Tle 2Nd Prdcl 10

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any form of sea life regarded as food by humans.

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Seafood

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is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked whole.

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Fish scaler

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specifically designed for cutting fish and removing bones.

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Filleting knife

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are used for removing small bones from raw fillet of fish.

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Fish bone tweezers

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also known as kitchen scissors are intended for cutting, trimming food such as meat and fish

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Kitchen shears

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are an important tool when hitting the water. They can remove a hook, cut a line or even the shank of a hook.

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Fishing plier scissors

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this is a classic looking pocket knife ideal for gently opening oyster and shellfish.

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shellfish knives

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its primary purpose is the protection of the hand in performing tasks especially during the preparation of fish.

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rubberized gloves

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is a hand-held tool that is used for lifting, flipping or spreading.

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Spatula

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is a device used for cooking food. With a grill, food is usually roasted.

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Grill

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fry pan or skillet is a flat-bottomed pan used for frying, searing and browning foods.

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Frying pan

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used for picking up pieces of coal and placing them on a fire without burning fingers or getting them dirty.

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Tongs

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used for packing frozen products like fish and meat.

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Plastic Packgaing for frozen

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these fish can help keep bones strong because they are good sources of calcium and phosphorous, high in long-chain omega-3 fatty acids which may help prevent heart disease, and a good source of vitamin D.

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Oily rich fish

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Fresh water fish contains

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N-3, Fatty Acids

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Fish liver oils are excellent source of

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Vitamin A and D

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fin fish are fish with fins and internal skeleton.

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Fin fish

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help prevent heart disease. It is also important for women who are pregnant or breastfeeding because it can help a baby’s nervous system to develop.

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long chain omega 3 fatty acids

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a common round fatty fish available both farmed and wild and comes from both fresh and salt water of the Pacific and Atlantic.

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Salmon

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are considered some of the most nutritious fishes.

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Mackerel

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young small herring with a fatty, oily flesh with a flaky texture. They great for sandwiches and salads

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sardines

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are an excellent source of protein, niacin, vitamin B12, and omega 3 fatty acids. Protein is the building blocks of our body

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Trout

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a long silvery-blue fish found in northern Atlantic and Pacific oceans. They are strongly flavored, fatty fish. It can be broiled, baked, or grilled.

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Herring

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are sometimes referred to as “Lean Fish” because all the oils are contained in the liver which is removed during gutting.

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White Fish

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a fatty scaleless freshwater fish that is common in lakes and rivers. They can be prepared by almost any cooking methods, but take well to frying.

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Catfish

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fatty fish with a firm texture and mild flavor.

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Tuna

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name given to many species of fresh water aqua-farmed fish bred worldwide. They are lean fish with a firm texture.

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Tilapia

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used in fish stick, pre-breaded portions, drawn and filleted. It is a lean type of fish.

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cod fish

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an edible marine fish with silver and bright blue or green coloration. It can be broiled baked, or grilled.

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Mahi-mahi

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has a lean, pink flesh and can be prepared using almost any cooking method

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Red snapper

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usually the aqua farmed striped bass that weighs from 1 to 5 pounds has a rich, sweet flavor with a firm texture.

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Striped bass

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has a flat body structure and swims in a horizontal position. They have eyes on the top of their head. The different types of flat fish are lean and have firm delicate textures

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Flat fish

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has a lean, firm flesh that is pearly white with a sweet mild flavor and can be poached, steamed and fried.

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Flounder

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fish without scales and smooth skin that is light gray in color with white and firm flesh and has a sweet flavor.

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Pampano

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are broadly divided into main categories, mollusks, crustaceans and cephalopods.

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Shellfish

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shellfish with soft meat without any bones but with a hard outer shell.

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Mollusks

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are those with one shell

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uni-valve

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are those with two shell

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bi-valve

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most popular cephalopods that many people enjoy.

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Squid

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requires mechanical tenderization or long, moist-heat cooking to render a palatable and tender product.

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Octopus

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have a hard outer shell with jointed appendages to protect them Sweet, tender meat. They are found in both fresh and salt waters with their own qualities.

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Crustaceans

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also called crawfish or crawdad. They have an appearance of a miniature lobster and most of their meat is found in the tail.

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Crayfish

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available in the number of varieties, each with their own flavor and texture. Their meat is highly versatile and can be used in soups, stews, curries and casseroles. Crabs should always be cooked live.

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Crabs

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have a brown -black outer shell and have firm, white meat with a rich, sweet flavor

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Lobster

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found worldwide and are very popular. The difference between shrimp and prawn is the location where it was caught.

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Shrimps and prawns

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sometimes called fridge is a machine for keeping cold or good (unspoiled) for a longer period of time.

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Refrigerator

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fish with cylindrical body and an eye located on each side of the head. A backbone runs from head to tail along the upper length of the body just below the dorsal fin. They are found in both freshwater and salt water.

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Round fish

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popular flat fish due to its appealing texture, color and sweet mild taste.

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Halibut

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protect fish from injury, much like skin on the human body.

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Scales

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have large round pupils which do not vary in size.

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Eyes

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lead into organs of smell which are as a rule, very sensitive, so that a fish can detect the presence of food in the water at considerable distances.

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Nostril

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Used to feel low vibrations in the water

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Lateral line

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are usually the most distinctive anatomical features of a fish.

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Fin

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fish that is taken from the water and sold as is.

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Whole fish

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a fish with its viscera removed

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Drawn fish

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a fish that has been scaled and the viscera, gills and fins removed.

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Dressed fish

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a cross section of a dressed fish.

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Fish steak

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the lengthwise piece of flesh cut away from the backbone

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Fish fillet

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made for multiple kitchen tasks. They can be used for sanitary cleaning or they can be used to clean food such as fruits mushrooms or shellfish.

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Brushes

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part of fish that serves for taking in food; also for the breathing current of water.

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Mouth

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A fish “breathes” by closing the gills and opening its mouth to take in water

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Gills

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cross-section slices of fillets

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Sticks or tranches