these are SMALL ELONGATED CHUNKS of the same size and thickness cut from the flesh portion of the fish

- , the fish has been eviscerated. The SCALES, FINS, HEAD, AND TAIL have also been removed

Aquatic animals without a backbone

- these are found IN BETWEEN MUSCLE FIBERS and are called —.

is done by making a SLIT DOWN THE CENTER of the soft belly and removing the entrails.

- this is TWO FILLETS that are joined together by the UNDERSIDE SKIN.

- this is the CULTURING FISH IN BODIES OF SALTWATER such as those in coves and shores

- this is a whole or round fish with the SCALES INTACT but with a CUT down the BACKBONE from just Behind The Head toward the tail, — the fish into two wings or flaps.

have hardshells outside protecting their soft tissues.

such as the fish pens in Laguna Lake.

However, this type of shrimp does not live long

are about ½ to ⅔ inch in thickness.

- the fish is not alive anymore, but the HEAD, TAIL, FINS, AND VISCERA are still attached.

refers to aquatic animals used as food. They include the MARINE ANIMALS from the sea and those found in INLAND BODIES of water.

- these are bundles of white muscle fibers.

- these fish are caught in LAKES, RIVERS, PONDS, and other l

seafoods with backbones

- This is the process of removing the big and small bones of a fish so that what is left is practically ALL FLESH AND SKIN.

The flesh of the fish consists of:

- these are fish obtained from SALTWATER, mainly the sea.

- good examples of these are dalag (mudfish), hito (catfish), tilapia, and hipon suahe (shrimps).

- this is a CROSS-SECTION of fish obtained by CUTTING DIRECTLY ACROSS THE LENGTH of a dressed fish at right angles.

- this is the CULTIVATION OF SOME MARINE FISH in INLAND waters in man-made fish pens

these are sticks that are cut further into small squares

- this is the FLESHY PART of the fish. It is removed from the backbone and ribs of the fish so it is practically BONELESS.

- the fish has been EVISCERATED.