QUARTER 2 – MODULE 3

GRADE 10:
T.L.E (COOKERY)

Name: ___________________________
Year & Section: ________________

JULIE ANN T. ALEGADO

Subject Teacher

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MOULDE 3: COOK FISH AND SHELLFISH

What I Need to Know

OUTLINE OF THE TOPIC:

▪ LESSON 3: COOK FISH AND SHELLFISH
After learning through this module, you are expected to:

1. Clean, cut, and fillet seafood;

2. Prepare ingredients according to the given recipe; and
3. Demonstrate various ways of cooking fish and shellfish.

HOW TO LEARN WITH THIS MODULE

To achieve the objectives cited above, you are to do the following:

• Take your time reading the lessons carefully.

• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

LESSON 3: Cook fish and Shellfish

Fish is very delicate and easily overcooked. During cooking, test for doneness must be
observed. 1. The fish just separates into flakes 2. If bone is present, the flesh separates from
the bone, and the bone is no longer pink 3. The flesh becomes opaque (usually white)

Lean fish
➢ Lean fish has almost no fat, so it easily becomes dry. It is best served with sauces to
enhance moistness and gives richness.
➢ Poaching is the moist heat method suited
➢ Fish should be basted with butter or oil if broiled or baked.
➢ Lean fish maybe fried or sautéed to gain palatability from added fat.

Fat fish
➢ The fat in fish, enables them to tolerate more heat without becoming dry.
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MOULDE 3: COOK FISH AND SHELLFISH

➢ Fat fish can be cooked by poaching.

➢ Fat fish are well suited to broiling and baking. The dry heat methods eliminate
excessive oiliness.
➢ Large fat fish like salmon, and mackerel may be cooked in fat, but care should be
taken to avoid excessive greasiness.

Shellfish
➢ Cook oyster just enough to heat thoroughly to keep it juicy and plump.
➢ Clams become tough and rubbery if overcooked
➢ Shrimps like other shellfish, become tough and rubbery when cooked at high
temperature.

SCALING WHOLE FISH

Once your work area and fish are ready, you can begin the actual
scaling process.

1. Lay your fish flat on the board

or hold it steady in the water.

2. Hold the fish down firmly with

your hand near its head.

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MOULDE 3: COOK FISH AND SHELLFISH

3. Begin to rake the scales from

the tail towards the head. They
should start coming off in clumps.

4. Be sure to remove the scales

on both sides of the fish, as well as
scales near the fins, the collar
and the tail.
5. When you think you have gotten
most of the scales, rinse the fish off
again with water. This will wash
away any loose scales and help
you to identify any remaining scales
that
need to be removed.

FILLETING FISH

First, cut behind the head while angling the

knife toward the front of the fish. There is a
lot of good flesh on the top side where the
fillet extends under the bony plate of the
skull and angling the knife will ensure you
don't waste it. Cut down to the bone and
follow the line through to just behind the
fins.
Turn the fish and run the knife just clear of
the fins with a slight downward angle.
When you feel the knife is down to the
bone reduce the angle and follow the
bone until you come up against the
backbone.

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MOULDE 3: COOK FISH AND SHELLFISH

Peel the fillet back and run the knife over

the backbone severing the small lateral fish
bones in the process. Stop at this point.

Turn the fish over and repeat the

procedure.

Repeat the second cut near the dorsal fin

with the knife angled slightly down.

Continue this along the length of the fish

Reverse the direction of the filleting knife

and follow the bones by "feeling them" with
the fillet knife until the fish backbone is
reached

Peel the fillet back and cut around the

backbone and through the small lateral
bones. Run the fillet knife right through to
the skin on the underside of the fish.

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MOULDE 3: COOK FISH AND SHELLFISH

Cut over the belly flap either through or

over the belly bones. It can be easily cut
through here with the razor-sharp filleting
knife.

Cut any remaining attached sinew or

skin.
Remove the first fillet.

Flip the fish back to the original side and

cut the bones around the gut cavity

Release the rest of the fillet from the

backbone.

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MOULDE 3: COOK FISH AND SHELLFISH

Skinning Fish

When filleting or skinning fish keep the skinning knife clean

and wet, this lubricates the blade and gives a much cleaner cut,
more control of the knife and far less drag on the sides of the
blade.

Stop when you have an inch or two (25 to

50mm) of fillet released.

Change your grip on the fillet to a secure

grip on the tab of fish skin you created with
the first cut

Firmly hold the knife still and at a fixed

angel.

Wriggle the skin from side to side while

pulling backwards on the tab of fish skin

Continue this motion through the fillet. You

can see that even though the skin in the
left hand is creased under the tension it has
no effect where the fillet knife is separating
the fish skin from the flesh.

The fillet and skin are parted and no

fleshes have been wasted nor have left
any skin or scales on the fillet. If you scroll
up, you will note the knife has not moved
over the last
four fish skinning pictures.

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MOULDE 3: COOK FISH AND SHELLFISH

DEBONING FISH

Gentle strokes of a knife angled towards

the gut cavity will reveal the position and
lay of the fine bones. Follow this line, cutting
completely through, to release the top part
of the fillet.

The line of fine bones stops around two

thirds of the way down the fillet. At this
point put the knife on the other side of the
line of bones and run the knife up the fillet
until the point is well under the bones
around the gut cavity.

Separate the two and reinsert the knife at

an angle suitable to cut the flesh from the
underside of the gut bones

Keep the knife following close to the fish

bones to recover as much flesh as possible

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MOULDE 3: COOK FISH AND SHELLFISH

Cleaning a Squid

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MOULDE 3: COOK FISH AND SHELLFISH

Guidelines for Baking Fish

1. Fat fish are best for baking because they are less likely to dry out.
2. Lean fish may be baked but care should be taken not to
overcook it. Basting with butter or oil helps prevent drying.
3. Baking temperature is 350°F to 400°F.
4. Served baked fish with a sauce or seasoned butter to
enhance moistness and improve palatability.

Guidelines for Broiling or Grilling Fish

1. Overcooking should be avoided in cooking fish.
2. Select appropriate fish for broiling or grilling.
3. Fat fish and lean fish should be coated with fat before broiling
to reduce drying.
4. Lean fish may be dredged in flour before dipping in oil or
melted butter. The flour helps form a flavorful browned crust.
5. To prevent splitting during cooking, score the skin with a sharp
knife. For small fillets, scoring may not be necessary.
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MOULDE 3: COOK FISH AND SHELLFISH

6. Broil fish to order and serve immediately.

7. Broiled fish may be garnished lightly with paprika if more color
is desired.
8. Thick cuts should be turned once during broiling in order to
cook evenly. Thin pieces may be arranged on an oiled pan
and broiled on one side only. Lobster is also broiled without
turning.

Guidelines for Sautéing and Pan-Frying Fish and Shellfish

1. Lean fish are suited to sautéing because of the added fat.

2. Fat fish can be sautéed with care so as not to become greasy.
3. Breading the fish with flour or starchy products forms a crust
that browns attractively, enhances flavor, helps hold the
fish and prevent sticking.
4. Use fat, enough to cover the bottom of the pan.
5. Be sure the pan is hot before adding fish. Small items are
sautéed over high heat, larger items require lower heat to
cook evenly.
6. Very large fish may be browned in fat, and finished in
an oven, uncovered.
7. Brown the most attractive side – the presentation side.
8. Handle fish carefully during and after cooking to avoid
breaking the fish.
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9. Sauté or fry to order and serve immediately.

Guidelines in Deep-Frying

1. Lean fish, both whole or small portions, and shellfish like

shrimps, clams and oysters are best for deep-frying.

2. Fish to be fried is breaded or buttered to prevent sticking from

frying pan. The batter also provides a crisp, flavorful, and
attractive coating.

3. Frozen breaded fish can be fried without thawing.

4. Fried fish is usually served with lemon or cold sauce such as

tartar, remoulade or cocktail sauce on the side.

5. The oil used should be enough to submerge the food item

during frying.

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MOULDE 3: COOK FISH AND SHELLFISH

ACTIVITY 1:

DIRECTION: In your activity notebook, choose one in any of the following (scaling fish,
filleting fish, skinning fish, or deboning fish) and follow the step by step procedure, attach
picture that corresponds to the step you studied.

Example:

Name: Kiara Dayne

Task chosen: Deboning fish

(attach your picture here while doing the (follow the steps here)
activity that corresponds to the step you
studied)
Gentle strokes of a knife angled towards
the gut cavity will reveal the position and
lay of the fine bones. Follow this line, cutting
completely through, to release the top part
of the fillet.

The line of fine bones stops around two

thirds of the way down the fillet. At this
point put the knife on the other side of the
line of bones and run the knife up the fillet
until the point is well under the bones
around the gut cavity.

Separate the two and reinsert the knife at

an angle suitable to cut the flesh from the
underside of the gut bones

Keep the knife following close to the fish

bones to recover as much flesh as possible

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