1. Fish and Seafood

2. Lesson’s Objectives:
By the end of the lesson the learners will be able to:
Define the fish.
Put the fish in categories.
Evaluate the quality of the fish.

3. Defining various fishes
There are mainly two types of fish based on their origin:
Fish of salt water that live in the seas.
Fish of fresh water that live in lakes, rivers, dams, or aquariums.

4. A few things we should know about fish
It is one of the most nutritious and easily digestible foods in our diet
Available in a wide variety and can be cooked in many ways and in a short time.
The fibers are thinner and smaller than the meat so it is more sensitive.
Cooked fish should be handled very carefully because it breaks very easily.
We avoid overcooking them because they go too "dry" and become indigestible.

5. Fish Categories White fish Oily fish Mollusks Cephalopod
Flat e.g. sole, skate, flounder, halibut, dover sole, turbot, lemon sole
Round e.g. hake, cod, sea bass, sea bream, red snapper, red mullet and gray mullet, whiting
Oily fish
Round e.g. salmon, herring, eel, anchovies, mackerel
Crustacean
e.g. lobster, shrimps, crab, scampi
Mollusks
e.g. mussels, oysters, clams, scallops
Cephalopod
e.g. octopus, squid, cuttlefish

6. Fish Categories
White fish
Oily fish

7. Fish Categories
Crustacean
Mollusks
Cephalopod

8. How to identify fresh fish
Eyes: Shiny, bright, clear, open and bulging.
Colour: Be lively.
Flesh: Be firm, stuck in the bones and elastic. When the finger pressed does not form cavity.
Fins: Be hard and not easily moved.
Scales: Be hard and not easily moved.
Gills: To have a pink or red color, not dark.
Tail: When you hold the fish between two fingers, the tails are up and do not bend their body, but stays in a straight line.