Fish and SeafoodFish and Seafood

Lesson’s Objectives:Lesson’s Objectives:

By the end of the lesson the By the end of the lesson the learnerslearnerswill be able to:will be able to:

•Define the fishDefine the fish..

•Put the fish in categoriesPut the fish in categories..

•Evaluate the quality of the fishEvaluate the quality of the fish..

Defining various fishesDefining various fishes

There are mainly two types of fish There are mainly two types of fish based on their origin:based on their origin:

• Fish of salt water that live in the seas.Fish of salt water that live in the seas.

• Fish of fresh water that live in lakes, Fish of fresh water that live in lakes, rivers, dams, or aquariums.rivers, dams, or aquariums.

A few things we should know about A few things we should know about fishfish

• It is one of the most nutritious and easily It is one of the most nutritious and easily digestible foods in our dietdigestible foods in our diet

• Available in a wide variety and can be Available in a wide variety and can be cooked in many ways and in a short time.cooked in many ways and in a short time.

• The fibers are thinner and smaller than The fibers are thinner and smaller than the meat so it is more sensitive.the meat so it is more sensitive.

• Cooked fish should be handled very Cooked fish should be handled very carefully because it breaks very easily.carefully because it breaks very easily.

• We avoid overcooking them because they We avoid overcooking them because they go too "dry" and become indigestible.go too "dry" and become indigestible.

Fish CategoriesFish Categories• White fishWhite fish

Flat e.g. sole, skate, flounder, halibut, dover Flat e.g. sole, skate, flounder, halibut, dover sole, turbot, lemon solesole, turbot, lemon sole

Round e.g. hake, cod, sea bass, sea bream, Round e.g. hake, cod, sea bass, sea bream, red snapper, red mullet and gray mullet, red snapper, red mullet and gray mullet, whitingwhiting

• Oily fish Oily fish Round e.g. salmon, herring, eel, anchovies, Round e.g. salmon, herring, eel, anchovies,

mackerelmackerel• CrustaceanCrustacean

e.g. lobster, shrimps, crab, scampie.g. lobster, shrimps, crab, scampi• MollusksMollusks

e.g. mussels, oysters, clams, scallopse.g. mussels, oysters, clams, scallops• CephalopodCephalopod

e.g. octopus, squid, cuttlefishe.g. octopus, squid, cuttlefish

• Oily fishOily fish

Fish CategoriesFish Categories

• White fishWhite fish

• CrustaceanCrustacean

• CephalopodCephalopod

Fish CategoriesFish Categories

• MollusksMollusks

How to identify fresh fishHow to identify fresh fish• Eyes: Shiny, bright, clear, open and bulging. Eyes: Shiny, bright, clear, open and bulging.

• Colour: Be lively. Colour: Be lively.

• Flesh: Be firm, stuck in the bones and elastic. Flesh: Be firm, stuck in the bones and elastic. When the finger pressed does not form cavity. When the finger pressed does not form cavity.

• Fins: Be hard and not easily moved. Fins: Be hard and not easily moved.

• Scales: Be hard and not easily moved. Scales: Be hard and not easily moved.

• Gills: To have a pink or red color, not dark. Gills: To have a pink or red color, not dark.

• Tail: When you hold the fish between two Tail: When you hold the fish between two fingers, the tails are up and do not bend their fingers, the tails are up and do not bend their body, but stays in a straight linebody, but stays in a straight line..