Scribd
Upload
171 views

Chapter 2

This document discusses fish and shellfish, including their categories, characteristics, market forms, and processing methods. It identifies the two major categories of fish as finfish and shellfish, and the two groups of shellfish as mollusks and crustaceans. It also describes the characteristics of fresh fish and shellfish, lists various market forms like whole, filleted, and steaks. Finally, it outlines methods of processing fish and shellfish such as freezing, smoking, drying, curing and canning.

Uploaded by

Jardine Benero
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
171 views

Chapter 2

This document discusses fish and shellfish, including their categories, characteristics, market forms, and processing methods. It identifies the two major categories of fish as finfish and shellfish, and the two groups of shellfish as mollusks and crustaceans. It also describes the characteristics of fresh fish and shellfish, lists various market forms like whole, filleted, and steaks. Finally, it outlines methods of processing fish and shellfish such as freezing, smoking, drying, curing and canning.

Uploaded by

Jardine Benero
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
You are on page 1/ 25

Objectives

• Identify t h e following: categories offish


and shellfish, market forms offish
and shellfish and methods of processing
• Enumerate t h e characteristics of fresh
fish and and shellfish
• Describe t h e market form s of fish
and shellfish
Fish and Shellfish
TWO MAJOR CATEGORIES OF FISH:
1. Finfish (vertebrates) – includes bangus,
bisugo, galungong, catfish, and mudfish
etc .

2. Shellfish (in vertebrates) –scallop ,


oyster, mussel, crab, shrimp, lobster
etc.
Fish and Shellfish
TWO GROUPS OF SHELLFISH:
1. MOLLUSKS – such as o y s ter, clams,
and mussel

2. CRUSTACEANS – such as lobsters,


shrimps and crabs
Parts of a Fish
Major parts:
1. Skin and Fins
2. Muscle tissues with fats
3. Skeleton (skull, backbone, and
ribcage)
4. Viscera (organs and genital
system)
Diagram of a Fish

90% white or light


muscles 10% dark
muscles
Characteristics of Fresh Fish
1. Eyes are bulging, clear, full, and
bright
2. Gillare red and covered with
clear slime
3. Odor is seawater n o t foul
4. Flesh is firm and elastic.
5. Scales are complete, shiny, and
intact.
N utrient Value of Fish
1. Fish oil contains Omega-3 f a t t y
acids which lower t h e risk of coronary
heart illness in men and women
2. Excellent source of Vit A and B,
and minerals like iodine, selenium , and
zinc
Market Forms of Fish
1. Whole fish – are sold in t h e
marke t fresh and sometimes alive
Market Forms of Fish
2 . Dressed fish – whole b u t t h e entrails,
scales, fins and head are removed
Market Forms of Fish
3 . Butterfly fillet – done by slicing a
whole fish lengthwise t o remove i t bones
and ribs
Market Forms of Fish
4 . Fillet – t h e boneless form of fish
Market Forms of Fish
5 . Steaks – slices cu t horizontally f rom
large fish
Market Forms of Fish
6 . Fish sticks – cut evenly from large
slabs of frozen fillet
Types of Shellfish

SCALLOPS
CLAMS

OYSTER
Types of Shellfish

SHRIMPS LOBSTER

BLUE CRAB
DUNGENESS
Characteristics of Fresh
1. Fresh
S h e ll f i s h
shellfish l ik e c r a b s, talangka,
shrimps, and mussels m u s t be
marketed alive.
2. Crabs m u s t be heavy for their size.
3. Live clamps are tightly closed b u t can
be opened when cooked.
4. Fresh shrimps have intact heads. The
M ar k e t Fo rm s o f
1. oysters,
L ive S he land lfish shrimps
– suc h as
2.S Whole
h e l f Shellfish
i s h – no longer alive
cl am s , c r
but sold in a b s, their original form.
3. Shucked Shellfish – t h e outer
shell t h a t covers t h e m e a t
hasbeen removed
4. Headless Shellfish- heads are
removed; usually for export
5. Cooked Shellfish – usually canned
Methods of Processing Fish
and Shellfish
1. Freezing – simplest and natural way
of preserving fish.
Methods of Processing Fish
and Shellfish
2 . Smoking – slow way of grilling; t h e
fish is placed near a fire
where i t is cooked and saturated
with smoke
Methods of Processing Fish
and Shellfish
3 . Drying – t h e removal of moisture
from t h e fish t o make i t less perishable
Methods of Processing Fish
and Shellfish
4 . Curing – involves t h e addition of
ingredients such as salt, sugar, and some
food additives.
Methods of Processing Fish
and Shellfish
5 . Canning – involves t h e even heating
of food in tin or glass containers
and hermetically sealing canisters.
a. Open-Kettle Method
b. Can-Cooked Method
Summary
• The major categories of fish are
t h e finfish and shellfish
• Fish is reach in protein and
minerals
PRESENTATION ENDS

THANK YOU!
HERE…….

You might also like