Preparing Fish and Seafood Dishes

It refers to aquatic animal used as foods

• Fish

• Seafoods

• Poultry

• Foods from Sea

The process of cultivating some marine fishes in man-made fish pen such as the fish pens in Laguna Lake.

• Agriculture

• Water Culture

• Aquaculture

• Aquamarine culture

Connective tissue are found between muscle fibers in fish.

• Mycommata

• Stomata

• Maximata

• Mytocytes

A type of cut that the two fillet joined together by the underside skin

• Fillet

• Cube

• Butterfly Fillet

• Twin Fillet

_________ is a type of preservation method that is ideal for storage for longer period. The temperature for this method is needed to be -18°C or 0°F or below.

The characteristics of fresh shrimps are

• Intact head

• Unpleasant odor

• Transparent, firm

• Seaweed like odor

___________ have oil all over their body while lean fish oil are concentrated in the ________.

• Fat fish; heart

• Lean fish; liver

• Fat fish; (lean fish doesn't have oils)

• Fat fish; liver

The two types drying are _________ that needed sunlight and _______ that uses natural force.

• Sun drying; air drying

• Photosynthesis; Wind drying

• Sun drying; Wind drying

• Heat drying; wind drying

A type of preservation which uses Salt (NaCl) as preservation agent.

• Salting

• Drying

• Fermentation

• Freezing

It is the hydrolization of protien in tissue of seafood. Kimchi (with shrimp), Bagoong, and patis are example of this type of preservation.

• Salting

• Fermentation

• Freezing

• Drying