Course Code: HRM 149 - Kitchen Essentials

Module #20

Name: _____________________________________________________________ Class number: _______

Section: ____________ Schedule: ______________________________________ Date: _______________

Lesson Title: Seafood Materials:

Student Activity Sheet
Lesson Objectives:
References:
At the end of the session, the student should be able to:
On Food and On Cooking by Harold
1. Show knowledge about Seafood. Mcgee
2. Show mastery on Seafood Fabrication.

3. Identify different classes of seafood. The Food Lab by J. Kenji Lopez

Kitchen Essentials & Basic Food

Preparation Manual by:
Dr. Rene D. Osorno
Dr.Grayfield T. Bajao

Kitchen Productivity by:

dansilvestre.com

Productivity Tip: The greater your enthusiasm, the better your results will be.

A. LESSON PREVIEW/REVIEW
1) Introduction (2 mins)
{welcome the student to the lesson; name the topic; connect this lesson to the preview lesson; list the learning targets,
state the relevance for the students}

Fish are gill-bearing aquatic craniate animals that lack limbs with digits. They form a sister group to the tunicates,
together forming the olfactores. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony
fish as well as various extinct related groups.

Activity 1: What I Know Chart, part 1 (3 mins)

Provide your answers in the “What I know” column. Questions under the “What I Learned” column will be answered
once the content notes are already discussed.

What I Know Questions: What I Learned (Activity 4)

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 Course Code: HRM 149 - Kitchen Essentials
Module #20

Name: _____________________________________________________________ Class number: _______

Section: ____________ Schedule: ______________________________________ Date: _______________

What is Fish?

What are the types/classes of fish

you know?

What is the importance of Seafood

fabrication?

B. MAIN LESSON
Concept Notes (18 mins)

Fish and Shellfish Fabrication

Fish, unlike meats and poultry, are less complicated to butcher and portion but their soft flesh and delicate nature can also
be ruined if not handled properly. Care in receiving, processing, and storing is important because their quality can
deteriorate quickly if mishandled. Because fish and seafood command high market prices it pays to become knowledgeable
in maximizing their value.

Fish Quality

Fish quality is largely based on the freshness of the product. Finding a

reliable purveyor to provide superior fish and seafood is important for
maintaining consistency in the kitchen. Whether the products are whole,
fillets and sides, or portion-cut, look for a firm texture and fresh odor as
signs of wholesomeness. Additional inspection includes a visual
observation of the skin, belly, eyes, and gills. Look for a shiny skin that is
tight to the carcass, gills that are red or pink and not brown, a belly cavity
free of bruises or deterioration also called as belly burn, and clear, bulging
eyes not sunken or cloudy.

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 Course Code: HRM 149 - Kitchen Essentials
Module #20

Name: _____________________________________________________________ Class number: _______

Section: ____________ Schedule: ______________________________________ Date: _______________

Storing Fresh Fish

It is important to keep fish as cold as possible especially during fabrication because it keeps the flesh firm and yields
smooth, clean cuts. In a hot kitchen fish will warm up quickly causing the quality to deteriorate and the flesh to become soft
and loose.

Holding fish on ice will prolong its shelf life too. Replenish ice as often as needed and always drain excess water from
accumulating in the storage pan. Keeping the fish iced will provide a continuous rinsing action that minimizes odors and
maximizes shelf life up to one week.

● Keep fish cold and on ice at all times.

● Fish will keep longer if left whole.
● Whole fish should always be eviscerated before storing.
● Fish should be held at a temperature of 29-32°F /-2°- 0°C.
● Place fish in a perforated pan inserted in a drip pan for drainage of excess water.
● Wrap fillets in plastic wrap when icing to prevent ice crystals from tearing the flesh of the fish.
● It is best to use fresh fish within 2-3 days from delivery but whole fish can be held longer.

Frozen Fish

Frozen fish accounts for more volume of fish eaten today than fresh. The advantage of frozen fish is its convenience in
holding and storage. The down-side to freezing fish, and most foods in general, is that during the process it causes water to
expand and turn into crystals that burst the tissues of the fish.
Once thawed, moisture is released from the fish softening
the texture and drying it out. Thawed fish should never be
refrozen because the texture will continue to deteriorate
from subsequent freezing and thawing cycles. Rapid flash
freezing under extremely cold temperatures results in
smaller crystals and therefore less moisture purge when
thawed. Previously frozen fish when thawed retains a
“slacked out” quality that gives it a soft and wrinkled
appearance.

Fish Fabrication

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 Course Code: HRM 149 - Kitchen Essentials
Module #20

Name: _____________________________________________________________ Class number: _______

Section: ____________ Schedule: ______________________________________ Date: _______________

Fabricating whole fish should be viewed from a quality control perspective that’s fits with the philosophy of the
establishment. It may not save the operation money if the kitchen crew lacks the expertise to process fish efficiently or if
the trim and bones are not re-purposed for other preparations.
Fish bones for example can be converted into fish stock, trimmings can be used for forcemeats, sausages, tartare, kabobs,
stews and soups. Every attempt should be made to find creative ways to use the various parts because the price the
restaurant pays for the fish is the same whether it’s served to the guest or is thrown in the trash.

Using the right tools will help to achieve high quality and better yields. Sharpen knives regularly and use sharpening steel
often during the fabrication process. Fish require precise clean cuts and a dull knife can easily tear the flesh and diminish
the quality, leading to lower yields. A flexible filleting knife is an all-purpose utility knife that is useful when fabricating
fish. Kitchen shears are handy for removing fins. Needle-nose pliers and tweezers are useful for removing pin bones from
fillets.

Fish are often skinned after they are filleted. In a few instances such as Dover Sole, the fish can be skinned whole before
filleting. On some fish species the skin is left on and crisped when cooked for added texture.

● Always sanitize the area before and after processing fish.

● Scale and gut the fish if needed.
● Trim fins with a kitchen shears
● Remove the head by cutting through the fillet just behind the gills to the spine. Repeat the step on the opposite side
and twist or cut off the head to finish.
● Proceed with filleting or cross-cut into steaks.
● Remove pin bones from the fillets with a needle nose plier.
● Trim excess fat and skin the fillets if desired.
● Remove the bloodline which can have an unpleasant taste.
● Rinse in a mild saltwater solution.
● Portion as desired

● Fish Portion Cuts

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 Course Code: HRM 149 - Kitchen Essentials
Module #20

Name: _____________________________________________________________ Class number: _______

Section: ____________ Schedule: ______________________________________ Date: _______________

Shellfish Fabrication

Seafood is expensive and highly perishable, and must be handled with proper care to maintain their integrity. The qualities
of fresh shellfish deteriorate quickly so mindful purchasing and careful inspection upon receiving deliveries is important.
Maintaining proper storage temperatures and conditions also to minimizes costs and maximizes yields.
Shellfish Quality

Fresh shellfish are purchased in various forms including live,

cleaned, or cooked and processed. In all cases fresh seafood
should have a sweet and mild odor.
Live lobsters and crab will move actively when handled and
not appear listless or limp; typical signs that they are dying or
dead. Crustaceans may at times give off a strong odor of
ammonia which indicates decomposition and therefore should
be discarded.
Mollusks are living creatures and a good indication of their
freshness is a tightly closed shell. If the shell is open a gentle
tap should cause the shell to close. Mollusks whose shells
remain open are dead and should be discarded.

Storing Shellfish

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 Course Code: HRM 149 - Kitchen Essentials
Module #20

Name: _____________________________________________________________ Class number: _______

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Live shellfish ideally should be stored in saltwater tanks. As an alternative they should be kept cold in containers that allow
air circulation, with seaweed if possible, and covered with damp towels to keep them from drying out. Never store in
airtight containers or plastic bags as this will suffocate them. Ideal temperatures are between 40˚F/4˚C-50˚F/10˚C and
anything below that will kill them. Since they are saltwater creatures, ice is not recommended as the fresh water will speed
their deterioration.

Shucked and cleaned shellfish including scallops, oysters, and clams should be kept on ice. However, avoid direct contact
can damage their delicate flesh so it is best to cover with plastic wrap. Lobster tails, crab legs, and shrimp in their shells
can be kept directly on ice similar to whole fish. Temperatures below 35°F will minimize bacterial growth and depending
on their freshness can be held up to 7 days.

Types of Shellfish

1. Crustaceans

Lobster tails, shrimp, scallops and cooked crab are all available in frozen form. In fact there are vast arrays of shellfish that
can be purchased in various forms for convenience purposes. Because of their highly perishable nature this may be
preferable or the only choice if the operation is land-locked away from coastal waters.

● Lobster
It is important to visually inspect the health of lobsters as they can quickly die in a
matter of hours when removed from their saltwater environment. Listlessness is a
warning sign that they should be cooked and processed immediately. Lobsters carry
active protein-digesting enzymes in their guts and these enzymes will rapidly spread to
the muscles and turn the tail meat mushy.

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 Course Code: HRM 149 - Kitchen Essentials
Module #20

Name: _____________________________________________________________ Class number: _______

Section: ____________ Schedule: ______________________________________ Date: _______________

● Shrimp
Although some shrimp can be purchased whole with the head intact, most shrimp are sold in a headless form either in the
shell or shelled. The perishability of raw shrimp means that the most common market form is frozen. Shell-on shrimp
require peeling and deveining.

● Crab
Live crabs are a seasonal specialty found in coastal areas. Because crab is highly perishable it is most commonly
purchased frozen as legs or claws and as cleaned crab meat. Soft-shell crabs, molting crabs that are available in the
spring, are best when purchased live. They need to be cleaned of their gills, tails, and head before cooking.

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 Course Code: HRM 149 - Kitchen Essentials
Module #20

Name: _____________________________________________________________ Class number: _______

Section: ____________ Schedule: ______________________________________ Date: _______________

2. Mollusks

Scrub and clean mollusks with a brush under cold-running water. Always check to see if they are alive and sort out bad
ones before cooking. Soaking the shellfish for 30 minutes will help them to dispel sand and grit from their shells.
Shucking clams and oysters should be done with a special knife and protective gloves to avoid accidents.

● Clams
Like other mollusks, clams should be scrubbed and soaked prior to preparation. Fresh clams are usually prepared raw on
the shell, baked, or steamed. Canned clams are often used in chowders and fritters.

● Mussels
Most mussels marketed for consumption are farm-raised. They should be rinsed and scrubbed before cooking to remove
any debris. Wild mussels have a “beard” of dark threads which helps them anchor and cling to rocks and reefs in the
ocean. The beard should be removed in the cleaning process. Farmed mussels do not have a beard.

● Oysters
Fresh oysters should be scrubbed before prepping as their rough exterior can contain dirt and grit. They are best shucked
right before service as their quality will deteriorate quickly opened.

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 Course Code: HRM 149 - Kitchen Essentials
Module #20

Name: _____________________________________________________________ Class number: _______

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● Scallops
Scallops in the shell command high prices and are usually found near coastal waters. Shucked and cleaned scallops are
the most available forms in a fresh or frozen state. The crescent shape side muscle is made up of tough connective tissue
and should be removed before cooking.

● Cephalopods
Although cephalopods are mollusks, they require different methods of cleaning and handling. Most squid and octopus are
purchased frozen but fresh varieties are seasonally available and well worth seeking out.

Octopus can be fabricated similar to squid. Removal of the beak and cartilage is done by separating the head from the
tentacles.

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 Course Code: HRM 149 - Kitchen Essentials
Module #20

Name: _____________________________________________________________ Class number: _______

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Activity 2: Assessment Tools

Exercise 1. Enumeration. Provide the correct answers needed on each items.

1-7. Give the seven (7) portion cuts of fish.
1.
2.
3.
4.
5.
6.
7.
8-13. Give the six (6) characteristics to know that fish is in good quality.
8.
9.
10.
11.
12.
13.
14-15. Give the two (2) types of shellfish
14.
15.

Activity 3: What I Know Chart, part 2 (2 mins)

It’s time to answer the questions in the What I Know chart in Activity 1. Log in your answers in the table.

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 Course Code: HRM 149 - Kitchen Essentials
Module #20

Name: _____________________________________________________________ Class number: _______

Section: ____________ Schedule: ______________________________________ Date: _______________

C. LESSON WRAP-UP

Activity 4: Thinking about Learning (5 mins)

Congratulations for finishing this module! Shade the number of the module that you finished.
Did you have challenges learning the concepts in this module? If none, which parts of the module helped you learn the
concepts?
______________________________________________________________________________________________________
______________________________________________________________________________________________

Some question/s I want to ask my teacher about this module is/are: ____________________________________________
______________________________________________________________________________________________________
______________________________________________________________________________________________

FAQs

1. Why is it important to know the freshness of fish products?

Bacteria grow in seafood is fast and if you do not have the knowledge in knowing the quality of the fish you are getting
then it will be a potential risk for your health. According to studies seafood allergens is the primary cause of allergic
reactions and allergy related deaths around the world. Before you put yourself or your family’s health at risk knowing
the basic seafood standards is the first thing you should learn.

2. Why it is important to fabricate fish properly?

Knowing the proper fish fabrication will enable you to know the very basic things to learn on how to prolong the
products quality. It will also result to a lesser waste in preparing the seafood you bought, by this it will maximize the
products usage and promote a more sustainable work ethics in the kitchen.

KEY TO CORRECTIONS

Exercise 1. Enumeration. Provide the correct answers needed on each items.

1-8. Give the seven (7) portion cuts of fish.
1. Goujon/Fingers
2. Gouhonette/ Little Fingers
3. Fillets
4. Fillet
5. Darne/Fish Steak
6. Paupiette
7. Escallope

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 Course Code: HRM 149 - Kitchen Essentials
Module #20

Name: _____________________________________________________________ Class number: _______

Section: ____________ Schedule: ______________________________________ Date: _______________

8-14. Give the six (6) characteristics to know that fish is in good quality.
8. Fresh or Mild Odor
9. Without Belly Burn
10. Clear eyes
11. Firm Flesh
12. Bright red gills
13. Skin is shiny and tight

14-15. Give the two (2) types of shellfish

14. Crustaceans
15. Mollusks

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