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 Fishis used to refer to any aquatic
 vertebrate that has a skin covered
 with scales, two sets of paired
 fins, some unpaired fins, and a
 set of gills.

 Fish do not represent a single
 clade but are instead paraphyletic.
 They include hagfishes, lampreys,
 lobe-finned fishes, cartilaginous
 fishes and ray-finned fishes.
   Their condition when purchased: frozen,
    chilled, canned, smoked, salted. ‘wet’:
    meaning fresh as opposed to salted

   Where they come from: sea, or
    freshwater, farmed or wild (e.g. salmon),
    exotic (imported from all corners of the
    world: examples include snapper, shark,
    parrotfish and tuna). Freshwater fish are
    sometimes divided into river and lake
    fish.
But perhaps the most useful way of
 classifying fish for caterers is:

 By their shape, whether they are
 flat or round

 By the general characteristics of
 their flesh, whether they are white
 or oil-rich
   Flat fish such as sole and plaice,
    because of their shape, are filleted in
    a different way from round fish, such
    as cod, hake, whiting, salmon and
    herring.

   The flesh of the last two examples,
    salmon and herring, has a different
    and easily detectable characteristic: it
    is oily. Other oily fish are mackerel,
    tuna, anchovy and sardine, quite
    different in flavor and taste from white
    fish such as turbot and halibut.
   Eyes-Fish are visual predators. Many
    nocturnal fish have large eyes to help them
    feed at night.

   Operculum-is the bony flap that covers a
    fish's gills.

   Lateral line-runs along the sides of a fish's
    body. It is used as a sensory organ by the
    fish.
   Fins-are used for swimming and sometimes
    for protection. Some fins are paired and
    others unpaired. Fins are most bony fish are
    flexible and supported by visible spines and
    rays.

   Tail-the shape of the tail can be an indicator
    of how fast a fish usually swims.

   Gills-Oxygen enters the bloodstream and
    carbon dioxide diffuses out at the gills, which
    are feathery structures found along the sides
    of the head.
   Skin-the skin of most bony fish is
    covered with bony scales that look like
    shingles on a roof. Bony fish scales
    are waterproof and help protect the
    fish.
   Food Nutrition in Fish

    Fish and seafood should form a major
    part of any healthy diet. It is an
    excellent source of protein, a vital
    source of essential fatty acids and
    contains a wide variety of vitamins and
    minerals. It is also low in calories
    which make it perfect for any weight
    loss eating plan.
   Energy in Fish
    White fish such as cod, haddock,
    plaice and sole contains about 100
    calories (100 grams), while oily fish
    such as herring, mackerel, salmon and
    sardines contains about 130-240
    calories (100 grams).
   Nutrients in Fish

    Cod contains about 20 percent protein,
    no carbs and about 1g of fat. Mackerel
    contains about 20 percent protein, no
    carbs and 15 percent fat.

   Vitamins in Fish

    The Vitamin content of fish varies
    according to species. Cod and haddock
    are rich in Vitamins A and D, while tuna
    is rich in Vitamin D and B12. Salmon and
    trout are rich in Vitamins A, B12 and D.
   Whole or Round-fish are those marketed
    just as they come from the water.

   Drawn-fish are marketed with only the
    entrails removed.

   Dressed-fish are scaled eviscerated,
    usually with the head, tail and fins
    removed.
   Steaks-are cross-section slices of the larger
    sizes of dressed fish. A cross-section of the
    backbone, usually the only bone in the
    steak.

   Fillet-the sides of the fish, cut lengthwise
    away from the backbone. They are
    practically boneless and require no
    preparation for cooking.

   Butterfly Fillet-are the two sides of the fish
    corresponding to two single fillets held
    together by uncut flesh and the skin.
   Sticks-are   pieces    of   fish    cut
    lengthwise or crosswise from fillets or
    steaks into portions of uniform width
    and length.
   Dry cooking methods
      oFrying
      oGrilling
      obaking

   Wet cooking methods
      oPoaching
      oSteaming
      oBoiling
Croaker -Alakaak




Long-jawed Mackerel-Alumahan




Sea bass-Apahap
Whiting-Asohos




Sea bream-Bakoko




Milkfish-Bangus
Threadfin bream-Bisugo




White snapper-Betilya




Swordfish-Blue Martin
Moonfish-Chabita




Seahorse-Dagum-dagum




Mud fish- Dalag
Yellow tail fusilier -Dalagang bukid




Rabbit fish-Danggit




Indian halibut-Dapa
Anchovy –Dilis




Dolphin fish-Dorado




Sea snake-Duhol
Beltfish-Espada




Hard-tail mackerel;
Round scad – Galunggong




Oil fish-Gindara
Short-bodied mackerel-Hasa-hasa




Sardines-Haol-haol




Catfish-Hito
Flying fish- Isdang lawin




Mackerel-Japayuki




Salmon catfish- Kanduli
Surgeon fish-Labahita




Grouper-Lapu-lapu




Parrot fish- Loro
Black or white marlin-Malasugui




Wrasse-Maming




Purse-eyed scad-Matang baka
Tilefish- Matang-dagat




Sailfish-Matumbok




Red snapper -Maya-maya
Tilapia bigger than 1 kg-Pla-pla




Pony fish-Sapsap




Smooth-tailed trevally-Salay-salay
Manta orsting ray- Pagi




Eel-Palos




Pomfret-Pampano
Mistichthys Luzonensi-Sinarapan




Skipjack tuna- Tambakol




Sardinella-Tamban
Spanish mackerel-Tanguingue




Herring-Tawilis
Carla May P. Pruna

 Mara C. Cabuyao
Analiza M. Amandy
Viron C. Chumacera

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Culinary lecture (fish)

  • 1.
  • 2.  Fishis used to refer to any aquatic vertebrate that has a skin covered with scales, two sets of paired fins, some unpaired fins, and a set of gills.  Fish do not represent a single clade but are instead paraphyletic. They include hagfishes, lampreys, lobe-finned fishes, cartilaginous fishes and ray-finned fishes.
  • 3. Their condition when purchased: frozen, chilled, canned, smoked, salted. ‘wet’: meaning fresh as opposed to salted  Where they come from: sea, or freshwater, farmed or wild (e.g. salmon), exotic (imported from all corners of the world: examples include snapper, shark, parrotfish and tuna). Freshwater fish are sometimes divided into river and lake fish.
  • 4. But perhaps the most useful way of classifying fish for caterers is:  By their shape, whether they are flat or round  By the general characteristics of their flesh, whether they are white or oil-rich
  • 5. Flat fish such as sole and plaice, because of their shape, are filleted in a different way from round fish, such as cod, hake, whiting, salmon and herring.  The flesh of the last two examples, salmon and herring, has a different and easily detectable characteristic: it is oily. Other oily fish are mackerel, tuna, anchovy and sardine, quite different in flavor and taste from white fish such as turbot and halibut.
  • 6. Eyes-Fish are visual predators. Many nocturnal fish have large eyes to help them feed at night.  Operculum-is the bony flap that covers a fish's gills.  Lateral line-runs along the sides of a fish's body. It is used as a sensory organ by the fish.
  • 7. Fins-are used for swimming and sometimes for protection. Some fins are paired and others unpaired. Fins are most bony fish are flexible and supported by visible spines and rays.  Tail-the shape of the tail can be an indicator of how fast a fish usually swims.  Gills-Oxygen enters the bloodstream and carbon dioxide diffuses out at the gills, which are feathery structures found along the sides of the head.
  • 8. Skin-the skin of most bony fish is covered with bony scales that look like shingles on a roof. Bony fish scales are waterproof and help protect the fish.
  • 9. Food Nutrition in Fish Fish and seafood should form a major part of any healthy diet. It is an excellent source of protein, a vital source of essential fatty acids and contains a wide variety of vitamins and minerals. It is also low in calories which make it perfect for any weight loss eating plan.
  • 10. Energy in Fish White fish such as cod, haddock, plaice and sole contains about 100 calories (100 grams), while oily fish such as herring, mackerel, salmon and sardines contains about 130-240 calories (100 grams).
  • 11. Nutrients in Fish Cod contains about 20 percent protein, no carbs and about 1g of fat. Mackerel contains about 20 percent protein, no carbs and 15 percent fat.  Vitamins in Fish The Vitamin content of fish varies according to species. Cod and haddock are rich in Vitamins A and D, while tuna is rich in Vitamin D and B12. Salmon and trout are rich in Vitamins A, B12 and D.
  • 12. Whole or Round-fish are those marketed just as they come from the water.  Drawn-fish are marketed with only the entrails removed.  Dressed-fish are scaled eviscerated, usually with the head, tail and fins removed.
  • 13. Steaks-are cross-section slices of the larger sizes of dressed fish. A cross-section of the backbone, usually the only bone in the steak.  Fillet-the sides of the fish, cut lengthwise away from the backbone. They are practically boneless and require no preparation for cooking.  Butterfly Fillet-are the two sides of the fish corresponding to two single fillets held together by uncut flesh and the skin.
  • 14. Sticks-are pieces of fish cut lengthwise or crosswise from fillets or steaks into portions of uniform width and length.
  • 15. Dry cooking methods oFrying oGrilling obaking  Wet cooking methods oPoaching oSteaming oBoiling
  • 20. Yellow tail fusilier -Dalagang bukid Rabbit fish-Danggit Indian halibut-Dapa
  • 22. Beltfish-Espada Hard-tail mackerel; Round scad – Galunggong Oil fish-Gindara
  • 24. Flying fish- Isdang lawin Mackerel-Japayuki Salmon catfish- Kanduli
  • 26. Black or white marlin-Malasugui Wrasse-Maming Purse-eyed scad-Matang baka
  • 28. Tilapia bigger than 1 kg-Pla-pla Pony fish-Sapsap Smooth-tailed trevally-Salay-salay
  • 29. Manta orsting ray- Pagi Eel-Palos Pomfret-Pampano
  • 32. Carla May P. Pruna Mara C. Cabuyao Analiza M. Amandy Viron C. Chumacera