Technology and Livelihood, Summaries of Economics

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Group 4 Jenny Rose De Guzman Euclid Ronwald V. Arcega

TYPES OF FISH

Shellfish

Shellfish – Seafood

with bodies and joints

covered with shell

a. Crustacean

• (^) Shellfish with hard shell over the back of the body and the claws Example:
• (^) Crabs
• (^) Lobsters
• (^) Shrimps

Mollusk

Shellfish – usually wholly or partly enclosed in a calcium carbonate shell secreted by a soft mantle covering the body. Classified into: a. Univalves with only one shell

• (^) Kuhol b. Bivalves
• (^) Clams
• (^) Oysters
• (^) Mussels

A. STRUCTURE

EXTERNAL PARTS OF A FISH

• (^) Regular sized fish examples: - bangus or milkfish
  • bisugo or threadfin breams
  • tilapia
• (^) Small sized fish examples: - dilis
  • biya(goby)

INTERNAL PARTS OF A FISH

Water source of a fish

• (^) Salt water – taken from the sea Examples: tanigue, maya-maya, pompano, apahap, lapu-lapu(grouper)
• (^) Fresh water – taken from ponds, lakes, and river Examples: tilapia, catfish, bangus, dalag(mudfish)

B. BODY SHAPE

• ROUND Examples: cod, haddock
• (^) Flat Examples: sole(dapa-dapa)

• (^) Live fish – fish which can be bought alive or still breathing Examples : tilapia, dalag, hito(cat fish)

• (^) Live fish – fish which can be bought alive or still breathing Examples : tilapia, dalag, hito(cat fish)
• (^) Whole fish – the same form just as a fish that comes from the water but no longer alive

• (^) Live fish – fish which can be bought alive or still breathing Examples : tilapia, dalag, hito(cat fish)
• (^) Whole fish – the same form just as a fish that comes from the water but no longer alive
• (^) Steak – cross section slice of fish from a large fish like salmon, tanigue, and blue marlin
• (^) Fillet – the two meaty sides of the fish cat lengthwise away from the backbone

• (^) Live fish – fish which can be bought alive or still breathing Examples : tilapia, dalag, hito(cat fish)
• (^) Whole fish – the same form just as a fish that comes from the water but no longer alive
• (^) Steak – cross section slice of fish from a large fish like salmon, tanigue, and blue marlin
• (^) Fillet – the two meaty sides of the fish cat lengthwise away from the backbone
• (^) Dressed fish - fish that has been scaled, eviscerated, usually with the head, tail, and fins