SITHCCC037

prepare seafood
dishes
First published 2022

Version 1.0

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Contents
1: Introduction 7
2: Working with seafood 23
Chef’s Toolbox 40

SITHCCC037 Prepare seafood dishes

 SITHCCC037 Prepare seafood dishes

Application
This unit describes the performance outcomes, skills and knowledge required to prepare and cook
a range of fish and shellfish dishes following standard recipes. It requires the ability to select,
prepare and portion seafood, and to use relevant equipment, and cookery and food storage
methods.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks,
cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate
autonomy and judgement to complete routine activities and take limited responsibility in known and
stable contexts within established parameters.
The skills in this unit of competency must be applied in accordance with Commonwealth and State
or Territory legislation, Australian and New Zealand standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.

Prerequisite
 SITHCCC027 Prepare dishes using basic methods of cookery
 SITXFSA005 Use hygienic practices for food safety

Learning goals
 Select ingredients for seafood dishes.
 Select, prepare and use equipment.
 Portion and prepare ingredients.
 Cook seafood dishes.
 Present and store seafood dishes.

Fact Sheets
 Fact Sheet 1 - Following Hygienic Work Practices
 Fact Sheet 4 -Managing Food Safety Hazards and Risks
 Fact Sheet 5 - Safe Food Handling
 Fact Sheet 6 - Receiving, Storing and Maintaining Food
 Fact Sheet 7 - Cleaning and Sanitisation
 Fact Sheet 8 - Working Sustainably

 Fact Sheet 10 - Workflow Planning

SITHCCC037 Prepare seafood dishes

  Fact Sheet 11 - Special Dietary Requirements
 Fact Sheet 14 - Culinary Terms
 Fact Sheet 16 - A Tour of the Large Equipment in a Commercial Kitchen
 Fact Sheet 17 - Commercial Kitchen Utensils
 Fact Sheet 18 - Pots, Pans, Trays and Steamers
 Fact Sheet 19 - Knives
 Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance
 Fact Sheet 21 - Blenders, Mixers, Food Processors and Food Mills
 Fact Sheet 22 - Graters, Mouli and Mandoline Slicers
 Fact Sheet 23 - Weights and Measures
 Fact Sheet 28 - All About Frying
 Fact Sheet 29 - All About Grilling
 Fact Sheet 30 - All About Poaching
 Fact Sheet 31 - All About Roasting and Baking
 Fact Sheet 32 - All About Stewing
 Fact Sheet 35 - Garnishes
 Fact Sheet 36 - Marinades
 Fact Sheet 37 - Accompaniments
 Fact Sheet 38 - Kitchen Safety
 Fact Sheet 39 - Presentation and Plating Techniques
 Fact Sheet 40 - All About Sous Vide

Overlap alert
Learners may already be familiar with the following concepts:
 cleaning and sanitisation
 safe food handling
 hygienic work practices
 workflow planning
 sustainable work practices
 use of commercial kitchen equipment and utensils
 knife skills
 cooking methods

 presentation and plating

 workplace health and safety

SITHCCC037 Prepare seafood dishes

  culinary terms.
You might consider a brief refresher with an emphasis on applying the existing knowledge and
skills in the context of receiving, storing and maintaining stock.

SITHCCC037 Prepare seafood dishes

1: Introduction

In this unit you will learn how to prepare and cook various seafood dishes following standard recipes.
You will be able to select and prepare ingredients, and use relevant equipment, cookery and food
storage methods.

Safe food handling

You will have learned about safe food handling already, but it is important to refresh your memory on
the key principles.
Food safety considerations for working with seafood have been provided below.

TIME FOR SOME FACTS

Look at the following Fact Sheets:

 Fact Sheet 1 - Following Hygienic Work Practices
 Fact Sheet 4 - Managing Food Safety Hazards and Risks
 Fact Sheet 5 - Safe Food Handling
If you have already looked at these Fact Sheets you can move on or review them to refresh your
memory.

Seafood
Seafood can contain a number of harmful bacteria including:
 salmonella
 listeria
 campylobacter
 e-coli.
Each of these bacteria can cause food poisoning which, in vulnerable groups, can be extremely
serious and even fatal.
There are a number of safe food handling strategies which you can use prevent cross contamination.
Proper storage, cooking and defrosting techniques will also prevent food poisoning. For example:
 Avoiding cross contamination: Use the following strategies to avoid cross contamination:
o Wash your hands thoroughly before and after handling raw seafood

o Don’t let raw seafood or associated blood and juices come into contact with other food
types.
o Clean all utensils, surfaces, equipment before and after preparing seafood and between
preparing seafood and other food types (especially ready to eat foods).
o Use a separate cutting board for seafood.

o Store seafood at the bottom of fridge so seafood juices can’t drip down onto other foods.

SITHCCC037 Prepare seafood dishes

 Avoiding food poisoning:
o Keep raw seafood below 2°C (for example, over ice in the fridge) until it is ready to be
cooked.
o Don’t leave seafood at room temperature for longer than necessary and under no
circumstances should it be left for longer than two hours.
o keep hot meals containing seafood above 60°C until ready to be served.

 Cooking seafood correctly:

o Fish must be cooked to at least 69°C at the centre.

o Leftovers must be reheated to steaming hot.

o Freeze raw fish within two days.

o Shellfish should be cooked within 24 hours.

Image by Terje Sollie on Pexels

LIFT THE LID

Read Seafood Health Facts: Making Smart Choices at the link below.
Website: https://www.seafoodhealthfacts.org/seafood-safety/general-information-patients-and-
consumers/seafood-handling-and-storage
Share some of the food safety practices that you use in your workplace when handling seafood
with the rest of your group.

LIFT THE LID

SITHCCC037 Prepare seafood dishes

 Read the information from the Food Safety Information Council at the link below.
Website: https://foodsafety.asn.au/seafood/
Participate in a group discussion about the food safety lessons that you learnt from the article.

Food storage
As with any food items you must ensure you are using ingredients that are in date and fresh. Food
safety standards require that food is labelled and rotated to ensure freshness and quality.
Always check the use by dates and best before dates of food before you prepare it.

Labelling
 Place labels on containers/trays.
 Labels/stickers include:
o colour-coded stickers

o ‘days of the week’ stickers

o use by food labels

o prep labels (item, name, quantity, date, use by)

o ‘use first’ or ‘new stock/old stock’ labels.

 Make sure use by or best before dates are not removed from packaging.
 Shelving should be labelled to assist with correct storage, rotation and inventory management.

LIFT THE LID

Learn more about the requirements of food labelling, use by dates and best before dates at the link
below.
Website: https://blog.matthews.com.au/use-vs-best-essential-guide-date-codes/
Research the ‘Julian Date’ and take notes.

LIFT THE LID

You will find information about the shelf-life of seafood products at the link below.
Website: https://www.canstarblue.com.au/appliances/shelf-life-guide-foods-fridge/
How does the shelf-life of seafood compare with other products?

WHAT’S COOKING?

SITHCCC037 Prepare seafood dishes

 Look in the dry store, fridge/cool room and freezer and note down the information you learn from
labels on seafood and seafood products in stock.
Try to find at least one example of a Julian Date and work out the date.

Storage
 All food must be stored in food-grade storage containers.
 Check the condition of food containers before use and throw out those that are cracked/split or
have poor fitting lids.
 Wash and sanitise before use.
 Single-use containers should never be reused.
 Lids must be tight fitting.
 If you need to use cling film or foil, make sure it covers the container tightly.
 Check temperature of fridges/cool rooms and freezers.
 Check for signs of humidity and moisture in dry stores.
 Check packaged foods for signs of contamination, spoilage or pest infestation.
 Check dry stores for signs of pest infestation.
 Make sure food storage areas have sufficient lighting to assist with identification of spoiled and
contaminated foods.
 Check for adequate ventilation in the kitchen area to reduce condensation build up.

Storing seafood
Store seafood correctly to avoid food poisoning: Storing seafood correctly prevents bacteria from
multiplying. Use the following storage techniques:
 keep raw seafood below 2˚C until it is ready to be cooked
 don’t leave cooked seafood at room temperature for longer than two hours
 keep hot meals containing seafood above 60˚C until ready to be served.
Freeze and thaw seafood correctly: Use the following techniques to freeze and thaw seafood safely:
 freeze raw seafood within 24hours
 defrost seafood in the fridge or in cold water if it is in a sealed, watertight bag
 if defrosting seafood in the microwave, it must be cooked immediately because it may have
developed warm spots.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

SITHCCC037 Prepare seafood dishes

  Fact Sheet 6 - Receiving, Storing and Maintaining Food
Review the information in the Fact Sheet, taking particular note of the sections relating to storing
chilled and frozen foods.
If you have already looked at this Fact Sheet you can move on or review it to refresh your memory.

Choosing fresh, quality seafood

There are different signs of freshness and quality when it comes to seafood, but there are some
simple steps you can take to check.

Whole fish
When buying whole fish, look for fish that:
 have bright clear eyes
 have shiny, clean skin/scales
 have no dull or discoloured patches
 smell like clean or briny water. There shouldn’t be any fishy, unpleasant smell
 have gills that are a rich red colour.

WHAT’S COOKING?

Your trainer will show you some examples of fresh, whole fish and what to look for. Take some time
to examine the samples, making sure to familiarise yourself with how they look, smell and feel.

Fish fillets
When buying fish fillets, look for fillets which:
 have vibrant, plump flesh
 are free from a fishy smell
 have no smell of ammonia
 any juices should be clear and not milky
 have shiny and metallic skin, which is not dull,
blotchy or discoloured.

Shellfish
 Fresh shellfish should be odourless.
 It should be tightly closed.
 Tap clams, oysters and mussels – they should react
by closing more tightly. If they don’t close when
tapped, don’t buy them.

SITHCCC037 Prepare seafood dishes

 Don’t buy cracked or broken shellfish.

Signs of spoilage
Signs that seafood has spoiled include:
 Smell – the seafood may have a strong, unpleasant smell
 Past use-by date
 Appearance – may be dull, blotchy or darker than similar types
 May feel slimy
 Packaging may be torn or crushed
 Flesh of fish may be soft and not springy.

Image by Taylor Friehl on Unsplash

Use by dates
Seafood should be within its use by date. You should also rely on rotation labels/systems, prep labels
and use first labels.

Storage
Seafood must have been stored according to food safety principles and so as to optimise its shelf-life.
For more information about safe storage of seafood, see Fact Sheet 6 - Receiving, Storing and
Maintaining Food.

LIFT THE LID

The following video has some useful tips about selecting fresh seafood.
Video: https://www.youtube.com/watch?v=UFbY2aewd4w (03:37)

LIFT THE LID

The following article has some great information about Australia’s seafood trade.
Website: https://www.agriculture.gov.au/fisheries/aus-seafood-trade
Read the article and then participate in a group discussion about your response. Were you
surprised by the amount of seafood that Australia imports?

SITHCCC037 Prepare seafood dishes

 LIFT THE LID

Read the following articles about the types of seafood consumed in Australia and how it is caught
and farmed.
Article: https://goodfish.org.au/resource/aquaculture-in-focus/
Article: https://theconversation.com/heres-the-seafood-australians-eat-and-what-we-should-be-
eating-108046

SHARE PLATE

You and the group will discuss signs of food spoilage and contamination, specifically those seen in
seafood products.
Your trainer will facilitate the discussion and begin by leading with examples.

WHAT’S COOKING?

Look at the seafood and seafood products in your training kitchen. Check that foods are rotated
and that food in stock is fresh and of quality with no signs of contamination and spoilage.
Check that storage conditions are optimal by checking temperature gauges and taking temperature
measurements.

Equipment and utensils

When preparing and cooking seafood you will use a broad range of commercial kitchen equipment
and utensils. You should already be familiar with these from other units in your course.
You must also be able to weigh and measure the ingredients you work with, so understanding
standard units of measurement and being able to convert them is a key skill.
Kitchen equipment and utensils you will use when preparing seafood include:
 deep fryers  measuring jugs
 blenders and food mills  measuring spoons
 food processors  scales
 planetary mixers  cleavers
 hot plates and griddles  oven mitts
 microwaves  pots
 salamanders or other forms of grillers  sauté pans
 knives (chef knives, filleting knives, utility  portion control scoops
knives)
 scoops, skimmers and spiders
 knife sharpening equipment
 service-ware

SITHCCC037 Prepare seafood dishes

 small utensils  temperature probes
 spoons: plain and slotted, ladles, serving  thermometers.
spoons and wooden spoons
The Fact Sheets below cover a wide range of kitchen equipment and utensils.

TIME FOR SOME FACTS

Review the following Fact Sheets to refresh your memory on the range of equipment and utensils
available.

 Fact Sheet 16 - A Tour of the Large Equipment in a Commercial Kitchen

 Fact Sheet 17 - Commercial Kitchen Utensils
 Fact Sheet 18 - Pots, Pans, Trays and Steamers
 Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance
 Fact Sheet 21 - Blenders, Mixers, Food Processors and Food Mills
 Fact Sheet 22 - Graters, Mouli and Mandoline Slicers
 Fact Sheet 23 - Weights and Measures
If you have already looked at these Fact Sheets you can move on or review them to refresh your
memory.

The importance of manufacturer instructions

The manufacturer’s instructions are an important piece of information when using any type of
equipment. Instruction manuals provide information specific to the piece of equipment, such as:
 how to use it safely and hygienically
 how to set up/assemble
 what attachments/accessories can be used
 how to operate the equipment and any programmable settings
 ingredient quantities or volumes
 troubleshooting (what to do when things go wrong)
 cleaning and basic maintenance
 spare parts information
 service requirements (when to get the machine repaired or serviced).
You must always follow the manufacturer’s instructions. Do not attempt to repair or service a broken
or faulty piece of equipment unless the instruction booklet says that this is within an operator’s skill
level or your supervisor has indicated is it part of your responsibilities.
If equipment is broken, faulty, damaged or shows signs of wear and tear, you must notify your
supervisor and tag or label the equipment as being ‘out of order’ or ‘not in use’ or similar.

SITHCCC037 Prepare seafood dishes

Cleaning and sanitisation
No one wants to use dirty equipment or equipment that isn’t working the way it should. You should
always make sure you have cleaned and performed any necessary maintenance on equipment so
that it is clean and safe to use for the next time, or for the next person.

TIME FOR SOME FACTS

Review Fact Sheet 7 - Cleaning and Sanitation to refresh your memory on the cleaning and
sanitisation requirements of working in a commercial kitchen.

Image by Liliana Drew on Pexels

Common signs of uncleanliness or damage may include:

 food that has not been removed from attachments and accessories
 spatters or splashes of food on equipment housing
 dust and dirt
 stains or marks on equipment
 cracks, slits and chips
 issues with electrical cords and plugs.
Key cleaning and maintenance requirements relate to:
 the correct way to clean and sanitise equipment
 what maintenance can be safely performed (such as blade sharpening and adjusting, belt
tensioning, oiling and lubrication)
 signs of wear and tear or damage.
Commercial kitchens will have cleaning and maintenance checklists and procedures available for staff
to follow.

SITHCCC037 Prepare seafood dishes

Knives and knife skills
It’s important to know what type of knives you will use when preparing seafood. The main knives you
will use include chef knives, filleting knives and utility knives.

Precision cutting
The term ‘precision cuts’ relates to the techniques used to cut food into precise shapes and sizes. You
will often be required to precision cut seafood and there are a couple of reasons for doing so:
 for filleting
 for portion control
 to cut food so that it can cook or marinate at an even rate.

TIME FOR SOME FACTS

Review Fact Sheet 19 - Knives to refresh your memory on the different types of knives used in a
commercial kitchen environment. Also review the types of precision cuts.

Working sustainably
Every day you spend in the kitchen means you are using water, electricity, gas and producing waste.
The impact of the hospitality industry on the environment is well known, and has led to changes in
many practices.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 8 - Working Sustainably
Under the ‘Energy, water, waste and cleaning’ heading, review steps 1–3 to learn about what
you can do to help reduce your impact on the environment.
If you have already looked at this Fact Sheet, you can move on or review it to refresh your memory.

Workflow planning
Before you begin cooking, you must know what ingredients, equipment and utensils you need, and
how long food will take to cook. You must also have a plan for which tasks will be completed during
mise en place and which tasks will be completed during service.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 10 - Workflow Planning

SITHCCC037 Prepare seafood dishes

 If you have already looked at this Fact Sheet you can move on or review it to refresh your memory.

Mise en place considerations

When working with seafood, there are some tasks which are highly suited to being completed during
mise en place and some that can only be completed during service.

Mise en place
There are a number of seafood-related tasks which are suitable to do during mise en place including:
 cleaning and descaling fish
 shelling shellfish
 marinating
 crumbing/battering
 cooking using moisture (stewing/braising)
 removing pin bones
 cooking large items (oven roasting whole fish)
 preparing stocks and sauces
 filleting.

Service
Some tasks are less suited for mise en place and need to be completed to order during service. For
example:
 cooking seafood using dry sources of heat to order (for example, deep frying)
 grilling shellfish.

SHARE PLATE

Work with your group to brainstorm as many seafood-related tasks as you can that can be
completed during mise en place and those which can only be completed during service.

Presentation and quality indicators

Before dishes are served it is important to evaluate them. Your dishes should be as per the standard
recipe, comply with your organisation’s quality standards and should be visually appealing to
customers. Check your dishes using the following as a guide:
 Appearance:
o How visually appealing is the dish?

o How does your plating look from different angles?

o Do garnishes and accompaniments show a range of colour?

o Do garnishes and accompaniments enhance the main dish but not detract from it?

SITHCCC037 Prepare seafood dishes

 o Do all ingredients look fresh?

o Have you balanced the plate?

o How do your shapes, lines, patterns and stacks work together?

o Have all drips and spills been wiped (in the direction of the spill)?

o Is the serving ware clean and free of chips and cracks?

o Have you used the correct type, size and shape of serving ware?

The appearance and presentation of a dish is very important. The customers are using their senses
before they even taste the dish and will decide if they are going to like it before taking a bite from its
look, smell and appearance. The three aspects of presentation include:

Balance
 There are two opposite ways to go with balance: symmetrical and asymmetrical. When plating
you need to consider not only where the food is placed (positive space) but also the negative
space on the plate. The food should look naturally decorated but not overdone. A great hint is to
have odd numbers create a three-dimensional feel to the dish. And remember the portion sizes!

Colour
 By bringing lots of strong bold colours it will naturally make the dish attractive. Vegetables should
be cut in a way that they look clean, light and consistent and keep their natural colours. You
should also weigh the colours to have the greatest impact.
 Use complementary colours, for example green and red as they are colours on the opposite side
of the colour wheel. They complement each other and create contrast which naturally attract and
make your food stand out.
 By using complimentary colours (colours that are next to each other on the colour wheel) you can
create a harmonious effect.
 If your dish has minimal colours you can also choose serving ware that will create complimentary
or complementary colours such as a red sauce pasta dish can be served on a green plate or a
green leafy salad served on a red plate.
 Colours are also joined with emotions and feelings so if you have a dish that is natural in colour
such as cream based pasta dish a black or brown serving ware will provide contrast as well as
set a warm feeling to the dish.

Contrast
 With contrast you can mix textures, flavours or temperatures. It is good to contrast textures. For
example crisp cos lettuce with rubbery haloumi in a vegetarian Caesar salad. By contrasting
textures and flavours the dish is more interesting to customers. It adds an element of surprise, as
each bite will not be the same. Adding contrast with temperature also makes the dish interesting,
for example adding ice cream to a warmed dessert or cooked beef in a cold salad.

SITHCCC037 Prepare seafood dishes

 TIME FOR SOME FACTS

Look at the following Fact Sheets:

 Fact Sheet 39 - Presentation and Plating Techniques to refresh your memory on the
importance of balance, colour and contrast
 Fact Sheet 35 - Garnishes
If you have already looked at these Fact Sheets you can move on or review them to refresh your
memory.

 Aromas:
o tangy

o earthy

o spicy

o herby.

 Tastes:
o sweet

o salty

o acidic

o sour

o bitter

o umami

o spicy.

 Textures (mouthfeel):
o chewy

o clean

o creamy

o crispy

o crumbly

o crunchy

o fibrous

o juicy

o liquid

o moist Image by 奥尼尔 孙 on Pexels

o mousse

o rich

SITHCCC037 Prepare seafood dishes

 o slippery

o smooth

o velvety.

 Consistency:
o Are sauces of the correct consistency? Are they served consistently across all dishes?

o Has all seafood and accompaniments been cut cleanly and to the right sizes?

o Are portion sizes consistent?

o Is presentation consistent?

 Temperature:
o hot

o cold

o room temperature

o is serving ware at the correct temperature?

LIFT THE LID

The Culinary Pro provides some great information for plating and presentation.
Website: https://www.theculinarypro.com/plate-presentations
If you have already visited this link, you can move on or review it to refresh your memory.

Special customer requests and dietary

requirements
It is quite common to receive specific requests from customers. These may relate to:
 food allergies  food preferences
 food intolerances  food restrictions
 eating regimes  being vegan, vegetarian or pescatarian
 contradictions with medication  cultural and religious requirements, such
as halal, kosher and so on.
 special dietary requirements relating to
texture, temperature or consistency

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 11 - Special Dietary Requirements
If you have already looked at this Fact Sheet you can move on or review it to refresh your memory.

SITHCCC037 Prepare seafood dishes

 LIFT THE LID

Research the following:

 Are there any religious or cultural diets currently practiced in Australia that preclude the
consumption of fish or shellfish?
 Does a Halal diet have an impact on the way that seafood is prepared?
Take notes about what you learn.

Cooking preferences

SHARE PLATE

Work together with the rest of your group to decide on a course of action in relation to the following
scenario:
A diner at the restaurant where you work has alerted you to the fact that they have a significant
shellfish allergy. They have, however, ordered a seafood chowder which has been prepared with a
fish stock made with various ingredients including muscle shells. The chowder also sometimes has
shellfish in it and the customer has asked you to pick them out. You know that this is not a safe
option and you have warned them of this. Should you still serve the customer with the dish as
ordered?

SITHCCC037 Prepare seafood dishes

2: Working with seafood
Culinary terms
There are some culinary terms that you will probably come across a lot throughout this unit including:

À l’Anglaise: Crumbed and pan-fried or deep-fried.

À l’Orly: Drawn through batter accompanied by fresh tomato sauce.

À la Colbert: Whole sole crumbed and fried, the bone is then removed and maitre d’hôtel
butter is added.

À la meunière: Describes the seasoning of seafood with salt, pepper, lemon juice and a
dusting of flour. The seafood is then shallow-fried in butter. The finished dish is covered with
butter, lemon juice and chopped parsley.

Bercy: Seafood poached and served with white wine sauce.

Calamari: Italian word meaning ‘cut squid’. It is usually crumbed and deep fried in a dish
such as salt and paper calamari.

Chowder: A thick creamy seafood soup containing fish or shellfish, especially clams, and
vegetables, such as potatoes and onions, in a milk or tomato base.

Cleaning: Cleaning (sometimes called gutting) refers to removing a fish’s entrails, scales
and sometimes head in preparation for cooking. You can learn more about cleaning at:
Video: https://www.youtube.com/watch?v=ZiGEN2F_spc (02:21) or
Website: https://www.thespruceeats.com/gut-and-scale-a-fish-1300845.

Doria: Pan-fried fish with turned cucumbers.

Farces: The process of finely chopped and highly seasoned fish that is either served alone
or used as a stuffing.

Filleting: Filleting a fish is the process of slicing the flesh of the fish away from the skeleton
(usually parallel to the spine). You can learn more about filleting at:
Video: https://www.youtube.com/watch?v=m5r_sSqTc84 (01:19) (follow this link for a range
of additional filleting videos).

Fritto misto di mare: Floured, crumbed or battered selection of seafood, deep-fried and
served with a suitable sauce on the side.

Goujons: Breaded and gently fried strips of fish fillet commonly served as appetizers, or
paired with vegetables as a light main course.

Goujonettes: A thin strip of fish that has been cut from the fish fillet. Also known as a fish
finger or baton, it is cut across the width (not length) of a raw fillet, providing a strip, generally
less than 1 inch wide, that is cut from the top to the bottom of the fish fillet. It is typically

SITHCCC037 Prepare seafood dishes

 batter fried so it maintains a thin narrow shape and is served as an appetiser.

Hollandaise: An emulsion sauce made from butter, egg yolks and lemon juice.

Mornay: Seafood cooked with mornay sauce (cheese flavoured Béchamel).

Oysters Kilpatrick: Grilled oysters in their shell topped with bacon, Worcestershire and
BBQ sauce.

Pin-bone removal: Pin bones are the long, fine bones often found in the middle of fish
fillets. Pin bones aren’t usually attached to the skeleton of the fish. You can learn more about
pin boning at:
Video: https://www.youtube.com/watch?v=j1Q6xfl-MLw (02:32).

Quenelles: A delicate dumpling made with ingredients of ground fish that has been
seasoned and bound with a paste made from of breadcrumbs, eggs, egg yolks, fat, flour, rice
or cream.

Scaling: Refers to the process of removing a fish’s scales in preparation for cooking. You
can learn more about de-scaling at:
Website: https://www.greatbritishchefs.com/how-to-cook/how-to-scale-a-fish or
Website: https://www.thespruceeats.com/how-to-scale-and-clean-fish-4691736

Seafood Paella: Spanish dish of rice, seafood, vegetables and seasoning (saffron)

Shelling: Removal of the hard outer layer of seafood in preparation for cooking or eating.
You can learn more about shelling at:
Video: https://www.youtube.com/watch?v=hJTy_8Dtbsc (37:00).

Skinning: Skinning is the process of removing the skin of the fish either from a fillet, steak or
other piece of the fish. You can learn more about skinning by watching these two videos:
Video: https://www.youtube.com/watch?v=h38TqmAhwMg (02:52) and
Video: https://www.youtube.com/watch?v=hKledhPdfxk (04:01) or
Video: https://www.youtube.com/watch?v=LnhD4znyPrE (0:41)

Surf n turf: Traditionally a dish of beef served with prawn but could be any combination of
land and sea.

Tartare sauce: A creamy mayonnaise sauce with a chopped mixture of pickled gherkins,
capers, olives and shallots.

Tempura: Seafood drawn through a light, cornflour-based batter, deep-fried and

accompanied by an Asian dipping sauce.

SITHCCC037 Prepare seafood dishes

 TIME FOR SOME FACTS

For more general culinary terms, or others that you come across that you are not sure of, refer to
Fact Sheet 14 - Culinary Terms.
You may like to take particular note of any culinary terms that you come across throughout this unit
for use in your assessment.

Fresh vs frozen?

During your time in the kitchen you will probably work with fresh and frozen seafood. Whether there
are differences in taste, texture, quality and colour is contentious. Some argue that, in blind tastings
and extensive testing, experienced chefs could not tell the difference. Others swear that fresh is
best and that freezing changes the proteins and therefore the texture and taste.
Regardless of the taste and texture argument, what is not up for debate is that the nutritional value
of seafood remains unchanged by freezing.
What do you think? Is the taste and texture changed by freezing? Perhaps you would like to get
together with your group and run a test.

Characteristics of seafood
In 2017, Australian’s consumed an estimated 357,623 tonnes of seafood. On average, we eat more
seafood than we do lamb and we spend around $5.50 per week. For more information about trends in
seafood consumption, go to https://www.agriculture.gov.au/abares/research-topics/fisheries/fisheries-
and-aquaculture-statistics/key-trends-2017#australias-consumption-of-seafood.
In this section we will look at the following seafood classifications:
 Flat and round fish
 Oily and white fish
 Ocean and freshwater fish
 Octopus and squid
 Shellfish (including crustaceans, prawns and molluscs).

Fish

Flat and round fish

There are many varieties of fish, each with different tastes and textures. The shape of the fish relates
more to how it is cleaned and filleted. Round fish have eyes on both sides of their body and result in
two fillets. Round fish that you may be familiar with include brim, trout, and salmon. Flat fish have
eyes on only one side of their body (usually the top or the underside) and result in four fillets.
Examples of flat fish that you may be familiar with include flathead, stingray and flounder. Cooking a
whole fish generally takes 20–25 minutes per kg and fish fillets 5 minutes per cm thickness.

SITHCCC037 Prepare seafood dishes

 LIFT THE LID

The process for filleting each type of fish is a little different. For more information go to the link
below.
Website: www.danapointfishcompany.com/filleting-a-flat-or-round-fish/
Take notes about what you learn.

LIFT THE LID

Watch the videos in the following links to see some techniques for filleting round and flat fish.
 How to fillet a round fish.
Video: https://www.youtube.com/watch?v=OKsl4qCHVMc (02:55)
 How to fillet a flat fish.
Video: https://www.youtube.com/watch?v=cxh8l6LZg2w (01:07)
You may like to make notes as you watch.

Oily and white fish

Fish generally falls into one of two categories – white fish and oily fish. Oily fish have oils dispersed
throughout their flesh and are rich in Omega 3s. The oily fish that you are probably familiar with
include sardines, salmon, tuna, and swordfish. On the other hand, white fish contain much less oil
overall and the oil is limited mainly to the liver of the fish. Cooking a whole fish generally takes 20–25
minutes per kg and fish fillets 5 minutes per cm thickness.

Image by Grooveland Designs on Unsplash

SITHCCC037 Prepare seafood dishes

 LIFT THE LID

You can learn more about the differences between white fish and oily fish at the link below.
Website: https://chefmurph.wordpress.com/2015/04/11/the-nutritional-benefits-of-oily-and-white-
fish-varieties/

Ocean and freshwater fish

Fish are generally caught or farmed in fresh or saltwater. Although, there are some varieties, like
salmon, that can live in fresh or saltwater. The main differences between fresh and saltwater fish
include:
 Freshwater fish are generally milder in flavour.
 Saltwater fish have a saltier or brinier flavour. They can also taste ‘fishier’.
 Saltwater fish tend to have larger bones.
 Saltwater fish are generally easier to debone.
 Freshwater fish tend to higher amounts of calcium.
 Freshwater fish often have higher amounts of monounsaturated and polyunsaturated fatty acids.

LIFT THE LID

You can learn more about the differences between salt and freshwater fish at the link below.
Website: https://thehealthyfish.com/lake-vs-ocean-fish-need-know/

LIFT THE LID

You can learn more about eating fish at the link below.
Website: https://www.wellbeing.com.au/body/recipes/which-fish-is-the-safest-to-eat.html

Octopus and squid

Octopus and squid (regularly referred to as
calamari on menus) are often confused. They are
both types of seafood from the same family.
They are both cephalopods (which means that
they have ‘arms’ or tentacles connected to their
heads while the rest of their body is in front of
their head). There are differences in flavour and
texture however. Calamari tends to have a
smoother texture than octopus but it can be
tough unless it is cooked properly. Octopus will Image by Nikita Tikhomirov on Unsplash
go from tender, to tough, then back to tender

SITHCCC037 Prepare seafood dishes

again during cooking, so very little cooking is required. It will depend on the size of the octopus but

temperature should be 55 ℃. Baby octopi require minimal cooking. Squid can be cooked whole or
generally a medium size should be boiled for 4-5 minutes and a large size for 5-7minutes. The internal

served in rings (calamari) and generally take 2-3 minutes. Both octopus and squid can become chewy
and tough so it is generally soaked or marinated to tenderise and cooked for short durations.

LIFT THE LID

You can learn more about octopus and squid at the link below.
Website: https://www.shogunorlando.com/octopus-vs-calamari-whats-the-difference/
Take notes about what you learn.

Shellfish
Shellfish are popular in Australia and we have an abundance of good quality seafood available to us.
Shellfish fall into two categories – crustaceans and molluscs.
Crustaceans are those types of seafood that have an exoskeleton (or skeleton on the outside of their
body) such as lobster, crayfish, bugs, crabs and prawns.
Molluscs have a soft body and usually live within a hard shell. For example, mussels, clams, scallops
pipis, abalone and oysters.

LIFT THE LID

 For more information about the types of prawns available in Australia go to the link below.
Website: https://australianprawnfisheries.com.au/prawn-species/
 For more information about the native shellfish available in Australia go to the link below.
Website: http://tasteaustralia.biz/bushfood/native-meats-seafood/shellfish/
 Learn how to prepare mussels at the link below.
Website: https://www.fishfiles.com.au/Preparing-seafood/How-to-guides/How-to-prepare-
mussels
 Lobster tail de-shelling and prep.
Website: https://landryskitchen.com/blogs/shellfish-preparations/lobster-tail-de-shelling
 How to shuck oysters.
Website: https://www.thespruceeats.com/how-to-shuck-oysters-2217269

 How to prepare a crab.

Website: https://www.bbcgoodfood.com/howto/guide/how-prepare-crab
 How to break down fresh crab like a pro - kitchen conundrums with Thomas Joseph.
Video: https://www.youtube.com/watch?v=48WTCnF2rSQ (06:30)

SITHCCC037 Prepare seafood dishes

  How to prepare Moreton Bay bugs.
Video: https://www.youtube.com/watch?v=xT7j33Xd-P8 (01:14)

WATCH AND LEARN

Your trainer will now demonstrate a range of the practical techniques you need to use when
working with different types of seafood. Before the demonstration, take a few minutes to review the
videos referenced in the ‘Culinary terms’ section above. Keep in mind that you should apply the
safe food handling and hygiene techniques that you have learnt previously whenever you are in
your training kitchen.

CHEF’S TOOLBOX

Find two recipes for each of the following types of seafood used in Australia and add them to your
Chef’s Toolbox:

 Flat fish  Octopus

 Round fish  Squid
 Oily fish  Crustaceans
 White fish  Molluscs
 Ocean fish  Whole fish
 Freshwater fish

WHAT’S COOKING?

Practise the following techniques:

 cleaning
 scaling
 pin bone removal
 filleting
 portioning

 shelling
 skinning.
Your trainer will provide you with the food items and equipment. Follow the instructions and
techniques learnt in the practical demonstrations and instructional videos. Apply the correct use of
cookery techniques, equipment and utensils, and safe food handling practices which you have

SITHCCC037 Prepare seafood dishes

 learnt in this and other units.

Correct handling and storage of live seafood

If businesses are holding live seafood for consumption there are many things that need to be
achieved to ensure that they are stored and handled safety so it will be safe for human consumption
and to ensure that the animal is treated and killed humanly. If seafood is held live on the premises it
needs to have holding systems similar to a fish tank you would have at home. They are generally run
cooler than the preferred temperature to reduce the amount the fish or shellfish move in the tanks.
This can also increase survival rates. The tanks need to be monitored and maintained regularly
including: water temperature, salt content for salt water tanks, pH, oxygen levels and have protein
skimmers, ozone and UV sterilisers. Correct handling and storage processes include:
 Live saltwater fish and marine shellfish should be in a saltwater tank that is regularly checked for
water temperature, PH, filtering and oxygen levels and salinity.
 Live freshwater fish should be in a freshwater tank that is regularly checked for water
temperature, PH, filtering and oxygen levels.
 Different species (types of fish and shellfish) should be kept in separate tanks.
 Molluscs should be kept in tanks that are the same as the natural environment.
 Do not remove the seafood until preparing to serve or cook as it assists to keep them alive.
 Live lobsters or crabs should have leg movement and no broken shells or antennae when in
tanks.
 Live shellfish such as oysters can be kept in the coolroom for limited durations, but must be kept
dry and cool.

LIFT THE LID

You can learn more about storage and handling seafood at the links below.
Website:
https://kb.rspca.org.au/wp-content/uploads/2019/03/Fish-welfare-Seafood-English.pdf
Website: https://www.foodauthority.nsw.gov.au/retail/seafood-retailers/retail-handling-of-live-
unopened-shellfish
Take notes about what you learn.

Processes for humanely slaughtering shellfish or live

fish
To kill live seafood in a humane manner you need to ensure that you kill the animal quickly and
minimise suffering. To kill a fish humanely there are two ways:
 Stunning is a blow to the head just above the eyes to hit the brain. The amount of force you need
will depend on the size on the animal. The fish should be unconscious, if not, you need to repeat
with more force. It should be done within 10 seconds of removing the animal from its tank.

SITHCCC037 Prepare seafood dishes

 Spiking is the process of inserting a sharp spike such as an ice pick into the brain of the fish.
Again, it should be done within 10 seconds of removing the animal from its tank.
Both ways the fish should be rendered unconscious quickly and then bled out and cleaned.
Shellfish should be placed into a freezer or iced water then the head can be boiled, use a brain spike
(same as fish) or cut the shellfish in half to kill it quickly.

LIFT THE LID

You can learn more about processes for humanely slaughtering shellfish or live fish at the link
below.
Website: https://kb.rspca.org.au/knowledge-base/what-is-the-most-humane-way-to-kill-a-fish-
intended-for-eating/

Using seafood by-products and offcuts

When preparing seafood there are many products that become by-products and offcuts. These can be
used to minimise waste and increase profits. Some uses include:
 bones can be used for fish stocks
 fish sauce can be made from air-dried fish
 bones, stocks and off-cuts can be used in making sauces
 trimmings can be turned into goujons, goujonettes, farces, quenelles or soufflé
 shells can be used in making stocks and soups such as bisques as well as butters used for
specialty sauces
 leftover cooked prawns can be used for fried rice or prawn omelettes
 smoked salmon off-cuts can be used to flavour breakfast omelettes and scrambled eggs and for
pasta sauces.

Marinades, accompaniments and garnishes

There are many ways that the flavour, balance, nutrition and presentation of seafood can be
supported and enhanced. These include marinades, accompaniments and garnishes. Each provides
a different function and each adds a different layer to a seafood dish.

Marinating seafood
Seafood is particularly suitable for marinating because its relatively mild flavour supports the flavour of
the marinade well and doesn’t overpower it. Marinades help seafood to remain moist throughout the
cooking process too.

Tips for marinating seafood

 Remember your food safety rules still apply when marinating – seafood must be kept in the
fridge, covered, in appropriate containers, separated from other food items and so on.

SITHCCC037 Prepare seafood dishes

  Toss seafood pieces around in the marinade so that it coats all surfaces equally.
 Follow the guidance for marinating times in the recipe. As a general guide, seafood needs less
time in a marinade than other protein types.
 Acidic marinades can actually cook the seafood so you need to keep your eye on things.

The list of marinades for seafood is almost endless but they tend to fit into one of three main
categories:
 Asian style marinades.
 Dry marinades (sometimes called rubs).
 Traditional marinades (traditional marinades are a mix of an oil, an acid and seasoning – usually
herbs, spices and sauces).

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 36 - Marinades
If you have already looked at this Fact Sheet you can move on or review it to refresh your memory.

LIFT THE LID

For more information about marinating seafood, go to the link below.

Website: https://www.thespruceeats.com/marinating-fish-and-seafood-334331

CHEF’S TOOLBOX

Research at least five marinades commonly used with seafood. Make sure that you select items
which are from different menu styles.
Add your findings to your Chef’s Toolbox.

WATCH AND LEARN

Your trainer will now demonstrate a range of the practical techniques for marinating seafood. Keep
in mind that you should apply the safe food handling and hygiene techniques that you have learnt
previously whenever you are in your training kitchen.

WHAT’S COOKING?

SITHCCC037 Prepare seafood dishes

 Practise marinating a range of seafood which may include:
 oily and white fish
 octopus and squid
 shellfish.

Your trainer will provide you with the food items and equipment that you need. Follow the
instructions and techniques learnt in the practical demonstrations and instructional videos. Apply
the correct use of cookery techniques, equipment and utensils, and safe food handling practices
which you have learnt in this and other units.

Accompaniments for seafood

Accompaniments are food items which are added to a dish to compliment or enhance the seafood.
The selection and preparation of the accompaniment can be as important to the success of the dish
as the preparation of the main component – in this case the protein.
The accompaniments selected will depend on the style of the dish, the style of dining, the course, the
budget for the dish, the preferences of the customer, the availability of produce and a whole range of
other factors.
Some basic principles for accompaniments for seafood include:
 Balance textures – for example, the light and crisp textures of an Asian style coleslaw can offset
the richness of deep-fried fish.
 Balance flavours – for example, calamari, with its sweet, mild flavour, can be balanced with
stronger, sharper flavours in the accompaniments.
 Balance the plate – ensure that accompaniments make the plate look attractive, that there is a
balance of colours and textures.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 37 - Accompaniments
If you have already looked at this Fact Sheet you can move on or review it to refresh your memory.

LIFT THE LID

For more information about accompaniments for seafood, go to the links below.
Website: https://www.allrecipes.com/gallery/popular-side-dishes-fish/
Website: https://www.tastingtable.com/cook/national/best-fish-seafood-side-dishes
Website: https://whatsfordinner.com/kitchen-tips/seafood-side-dishes/

SITHCCC037 Prepare seafood dishes

 CHEF’S TOOLBOX

Research at least five recipes for accompaniments for fish and seafood. Make sure that you select
items which are from different menu styles.
Add your findings to your Chef’s Toolbox.

Garnishes for seafood

Garnishes provide additional colour, texture and flavour to
your dish. For seafood, the following garnishes match well:
 herbs like parsley, thyme, rosemary, watercress
 citrus like lemon, lime
 vegetables like charred capsicum, cucumber, fried
shallots.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

 Fact Sheet 35 - Garnishes
If you have already looked at this Fact Sheet you can
move on or review it to refresh your memory.

Image by cottonbro on Pexels

CHEF’S TOOLBOX

Research at least five garnishes commonly used with seafood. Make sure that you select items
which are from different menu styles.
Add your findings to your Chef’s Toolbox.

WHAT’S COOKING?

Practise preparing accompaniments, garnishes and sauces for a range of seafood dishes which
may include:
 oily and white fish
 octopus and squid
 shellfish.
Your trainer will provide you with the food items and equipment that you need. Follow the

SITHCCC037 Prepare seafood dishes

 instructions and techniques learnt in the practical demonstrations and instructional videos. Apply
the correct use of cookery techniques, equipment and utensils, and safe food handling practices
which you have learnt in this and other units.

SITHCCC037 Prepare seafood dishes

Cooking methods

TIME FOR SOME FACTS

You will use braising, deep frying, grilling, poaching, roasting, sautéing and stewing with seafood.
Refer to the following Fact Sheets for more information about each of these techniques:
 Fact Sheet 28 - All About Frying
 Fact Sheet 29 - All About Grilling
 Fact Sheet 30 - All About Poaching
 Fact Sheet 31 - All About Roasting and Baking
 Fact Sheet 33 - All About Steaming
 Fact Sheet 40 - All About Sous Vide

Frying seafood
Deep frying is a fast, dry-heat cooking method that uses oil or fat heated to very high temperatures to
cook seafood. Food is often coated in batter or breadcrumbs to create a crisp coating on the food.
The coating also helps the food to retain its moisture during the cooking process. Deep frying is often
used for fish, squid and various kinds of shellfish.
Shallow frying uses similar principles to deep frying – it is still a dry-heat method of cooking where
heat is transferred through to the seafood via the oil and moisture is drawn from the coating to form a
crust. The main difference is that the food is cooked in a small amount of oil or fat (usually no more
than halfway up the side of item).
Shallow frying is generally used where the food item needs to stay in contact with the surface of the
pan rather than float around in the oil. This might be because it would lose shape or integrity if it was
deep fried.
Shallow frying is often used for items such as fish cakes, flakier fillets and seafood that has been
coated in flour or other seasoning but that is not suitable for deep frying.

WATCH AND LEARN

Read the information about frying seafood at the link below.

Website: https://www.thespruceeats.com/quick-deep-frying-tips-for-seafood-1300742
Your trainer will then demonstrate a range of the practical techniques that you will use when frying
seafood. Keep in mind that you should apply the safe food handling and hygiene techniques that
you have learnt previously whenever you are in your training kitchen.

WHAT’S COOKING?

SITHCCC037 Prepare seafood dishes

 Practise preparing a range of seafood dishes using frying. The ingredients may include:
 oily and white fish
 octopus and squid
 shellfish.
Your trainer will provide you with the food items and equipment that you need. Follow the
instructions and techniques learnt in the practical demonstrations and instructional videos. Apply
the correct use of cookery techniques, equipment and utensils, and safe food handling practices
which you have learnt in this and other units.

Grilling seafood
Grilling is the process of applying dry, radiant heat that quickly hits the outside of the protein and then
more slowly penetrates to the centre. Unlike sautéing or frying, grilling doesn’t rely on fat to transfer
heat. It is suitable for marinated pieces of seafood, fillets, shellfish and octopus and squid.

WATCH AND LEARN

Read the information about grilling seafood at the link below.

Website: https://www.allrecipes.com/article/grilling-101-seafood-grilling/
Your trainer will then demonstrate a range of the practical techniques that you will use when grilling
seafood. Keep in mind that you should apply the safe food handling and hygiene techniques that
you have learnt previously whenever you are in your training kitchen.

WHAT’S COOKING?

Practise preparing a range of seafood dishes using grilling. The ingredients may include:
 oily and white fish
 octopus and squid
 shellfish.
Your trainer will provide you with the food items and equipment that you need. Follow the
instructions and techniques learnt in the practical demonstrations and instructional videos. Apply
the correct use of cookery techniques, equipment and utensils, and safe food handling practices
which you have learnt in this and other units.

Poaching seafood
Poaching is a technique which involves very gently cooking food items in a simmering liquid (just
below a boil). It is particularly suitable for seafood because it leaves you with a clean, moist and
succulent meat which is great on its own or as an addition to other dishes. The poaching liquid can
also be used for stock.
Poaching is often used for fish and shellfish and sometimes used for octopus and squid.

SITHCCC037 Prepare seafood dishes

 WATCH AND LEARN

Read the information about poaching seafood at the link below.

Website: https://www.aboutseafood.com/resource/poaching/
Your trainer will then demonstrate a range of the practical techniques that you will use when
poaching seafood. Keep in mind that you should apply the safe food handling and hygiene
techniques that you have learnt previously whenever you are in your training kitchen.

WHAT’S COOKING?

Practise preparing a range of seafood dishes using poaching. The ingredients may include:
 oily and white fish
 octopus and squid
 shellfish.
Your trainer will provide you with the food items and equipment that you need. Follow the
instructions and techniques learnt in the practical demonstrations and instructional videos. Apply
the correct use of cookery techniques, equipment and utensils, and safe food handling practices
which you have learnt in this and other units.

Sous vide
Sous vide (pronounced soo-VEED) is a technique that cooks food at a low constant accurate
temperature for a long period. The food is placed usually in a vacuum sealed bag (or jar) that is
placed into a circulating warm bath of water (well below simmering). Sous vide is the French term for
"under vacuum". The machine used is called an immersion circulator. It acts as the heater,
thermometer and the water pump that moves the water to keep the temperature regulated. The food
produced is very tender and retains the juices so there is no chance of overcooking. This technique
will not produce a crust or crispy outer so it can be seared after.

WATCH AND LEARN

Read the information about sous vide seafood at the links below.
5 Sous Vide Seafood Recipes for Perfect Lobster, Shrimp, and Fish.
Website: https://www.seriouseats.com/sous-vide-seafood-recipes
Website: https://www.freshseafood.com/blogs/fresh-blog/seafood-tips-how-to-sous-vide-seafood
Your trainer will then demonstrate a range of the practical techniques that you will use when you
sous vide seafood. Keep in mind that you should apply the safe food handling and hygiene
techniques that you have learnt previously whenever you are in your training kitchen.

SITHCCC037 Prepare seafood dishes

 WHAT’S COOKING?

Practise preparing a range of seafood dishes using sous vide. The ingredients may include:
 oily and white fish

 octopus and squid

 shellfish.
Your trainer will provide you with the food items and equipment that you need. Follow the
instructions and techniques learnt in the practical demonstrations and instructional videos. Apply
the correct use of cookery techniques, equipment and utensils, and safe food handling practices
which you have learnt in this and other units.

Whole baked
Roasting and baking are both forms of dry-heat cooking where hot air circulates around the seafood
to cook in the inside and brown the outside. The food is cooked, uncovered, so that moisture can
escape. Whole fish are particularly suitable for roasting.

WATCH AND LEARN

Read the information about roasting seafood at the link below.

Website: https://www.truenorthseafood.com/seafood-school/cooking/roasting/
To learn more about whole roasting fish visit the website below.
Website: https://www.allrecipes.com/article/how-to-cook-a-whole-fish/
Your trainer will then demonstrate a range of the practical techniques that you will use when
roasting seafood. Keep in mind that you should apply the safe food handling and hygiene
techniques that you have learnt previously whenever you are in your training kitchen.

WHAT’S COOKING?

Practise preparing a range of seafood dishes using roasting. The ingredients may include:
 oily and white fish
 octopus and squid
 shellfish.
Your trainer will provide you with the food items and equipment that you need. Follow the
instructions and techniques learnt in the practical demonstrations and instructional videos. Apply
the correct use of cookery techniques, equipment and utensils, and safe food handling practices
which you have learnt in this and other units.

Steaming seafood

SITHCCC037 Prepare seafood dishes

Steaming cooks food using the moist heat from steam that is usually generated by boiling water. Note
that the food doesn’t come into contact with the boiling water. There are a number of tools for
steaming but generally, there is a pan of boiling water (often with flavours and aromatics added) and a
steam basket or pan that sits over the water so the rising steam can circulate around the food to
cook it.
Seafood is particularly suitable for steaming – it cooks food gently and cleanly. It is particularly
suitable for shellfish.

WATCH AND LEARN

Read the information about steaming seafood at the link below.

Website: https://www.truenorthseafood.com/seafood-school/cooking/steaming/
Your trainer will then demonstrate a range of the practical techniques that you will use when
steaming seafood. Keep in mind that you should apply the safe food handling and hygiene
techniques that you have learnt previously whenever you are in your training kitchen.

WHAT’S COOKING?

Practise preparing a range of seafood dishes using steaming. The ingredients may include:
 oily and white fish
 octopus and squid
 shellfish.
Your trainer will provide you with the food items and equipment that you need. Follow the
instructions and techniques learnt in the practical demonstrations and instructional videos. Apply
the correct use of cookery techniques, equipment and utensils, and safe food handling practices
which you have learnt in this and other units.

SITHCCC037 Prepare seafood dishes

Chef’s Toolbox
Use these pages to record recipes, tips and useful resources to add to your Fact Sheets so, at the
end of your course, you have a set of references that you can take with you into the workforce.

SITHCCC037 Prepare seafood dishes