TLE Fish

• Seafoods - aquatic animals used as food
• Types of seafoods:

  1. Vertebrates of fishes
  2. Shellfish
  3. Invertebrates
• Shellfish - contains hard shells outside of their soft tissues
• Shellfish are classified as:

  1. Crustaceans - hard protective coverings
  2. Mollusks - soft bodies that are soft and unsegmented
• Invertebrates - aquatic animals without backbone
• Vertebrates of fishes are generally classified as:

  1. Round fish
  2. Flat fish
  3. Pelagic fish or ocean fish
• Round fish - lives near the sea
• Flat fish - includes sole and plaice
• Pelagic fish or Ocean fish - caught in open seas and include fat fish.
• Fat fish - has oil all over their bodies
• Lean fish - oil concentrated in the liver
• Crustaceans - hard protective coverings called chitinous armour
• Mollusks - soft bodies that are soft and unsegmented.
• One shell mollusks are called univalve
• A typical fish consists of the head, body, tail, and fins.
• Fish from the salt water are good sources of iodine and phosphorus although low in iron and calcium.
• Canned fish contains appreciable amount of calcium.
• A fish has about 63% to 65% edible portions which consist of the flesh and skin
• The inedible portions that go to waste are approximately 35% to 38% and include the skeleton, tail, entails, fins, and head.
• The flesh of the fish consists of:

  1. Muscular Tissues
  2. Connective Tissues
  3. Fat
• Muscular tissues - bundles of white muscle fibers
• Connective tissues - found in between muscle fibers
• Connective tissues are called mycommata
• Fat fish - contains fat ranging from 5% to 20%
• Medium fat fish - contains fat ranging from 2% to 5%
• Lean fish - has less than 2%
• Fish deteriorates faster than meat because of bacteria and fish enzymes
• The typical finfish has up to 84% moisture, 15% to 25% protein, from 0.1% to 5.7% fat, and 1% to 3.5% carbohydrates according to Food Composition Table of the Philippines 1986
• Fish are obtained from two sources of bodies of water. These include:

  1. Marine fish
  2. Inland fish
  3. Aquaculture
  4. Mariculture
• Marine fish - these are fish obtained from salt water mainly the sea
• Inland fish - these fish are caught in lakes, rivers, ponds, and other inland bodies of water
• Aquaculture - process of cultivating some marine fish in man-made fish pens
• Mariculture - culturing fish in bodies of salt water
• Good qualities of Fresh Fish

  1. mild seaweed-like odor
  2. shiny and tight skin
  3. bright red gills
  4. clear and full eyes
  5. firm body
• Market forms of fish

  1. Live fish
  2. Whole or round
  3. Drawn/Gutted fish
  4. Dress fish
  5. Steak
  6. Split fish
  7. Deboned
  8. Fillet
  9. Butterfly fillets
  10. Sticks
  11. Cubes
• Live fish - good examples of these ar dalag (mudfish), hito (catfish), and tilapia
• Whole or round - the fish is not alive anymore but the head, tail, fins, and viscera are still attached
• Dressed fish - the fish has been eviscerated
• Steak - cross-section of fish by cutting directly
• Split fish - cut is made down to the backbone