This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the market forms of fish, how to clean and portion them, and how to cook them. Illustrated information sheets and learning activities are provided in these areas: buying fish (types of fish, market forms of fish); scaling, cleaning, and portioning fish; and fish cooking methods (cooking fish, frying, cooking in liquid, and dry heat cooking). The instructor's guide begins with an instructional matrix in which the information sheets and written activities contained in the LAP and the written test items included in the instructor's guide are cross-referenced to the knowledge objectives addressed by the materials. This is followed by a series of notes to instructors on the LAP series and suggested instructional procedures for use in conducting individual and group enrichment activities. A unit test and answer key are included. (MN)