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Prepare and Cook Seafood - Composition of Fish

Powerpoint about Seafood Dishes

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jessa balmes
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52 views

Prepare and Cook Seafood - Composition of Fish

Powerpoint about Seafood Dishes

Uploaded by

jessa balmes
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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•

LESSON 2: PREPARE AND COOK SEAFOOD


DISHES
• Seafood is any form of sea life regarded as
food by humans.

fish shellfish
- mollusks,
-crustaceans,
- and echinoderms.
Classifications of Seafood
• Fish products are divided into two
categories
• 1. Fin fish – fish with fins and internal
skeletons
• A. Saltwater fish –
• Flatfish Round fish
•  Flounder  Black sea bars  Cod
•  Sole  Bluefish  Grouper
Flatfish Round fish
B. Freshwater fish
•-Cat fish
•-Eel
•-Tilapia
Freshwater fish
•2. Shell fish – fish
with external shells
but no internal bone
structure. They have
hard outer shells.
Two classifications of Shellfish
• 1.) 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)
• 2.) Crustaceans – are animals with
segmented shells and jointed legs
(shrimps, crabs)
QUIZ 3:
Classifications
of Seafoods
1. Any form of sea life regarded as
food by humans.
2. Are animals with segmented shells
and jointed legs (shrimps, crabs).
3. Seafood with fins and internal
skeletons.
4. Fish with external shells but no
internal bone structure. They have
hard outer shells.
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EXTERNAL ANATOMY
• Eyes: Used for sight, fish can detect
colors and see short distance with their
eyes. They use their vision to escape
predators and find food.
• Nares: Similar to nostrils, except nares
are used for smelling only (nostrils are
used for both smelling and breathing).
• Mouth: The mouth is used to consume
food.
EXTERNAL ANATOMY
• Operculum: The operculum is the
bony flap that protects the gills from
harm. It opens and closes to allow
water to pass over the gills.
• Pectoral Fin: The pectoral fin allows
for abrupt changes in side-to-side
direction and speed. It also acts as a
brake to decrease speed while
swimming.
EXTERNAL ANATOMY
• Pelvic Fin: The pelvic fin stabilizes the fish
while swimming and allows for up-and-
down movement in the water.
• Vent: The vent removes waste and extra
water. It is also the outlet for eggs or milt
(sperm) during spawning.
EXTERNAL ANATOMY
• Anal Fin: The anal fin
stabilizes the fish while
swimming.
• Caudal Fin: The caudal fin
moves, propels or pushes the
fish through the water.
EXTERNAL ANATOMY
•Dorsal Fin: The dorsal fin
helps maintain balance while
swimming.
•Scales: Scales protect the
fish from injury.
EXTERNAL ANATOMY
• Gills: feathery tissue structure that
allows fish to breathe in water.
Water flows in through their mouth
and over their gills where oxygen
is extracted and passed into the
bloodstream.
Composition and Structure:

•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.
A.Fat Fish -- are those
that are high in fat.
(salmon, tuna, trout,
mackerel)
B.Lean Fish – are those
that are low in fat. (sole,
cod, red snapper, bass)

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