In today’s lesson, students learned about fish classifications, specifically focusing on various types of fish commonly sold in markets and restaurants. The discussion included the origin of fish, types such as white fish and oily fish, and how different fish have unique textures and flavors that determine cooking methods. Students also explored the preparation methods of different fish species, such as slicing, filleting, and serving them whole, as well as the seasonal availability of various fish. Finally, popular fish varieties in Malta, including mackerel and tuna, were highlighted alongside their culinary uses in restaurants.