FISH HALIBUT CLAMS MUSSELS

10. OCTUPOS OYSTERS SCALLOPS SQUID

11. CRAB CRAYFISH LOBTERS SHRIMPS/PRAWNS