Understanding Fish and Shellfish

EULOGIO AMANG RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY (EARIST)
COLLEGE OF EDUCATION
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Knowing the parts of fish and
shellfish are important to
which dish it is suitable. It also
important to know the
different parts of the fish to
know what we are eating and
ensuring if that certain part is
safe to consume.
Fish consists of water, protein, fats and small amount
of minerals and vitamins.
Fish has very little connective tissue. It means:
▪ Fish cooks very quickly, even at low heat.

▪ Fish is naturally tender. High heat will result to
toughening of protein.
▪ Moist-heat methods are used not to create
tenderness but to preserve moistness and provide
variety.
▪ Cooked fish must be handled very carefully.
▪ Fat Fish – are those high in fat. (salmon, tuna, trout,
mackerel)
Salmon Tuna Mackerel

▪ Lean Fish – are those low in fat. (sole, cod, red snapper,
bass)
Sole or Dapa Red snapper or Tilapia

Maya-maya
Oily fish include:
▪ herring (bloater, kipper and hilsa are types of herring)
▪ pilchards
▪ salmon
▪ sardines
▪ sprats
▪ trout
▪ Mackerel
Fresh and canned tuna do not count as oily fish.

▪ high in long-chain omega-3 fatty acids, which may help to
prevent heart disease
▪ a good source of vitamin D.
▪ Some oily fish contain bones that you can eat. These
include whitebait, canned sardines, pilchards and tinned
salmon (but not fresh salmon). These fish can help keep our
bones strong because they are sources of calcium and
phosphorus.
▪ Cod, haddock, plaice, pollock, cole, dab, flounder, red mullet,
gurnard and tilapia are all examples of white fish.
White fish are:

▪ low in fat, making them one of the healthier, low-fat
alternatives to red or processed meat, which tends to be higher

in fat, especially saturated fat
▪ some species can be a source of omega-3 fatty acids, e.g. sea
bass, sea bream, turbot, halibut, but at lower levels than oily
fish
Shellfish includes prawns, mussels, scallops, squid and
crabs.
Shellfish are:
▪ low in fat
▪ a source of selenium, zinc, iodine and copper
▪ Some types of shellfish, such as mussels, oysters, squid
and crab, are also good sources of long-chain omega-3

fatty acids, but they do not contain as much as oily fish.
Fish products are divided into two categories:
⮚ – Fish with fins and Internal skeletons.

▫ Saltwater Fish – lives mostly in oceans and
Round fish: Red Snapper
seas, saltwater fishes may vary on sizes,
shapes etc. It is also much more diverse and
richer.
▫ Flat fish
Sole Fish or Dapa
▫ Round fish
▫ Freshwater Fish – usually lives on lakes, rivers
and freshwater oceans, they are commonly
man-made raised as a commercial food.
Bangus or Milkfish
⮚ – a kind of fish that has external
shells or skeleton but no internal structure of
bones. Some of them had hard outer shells.
Abalone (Univalve)
Two classifications of Shellfish:
A. Mollusks - they have a shell but they have very

soft and delicate inner body. (Univalves,
Clams (Bivalve)
Bivalves, Cephalopods)
B. Crustaceans – these kind of sea animals with
segmented shells, jointed legs, and carapace.
Crabs
▪ Whole or Round – It is completely intact, as caught.
▪ Drawn – internal organs/viscera removed.
▪ Dressed – viscera, scales, head, tail, and fins removed. It is especially used for
large fishes like tuna.
▪ Steaks – cross-section slices, each containing a section of backbone.
▪ Fillets – boneless side of the fish, with or without skin.
▪ Butterfly Fillets – both sides of the fish are still joined, but with bones
removed.
▪ Sticks or Tranches – cross section slices of fish fillet, this kind of market form
of fish is famously seen on sashimi, and sushi.
1. Mollusks – alive in shell, shucked –
Fresh or frozen, canned and preserved.
2. Crustaceans – alive, cooked meat,

fresh or frozen.
▪ 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.
• The lobster shell is dark green or
bluish green but turns red when
cooked.
• Live lobster must be alive when

cooked.
Alumahan (Long- Bangus (Milk Tilapia (Mayan
Jawed Mackerel; Rastrelliger kanagurta) Fish; Chanos chanos) Cichlids
Galunggong (Mackarel Tulingan/Tambakol Tawilis (Sardinella Tawilis)

Scad; Decapterus sp) (Mackerel Tuna)
Tulya (Clams) Suso (Snail) Sugpo (Prawns)
Tahong (Mussels) Pusit (Squid) Alimango (Crab)

I. MULTIPLE CHOICE
Directions: Read each of the following questions carefully and choose the letter of the correct
answer. Write your answer in your test notebook.
1. These fish are those that are high in fat.
a. Lean fish
b.Long fish
c. Fat fish
d.Bony fish
2. These fishes are those that are low in fat.
a. Bony fish
b.Lean fish
c. Fat fish
d.Long fish
3. It is one of the famous fishes in the Philippines, it is commonly found in Pangasinan and
also called as milkfish.
a.Alumahan
b.Tawilis
c.Tulingan
d.Bangus
4. It is one of example of saltwater fishes.
a.Milkfish
b.Tilapia
c.Red Snapper
d.Catfish
5. What is TRUE regarding the characteristics of fish.
a.They have very little connective tissue.

b.They are very hard to eat.
c.Fish meat is actually dry and thick.
d.Fish can breathe out of the water.
II. ENUMERATION
6 – 10. Give the basic market forms of fish. Give 5 only in any order. (5 points).
1.C.
2.B.
3.D.
4.C.
5.A.
6-10. Whole, Drawn, Dressed, Steaks, Fillets, Butterfly Fillets,
Steaks, Sticks or Tranches.
1. How to store fish and shellfish
properly? Provide examples such as
photos showing the proper storage.
Write it on your notebook.
THANK YOU
FOR
LISTENING!!

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EULOGIO AMANG RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY (EARIST)

Fish has very little connective tissue. It means:

▪ Fish cooks very quickly, even at low heat.

Salmon Tuna Mackerel

Sole or Dapa Red snapper or Tilapia

Fresh and canned tuna do not count as oily fish.

White fish are:

alternatives to red or processed meat, which tends to be higher

▪ a source of selenium, zinc, iodine and copper

▪ Some types of shellfish, such as mussels, oysters, squid

and crab, are also good sources of long-chain omega-3

⮚ – Fish with fins and Internal skeletons.

A. Mollusks - they have a shell but they have very

2. Crustaceans – alive, cooked meat,

• Scallops are creamy white in color and have

• Squid is somewhat chewy and are cut up or

• Live lobster must be alive when

Galunggong (Mackarel Tulingan/Tambakol Tawilis (Sardinella Tawilis)

Tahong (Mussels) Pusit (Squid) Alimango (Crab)

1. These fish are those that are high in fat.

2. These fishes are those that are low in fat.

4. It is one of example of saltwater fishes.

a.They have very little connective tissue.

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