preparing fishes

• aquatic animals used as foods

  seafoods
• types of seafoods 


  vertebrates, invertebrates, shellfish
• vertebrates


  fish may backbone
• invertebrates


  waray backbone, octopus and squid
• structures of fishes 


  head, body, tails, fins
• nutritive values of seafoods

  protein, fats, phosphorus, water, iodine, calcium, vitamins minerals
• the flesh consists of:

  muscular tissues, connective tissues, fats
• muscular tissues 


  bundles of white muscle fibers
• connective tissues

  are found in between muscle fibers and are called mycommata
• fat

  varies in season, feeds given to them, the size and age of the fish
• fatness of the fish

  fat fish (5-20%) medium fat fish (2-5%) lean fish (less than 2%)
• fish sources and fish culture

  marine fish, inland fish, aquaculture, mariculture
• fish

  • mild seaweed-like odor
  • shiny and tight skin
  • bright red gills
  • clear, full eyes
  • a firm body
• freshness of squid

  • tight intact head
  • transparent, Firm body
  • slight seaweed odor
• freshness of octopus

  • bright color
  • firm body
  • plenty of ink
• freshness of shells

  • clean and fresh
  • shells tightly closed
  • shucked oysters - plump, creamy white, odorless
• freshness of crabs

  • heavy
  • shell corners are compact and very thin
  • slight seaweed smell
• freshness of lobster

  • dark blue when alive
  • spongy tails and deep red shells when boiled
• market forms of fish

  • live fish
  • whole or round
  • drawn fish
  • dressed fish
  • steak
  • split fish
  • deboned
  • fillet
  • butterfly fillet
  • sticks
  • cubes
• live fish

  live fish sold in tanks or displayed on the cold shelf
• whole or round

  not alive anymore but is completely intact
• drawn fish

  fish that has been eviscerated
• dressed fish

  fish that has been eviscerated, and its scales, fins, head and tail have been removed
• steak

  cross-section slices, each containing a section of the backbone
• split fish

  a whole or round with the scales still intact but with a cutdown backbone
• deboned

  fish with its big and small bones already removed
• fillet

  boneless side of fish, with or without skin
• butterfly fillet

  both sides of the fish are still joined, but with bones removed
• sticks

  cross-section slices of fillets
• cubes

  sticks that are cut further into small squares
• market forms of shellfish

  • live
  • whole
  • shucked
  • cooked
  • cooked meat
  • shelled
• live

  usually brought live and this is the sole indicator of their freshness
• whole

  normally bought whole, but not alive
• shucked

  sold in the market with their hard shells removed
• cooked

  cooked as they keep longer before they are sold
• cooked meat 


  meat is removed from its shell and is steamed
• shelled

  meat removed from its shell sprinkled with salt or washed in a brine solution