Basic but important (QUARTER 2) (TLE10) (PHINMA)

• A good examples of these are dalag (mudfish), hito (catfish), tilapia, and hipon suahe (shrimp). 


  Live Fish
• The fish is not alive anymore, but the head, tail, fins, and viscera are still attached.


  Whole or Round
• The fish has been eviscerated. Evisceration is done by making a slit down the center of the soft belly and removing the entrails.


  Drawn Fish
• The fish has been eviscerated. The scales, fins, head, and tail have also been removed.


  Dressed Fish
• This is a cross-section of fish obtained by cutting directly across the length of a dressed fish at right angles. 


  Steak
• This is a whole or round fish with the scales intact but with a cut down the backbone from just behind the head toward the tail, splitting the fish into two wings or flaps. 


  Split Fish
• This is the process of removing the big and small bones of a fish so that what is left is practically all flesh and skin.


  Deboned
• This is the fleshy part of the fish.


  Fillet
• This is two fillets that are joined together by the underside skin.


  Butterfly Fillet
• These are small elongated chunks of the same size and thickness cut from the flesh portion of the fish.


  Sticks
• These are sticks that are cut further into small squares.


  Cubes
• This includes crabs, clams, mussels, oysters, and snails.


  Live
• Shrimps of all kinds and sizes are normally bought whole but not alive, though the suahe shrimp can stay alive for some time.


  Whole
• Oysters, clams, and scallops are sometimes sold in the market with their hard shells removed.


  Shucked
• Some shellfish such as crabs, shrimps, and lobsters are already cooked in their shells and then marketed.


  Cooked
• Meat of crabs, shrimps, and lobsters are removed from their shell and steamed.


  Cooked Meat
• Most shrimps that are unsold are removed from their segmented shells.


  Shelled
• These are aquatic animals without a backbone. Some examples are octopus, squids, and related species.


  Invertebrates
• cod, haddock, and whiting


  Vertebrates or Finfishes
• This type of seafood have hard shells outside protecting their soft tissues. They are classified as:


  Shellfish  
• This method is ideal for storage for longer periods.


  Freezing
• This includes the use of ice or mechanical refrigeration to 0°C


  Chilling
• Preparing Fish and Shellfish

  1. Cleaning the fish
  2. Cutting
  3. Eviscerating
  4. Rinsing
  5. Slicing the Fish
• This is the culturing fish in bodies of saltwater such as those in coves and shores.


  Mariculture 
• This is the cultivation of some marine fish in inland waters in man-made fish pens such as the fish pens in Laguna Lake


  Aquaculture
• These fish are caught in lakes, rivers, ponds, and other inland bodies of water.


  Inland fish
• These are fish obtained from saltwater, mainly the sea.


  Marine fish
• Cooked in a combination of the moist-heat and dry-heat methods


  Combination
• fish and shellfish are cooked in direct heat without the addition of liquid, water, or the exudation of moisture from the fish.


  Dry-heat method
• fish and shellfish are cooked in liquid or water


  Moist-heat method 
• drying is the removal of water from the fish either by the sun (as in sun drying) or wind (as in wind drying).


  Drying and Dehydration 
• This preservation method uses salt


  Salting
• This is the hydrolyzation of proteins in the tissues of the fish.


  Fermentation
• This is a method where fish is treated with vinegar condiments and spices to improve its flavor and lengthen its


  Pickling and Spicing  
• This preservation method involves four interrelated processes namely: salting, drying, heat treatment, and smoking.


  Smoke Curing
• Fish, like meat, is an excellent source of protein and a good source of fat and calcium.
• A good-quality fish has clear, full eyes, shiny and tight skin, bright red gills, and a slight seaweed odor.
• Most fish have their fat stored and reserved for energy


  Fat
• These are found in between muscle fibers and are called mycommata.


  Connective tissues
• These are bundles of white muscle fibers.


  Muscular tissues