Meal Management

Shopping for Fish

Determination of Fish Quality

Mild seaweed-like odor that is not objectionable. The eyes should be clear and full. The skin is shiny and tight The grills should be bright red The flesh is firm

Market Forms of Fish

a.) Live Fish - these are fishes which can be marketed alive because they live long after catch. Examples: mudfish ( dalag) cat fish ( hito)

Market Forms of Fish

b.) Whole or Round Fish - is the form of the fish as it comes from the water but is no longer alive. - usually mixed with ice to prevent spoilage. - must be eviscerated prior to cooking or storage in the freezer.

Market Forms of Fish

c. Drawn Fish - This is a whole fish with only the entrails removed.

Market Forms of Fish

d. Dressed Fish - fish which has been scaled and eviscerated. - sometimes the head, tail and fins are also removed.

Market Forms of Fish

e.) Fillets - these are the two meaty sides of the fish cut lengthwise away from the backbone. - the fillet cut from one side is called single fillet. - butterfly fillet consists of two single fillets held by uncut flesh ad skin in the belly of the fish.

Single Fillet

Butterfly Fillet

Market Forms of Fish

f.) Deboned - this is the form most convenient in the case of milk fish ( bangus).

Market Forms of Fish

g.) Steaks - these are crossed section slices of dressed fish which are relatively of large size. - the backbone is usually the only bone in fish steak.

Steaks

Market Forms of Fish

h.) Sticks - these are fillets or steaks cut further into portion of uniform width and length like sticks. - they are usually frozen and breaded and are ready to cook.

Market Forms of Fish

i.) Flaked - fish meat that is separated from the whole fish. - sold in form of balls, fish lumpia and kekiyam.

Preservation of Fishes
Drying
- consists simply of sun drying whole fish or butterfly filleted fish. - dehydration which is drying by artificial methods such as the use of cabinet dryers is more sanitary procedure. - smaller fish are dried whole while larger fish are butterfly filleted prior to drying.

Preservation of Fishes
Smoking - is another method of fish preservation but its shelf-like is only a few days at room temperature since the fish is not extensively dried.

Preservation of Fishes
Freezing - this does not improve the quality of fish but preserves only as nearly as possible.

Preservation of Fishes
Canning - is preserving food by heating hermitically, sealed containers. - spoilage of canned foods occurs if the processing is not adequate and the seal is not hermitic.