FISH AND SHELLFISH

• Fish


  Aquatic resources that may be obtained from salt water (marine fish) or from lakes, ponds, river and other inland bodies (inland fish)
• Fish raised in fish ponds in the Philippines

  • bangus
  • tilapia
• Aquaculture


  Culturing of fish and other aquatic resources
• Fish


  • Excellent source of protein
  • Rich in fat
  • Provide energy
  • Easy to digest
  • Good source of iodine and phosphorus
  • Low in iron and calcium
• Processed fish


  Canned fish or sardinas wherein fish bones are rendered edible, containing appreciable amounts of calcium
• Finfish structure


  • Regular size fish have edible portions consisting of the fleshy meat on either side of the vertebral skeleton
  • Tails, fins, head and entrails are usually discarded as waste
  • Fleshy edible portion is made up of muscular tissue, small amounts of connective tissue and fat
• Red muscles


  • Found even in white meat species
  • Quality increases as the activity level of the fish increases
• Shellfish

  Broad term for various aquatic mollusks, crustaceans, and echinoderms that are used as food
• Crustaceans


  • Shellfish with hard shells over the back of the body and along the claws but have softer shells covering the lower part of the body and legs
• Mollusks


  • Soft-bodied invertebrates that exist within hard calcium carbonate shells
  • Can be univalve (with only one shell) or bivalve (with two shells)
• During cooking of shellfish

  Color changes from natural dull, dark blue-green to an attractive orange due to the release of the orange pigment astaxanthin
• Ovoverdine


  Chromoprotein in raw shellfish that is blue green in color and quite unstable to heat
• Shrimps


  • hibe
  • alamang
• Suahe


  Salt water shrimp
• Ulang


  Fresh water shrimp
• Tagunton


  Fresh water shrimp
• Deteriorative changes after death of finfish

  1. Pre-rigor muscles are soft, gel-like and sticky

  2. Rigor mortis sets in and is characterized by rigidity of the muscle

  3. After rigor mortis, spoilage starts mainly by fish enzymes and bacteria
• Trimethylamine oxide (TMAO)


  • Naturally contained in fish flesh
  • Bacteria breakdown this into trimethylamine (TMA) and other compounds
  • TMA contributes to the characteristic odor of spoiled fish
  • TMA further decomposes to dimethylamine and formaldehyde, contributing to toughening of fish during frozen storage
• Criteria of fish freshness

  • Mild seaweed-like odor that is not objectionable
  • Clear and full eyes, not sunken
  • Shiny and tight skin
  • Red gills
  • Firm flesh
• Market forms of finfish

  • Live fish
  • Whole or round fish
  • Drawn fish
  • Dressed fish
  • Filet
  • Deboned
  • Steaks
  • Sticks
  • Flaked
• Market forms of shellfish

  • Live
  • Whole
  • Shucked
  • Headless
  • Cooked in shell
  • Cooked meat
• Dry heat cookery


  • Includes broiling, baking, frying and toasting
  • Overcooking must be avoided
  • Skin must be crisp but the flesh must be moist and juicy
• Moist heat cookery


  • Involves water as added ingredient like in paksiw, sinigang, pesa, nilaga and steamed
  • One sign of overcooked fish is the falling off the eye
• Fat fish


  • More desirable for baking, broiling and grilling because their fat keep the flesh from drying up
• Lean fish


  • Preferred for various moist methods of cookery since their flesh is firm
• Fish preservation methods

  • Drying
  • Smoking
  • Freezing
  • Canning
• Filipino fish names

  • Talimusak
  • Dilis
  • Galunggong
  • Tamban
  • Hasa-hasa
  • Sapsap
  • Dalagang Bukid
  • Kanduli
  • Tilapia
  • Hito
  • Bangus
  • Labahita
  • Lapulapu
  • Tulingan
  • Maya-maya
  • Tanguingue
  • Apahap
  • Banak
• Filipino shellfish names

  • Suso
  • Alimango
  • Tahong
  • Hipon
  • Talaba
  • Talangka
  • Alimasag
  • Ulang