Market Forms of Fish
Objectives:
Discuss the market form of fish and costing and
pricing.
Compute for the cost and price.
Recognize the importance of market forms of fish and
costing.
Student’s reminder
1. Kindly raise your hand if you have a question or if want
to answer.
2. Everyone is encouraged to participate during our
discussion.
3. Always maintain the cleanliness of the classroom.
Student’s reminder
4. Sanitize your hands frequently.
5. Orderliness should be observed while having the
activity.
LET'S
HAVE A
QUICK
REVIEW
What are the classification of
Seafood?
1.Fin fish – fish with fins and internal
skeletons
2. Shell fish – fish with external shells but
no internal bone structure. They have
hard outer shells
What are the two kinds of fin
fish?
Saltwater fish and Freshwater
Fish
What is the difference between
Fat fish and Lean Fish?
Fat Fish -- are those that are high in fat (salmon,
tuna, trout, mackerel).
Lean Fish – are those that are low in fat (sole,
cod, red snapper, bass).
VIDEO
UNLOCKING OF VOCABULARY
Market- is a place where you can buy and sell goods
and services.
Viscera- internal organs of the body.
Dehydrated- removing water from a certain place.
Mark-up- the difference between the selling price of a
good or service and its cost.
MARKET FORMS OF FISH
LIVE FISH
fish that are sold
alive
Whole or round
the
viscera
is
completely intact, as
caught
Drawn
the viscera
removed
are
Dressed
viscera, scales, head,
tail, and fins are
removed
STEAK
cross-section slices,
each containing a
section of backbone
FILLET
boneless side of fish,
with or without skin.
TER
BUTTERFLIED FILLET
both sides of a fish
still joined, but with
bones removed
DRIED FISH
these
are
dehydrated fish.
FROZEN FISH
these are fish that
has been subjected
to freezing
CANNED FISH
these are fish that has
been processed and
sealed in an airtight
container.
COSTING AND PRICING
COST
is typically the expense
incurred for making a
product or service that
is sold by a company.
PRICE
is the amount a
customer is willing
to pay for a product
or service
PAKSIW NA BANGUS
4 Servings
fried cod fish
22 Servings
number of yield: 22
number of yield: 22
GROUP ACTIVITY!!!
Identification. Identify what is being asked in
each statement.
1.Both sides are still joined but bones are removed.
2.This market form of fish where the viscera is
completely intact, as caught.
3.The viscera, scales, head, tail, and fins are removed.
4.The viscera are removed.
5.It is the cross-section slices, each containing a
section of backbone.