FISH AND SHELLFISHpowerpointpresentation

powerpoint for fish and shellfish

1. FISH AND SHELLFISH

2. both plays an important roles in ecosystems and have been a significant food source for humans. Both aquatic creators, but they have distinct characteristics and classifications.

3. FISH
are vertebrate animals that have gills for respiration and fins for swimming.
They come in various shapes, sizes, and colors and can be found in both freshwater and saltwater environments.
Aquatic Environment of Fish
1. Freshwater fish found in low salinity environments like rivers, lakes, and ponds, have specialized mechanisms to regulate water balance, promoting diversity and adaptations like streamlined body shapes and lighter colors.
2. Saltwater fish inhabit high salinity environments like oceans, seas, coral reefs, estuaries, lagoons, and mangrove forests they have bright colors and intricate patterns for hiding and communicating.

4. Classification of Fish
1. Round Fish (Teleosts): Round fish have a streamlined, cylindrical body shape with symmetrical features. They possess paired fins, scales, and examples include salmon, trout, tuna, cod, and bass.

2. Flat Fish: Flat fish have a flattened body shape and exhibit "flatfish asymmetry." They have both eyes on one side of their body, usually the upper side. Flat fish are laterally compressed, have modified fins, and examples include flounder, sole, halibut, and plaice.

5. In Cooking Fish is also classified into 2 categories
1. Lean Fish: Lean fish are low in fat and have a mild flavor. Examples include cod, haddock, sole, and tilapia. They are versatile and can be prepared in various ways such as baking, grilling, or pan-frying.
2. Fatty Fish: Fatty fish have a higher fat content, which gives them a richer flavor and moist texture. Examples include salmon, mackerel, sardines, and trout. They are often smoked, grilled, or pan-fried and are known for their omega-3 fatty acid content

6. SHELLFISH
are aquatic Invertebrate animals that have a shell but no spine or bones.
Shellfish can be Categories into 2 main group :
1. Crustaceans
- Have a hard outer skeleton or shell
- Jointed appendages
- Includes lobster, crab, Prawn and shrimp
2. Mollusks
- Mollusks are characterized by a soft un-segmented body with no internal skeleton
- Most mollusks have hard shells

7. Three types: • Univalves (one shell) Examples include abalone, which have large, ear-shaped shells, and conch, which are large marine snails with spiral-shaped shells.
• Bivalves (two shells) Examples include clams, which have two shells connected by a hinge, and mussels, which have elongated shells. Oysters, with rough, irregular-shaped shells, are also considered bivalves.
• Cephalopods: (pen or cattlebone) are a group of shellfish characterized by their distinct features and behaviors. They include octopuses, which have soft bodies and no external shell, squids, which have elongated bodies and tentacles, and cuttlefish, which have a unique internal shell called a cuttlebone

8. Characteristics of a fresh Fish When purchasing fish, ensure it is refrigerated or displayed on fresh ice. The color of fish is not an indicator of freshness, as it can be affected by factors like diet and environment. Fish should smell fresh and mild, have clear eyes, firm flesh, red gills, no odor, and no discoloration or drying around the edges. Check for time/temperature indicators on packaging and only buy seafood if they show safety. Previously frozen fish and fillets should still smell fresh and mild.

9. Nutritive Value of fresh Fish which is a low-calorie, high-quality protein source, rich in omega-3 fatty acids, and packed with vitamins and minerals. I provided nutritional values for some common types of fish, like Halibut, Tuna, Cod, Mahimahi, and Ocean Perch.

10. Deteriorative Changes after Death The deteriorative changes after death of fish are important to its acceptability as food. Immediately after death, the fleshly portion or muscle of fish is soft, gel-like, and sticky. The rigor mortis sets in and is characterized by rigidity of the muscle. When rigor has passed, spoilage starts. This is caused mainly by fish enzymes and bacteria. The bacteria come the slime of the fish skin as well as from the gills and intestinal tract. The flesh of a healthy is actually sterile.

11. TYPES OF FISHES

12. FRESH WATER FISH CATFISH GRAYLING PICKERED PIKE RAINBOW TROUT TILAPIA TROUT WALLEY PIKE WHITE FISH WHITE FISH FILLET 1.ZANDER MIGRATORY FISH Migratory fish mature in salt water but migrate to fresh water to sprawn. 1.Eel 2.SALMON 3.SALMON FILLET 4.SHAD 5.SMELL 6.STRIPED(rockfish) 7.STURGEON