TLE- 2ND QUARTER REVIEWER

To remove the essential parts

eviscerated

small spots

specks

internal organs

visceral

the part of the body between the neck and the abdomen 

thorax

seafood includes any of the ______ animals living in water which are used as food by human beings.

cold-blooded

Fishes with backbone

Vertebrate or finfish

mud fish/ dalag

bangus/ milk fish

tilapia/St. Peters’ fish

goatfish/bisugo

catfish/hito

The edible portion of the vertebrate fish consists of ___ on either side of the vertebral skeleton.

Fleshy meat

Shellfish are distinguished from fin fish by their ______ and their lack of ______ .

hard outer shells , backbone

Identify what type of shellfish and what it is called

Crustaceans, Maryland crabs

Identify what type of shellfish and what it is called

crustaceans, shrimp

Identify what type of shellfish and what it is called

crustaceans, prawn

Identify what type of shellfish and what it is called

mollusks (univalve), abalone

mollusks (univalve), conch

mollusks (bivalve), clams

mollusks (bivalve), oysters

mollusks (bivalve), mussels

cephalopods, squid

cephalopods, octopus

cephalopods, cuttlefish

characteristics of fresh fish

1. no foul odor

2. eyes are clear, full and bright, not dull and sunken

3. gills are bright red

4. the flesh is firm and elastic

5. skin is shiny with scales intact

6. fish is covered with a natural lime

7. abdomen and belly walls are intact and free from discoloration

characteristics of fresh shellfish

1. fresh shellfish such as crabs, talangka, mussles, oysters, snails, lobsters, and shrimps, must be bought alive

2. fresh crabs should have firm joints that are stiff when bent

3. fresh lobster should have dark brownish green color with orange specks and bright eyes and should be heavy for their size

4. fresh oysters are difficult to open and the meat should have clear creamy color

5. live clams should have their shells tightly closed

6. fresh shrimps should have their head intact, their meat firm, and with no objectionable odor. somewhat translucent and without black or orange color.

are fished which can be marketed alive because they live long after catch

live fish

most fresh fish are distributed in local market fish stalls as _____

whole or round fish

whole fish with the entrails removed

drawn fish

scaled and eviscerated

dressed fish

two meaty sides of the fish cut from the backbone

fillets

a fillet cut from side of the fish is called

single fillet

consists of two single fillets half together by uncut flesh and skin in the belly portion of the fish

butterfly fillet

most convenient in the case of bangus

deboned

sold frozen and often times marinated and ready to cook

deboned

these are cross section slices of dressed large fished.

steaks

are fillets or steaks cut further into smaller uniform pieces 

sticks

fish meat separated from the whole fish

flaked

a type of preservation that draws out moisture

salting/brining

reduces water activity

drying/smoking

provides long term shelf life

canning

traditional method for flavor and preservation

fermentation

bagoong and fish sauce are preserved though ____

fermentation

if the eyes of the fish are coming out, then it is ___.

cooked

fishes are sorted through

quality, size, freshness and species

steps in preparing the fish

1. receiving and sorting

2. wash and cleaning

3. scaling

4. evisceration

5. filleting/cutting

6. secondary washing

7. preservation

8. packaging