Cooking Fish and Shellfish

Fish and shellfish are cooked to improve their flavor, kill bacteria, and even extend
their shelf life. Fish and shellfish, such as talaba (oysters), can be eaten raw,
provided they are very fresh and come from a clean source. They a tender even
when raw but in the case of fish and other shellfish, they become tenderer when
cooked. It takes only about 15 minutes or less to fully cook a fish in steam or liquid,
depending on the size of the fish. One indicator of fully cooked fish is when its
translucent flesh turns opaque and is easily flaked.
Two general methods of cooking fish and shellfish are the moist-heat method and
the dry-heat method.
A. Moist-heat method-fish and shellfish are cooked in liquid or water with some
condiments and spices such as paksiw, pesa, sinigang, pinangat, pochero, steamed
lapu-lapu, sweet-and-sour fish, sweet-and-sour prawns, clam soup, tahong tinola,
and crab in black bean sauce.
B. Dry-heat method fish and shellfish are cooked in direct heat without the
addition of liquid, water, or the exudation of moisture from the fish. Common
cooking methods include baking, broiling or inihaw, frying, and toasting. Some
common recipes are baked tahong, inihaw na bangus, fried lapu-lapu, and toasted
dilis or dulong.
C. Combination of moist-heat and dry-heat method - fish and shellfish are
cooked in a combination of the moist-heat and dry-heat methods such as quekiam,
relyenong bangus, sarciado, and escabeche
Storing Fish and Seafood
Frozen fish should be properly cleaned, packaged free from odor, and placed in the
freezer. Properly stored in the freezer, fish remains fresh and of good quality for 2-4
months and cooked shellfish for for months 3 months. In storing and fish and
shellfish, it is advisable label their packages with the details of when they were
stored in the freezer, the name of the food item, and its quantity.
Arrange the packed fish in such a way that old stocks are on top or in front and the
new ones behind the old stock.
Use the first-in, first-out (FIFO) so that old stocks are used or consumed before the
new ones. if old stock remains for too long, they may expire or their fresh qualities
will deteriorate, making them unfit to eat.
to store shellfish, it is advisable to cook them. Keeping them raw does not keep
their freshness for long Seafood such as shrimps deteriorate faster than finfishes.
Altor a week in the freezer, fresh fish tend to change color, especially in the head
where the fat turns light orange as a sign of deterioration, and the body, when
thawed, becomes loose and limp. Boil shrimps, crabs, and lobsters before packing
them and placing them in the freezer. If to be stored fresh, remove their heads and
shell to make them last longer.
Being very perishable, fish and seafood are best if quickly frozen otherwise, they
should be cooked at once. Dried fish is stored in baskets at room temperature.
Smoked fish can be wrapped in brown paper and plastic and stored in the
refrigerator. Clams and tahong that are cooked before stored in frozen storage can
last up to 3 months
Guidelines in Achieving Good Presentation of Cooked Fish and Seafood
1. Proper Selection and Preparation of Ingredients

The first guideline toward the good presentation of a fish or seafood recipe is
proper selection and preparation of ingredients indicated in the fish or seafood
recipe. Basically, this includes the fish or seafood as the main ingredient and the
other ingredients, usually vegetables. Start with the selection of good-quality
fresh fish or seafood by following the characteristics of fresh fish or seafood as
previously discussed. Then clean the fish/seafood thoroughly and cut it
uniformly and with precision using a sharp tool such as a kitchen knife or
cleaver. Some recipes. however, require a whole fish or whole seafood, such as
prawns, in which case no cutting is needed. If vegetables are required choose
good quality ones-fresh, firm, good color, good texture, and good form.
Remember the quality of the fish/seafood and vegetables dictates to a great
extent their appearance in the presentation.

2. Proper Cooking of the

Dish Now that you have carefully and properly selected and prepared your
ingredients, the next step is cooking. The type of cooking, the amount of time,
and temperature required in the cooking of the dish greatly affect the
appearance, the texture, the color, and the form of your ingredients in the
recipe. For instance, the fish or shrimps should not be overcooked. Fish is well
cooked when its flesh turns opaque and separates when pricked with a fork.
Shrimps are well cooked when they turn red and the shell easily separates from
the flesh. A well-cooked shrimp is not tough but tender and juicy to the bite.
Timing is very important in cooking fish and seafood. A well-cooked fish retains
its natural shape, has its parts completely intact, has its outer covering (skin)
smooth and intact throughout, and has an attractive and appetizing appearance.
This is true in recipes such as steamed or baked whole fish. Vegetables that go
with the recipe should be well-shaped, brightly colored, and firm, not mushy.
Arrange the vegetables either around the fish (if served whole) or mixed with
cut fish or seafood. It is advised for aesthetic purposes to strive for a balanced
contrast of color, texture, and flavor of all ingredients combined in the dish.

Remember, as a rule, fish and seafood (shrimps, shellfish, and similar items)
require only minutes to cook, In this way, the natural flavors are preserved. The
natural appearance, color, form, and texture are also preserved, making them
excellent for presentation.

3. Use of Garnishing
 An attractive, appetizing, and sumptuous looking presentation of food can be
achieved partly by garnishing it.

Garnishing is the art of arranging food in the most aesthetic manner using the
food's inherent decorative qualities and, at the same time, supplementing or
complementing these with the other garnishing that will enhance its sumptuous
looking appearance. Always be restrained when decorating. Over decorated food
should be avoided. Keep in mind the Japanese practice of "simple elegance" Not
all dishes need to be garnished. Some dishes are inherently attractive and
colorful and should remain as is. Although most garnishes are edible, some are
made strictly for show, that is, to enchant your eyes only.

Tools for garnishing include sharp paring knives, cutters, strippers, fluting
knives, or a set of food carving or sculpting tools. You will also need a bowl of ice
water to keep cut fruits and vegetables fresh. Also, with a little salt added to the
water, you can avoid the rapid discoloration of vegetables.
SUMMARY  Inihaw na Bangus
 Fried Lapu-Lapu
Cooking Fish and Shellfish  Toasted Dilis or Dulong
3. Combination Method
Cooking fish and shellfish enhances their  Description: Uses both moist and dry-
flavor, kills bacteria, and extends shelf life. heat methods.
While some seafood, like oysters (talaba),  Examples of Dishes:
can be eaten raw if very fresh, cooking  Quekiam
generally makes fish and shellfish more  Relyenong Bangus
tender. Fish typically takes about 15  Sarciado
minutes or less to cook in steam or liquid,  Escabeche
depending on size. Fully cooked fish
changes from translucent to opaque and
flakes easily.

There are two main methods for cooking

fish and shellfish:
1. Moist-Heat Method
 Description: Cooked in liquid or water
with spices and condiments.
 Examples of Dishes:
 Paksiw
 Pesa
 Sinigang
 Pinangat
 Pochero
 Steamed Lapu-Lapu
 Sweet-and-Sour Fish
 Clam Soup
 Crab in Black Bean Sauce
2. Dry-Heat Method
 Description: Cooked with direct heat,
without added liquid.
 Common Cooking Techniques:
 Baking
 Broiling (Inihaw)
 Frying
 Toasting
 Examples of Dishes:
 Baked Tahong
 Storing Shellfish
1. Cooking Before Freezing:
 It’s advisable to cook
shellfish before freezing, as raw
shellfish do not stay fresh for
long.
 Seafood like shrimp deteriorates
faster than finfish.
2. Storage Tips:
 Boil shrimp, crabs, and lobsters
before packing for freezing.
 For fresh storage, remove heads
and shells to extend shelf life.
General Storage Tips
Storing Fish and Seafood  Quick Freezing: Fish and seafood are
Proper storage of fish and seafood is crucial highly perishable; quick freezing is
to maintain freshness and quality. Here are essential. If not frozen immediately, they
key guidelines for storing frozen fish and should be cooked right away.
shellfish effectively.  Dried Fish: Store in baskets at room
temperature.
Freezing Fish  Smoked Fish: Wrap in brown paper and
1. Preparation: plastic, then store in the refrigerator.
 Clean and package fish properly  Cooked Clams and Tahong: Can last
to avoid odors. up to 3 months in frozen storage.
 Label packages with:
 Storage date
 Food item name
 Quantity
2. Storage Guidelines:
 Arrange packages so that older
stocks are on top or in front,
and newer stocks are at the
back.
 Follow the First-In, First-Out
(FIFO) method to ensure older
stocks are used first.
 If old stock remains too long, it
may expire or lose freshness.
3. Shelf Life:
 Properly stored frozen fish can
remain fresh for up to 3
months.
 Fresh fish may change color
after a week in the freezer,
especially at the head where fat
turns light orange, indicating
deterioration.
 from the flesh. A well-cooked
shrimp is tender and juicy.
 Aesthetic Considerations:
 A well-cooked fish retains its
shape, with smooth skin and an
appetizing appearance.
 Vegetables should be brightly
colored, firm, and well-shaped,
arranged around or mixed with
the fish/seafood.
 Color and Texture Balance:
 Aim for a balanced contrast of
color, texture, and flavor in the
Guidelines for Achieving Good dish.
Presentation of Cooked Fish and Seafood 3. Use of Garnishing
1. Proper Selection and Preparation of  Art of Garnishing:
Ingredients  Garnishing enhances the
 Quality Selection: aesthetic appeal of the dish
 Choose fresh fish or while maintaining simplicity.
seafood based on the  Avoid over-decorating; follow
characteristics of freshness. the principle of "simple
 Select vegetables that are fresh, elegance."
firm, colorful, and good in  Garnishing Techniques:
texture.  Not all dishes require
 Preparation: garnishing; some are naturally
 Clean fish/seafood thoroughly. attractive.
 Cut uniformly and precisely  Use edible garnishes primarily,
using a sharp knife or cleaver. with some purely decorative
 For recipes requiring whole fish options.
or seafood (e.g., prawns), no  Tools for Garnishing:
cutting is necessary.  Utilize sharp paring knives,
 Appearance Matters: cutters, and food carving tools.
 The quality of both fish/seafood  Keep cut fruits and vegetables
and vegetables significantly fresh in a bowl of ice water with
impacts the overall presentation. a bit of salt to prevent
2. Proper Cooking of the Dish discoloration.
 Cooking Techniques:
 Pay attention to cooking time,
temperature, and method, as
these affect appearance, texture,
and color.
 Indicators of Doneness:
 Fish: Flesh should turn opaque
and flake easily when pricked
with a fork.
 Shrimp: Should turn red, and
the shell should separate easily
  Complementary Colors: Select
vegetables that will complement the fish
or seafood, considering color contrasts
that can make the dish more visually
appealing.
Preparation Techniques
 Cleaning: Ensure all ingredients are
properly cleaned to remove any
impurities or residues.
 Cutting: When cutting vegetables, aim
Guidelines for Achieving Good for uniform shapes and sizes to create a
Presentation of Cooked Fish and Seafood harmonious look on the plate.
Presenting cooked fish and seafood 2. Proper Cooking of the Dish
beautifully enhances the dining experience Cooking Techniques
and showcases the chef's skills. Here are The cooking process has a profound impact
detailed guidelines to ensure a visually on the appearance, texture, and flavor of
appealing presentation. fish and seafood.
1. Proper Selection and Preparation of  Timing and Temperature: Fish and
Ingredients seafood require precise cooking times.
Quality Ingredients Overcooking can lead to a loss of
The foundation of a good presentation texture and flavor.
begins with the selection of high-quality  Fish: It is perfectly cooked
ingredients. This includes both the fish or when its flesh turns opaque and
seafood as the main component and flakes easily when pricked with
accompanying vegetables. a fork.
 Freshness: Choose fresh fish or seafood  Shrimp: Cooked shrimp should
by looking for characteristics such as be bright red, with shells that
clear eyes, shiny skin, and a clean smell. separate easily from the flesh.
For shellfish, ensure they are alive (e.g., They should be tender and juicy,
clams that close when tapped). not tough.
 Uniformity: When preparing fish or Maintaining Shape and Texture
seafood, clean it thoroughly and cut it  A well-cooked fish retains its natural
uniformly. Use sharp tools like a kitchen shape and has a smooth, intact skin. This
knife or cleaver for precision. Uniform is particularly important for whole fish
cuts not only cook evenly but also dishes, where the presentation relies
enhance the visual appeal. heavily on the fish's form.
 Whole Seafood: Some recipes may call  Vegetables should be bright, firm, and
for whole fish or shellfish, such as well-shaped, avoiding any mushiness.
prawns. In these cases, no cutting is They can be arranged around the fish or
necessary, and the natural form should mixed in with cut seafood for a cohesive
be preserved. look.
Vegetable Selection Aesthetic Arrangement
 Freshness and Quality: Choose  Strive for a balanced contrast of color,
vegetables that are fresh, firm, vibrant in texture, and flavor among all
color, and well-shaped. The quality of ingredients. For example, pairing a
vegetables significantly impacts the light-colored fish with vibrant
overall presentation. vegetables creates visual interest.
 Consider the arrangement on the plate:
for whole fish, vegetables can be placed
artistically around the fish to create a
frame, while cut seafood can be mixed
with vegetables for a colorful medley.
3. Use of Garnishing
The Art of Garnishing
Garnishing is an essential aspect of food
presentation that adds an aesthetic touch to
the dish.
 Enhancing Appearance: Use garnishes
to highlight the dish's colors and
textures. They should complement the
main ingredients without overwhelming
them.
 Simplicity: Embrace the concept of
"simple elegance." Avoid over-
decorating, as excessive garnishing can
detract from the dish's natural beauty.
Some dishes are already colorful and
appealing, so they may not require
additional garnishing.
Types of Garnishes
 Edible Garnishes: These can include
herbs, citrus slices, or microgreens that
add flavor and color.
 Non-Edible Garnishes: While many
garnishes are edible, some are purely
decorative. Use these sparingly and
ensure they do not confuse the diner
about what is edible.
Tools for Garnishing
 Essential Tools: Equip yourself with
sharp paring knives, cutters, strippers,
fluting knives, or food carving tools for
precise garnishing.
 Ice Water: Keep a bowl of ice water
handy to keep cut fruits and vegetables
fresh. Adding a little salt can help
prevent rapid discoloration.