Professional Documents
Culture Documents
Grade 8
FISH PRESERVATION
Any operation that can prevent or inhibit the natural process of breakdown or
decomposition taking place in the fish.
FISHERY ARTS 1
1. Food are usually processed to kill harmful bacteria or other microorganisms, to make them
safer and longer shelf life.
2. Food are easy to get, as they are available in all seasons and at all stores.
3. Processed food like pre-cut vegetables and meat are quality convenience foods for busy
people and for those who can’t visit a far away market to buy vegetables or meat.
1. Food processing remove some of the nutrients, vitamins and fiber present in the food.
2. Processed food are obtained from laboratories and not nature.
3. Foods are genetically modified and may caused gastro-intestinal disorders, infertility, and
it can damage organs.
4. Frequent intake of processed foods can make people become angry and irritable.
5. Daily munching of processed foods promotes aging and kidney damage as they contain
Phosphates and genetically engineered ingredients.
FISHERY ARTS 2
a. BACTERIA - Responsible in the breakdown of plant and animal material and the
possible return of simple inorganic compounds to the soil.
b. MOLDS - Fuzzy or cottony organisms that grow on the surface of the food.
Types of Enzymes
FISHERY ARTS 3
1. CHANGES IN APPEARANCE - The color starts to fade until it becomes dull as spoilage
progresses.
4. PUTREFACTION - The state when the components of the flesh are assimilate forms.
GILLS Bright red, covered with clear slime, Dull brown or gray, slime
fresh odor under gill cover cloudy, odor under gill cover
sour and offensive
FISHERY ARTS 4
FISH CURING
Process of preservation by the use of preservatives and other chemicals for the purpose of
keeping fish and other fishery products fresh for future use.
1. Composition of salt
a. Pure Salt – fish salted with pure salt is of better quality. It is soft and flabby and has
yellowishwhite color.
b. Impure Salt – fish salted with impure salt is firm and rusty in color.
2. Temperature
High temperature makes salt dissolve faster, permitting a rapid penetration of the product
with salt.
3. Methods of Salting
a. Kench Salting
b. Dry Salting to Make Brine
c. Brine Salting
d. Fermenting
4. Methods of Cleaning
a. Whole fish
b. Splitted fish
c. Gutted fish
6.Storage of Fish
FISHERY ARTS 5
Types of Smoking
1. Hot Smoking or Barbecuing - A slow type of broiling that places the product in close
proximity to the fire.
2. Cold Smoking - The fish are hung at some distance from a low smoldering fire.
FISHERY ARTS 6
1. Can Sealer – a machine or instrument that is used to close the open and of tin cans.
2. Pressure Cooker – a modern household devised used for processing food for a definite of
time and pressure.
3. Tin Cans And Glass Jars – containers locally available for canning purposes only.
4. Measuring Spoons and Cups – devices used to measure liquids and solid ingredients.
5. Colander – a receptacle for draining purposes.
6. Basins – containers used for washing and for the preparation of brine.
7. Thermometer – a device used to check temperatures of cooking, drying and cold storage.
8. Clock – an instrument used to determine the length of processing, salting, steaming or
frying.
9. Knives – tools used in cleaning, cutting fish into accurate sizes.
10. Cutting Board – a durable board used primarily as guide so that exact sizes of fish will fit
into the different containers.
FISHERY ARTS 7