PREPARE AND COOK

SEAFOOD DISHES
 At the end of the lesson, you are
expected to:
• LO3: Cook fish and shellfish
3.1 Clean, cut and fillet seafood
3.2 Prepare ingredients according to given
recipe
3.3 Demonstrate various methods of cooking
fish and shellfish
 
• LO4: Plate/Present fish and seafood
4.1 Prepare and present fish and seafood dishes
4.2 Perform guidelines in serving fish and
seafood dishes
 Fish is very delicate and
easily overcooked. Fish and
shellfish can be prepared by
the dry-heat cooking methods
of broiling and grilling,
roasting (baking) sautéing,
pan-frying and deep-fat frying.
 COOKING TECHNIQUES FOR FISH
AND SHELLFISH

SCALING WHOLE FISH

Scaling is the process of
removing the scale from a fish.
Once your work area and fish
are ready, you can begin the
actual scaling.
1.Lay your fish on the board or hold it steady in
the water.
2.Hold the fish down firmly with your hand near
its head.
3.Begin to rake the scales from the tail towards
the head. They should start coming off in
clumps.
4.Be sure to remove the scales on both side of
the fish, as well as scales near the fins, the
collar and the tail.
5.When you think you have gotten most of the
scales, you can rinse the fish off again with
water. This will wash away any loose scales
and help you to identify any remaining scales
that you need to be removed.
FILLETING FISH
Filleting is the process of
removing the flesh of a fish
which has been cut or sliced
away from the bone by
cutting lengthwise along one
side of the fish parallel to the
backbone
1. First, cut behind the head while angling
the knife toward the front of the fish. There
is a lot of good flesh on the top side where
the fillet extends under the bony plate of the
skull and angling the knife will ensure you
don’t waste it. Cut down to the bone and
follow the line through to just behind the
fish. Turn the fish and run the knife just
clear of the fins with a slight downward
angle. When you feel the knife is down to
the bone reduce the angle and follow the
bone until you come up against the
backbone.
2. Peel the fillet back and run the knife over
the backbone severing the small lateral fish
bones in the process. Stop at this point.
3. Turn the fish over and repeat the procedure.
4. Repeat the second cut near the dorsal fin
with the knife angled slightly down.
5. Continue this along the length of the fish
6. Reverse the direction of the filleting knife
and follow the bones by “feeling them” with the
fillet knife until the fish backbone is reached.
7. Peel the fillet back and cut around the
backbone and through the small lateral bones.
Run the fillet knife right through to the skin on
the underside of the fish.
8. Cut over the belly flap either through or over
the belly bones. It can be easily cut through
here with the razor sharp filleting knife.
9. Cut any remaining attached sinew or skin.
Remove the first fillet.
10. Flip the fish back to the original side and
cut the bones around the gut cavity.
11. Release the rest of the fillet from the
backbone.
SKINNING FISH
Skinning is the process
of removing skin from a
fish mainly to prepare
muscle tissues beneath
for consumption.
1. Stop when you have an inch or two (25 to 50mm)
of fillet released.
2. Change your grip on the fillet to secure grip on the
tab of fish skin you created with the first cut.
3. Firmly hold the knife still and at a fixed angle.
4. Wriggle the skin from side to side while pulling
backwardssion it has no effect where the fillet knife
is separating the fish skin from the flesh.
6. The fillet and skin are parted and no fleshes have
been wasted nor have left any skin or scales on the
fillet. If you scroll up, you will note the knife has not
moved over the last four fish skinning pictures.
on the tab of fish skin.
5. Continue this motion through the fillet. You can
see that even though the skin in the left hand is
creased under the ten
WATCH THIS YOUTUBE
VIDEO TO FULLY
UNDERSTAND HOW TO
SCALE, FILLET AND SKIN
A FISH.
DEBONING FISH
Deboning is the
process involves
using a specialty
knife to separate
flesh from bones
1. Gentle strokes of a knife angled towards the
gut cavity will reveal the position and lay of
the fine bones. Follow this line, cutting
completely through, to release the top part of
the fillet.
2. The line of fine bones stops around two thirds
of the way down the fillet. At this point put the
knife on the other side of the line of the bones
and run the knife up the fillet until the point is
well under the bones around the gut cavity.
3. Separate the two and reinsert the knife at an
angle suitable to cut the flesh from the
underside of the gut bones.
4. Keep the knife following close to the fish
bones to recover as much flesh as possible.
WATCH THIS YOUTUBE
VIDEO TO FULLY
UNDERSTAND HOW TO
DEBONE A FISH.
 OPENING OYSTER
Open oysters and clams
for waste minimization
techniques and
environmental
considerations in relation
to seafood.
Hold oysters cup side down and hinge pointed
towards you.
1. Insert oyster knife at hinge slowly but firmly
and push the knife between the shells. Use a
slight side to side rocking movement with your
knife as you push in.
2. Work tip of knife into the oyster (about ½
inch)
3. Twist knife handle to pop oyster open.
4. Push knife into oyster and slice muscle from
top shell.
5. Open top shell
6. Cut muscles from bottom cup. Turn the meat
over for most professional appearance.
WATCH THIS YOUTUBE
VIDEO TO FULLY
UNDERSTAND HOW TO
OPEN AN OYSTER.
 OPENING CLAMS
1.  Scrub cams under cool running water
using a stiff kitchen brush.
2. Over a bowl, hold the clam firmly in your
hand and insert the clam knife between the
top shell and bottom
shell. Use towel to protect your hands. Work
the knife to cut through the hinge muscle.
The bowl will catch the liquor from the clam.
3. Open the shell. Slide the knife between
the clam and the shell. Detach the clam.
4. The clam is now ready to be cooked or
eaten raw.
WATCH THIS YOUTUBE
VIDEO TO FULLY
UNDERSTAND HOW TO
OPEN A CLAM
https://youtu.be/uar-
J1r0gGs
 SPLITTING A
LOBSTER
Splitting is the
process of dividing
the lobster into two
parts.
1. Place the lobster on its back on a
tea towel to prevent slipping.
2. Using a heavy sharp knife, cut
right through the underside of the
body and tail, down the center.
3. Turn the lobster around and
continue the cut through the center
of the head. Place the lobster on its
back on a tea towel to prevent
slipping. Then cut the center using
the heavy sharp knife.
WATCH THIS YOUTUBE
VIDEO TO FULLY
UNDERSTAND HOW TO
SPLIT A LOBSTER
 GUIDELINES FOR BAKING FISH
1. Fat fish are best for baking because
they are less likely to dry out.
2. Lean fish maybe bake but care should
be taken not to overcooked it. Basting
with butter or oil helps prevents
drying.
3. Baking temperature is 350ºF to 400ºF.
4. Served baked fish with a sauce or
seasoned butter to enhance
moistness and improve palatability.
 GUIDELINES FOR BROILING OR
GRILLING FISH
1. Overcooking should be avoided in cooking fish.
2. Select appropriate fish for broiling or grilling.
3. Fat fish and lean fish should be coated with fat before broiling to
reduce drying.
4. Lean fish maybe dredged in flour before dipping in oil or melted
butter. The flour helps form a flavorful browned crust.
5. To prevent splitting during cooking, score the skin with a sharp
knife. For small fillets, scoring may not be necessary.
6. Broil fish to order and serve immediately.
7. Broiled fish may be garnished lightly with paprika if more color is
desired.
8. Thick cuts should be turned once during broiling in order to cook
evenly. Thin pieces may be arranged on an oiled pan and broiled
on one side only. Lobster is also broiled without turning.
 FUNDAMENTAL of PLATING
1. Balance – select foods and garnishes that offer
variety and contrast
• Color – two or three colors in a plate
• Shapes – variety of shapes
• Textures – variety of textures
• Flavors
2. Portion Size
• Match portion sizes and plates-select plates large
enough to hold all the items without crowding.
• Balance the portion sizes of the items on the plate-
don’t let the main item get lost with excessive garnish
• Arrangement on the plate
GUIDELINES TO HELP PLATING ATTRACTIVE
• Keep food off the rim of the plate.
• Arrange the items for the convenience of the
customer
• Keep space between items. Each item should
have its own identity.
• Maintain unity. Create a center of attention and
relate everything to it.
• Make every component count.
• Add gravy or sauce attractively.
• Keep it simple.
3. Serve hot foods
hot, on hot plates.
Serve cold foods cold,
on cold plates
 PLEASE TAKE NOTE OF THE LIST OF
ACTIVITIES AND TEST THAT NEEDS
TO BE ACCOMPLISHED THIS WEEK
TO LESSEN YOUR WORKLOADS. BE
GUIDEDED ACCORDINGLY
1. ACTIVITY 1 (COUNT ME IN)
2. POST TEST
PLEASE FOLLOW THE FORMAT OF
WEEK 7 ANSWER SHEET.