1. Fish
Fish is an excellent source of protein, and it is
interchangeable with meat in both quantity and
quality. Fish is rich in fat and provides energy for
work. It is interesting to note that fish fat is easy
to digest. Marine fishes are good source of
iodine and phosphorus but low in iron and
calcium.

2. Classification of Fish
• Fish (vertebrate) – covered with scales.
• Shellfish (invertebrate) – covered with some
type of shell.

3. Determination of Fish Quality
The criteria of freshness are:
• the odor that is not objectionable;
• The eyes are clear and full, not sunken;
• The skin is shiny and tight;
• The gills are bright red; and
• The flesh is firm.

4. Composition and Nutritive Value
• Protein – has some percentage of protein content
as with meat.
• Fish Protein Concentrate – also known as fish
flour produced from dehydrated and defatted
whole fish; used to supplement bread and cereal
products consumed by man.
• Fat – lower fat content than beef exceptions are
salmon, turbot, butterfish, and catfish which
range from 11 to 20% fat and therefore resemble
beef, and shellfish are notably low in fat.
• Water and Extractives – has higher water content
than beef and lower in extractives.

5. • Carbohydrate – have some carbohydrate in
the form of glycogen the sweet taste of
various shellfish is due to the glucose formed
by enzyme action from the glycogen.
• Mineral Content – edible os flesh of all meats
is slightly higher in percentage of mineral
matter than meat; shellfish has twice as much
mineral as other kinds of fish.
• Vitamins – fat fish contain more Vitamin A
than lean varieties.

6. Classification of Fish on the Basis of
Their Fat Content
• Lean Fish – have less than 2% fat in their edible
flesh; while flesh-fish fat is normally found in the
liver.
• Medium Fat Fish – have from 2to 5% fat, white-
fleshed fish, fat content is normally found in liver.
• Fat Fish – with more than 5% fat in the edible
flesh, the flesh is usually highly pigmented (either
yellow, pink or grayish) than that of the low-fat
varieties, e.g. salmon, mackerel, etc.

7. Market Forms of Finfish

8. This is the form in which most fresh fish is distributed in local
market fish stalls. Whole or round fish is the form of fish as it
comes from the water but it is no longer alive.

9. This is the whole fish with only the entrails removed.
Preparation for cooking is the same as that for whole or
round fish except evisceration. Most frozen fish in modern
supermarkets are also available in this form.

10. This is the fish, whish has been scaled ad eviscerated.
Sometimes the head, tail and fins are also removed.

11. These are the two meaty sides of the fish cut lengthwise away
from the backbone and held together by the uncut flesh and
skin of the belly.

12. Fillet is the boneless side of the fish cut lengthwise from the
backbone.

13. Steaks are cross section slices cut from the large, dressed fish;
the cross section of the backbone generally included

14. • Live Fish – these are fishes which can be
marketed alive because they live long after catch.
• Deboned – this is the form most convenient in
the cause of bangus, where the bones of the fish
are removed.
• Sticks – these are fillets or steaks cut further into
portion in uniform width and length like sticks
hence the name. they are usually frozen and
breaded and ready to cook.
• Flaked – fish meats separated from the whole
fish is called flaked fish. Labahita is commonly
made into flaked fish. Flaked fish may be sold in
the form of fish balls, kekiyam and fish lumpia.

15. Preservation of Finfishes
• Drying – finfishes are commonly preserved in
drying. This consists simply of sun drying the
whole fish or butterfly filleted fish.
• Smoking – it is another preservation method
of fish but its shelf – like is only a few days at
room temperature since the fish is not
extensively dried. Smoked fish are locally
called tinapa, tamban, silintasi, tunsoy, lapad,
salinas, bangus and alumahan are examples of
fish that maybe made into tinapa.

16. • Freezing – this does not improve the quality of
the fish but preserves only as nearly as
possible the quality the fish in freezing.
• Canning – canned fish are kept at room
temperature and have shelf life of several
years. Canned fish is a common food item to
stock as it serves as a very convenient food to
serve in unexpected situations.

17. Ideal Characteristics of Fish
GOOD FISH BAD FISH
Full, clear eyes Cloudy, wrinkled and sunken eyes
Bright skin Dull, slimy, pale colored skin
Tight scales Looses scales
Bright red gills Yellowish, gray or brown gills
Firm and elastic fresh Soft and flabby flesh and
Does not keep a dent when fingerprint remains
pressed with the finger
Fresh, smell both inside and at Stale smell
gills
Stiffy body Whole fish, floats in water