Cook Fish and Shellfish

COOK FISH AND SHELLFISH:
Two principles of cooking fish and

seafood dishes:
1. Dry heat (grill, fry, bake)
2. Moist heat (sinigang, sautee,
steam, poach)
Cooking Techniques for fish and shellfish:
Fishes – are very delicate and are
easily overcooked. During cooking, a
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
1. Lean fish has almost no fat, so it
easily becomes dry. It is best served
with sauces to enhance moistness
and gives richness.
2. Poaching is the moist heat method
suited.
3. Fish should be basted with butter or
oil if broiler or baked.
4. Lean fish maybe fried or sautéed to
gain palatability from added fat.
Fat Fish
1. The fat is fish, enables them to tolerate
more heat without becoming dry.
2. Fat fish can be cooked by poaching.
3. Fat fish are well suited to broiling and
baking. The dry heat methods eliminate
excessive oiliness.
4. Large fat fish like salmon, and
mackerel may be cooked in fat, but
care should be taken to avoid
excessive greasiness.
Shellfish
1. Cook oyster just enough to heat thoughly
to keep it juicy and plump.
2. Clams become tough and rubbery if
overcooked.
3. Shrimps like other shellfish, become
tough and rubbery when cook at high
temperature.
Demonstration
. By group you will do collaborative learning
and study the step by step procedures on
how to perform scaling, filleting, skinning,
deboning, opening oysters, opening clams,
cleaning a squid and splitting lobster.
.You will demonstrate the different ways of
preparing fish and seafood prior to the
cooking activities.
Guidelines for baking fish
1. Fat fishes are best for baking because
they are less likely to dry out.
2. Lean fishes may be baked but care should
be taken not to overcooked it. Basting
with butter or oil helps prevent drying.
3. Baking temp. is 350-400 degree 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 the 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 from a flavourful browned crust.
5. To prevent splitting during cooking,
score the skin with a sharp knife. For
small fillets, scoring may not be
necessary.
6. Broil fish to order and serve
immediately.
7. Broil 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.
Lobsters are also broiled without
turning.
Guidelines for Sauteing and Pan Frying
fish and shellfish:
1. Lean fish are suited to sauteeing
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
flavour, helps hold the fish and
prevent sticking.
4. Over high 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.
9. Sautee 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 oyster 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.
Plate/ Present Seafood Dishes
Fundamentals of plating:
A. Balance – select foods and
garnishes that offer variety and
contrast.
. Color- two or three colors on plate
. Shapes- variety of shapes
. Textures- variety of texture
. flavors
B. 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 attractive plating:
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.
C. Serve hot food hot, on hot plates
Serve cold food cold, on cold plates
Ex: of garnishes or accompaniment for
plating
. Bouqutiere-bouquet of vegetables
. Jardiniere- garden vegetables
. Clamart- peas
. Crecy- carrots
. Doria- cucumbers (cooked in butter)
.DuBarry- cauliflower
. Fermiere- carrots, turnips, onions and
celery cut into uniform slices
. 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,
degrease, reduced and finished by
adding butter, cream or veloute sauce.
Serving broiled lobster
. Serve immediately with melted butter
or appropriate sauce and garnish.
Serving Sauteed 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 saute pan until it
turns light brown. Pour over fish
immeadiately 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.
NEXT MEETING:
Group activity, perform the
following;
1. Broiled fish steak- page 188
2. Fillet of sole Meniere- page 182
3. Broiled shrimp campy – page 181
4. Deep frying – page 183-184

Cook Fish and Shellfish

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Cook Fish and Shellfish

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COOK FISH AND SHELLFISH:

Two principles of cooking fish and

Guidelines in Deep- frying:

Serving Sauteed and Pan fried

Serving poached or simmered fish in

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