Lesson 2

LESSON 3
PREPARE AND
COOK
SEAFOOD
DISHES
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Overview
• Seafood is any form of sea life
regarded as food by humans.
• Seafood includes fish and shellfish.
Shellfish include various species of
mollusks, crustaceans, and
echinoderms.
• A wide variety of fish and seafood
are available in the market from
many different sources.
 Learning Outcome 1
Perform Mise’ En Place

You are about to learn the following from this

lesson:
• Tools and equipment needed
• Types of seafood-shellfish, fin fish, others
• Variety of fish-structure, body shape, market
forms, fat contents, water source, processed fish,
others
• Market forms of fish and fish products
• Fish cuts
• Composition and nutritive value of fish
(scaling, cutting of tails and fins, Eviscerating,
cleansing, canning)
 Classifications of Seafood
Fish products are divided into two
categories
1. Fin fish – fish with fins and internal skeletons

A. Saltwater fish –
•Flatfish
1.Flounder
2.Sole
•Round fish
1. Black sea bars
2.Bluefish
3.Cod
4. Grouper
Turbot Slipmouth fish,
Ponyfish

Sole fish
 Round Fish

Flounder
Black Sea
Bars

Cod Fish
 Blue Fish

Cat Fish
Eel
2. Shell fish – fish with external shells
but no internal bone structure. They
have hard outer shells.
• Two classifications of Shellfish
A. Mollusks – are soft sea animals
1.Bivalves – they have a pair of
hinged shells (clams, oysters)
2.Univalves – they have a single
shell (abalone)
3.Cephalopods – (octopus, squid)
B. Crustaceans – are animals with
segmented shells and jointed legs
(shrimps, crabs)
Parts of a Fish
Composition and Structure:
Fish consists of water, protein, fats and
small amount of minerals and vitamins.
Fish has very little connective tissue. It
means:
1. Fish cooks very quickly, even at low
heat.
2. Fish is naturally tender. High heat
will result to toughening of protein.
 3. Moist-heat methods are used not
to create tenderness but to preserve
moistness and provide variety.
4. Cooked fish must be handled very
carefully.

• 1. Fat Fish -- are those that are high

in fat. (salmon, tuna, trout, mackerel)
• 2. Lean Fish – are those that are low
in fat. (sole, cod, red snapper, bass)
 Bass

Red
Snapper
Market Forms
1. Whole or round –
completely intact, as
caught

2. Drawn – viscera
removed
3. Dressed -- viscera,
scales, head, tail
and fins removed

4. Steaks – cross-
section slices, each
containing a
section of
backbone
5. Fillets – boneless
side of fish, with or
without skin

6. Butterflied fillets –
both sides of a fish
still joined, but
with bones
removed
7. Sticks or
tranches – cross-
section slices of
fillets
Characteristics and Market forms of
Shellfish
Characteristics
Mollusks
 Oysters have rough, irregular shells.
 Flesh of oyster is extremely soft and
delicate and contains high percentage
of water.
 Hard-shell clams – can be eaten raw
 Soft-shell clams are called steamers.
The usual way to cook is to steam.
 The shells of mussels are not as
heavy as clamshells, yellow to
orange in color and firm but
tender when cooked.
 Scallops are creamy white in
color and have a sweet flavor.
 Squid is somewhat chewy and
are cut up or either fried quickly
Crustaceans
 The lobster shell is dark green
or bluish green but turns red when
cooked.
Live lobster must be alive when
cooked.
Market Forms
• Mollusks
1. live in the shell
2. shucked – fresh or frozen
3. canned
• Crustaceans
1. live
2. cooked meat, fresh or frozen
 YOUR
LOGO

Learning
Outcome 2
Handle Seafood
Dishes

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Checking freshness of fish
• Fin Fish

1. Fresh and mild odor

2. Eyes are clear, shiny and bulging

3. Red or pink gills

4. Texture of flesh is firm or elastic

5. Shiny scales, and tightly cling, on skin

• Shellfish
1. Oysters, clams, mussels in the shell
must be alive. Tightly closed shells when
jostled.
2. Live or shucked oysters must have a
very mild, sweet smell.
3. Discard any mussels that are very light
in weight or seem to be hollow.
4. Strong fishy odor or a brownish color is
a sign of age or spoilage.
5. Live lobster must be alive when
cooked. The meat will be firm and the tail
6. Frozen shrimp should be solidly
frozen when received.
7. Glazed shrimp should be shiny with
no freezer burn.
8. All shrimps should smell fresh and
sweet. A strong fishy or iodine smell
indicates age or spoilage
9. Live crabs should be kept alive until
cooked.
10. Frozen crabmeat should be
treated like any other frozen fish.
 Handling and Storage of Fish
• Fresh Fish
1. Store on crushed ice. Use drip pans to allow for drainage
of melted ice. Change ice daily. Cover container or store in
separate box away from other foods.
Whole fish should be drawn because entrails deteriorate
rapidly.
Cut fish should be wrapped or left in original moisture-
proof wrap.
2. In refrigerated box at 30° to 34°F (-1° to 1°C.
3. Fresh fish may be stored for 1 to 2 days. If kept longer,
wrap and freeze immediately
4. Check store fish for freshness just before using.
• Frozen Fish
1. Frozen products should be frozen, not
thawed when received.
2. Items should be well wrapped, with no
freezer burn.
3. Store at 0°F (-18°C. or colder.
4. Maximum storage time
Fat fish -- 2 months
Lean fish -- 6 months
5. Rotate stock – first in, first out
 Thawing and Handling of frozen fish
1. Thaw in refrigerator, never at room temperature.
If pressed for time, keep in original moisture-proof wrapper
and thaw under cold running water.
2. Small pieces like fillets and steaks can be
cooked from frozen state to prevent excessive drip
loss. Large fish should be thawed for even cooking.
3. Fillets that are to be breaded can be partially
thawed.
4. Handle thawed fish as fresh fish. Do not
refreeze.
5. Breaded, battered and other frozen prepared fish items are
mostly cooked from frozen state.
 YOUR
LOGO

Learning Outcome
4
Plate/Present
Seafood Dishes

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• Part of serving any kind of food is
presentation.
• You don‘t have to be a trained chef to
learn the basics of plating, which is
the art of presenting food in an
attractive way.
• The following topics and activities will
help you learn the fundamentals of
plating and perform it for better
understanding.
Fundamental of Plating

1. Balance – select foods and garnishes

that offer variety and contrast
• color – two or three colors on a plate
• shapes – variety of shapes
• textures – variety of textures
• flavors
2. Portion size
•match portion sizes and plates –
select plates large enough to hold all
the items without crowding
•balance the portion sizes of the
items on the plate – don‘t let the
main item get lost with excessive
garnish
•arrangement on the plate –
Guidelines to help plating attractive

1. Keep food off the rim of the plate.

2. Arrange the items for the convenience of the
customer.
3. Keep space between items. Each item should have its
own identity.
4. Maintain unity. Create a center of attention and
relate everything to it
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple.
3. Serve hot foods hot, on hot plates
Serve cold foods cold, on cold plates
Examples of Garnishes or
Accompaniment for Plating
Bouqetiere - bouquet of vegetables
Jardinière - garden vegetables
Clamart - peas
Crecy - carrots
• Doria - cucumbers (cooked in
butter)
• Dubarry - cauliflower
• Fermiere - carrots, turnips, onions
and celery cut into uniformslices
• Forestiere - mushrooms
• Lyonnaise - onions
• Nicoise - tomatoes concasse
cooked with garlic
Serving Baked Fish

• Serve baked fish with a sauce or

seasoned butter to enhance moistness
and improves palatability. Serving with
lemon also enhances the fish.
• For service, the fish is removed from the
dish, the liquid is strained, degreased,
reduced and finished by adding butter,
cream or veloute sauce.

•
 Serving Broiled Lobster

• Serve immediately with melted

butter or appropriate sauce and
garnish.
Serving Sautéed and Pan Fried
• Remove the fish with spatula and
place on serving plate with
presentation side up.
• Sprinkle fish with lemon juice and
chopped parsley.
• Heat raw butter in the sauté pan
until it turns light brown. Pour
over fish immediately and serve at
once.
Serving Poached or Simmered Fish
in Court bouillon

• Served poached fish with

appropriate sauce, such as
hollandaise for hot fish and a
mayonnaise – based sauce
for cold fish. Mild
vinaigrette go well with both hot
and cold poached fish.
Serving Poached Fish in Fumet
and Wine
• Reduce the cuision over high heat to
about ¼ of its volume.
• Add fish veloute and heavy cream and
bring to boil.
• Adjust seasoning with salt, white
pepper and lemon juice.
• Strain the sauce.
• Arrange the fish on plates for service,
coat with sauce and serve immediately.
Glazing
Poached fish is sometimes glazed
before serving
1. Combine the finished sauce
with egg yolk, hollandaise sauce
or lightly whipped cream.
2. Coat the fish with the sauce
and run the plate under a broiler
until the sauce is golden
brown.