Fish and shellfish

2. Objectives
• Identify the following: categories of fish and
shellfish, market forms of fish and shellfish
and methods of processing
• Enumerate the characteristics of fresh fish
and and shellfish
• Describe the market forms of fish and
shellfish

3. Fish and Shellfish
TWO MAJOR CATEGORIES OF FISH:
1. Finfish (vertebrates) – includes bangus,
bisugo, galungong, catfish, and mudfish etc.
2. Shellfish (invertebrates) –scallop, oyster,
mussel, crab, shrimp, lobster etc.

4. Fish and Shellfish
TWO GROUPS OF SHELLFISH:
1. MOLLUSKS – such as oyster, clams, and
mussel
2. CRUSTACEANS – such as lobsters, shrimps
and crabs

5. 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)

6. Diagram of a Fish
90% white or light muscles
10% dark muscles

7. Characteristics of Fresh Fish
1. Eyes are bulging, clear, full, and bright
2. Gill are red and covered with clear
slime
3. Odor is seawater not foul
4. Flesh is firm and elastic.
5. Scales are complete, shiny, and intact.
6. Color is bright and shiny
7. Belly walls are undamaged.

8. Nutrient Value of Fish
1. Fish oil contains Omega-3 fatty acids
which lower the risk of coronary heart
illness in men and women
2. Excellent source of Vit A and B, and
minerals like iodine, selenium, and zinc

9. Market Forms of Fish
1. Whole fish – are sold in the market
fresh and sometimes alive

10. Market Forms of Fish
2. Dressed fish – whole but the entrails,
scales, fins and head are removed

11. Market Forms of Fish
3. Butterfly fillet – done by slicing a
whole fish lengthwise to remove it bones
and ribs

12. Market Forms of Fish
4. Fillet – the boneless form of fish

13. Market Forms of Fish
5. Steaks – slices cut horizontally from
large fish

14. Market Forms of Fish
6. Fish sticks – cut evenly from large
slabs of frozen fillet

15. Types of Shellfish
SCALLOPS
CLAMS
MUSSELS
OYSTER

16. Types of Shellfish
SHRIMPS LOBSTER
BLUE CRAB
DUNGENESS CRAB

17. Characteristics of Fresh
Shellfish
1. Fresh shellfish like crabs, talangka,
shrimps, and mussels must be
marketed alive.
2. Crabs must be heavy for their size.
3. Live clamps are tightly closed but can
be opened when cooked.
4. Fresh shrimps have intact heads. The
meat must be stiff and without foul
odor.

18. Market Forms of Shellfish
1. Live Shellfish – such as clams, crabs,
oysters, and shrimps
2. Whole Shellfish – no longer alive but
sold in their original form.
3. Shucked Shellfish – the outer shell
that covers the meat has been
removed
4. Headless Shellfish- heads are removed;
usually for export
5. Cooked Shellfish – usually canned and

19. Methods of Processing Fish
and Shellfish
1. Freezing – simplest and natural way of
preserving fish.

20. Methods of Processing Fish
and Shellfish
2. Smoking – slow way of grilling; the
fish is placed near a fire where it is
cooked and saturated with smoke

21. Methods of Processing Fish
and Shellfish
3. Drying – the removal of moisture
from the fish to make it less perishable

22. Methods of Processing Fish
and Shellfish
4. Curing – involves the addition of
ingredients such as salt, sugar, and some
food additives.

23. Methods of Processing Fish
and Shellfish
5. Canning – involves the even heating of
food in tin or glass containers and
hermetically sealing canisters.
a. Open-Kettle Method
b. Can-Cooked Method

24. Summary
•The major categories of fish are the
finfish and shellfish
•Fish is reach in protein and minerals

25. PRESENTATION ENDS HERE…….
THANK YOU!