TLE 4th Quarter

Muscular tissues

these are bundles of white muscle fibers.

Mycommata

Other term for connective tissues

Collagen

Connective tissues contain the protein ______ which swells, shrinks, and becomes soluble.

5%-20%

Fat fish %

2%-5%

Medium-fat fish %

Less then 2%

Lean fish %

Rigor mortis

is characterized by the stiffening of the muscles of the fish, making it rigid or hard

Marine fish

these are fish obtained from saltwater, mainly the sea

Inland fish

these fish are caught in lakes, rivers, ponds, and other inland bodies of water

Aquaculture

this is the cultivation of some marine fish in inland waters in man-made fish pens such as the fish pens in Laguna Lake. Bangus or milkfish is cultured in fish pens and in fishponds

Mariculture

this is the culturing fish in bodies of saltwater such as those in coves and shores. Examples of these kinds of seafood are tahong (mussels) and talaba (oyster)

1. Mild-seaweed like odor

2. Shiny and tight skin

3. Bright red gills

4. Clear, full eyes

5. Firm body

Good qualities of fresh fish

Live fish

good examples of these are dalag (mudfish), hito (catfish), tilapia, and hipon suahe (shrimp). However, this type of shrimp does not live long.

Whole or Round

the fish is not alive anymore, but the head, tail, fins, and viscera are still attached.

Drawn fish

the fish has been eviscerated. Evisceration is done by down the center of the soft belly and removing the entrails

Dressed fish

the fish has been eviscerated. The scales, fins, head, and tail have also been removed.

Steak

this is a cross-section of fish obtained by cutting directly across the length of a dressed fish at right angles

Split fish

this is a whole or round fish with the scales intact but with a cut down the backbone from just behind the head toward the tail, splitting the fish into two wings or flaps

Deboned

this is the process of removing the big and small bones of a fish so that what is left is practically all flesh and skin.

Fillet

this is the fleshy part of the fish. It is removed from the backbone and ribs of the fish so it is practically boneless. The skin of the fish may or may not be removed

Butterfly Fillet

this is two fillets that are joined together by the underside skin.

Sticks

these are small elongated chunks of the same size and thickness cut from the flesh portion of the fish

Cubes

these are sticks that are cut further into small squares

1. Live

2. Whole

3. Shucked

4. Cooked

5. Cooked Meat

6. Shelled

Market forms of shellfish

1. Live

2. Whole or round

3. Drawn Fish

4. Dressed Fish

5. Steak

6. Split Fish

7. Deboned

8. Fillet

9. Butterfly Fish

10. Sticks

11. Cubes

Market forms of fish

Seafood

refers to aquatic animals used as food. They include the marine animals from the sea and those found in inland bodies of water.

Vertebrates or Finfishes

These are classified by round fish, flatfish, and pelagic fish or ocean fish

Shellfish

this type of seafood have hard shells outside protecting their soft tissues

Shellfish

Crustaceans and mollusks

Invertebrates

these are aquatic animals without a backbone. Soma examples are octopus, squids, and related species

Protein

Fish is an excellent source of _____

Iodine and phosphorus

Fish from bodies of saltwater are good sources of ____ and _____

63%-65%

How much % of fish is edible?

35%-37%

How much % of fish is inedible?

Connective tissues

these are found in between muscle fibers and are called mycommata

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