LESSON 2 PREPARE AND COOK SEAFOOD DISHES

Overview
Seafood is any form of sea life regarded as food by humans. Seafood includes fish and shellfish.
Shellfish include various species of mollusks, crustaceans, and echinoderms. A wide variety of fish
and seafood are available in the market from many different sources. There are so many methods for
cooking seafood, most of them are fast and easy, making them the perfect choice for a quick and
healthy meal. This lesson provides information about fish and shellfish, ways on preparing and
cooking fish, along with some of the most popular seafood recipes, and presenting and storing
seafood.

Learning Outcome 1 Perform Mise’ En Place

You are about to learn the following from this lesson:

 Tools and equipment needed

 Types of seafood-shellfish, fin fish, others
 Variety of fish-structure, body shape, market forms, fat contents, water
source, processed fish, others
 Market forms of fish and fish products
 Fish cuts
 Composition and nutritive value of fish (scaling, cutting of tails and fins,
Eviscerating, cleansing, canning)
 Select a quote that will make you inspire in cooking

CLASSIFICATIONS OF SEAFOOD

Fish products are divided into two categories

1. Fin fish – fish with fins and internal skeletons

A. Saltwater fish –
 Flatfish
 Flounder
 Sole
 Round fish
 Black sea bars
 Bluefish
 Cod
 Grouper
B. Freshwater fish
 Cat fish
 Eel
 Tilapia

2. Shell fish – fish with external shells but no internal bone structure.
They have hard outer shells.

Two classifications of Shellfish

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 A. 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)

B. Crustaceans – are animals with segmented shells and jointed

legs (shrimps, crabs)

Parts of a Fish

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.

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

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 Market Forms

1. Whole or round – completely intact, as caught

2. Drawn – viscera removed

3. Dressed -- viscera, scales, head, tail and fins

removed

4. Steaks – cross-section slices, each

containing a section of backbone

5. Fillets – boneless side of fish, with or

without skin

6. Butterflied fillets – both sides of a fish still

joined, but with bones removed

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 7. Sticks or tranches – cross-section slices of
fillets

CHARACTERISTICS AND MARKET FORMS OF SHELLFISH

Shellfish
Characteristics
Mollusks
 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.

Crustaceans
 The lobster shell is dark green or bluish green but turns red
when cooked.
 Live lobster must be alive when cooked.

Market Forms
Mollusks
1. live in the shell
2. shucked – fresh or frozen
3. canned

Crustaceans
1. live
2. cooked meat, fresh or frozen

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 Review of Learning Outcome 1

Directions: Identify the market forms of fish. This quiz should be done through online
using Google Forms.

Learning Outcome 2 Handle Seafood Dishes

Checking freshness of fish

Fin Fish
1. Fresh and mild odor

2. Eyes are clear, shiny and bulging

3. Red or pink gills

4. Texture of flesh is firm or elastic

5. Shiny scales, and tightly cling, on skin

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 Shellfish
1. Oysters, clams, mussels in the shell must be alive. Tightly
closed shells when jostled.
2. Live or shucked oysters must have a very mild, sweet smell.
3. Discard any mussels that are very light in weight or seem to be hollow.
4. Strong fishy odor or a brownish color is a sign of age or spoilage.

5. Live lobster must be alive when cooked. The

meat will be firm and the tail springs back when straightened.
6. Frozen shrimp should be solidly frozen when received.
7. Glazed shrimp should be shiny with no freezer burn.
8. All shrimps should smell fresh and sweet. A strong fishy or iodine
smell indicates age or spoilage.

9. Live crabs should be kept alive until cooked.

10. Frozen crabmeat should be treated like any other frozen fish.

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 Handling and Storage of Fish

Fresh Fish
1. Store on crushed ice. Use drip pans to allow for
drainage of melted ice. Change ice daily. Cover
container or store in separate box away from other
foods. Whole fish should be drawn because entrails
deteriorate rapidly.
Cut fish should be wrapped or left in original moisture-
proof wrap.
2. In refrigerated box at 30° to 34°F (-1° to 1°C.
3. Fresh fish may be stored for 1 to 2 days. If kept
longer, wrap and freeze immediately.

4. Check store fish for freshness just before using.

Frozen Fish
1. Frozen products should be frozen, not
thawed when received.
2. Items should be well wrapped, with no
freezer burn.
3. Store at 0°F (-18°C. or colder.
4. Maximum storage
time Fat fish -- 2
months Lean fish -- 6
months
5. Rotate stock – first in, first out

Thawing and Handling of frozen fish

1. Thaw in refrigerator, never at room
temperature. If pressed for time, keep in original
moisture-proof wrapper and thaw under cold running
water.
2. Small pieces like fillets and steaks can be
cooked from frozen state to prevent excessive drip
loss. Large fish should be thawed for even cooking.
3. Fillets that are to be breaded can be partially
thawed.
4. Handle thawed fish as fresh fish. Do not
refreeze.

5. Breaded, battered and other frozen prepared fish items are mostly
cooked from frozen state.

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 Shellfish

1. MUSSELS
Keep refrigerated (32°F to 35°F/0° to 2°C).
and protect from light. Store in original sack
and keep sack damp.

2. SCALLOPS
 Shucked scallops can be cooked without
further preparation.
 Keep scallops covered and refrigerated
(30°F to 34°F). Do not let them rest
directly on ice or they will lose flavor and
become watery.

3. LOBSTERS
 Live lobsters are either live or cup up before
cooking. Live lobsters are plunged head first
into boiling water, then simmered for 5 – 6
minutes. If served hot, they are drained well
and split in half, and claws are cracked.
 Live lobsters can be kept in two ways
1. packed in moist seaweed, kept in a cool place
2. in saltwater
 Cooked lobster meat must be covered and
refrigerated at 30° to 34°F. It is very
perishable and should be used in 1 – 2
days.

4. SHRIMPS
 Kept frozen at 0°F (-18°C). or lower
 Thaw in refrigerator
 Peeled shrimp should be wrapped
before placing on ice
 Shrimp served hot must be peeled
and deveined before cooking
 Shrimp to be served cold, must be peeled
after cooking to preserve flavor.

5. CRABS
 Live crabs should be kept alive until cooked.
 Frozen crabmeat is very perishable
when thawed. It must be treated like
any other frozen fish.

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Directions: Follow the instructions below:

 Visit at least 2 market/supermarkets and list down the fish/seafood

that they are selling and their characteristics.
 Identify the kind and market forms of fish and other seafood products
available in the market visited.
 Make documentation with picture of each market form. Include
description of each.

Your output will be rated using the given rubric.

SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given topic
4 Done creatively and neat enough with relevance to the given topic
3 Done creatively and neat enough but no relevance to the given topic
2 Done simply and neat enough but not so relevant to the given topic
1 Done poorly with erasures and irrelevant to the given topic

Learning Outcome 3 Cook Seafood

Are you ready for cooking? Fasten your seatbelt and carry on.
 Principles of cooking fish and seafood dishes (dry heat and moist heat cookery)
 Variety of shellfish and fish dishes

COOKING TECHNIQUES FOR FISH AND SHELLFISH

Fish is very delicate and easily overcooked. During cooking, test for doneness must be observed.
1. The fish just separates into flakes
2. If bone is present, the flesh separates from the bone, and the bone is no
longer pink
3. The flesh becomes opaque (usually white)

Lean fish
 Lean fish has almost no fat, so it easily becomes dry. It is best served with
sauces to enhance moistness and gives richness.
 Poaching is the moist heat method suited
 Fish should be basted with butter or oil if broiled or baked.
 Lean fish maybe fried or sautéed to gain palatability from added fat.

Fat fish
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  The fat in fish, enables them to tolerate more heat without becoming dry.
 Fat fish can be cooked by poaching.
 Fat fish are well suited to broiling and baking. The dry heat methods eliminate excessive
oiliness.
 Large fat fish like salmon, and mackerel may be cooked in fat, but care should be taken to
avoid excessive greasiness.

Shellfish
 Cook oyster just enough to heat thoroughly to keep it juicy and plump.
 Clams become tough and rubbery if overcooked
 Shrimps like other shellfish, become tough and rubbery when cooked at
high temperature.

SCALING WHOLE FISH

Once your work area and fish are ready, you can begin the actual scaling process.

1. Lay your fish flat 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 sides 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, rinse the
fish off again with water. This will wash away any loose scales
and help you to identify any remaining scales that
need to be removed.

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 Filleting Fish

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.
2. Cut down to the bone and follow the line through to just
behind the fins.

3. 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.

4. Peel the fillet back and run the knife over the backbone
severing the small lateral fish bones in the process. Stop
at this point.

5. Turn the fish over and repeat the procedure.

6. Repeat the second cut near the dorsal fin with the
knife angled slightly down.

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 7. Continue this along the length of the fish

8. Reverse the direction of the filleting knife and

follow the bones by "feeling them" with the fillet
knife until the fish backbone is reached

9. 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.

10. 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.

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 Cut any remaining attached sinew
or skin.
Remove the first fillet.

Flip the fish back to the original

side and cut the bones around the
gut cavity

Release the rest of the fillet from

the backbone.

SKINNING FISH

When filleting or skinning fish keep the skinning knife clean and
wet, this lubricates the blade and gives a much cleaner cut, more control
of the knife and far less drag on the sides of the blade.

Stop when you have an inch or two (25 to

50mm) of fillet released.

Change your grip on the fillet to a secure

grip on the tab of fish skin you created with
the first cut

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 Firmly hold the knife still and at a fixed
angle.

Wriggle the skin from side to side while

pulling backwards on the tab of fish skin

Continue this motion through the fillet. You

can see that even though the skin in the left
hand is creased under the tension it has no
effect where the fillet knife is separating the
fish skin from the flesh.

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.

DEBONING FISH
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.

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
bones and run the knife up the fillet until the point is well under
the bones around the gut cavity.

Separate the two and reinsert the knife at an angle suitable to

cut the flesh from the underside of the gut bones
Keep the knife following close to the fish bones to recover as
much flesh as possible

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The fillet is now deboned and the piece on the right of the picture above is discarded or washed and
put aside with the fish heads and back bones for making fish stock

Open oysters and clams for waste minimization techniques and

environmental considerations in relation to seafood.

A. Opening Oyster

Hold oyster 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 1/2

inch).

3. Twist knife handle to pop oyster open.

4. Push knife into oyster and slice muscle

from top shell.

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 5. Open top shell.

6. Cut muscle from bottom cup. Turn the

meat over for most professional appearance.

B. Opening Clams

Scrub clams under cool running water using a

stiff kitchen brush.

Over a bowl, hold the clam firmly in your hand

and insert the clam knife between the top
shell and bottom shell. A towel can be used
to protect your hand. Work the knife around to
cut through the hinge muscle. The bowl will
catch the liquor from the clam.

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 Open the shell. Slide the knife between
the clam and the shell. Detach the
clam.

The clam is now ready to be cooked or

eaten raw.

Cleaning a Squid

Pull off the head Remove the ink sac.

Remove beak from tentacles

Cut Tentacles.

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 Pull out the tail tube and cartilage

Pull off the skin

Cut into rings

Splitting a Lobster

How to Cut Lobster in Lengthwise

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.

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 4. Turn the lobster around and

continue the cut through the

center of the head. Place the

A lobster split is not only an attractive style for presentation, but

also enables easy access to the delicious meat inside. Turn the lobster
around and continue the cut through the center of the head.

The following will be the different activities that you need to undertake:
 By group you will do collaborative learning and study the step by step
procedures on how to perform scaling, filleting, skinning, deboning,
opening oyster, opening clams, cleaning a squid, and splitting lobster.
Be ready for a demonstration.
 You can watch a video in You Tube or visit markets to see actual
demonstration for deeper learning.
 Bring the materials needed for the purpose of demonstration of the
lesson.
 You will demonstrate the different ways of preparing fish and seafood
prior to the cooking activities.

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 Guidelines for Baking Fish

1. Fat fish are best for baking because they are less likely to dry out.
2. Lean fish may be baked but care should be taken not to overcook it.
Basting with butter or oil helps prevent drying.
3. Baking temperature is 350°F to 400°F.
4. Served baked fish with a sauce or seasoned butter to enhance
moistness and improve palatability.

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 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 may be 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.

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 Directions: Perform the given recipe. Your performance will be rated using
the given rubric below.

Broiled Shrimp Campy

Tools/Equipment
Needed: Broiler,
griller
Brush
Baking
Sheet

Ingredients:
680 g large shrimp, peeled and deveined, tails left on, patted
dry 1 tablespoon olive oil
2 cloves garlic, minced
Coarse salt and ground pepper
2 tablespoons freshly squeezed lemon
juice 2 tablespoons chopped fresh parsley
Lemon wedges, for serving

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 Procedure:
1. Heat broiler with rack set 4 inches from heat. Place shrimp on a
large broiler proof rimmed baking sheet.

2. Sprinkle with oil and garlic, and season generously with salt
and pepper; toss to coat. Arrange shrimp in a single layer.

3. Broil until opaque throughout, 3 to 4 minutes. Sprinkle with lemon

juice and parsley; toss to combine. Serve immediately; garnish with
lemon wedges.

4 Can perform the skill without supervision and with initiative and
adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or
supervision.
2 Can perform the skill satisfactorily but requires some assistance
and/or supervision.
1 Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.

Guidelines for Sautéing and Pan Frying Fish and Shellfish

1. Lean fish are suited to sautéing because of the added fat.

2. Fat fish can be sautéed with care so as not to become greasy.
3. Breading the fish with flour or starchy products forms a crust that
browns attractively, enhances flavor, helps hold the fish and
prevent sticking.
4. Use fat, enough to cover the bottom of the pan.
5. Be sure the pan is hot before adding fish. Small items are
sautéed over high heat, larger items require lower heat to cook
evenly.
6. Very large fish may be browned in fat, and finished in an
oven, uncovered.
7. Brown the most attractive side – the presentation side.
8. Handle fish carefully during and after cooking to avoid breaking
the fish.

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 9. Sauté or fry to order and serve immediately.

Directions: Given the different recipes by group prepare and cook fish and
shellfish. Your performance will be evaluated using the given rubric.

Fillet of Sole Meniere

Tools/Equipment
Needed: Mixing
bowl
Ladle
Pan
Spatul
a

Ingredients:
Fish
Emeril's Fish Rub (or any combination of seasonings you
like) 2 tbs. butter
Lemon juice

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 Procedure:

1. Season all the fillets by sprinkling the seasoning and pressing it

into the meat.
2. Get a spatula to handle the fish. If you have 10-12" filets cut them
in half unless you're using a fish spatula
3. Heat the pan on medium heat and add the butter. When the butter is
melted put some fish in the pan. Leave it on one side for about three
to four minutes.
4. Move them around often to assure they're not sticking.
5. Flip one piece to check the brownness. If it's partially browned flip
them all and continue to cook until the other side is browned.
6. Add more oil as needed.
7. Once it's out of the pan put six or eight drops of lemon juice on
each piece. You may use other sauces if you want.

Note: Testing the degree of doneness is as simple as taking your

spatula and gently pushing on the thickest part of the fillet in the
spinal bone line. When done, meat separates when you gently push
with spatula.

4 Can perform the skill without supervision and with initiative and
adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or
supervision.
2 Can perform the skill satisfactorily but requires some assistance
and/or supervision.
1 Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.

Guidelines in Deep-Frying

1. Lean fish, both whole or small portions, and shellfish like shrimps,
clams and oysters are best for deep-frying.

2. Fish to be fried is breaded or buttered to prevent sticking from frying

pan. The batter also provides a crisp, flavorful, and attractive coating.

3. Frozen breaded fish can be fried without thawing.

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 4. Fried fish is usually served with lemon or cold sauce such as tartar,
remoulade or cocktail sauce on the side.

5. The oil used should be enough to submerge the food item during
frying.

Cooking fish or shellfish by deep frying using the standard breading

procedure.

Tools/Equipment
Needed: Stove
Mixing
bowls Ladle
Refrigerator
Baking
sheet Food
tong

Ingredients:
1 cup self-rising
cornmeal 1/2 cup self-
rising flour 3/4 tsp table
salt
1/2 tsp powdered white pepper
1/3 tsp cayenne pepper
(optional) 1/4 tsp garlic salt
2 tbsp. peanut
oil 1 large egg
1 tsp cool tap water

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 Procedure:
1. Use a small bowl and prepare an egg wash by mixing 1
large egg with 1 tsp of water.
2. In another bowl, place the cornmeal, flour, salt, pepper,
cayenne pepper, garlic salt, and blend well. This breading
recipe will bread about 2 pounds of fillets.
3. Rinse the fillets and pat dry, then place them into the
refrigerator for about 30 minutes.
4. Place the fillets in the egg wash, then the Breading Mix
before placing them on the prepared cookie sheet.
5. Prepare the cookie sheet by spreading the peanut oil evenly on the
sheet.
6. The oven should be pre\-heated to 375. Cook the fillets 5
minutes on each side

4 Can perform the skill without supervision and with initiative and
adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or
supervision.
2 Can perform the skill satisfactorily but requires some assistance
and/or supervision.
1 Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.

You did a great cooking. It‘s time to plate and present

your dish. Go on and enjoy learning and doing.

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 REFLECTION ACTIVITY

1. Select a quote that will inspires you to improve your cooking skills?

2. For a hundreds a quotes why you choose that quote?

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