TLE 9: FISH AND SHELLFISH

Cards (48)

  • Give examples of Measuring Devices used in Processing Fish and Shellfish
    • Triple Beam Balance
    • Checkweigher Scale
    • Clock Type Weighing Scale
    • Measuring Spoon
    • Measuring Cup
  • A salinometer is used in measuring the salinity of a brine solution
  • In measuring the relative humidity of air in sun drying, we use Psychrometer
  • Refractometers are used in determining sugar concentration of yap and syrup
  • What do we use in measuring the velocity of the wind
    Anemometer
  • Descalers are used in removing the scales of the fish
  • An oil drum is used as a container for fish during processing
  • In storing the finished fish products, we use Earthen Pots.
  • Salting Equipment includes:
    • Oil Drum
    • Wooden Spade
    • Wooden Salting Vat
    • Earthen Pots
  • Baklad is made of bamboo that is used in drying the fish before smoking
  • In transporting smoked fish, people use Bakol.
  • Bistay is where we put the collected sun dried fish
  • Dinarayan is a cover used for submerging the fish in brine while boiling
  • The ladle used in scooping cooked fish is called Panandok
  • Bamboo poles hold and support the baklad with brine cooked fish
  • Pugon is the term used for the heat source or furnance
  • The Groups of Fish
    Vertebrate: fish with  dorsal bones and scales
    Crustaceans: have soft segmented shells
    Mollusk: are hard shelled
  • Univalve is a type of mollusk that has one shell
  • Characteristics of a Spoiled Fish
    • Eyes are dull, sunken whilst pupils are dark black
    • Gills are dark brown with cloudy smile
    • Flesh of the fish leaves an imprint on the body
    • Belly is often ruptured and viscerated
    • The Muscles is pink around the backbone
    • The odor of a spoiled fish is sour
    • The color has faded
  • Another type of a fish market form in which it has been eviscerated and has an edible portion of 48%
  • Give the names of these Market Forms of Fish
    • Fillet
    • Steaks
  • Give the Market Forms of Shellfish
    • Live in the shell
    • Drawn Fish
    • Shucked
    • Headless
    • Peeled/Cleaned
    • Canning
    • Cooked in the Shell
  • Tips in Processing Fish and Shellfish
    1. Handle Carefully
    2. Keep it Separate
    3. Keep it Clean
    4. Keep it Cool
    5. Keep it Covered
    6. Keep it Moist
    7. Keep it Alive or Moving
  • What are the factors in Salting?
    • Quantity of salt
    • Purity of Salt
    • Temperature
    • Method of Salting
  • Drying refers to the removal of moisture to inhibit bacterial growth
  • Salting is the use of sodium chloride
  • Give and define the 3 Pickling Methods
    1. Pickle salting wherein you cover the fish in salt and put them in layers in water tight containers
    2.  Dry salting is rubbing granular salt
    3. Brine salting is immersing the fish in brine
  • Give the two types of Drying:
    • Natural, which uses sunlight
    • Artificial, which uses machine/manual
  • Steps in Salting:
    1. Place fish in crushed iced or frozen brine
    2. Take off the fins
    3. Split the fish along dorsal section
    4. Remove the internal organs
    5. Remove the black membrane
    6. Wash the fish and drain it a little
    7. Rub it with salt
    8. Place fish in a container
  • Cold Smoking
    1. Temperature raised to 38°C from a smokeless fire
    2. Cold smoke at a temperature below 28°C circulated past the fish
  • Hot Smoking
    1. Strong fire produces a temperature around 130°C
    2. Smoking at temperature of 40°C
    3. Smoke has to be wet and dense
  • Steps in Smoking
    1. Clean the fish by removing the gills and making a ½ inch slit in the belly
    2. Wash the fish thoroughly with clean water
    3. Soak the fish in a brine solution (1 part salt to 10 parts water) for 20 or more minutes
    4. Place the fish in an immersion basket and cook in boiling brine for 2-4 minutes
    5. Drain the fish and allow to cool
    6. Smoke the fish in tin cans for 1 to 2 hours until golden brown
    7. Pack the smoked fish in coarsely woven bamboo baskets lined with old newspaper
    8. Cool the fish completely before packing
  • Curing
    Uses chemical preservatives, smoke, and other physical factors to reduce the moisture or water content of the fish. Cured fish or fishery products possess flavor and texture completely different from fresh fish.
  • Pickling
    A method of preserving food in brine or vinegar, with or without bacterial fermentation.
  • Canning
    The packing of fish in airtight containers such as tin cans and glass jars, which prevent air and microorganisms from entering. Heat processing destroys microbes inside the can, preventing spoilage and allowing longer storage.
  • Steps in Canning
    1. Remove scales, internal organs, head and tail of fish
    2. Cut cleaned fish to fit can size
    3. Soak fish in 20% brine solution for 30 minutes
    4. Half fry the fish in oil
    5. Fill cans with half-fried fish, leaving 1/4 inch space, and add oil and tomato sauce
    6. Seal cans temporarily, then steam for 10 minutes to exhaust air
    7. Seal cans completely and process at 15 lb pressure for 45 minutes
    8. Immediately cool processed cans in running water
    9. Label and date all jars
    10. Store in cool, dry, dark place and use within 1 year
  • Fermentation
    A fish preservation method in which fish in brine solution undergo chemical reaction. Bagoong is the most popular fermented product in the Philippines.
  • Steps in Fermentation
    1. Clean the fresh alamang well and remove sticks, shells, seaweeds, and other materials
    2. Wash the alamang in a weak brine solution (1 part salt to 9 parts water) and drain well
    3. Mix alamang thoroughly with salt (1 part salt to 3 parts alamang)
    4. Place the alamang-salt mixture in a clean container and store in a clean, warm place
  • Wash hands thoroughlyusing hot water and soap in:
    1. After using the toilet
    2. Handling cuts
    3. Cleaning infections
    4. Doing dirty work
    5. Before touching fish and meat
  • Change towels and wash clothes
    Regularly