By: FEBELOU H.

BONOCAN
MANDAUE CITY SPED SHS TEACHER
OBJECTIVES
• IDENTIFY TOOLS AND EQUIPMENT NEEDED IN FISH AND SHELLFISH PREPARATION
• IDENTIFY THE MARKET FORMS OF FISH AND SHELLFISH.
• DISTINGUISH A MOLLUSKS FROM A CRUSTACEANS.
• DESCRIBE FIN FISH AND SHELLFISH.
• LABEL THE PARTS OF A FISH.
• LISTEN ATTENTIVELY TO THE CLASS AND PARTICIPATE ACTIVELY IN CLASS DISCUSSIONS AND
ACTIVITIES.
INTRODUCTORY ACTIVITY
• ENERGIZER (BABY SHARK)

• REVIEW OF THE PAST LESSON

• PRE TEST
ACTIVITY
• IDENTIFY THE PICTURES BELOW, YOU MAY WRITE YOUR ANSWER ON THE META STRIPS PROVIDED.

PAKSIW NA ISDA GRILLED OYSTER BAKED MUSSELS

ACTIVITY

GARLIC CRAB TINOLANG ISDA

ANALYSIS
• HOW DO YOU FIND THE ACTIVITY?

• WHERE YOU ABLE TO IDENTIFY ALL PICTURES?

• DO YOU KNOW HOW TO PREPARE THESE DISHES?

UNLOCKING
•
OF TERMS
CRUSTACEANS ARE AQUATIC ANIMALS THAT HAVE JOINTED LEGS, A HARD SHELL AND NO
BACKBONE, SUCH AS CRAB, CRAYFISH, LOBSTER, PRAWNS AND SHRIMP.
• MOLLUSKS HAVE A HINGED TWO-PART SHELL AND INCLUDE CLAMS, MUSSELS, OYSTERS AND
SCALLOPS, AS WELL AS VARIOUS TYPES OF OCTOPUS, SNAIL AND SQUID.
• FISH IS A SCALY SKINNED VERTEBRATE THAT SWIMS IN WATER AND BREATHES USING GILLS.
“VERTEBRATE” MEANS THAT A FISH HAS A SKELETON WITH A SPINE. MOST FISH HAVE A
SKELETON MADE FROM BONE, JUST LIKE AMPHIBIANS, REPTILES, BIRDS, AND MAMMALS.
• SHELLFISH ANY AQUATIC INVERTEBRATE HAVING A SHELL OR SHELL-LIKE CARAPACE
EXAMPLES ARE CRUSTACEANS SUCH AS CRABS AND LOBSTERS AND MOLLUSKS SUCH AS
OYSTERS.
• FINFISH A BONY FISH, SUCH AS A SALMON, OR A CARTILAGINOUS FISH, SUCH AS A SHARK,
ESPECIALLY IN CONTRAST TO A SHELLFISH OR OTHER AQUATIC ANIMAL.
• SEAFOOD IS ANY FORM OF SEA LIFE REGARDED AS FOOD BY HUMANS. SEAFOOD
PROMINENTLY INCLUDES FISH AND SHELLFISH. SHELLFISH INCLUDE VARIOUS SPECIES OF
MOLLUSKS AND CRUSTACEANS.
TOOLS' AND EQUIPMENT USE IN FISH AND
SHELLFISH PREPARATION

OVEN
STEAMER
CLASSIFICATION OF SEAFOOD
Fish products are divided into two categories
1. Fin fish – fish with fins and internal skeletons

A. Saltwater fish
Flatfish
 Flounder
 Sole
Round fish
 Black sea bars
 Bluefish
 Cod
 Grouper

B. Freshwater fish
Cat fish
Eel
Tilapia
2. Shell fish – fish with external shells but no internal bone structure. They have

Two classifications of Shellfish

A. Mollusks – are soft sea animals
Bivalves – they have a pair of hinged shells (clams, oysters)
Univalves – they have a single shell (abalone)
Cephalopods – (octopus, squid)
B. Crustaceans – are animals with segmented shells and jointed legs (shrimps, crabs)
PARTS OF A FISH
COMPOSITION AND STRUCTURE OF FISH
FISH CONSISTS OF WATER, PROTEIN, FATS AND SMALL AMOUNT OF MINERALS AND VITAMINS.
FISH HAS VERY LITTLE CONNECTIVE TISSUE. IT MEANS:
• 1. FISH COOKS VERY QUICKLY, EVEN AT LOW HEAT.
• 2. FISH IS NATURALLY TENDER. HIGH HEAT WILL RESULT TO TOUGHENING OF PROTEIN.
• 3. MOIST-HEAT METHODS ARE USED NOT TO CREATE TENDERNESS BUT TO PRESERVE MOISTNESS
AND PROVIDE VARIETY.
• 4. COOKED FISH MUST BE HANDLED VERY CAREFULLY.

• 1. FAT FISH -- ARE THOSE THAT ARE HIGH IN FAT. (SALMON, TUNA, TROUT, MACKEREL)
• 2. LEAN FISH – ARE THOSE THAT ARE LOW IN FAT. (SOLE, COD, RED SNAPPER, BASS)
MARKET FORM OF FISH
 WHOLE OR ROUND

COMPLETELY INTACT, AS CAUGHT

 DRAWN

VISCERA REMOVED
 DRESSED
VISCERA, SCALES, HEAD, TAIL AND FINS
REMOVED
 STEAKS
CROSS-SECTION SLICES, EACH CONTAINING
A SECTION OF BACKBONE
 FILLETS
BONELESS SIDE OF FISH, WITH OR WITHOUT
SKIN
 BUTTERFLIED FILLETS

BOTH SIDES OF A FISH STILL

JOINED, BUT WITH BONES REMOVED
STICKS OR TRANCHES
–CROSS-SECTION SLICES OF
FILLETS
CHARACTERISTICS OF SHELLFISH
• CHARACTERISTICS
• MOLLUSKS
OYSTERS HAVE ROUGH, IRREGULAR SHELLS.
FLESH OF OYSTER IS EXTREMELY SOFT AND DELICATE AND CONTAINS HIGH PERCENTAGE OF WATER.
HARD-SHELL CLAMS – CAN BE EATEN RAW
SOFT-SHELL CLAMS ARE CALLED STEAMERS. THE USUAL WAY TO COOK IS TO STEAM.
THE SHELLS OF MUSSELS ARE NOT AS HEAVY AS CLAMSHELLS, YELLOW TO ORANGE IN COLOR AND FIRM
BUT TENDER WHEN COOKED.
SCALLOPS ARE CREAMY WHITE IN COLOR AND HAVE A SWEET FLAVOR.
SQUID IS SOMEWHAT CHEWY AND ARE CUT UP OR EITHER FRIED QUICKLY.
• CRUSTACEANS
THE LOBSTER SHELL IS DARK GREEN OR BLUISH GREEN BUT TURNS RED WHEN COOKED.
LIVE LOBSTER MUST BE ALIVE WHEN COOKED.
MARKET FORMS OF SHELLFISH
• MOLLUSKS
1. LIVE IN THE SHELL
2. SHUCKED – FRESH OR FROZEN
3. CANNED
MARKET FORMS OF SHELLFISH

• CRUSTACEANS
1. LIVE
2. COOKED MEAT, FRESH OR FROZEN
RECAP OF THE LESSON
I. CLASSIFICATION OF SEAFOOD
I

1. FIN FISH
2. SHELLFISH
II. TWO TYPES OF FIN FISH
1. SALTWATER FISH
2. FRESHWATER FISH
III. TWO CLASSIFICATIONS OF SHELLFISH
1. MOLLUSKS
2. CRUSTACEANS
RECAP OF THE LESSON

• PARTS OF A FISH
RECAP OF THE LESSON
• MARKET FORMS OF FISH
1. WHOLE OR ROUND
2. DRAWN
3. DRESSED
4. STEAKS
5. FILLETS
6. BUTTERFLY FILLETS
7. STICKS OR TRANCHES
APPLICATION
ACTIVITY SHEETS WILL BE PROVIDED
ASSESSMENT
WORKSHEET WILL BE PROVIDED
ASSIGNMENT
WRITE IN YOUR NOTEBOOK THE WAYS IN CHECKING THE FRESHNESS OF A FISH