DEPARTMENT OF EDUCATION

REGION V
DIVISION OF CITY SCHOOLS
CARARAYAN NATIONAL HIGH SCHOOL
Cararayan, Naga City

Preparing and Cooking Fish and Shellfish

Learning Activity Sheet

Name: _____________________________________________
Learning Area: TVL- COOKERY
Date:

I. Introductory Concept LOBSTER and CRAB

- They are boiled the same way
Cooking Shellfish like shrimps, crabs, lobsters, and clams require only short - Enough water must be used to completely cover the shellfish.
cooking time. Cooking should be done in the time to avoid loss of moisture, flavor and - When the water is boiling, plunge the live lobster or crab with its head first.
nutritive value. Shellfish and fishes are cooked in many different ways, depending - Simmer for 12-15 minutes. Do not overcook.
upon the kind to be cooked. - Lobster is served in many ways, it is served just as it comes from the boiling
water, with a little melted butter and lemon on the side.
II. Learning Objectives - Crab may be served whole, or the meat may be removed and mixed with sauce
form crab bisque.
At the end of the lesson, you should be able to: - Crab cakes fried in deep fat are also popular.
1. Enumerate steps in filleting and deboning fishes.
2. Understand the procedures in preparing fish and shellfishes. OYSTERS, CLAMS and SCALLOPS
3. Perform Filleting and Deboning of Fish.
- Oysters are served raw as an appetizer, either on the half shell or in cocktail glass.
INFORMATION SHEET - They can be baked, stuffed or fried. Oysters also makes delicious bisque and stew.
- Clams are served raw like oyster, or fried, steamed or cooked in chowder.
SHRIMP – is usually boiled either with the shell of already shucked. - Scallops should be slightly sweet, lean, juicy and tender with cream – colored
1. Bring to Boil at enough water to cover the shrimp. flesh. They may be cooked in chowders and soups, or broiled on a skewer.
2. Season as desired
3. Cook shrimp may be iced and served as a cocktail. CHOWDER
- Is a type of soup or stew often prepared with milk cream and thickened with
Different Recipes for Shrimps; broken crackers, crushed ship biscuit or a roux.
Shrimp Criole – cooked in a rich tomato sauce and served on rice.
Paella – a Spanish dish made with shrimp, fresh with vegetable and rice. HOW TO FILLET A FISH
Shrimp curry – a spicy hot dish from India. While catching a fish can be as simple as casting out a line with bait and being patient,
filleting a fish takes a little more finesse. Knowing the correct process to fillet a fish can
make the difference between getting barely enough meat for a side dish and harvesting
enough for a fish feast. Plus, freshly cut fish fillets taste much better than pre-cut.

1. Bleeding, Descaling, and Gutting the Fish

 Make a shallow incision with your knife or scissors under the fish gills, and snap is cut away from the spine. Feel along the middle of your fillet from the head to
its head backwards to break the spinal cord. Thread a rope through the fish’s the tail end for bones and use your tweezers to carefully remove them.
mouth and out of its gills and let it bleed out into the water for a few minutes. 2. Skin the fillet with fillet knife. Place the fillet skin-side down and make a cut
- Bleeding a freshly caught fish is a vital to preserving its taste and texture. A fish where the skin meets the flesh. Slowly move your knife towards the opposite end,
that is caught but not bled out will be much messier on the cutting board and, in being sure to firmly grasp the skin and pull away as you slice.
its final moments, the stress and struggle of death can make the meat taste acidic.
- Put the fresh catch on ice after you have thoroughly bled it out, to further preserve 3. Trim away excess belly fat and other fat. Depending on the type of fish you have,
its freshness. You should keep it on ice until you are ready to scale and clean the it may have a lot or hardly any belly fat. Salmon, lake trout and mackerel are
fish. known for being high in fat content. Using your fillet knife carefully cut this away
2. Descale the fish – with the back of a knife. You can scrape the scales off a whole as you would with a steak – after all, these fillets are essentially fish steaks.
fish by using long strokes from the tail to the head of the fish with the back of a
knife. Alternatively, skinning the fish also removes its scales, and can be done 4. Rinse fillet with water, then store it on ice for later use.
after you have successfully filleted it.
3. Cut the fish stomach open to remove its guts. Starting form the tail, run the knife Different Ways to Cook Fish and Shellfishes
all the way along the fish body towards the head and open the fish up. Remove the a. By Baking
guts with you hands, wear gloves, and use cold water to rinse out any left over b. Broiling
inside c. Sauteing ang Pan-Frying
4. Chop off the head at the gills – Lay the fish on one of its sides, and cut the head d. Deep Frying
off with a chefs knife right where it meets the gills. Cut through the fish spine, e. Poaching and Simmering in court- bouillon.
which can take a little extra pressure, and follow through the fish’s spine, which f. Poaching in fumet and wine
can take a little extra pressure and follow through to server the head from the g. Mixed cooking techniques
body. You can discard the head or keep it on ice to use in making fish stock. h. Dishes made of raw seafoods.
5. Making Precise Fillet Cuts
 Cut away fins along the sides, top and underside with scissors. This Activity 1:
should be done before you make cuts to make you work more precise and
remove parts of the fish that might get in the way. Enumerate the steps in filleting a fish.
 Run your fillet down the fish’s spine from the tail to head. Start your cut
at the base of the tail and use the fish’s backbone to guide your cut. Don’t 1. _______________
cut roughly or saw it away; instead use a smooth and gentle slicing 2. _____________
motion. 3. ________________
 Run your fillet knife over the rib cage rather than through it. Delicate 4. _____________
work with the shape of the rib cage instead of sawing through the bones. 5.
You can remove these bones with tweezers at a later time.
 Repeat the cut for the other side of the fish. Turn the fish over so the Activity 2.
spine is touching the cutting board, and run your knife once again down
the backbone from the tail to the head. Because the fish is lighter and True or False. Write T if the statement is correct and F if otherwise.
does not have as much to grasp onto as before, the second side can be
much trickier than the first. You should have two large fillets at this 1. Paella is cooked in rich tomato and served on rice.
point. Then, cut as desired. 2. Cooked shrimp may be iced and served as cocktail.
3. Oysters can’t be fried or baked.
Removing of Bones, Skin and Fat 4. Scraping fish scales can remove the nutritive value of a fish.
5. When boiling a shrimp water should be 2x more than the shellfish.
1. De-bone the fillets with a large set of tweezers or boning knife. There is no way to 6. When descaling a fish, you may use the stiff part of a knife.
totally avoid getting bones in your fillet, but you can remove them once the flesh 7. Chowder is a type of stew often prepared with milk cream
8. Fins should not be cut off when filleting a fish.
 9. Use gloves when descaling and deboning a fish. Safety Used complete Used incomplete Did not use
10. Make a 1 inch deep incision with knife when cleaning fish’s stomach. personal protective personal protective personal protective
equipment. equipment equipment.
Activity 3

1. Perform Preparation of Fish Fillet. (50points)

2. Perform Deboning of Fish. (50points) References:

Please follow the steps provided. (Video Presentation) / Collated pictures with annotation https://www.wikihow.com/Fillet-a-Fish
of the procedure performed. Make sure that presentation should show yourself performing
the tasks. https://slideplayer.com/slide/9040123/

Deadline: May 19, 2021

Rubrics for scoring

RUBRICS FOR SCORING

15 10 5
Work Plan Procedure on Procedure on The procedure
Before, During and Before, During and indicated were
After preparation After preparation poorly explained.
were cited were fairly cited
including safety including safety
workplace workplace
precaution. precaution.
Choice of Recipe The chosen recipe The chosen recipe The chosen recipe
and Ingredients was properly was fairly fitting poorly recognizes
identified based on the preferences and preferences and the
the preferences and appropriateness in event.
appropriateness in the event.
the event.
Properly Identified The tools, materials The tools, materials The tools, materials
Tools, Materials and equipment and equipment and equipment
and Equipment to were accurately were justly were poorly
Use identified based on identified based on identified based on
necessity. necessity. necessity.
Use of Tools, Appropriately used Justly used Materials used are
equipment, utensils materials that are materials needed not appropriate for
and materials. needed for the for the tasks. the task.
tasks.
Timeliness Submitted the tasks Submitted the task Late submission of
on or before the a day after the requirement.
given schedule scheduled
submission.