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FISHERY ARTS Grade 8

FISH PRESERVATION Any operation that can prevent or inhibit the natural process of breakdown or decomposition taking place in the fish.

MARKET FORMS AND CUTS OF FISH 1. Whole or Round Fish – fish whose parts are still intact. 2. Drawn Fish – fish whose internal organs are removed by making slit along the belly wall and the entrails pulled out. 3. Dressed Fish – fish whose scales, internal organs, fins, head and tail are removed. 4. Steaks – they are cross sections of a cleansed fish which are around 1-2 cm. thick. 5. Splitted – fish that is cut open along the dorsal side from head to tail. 6. Live Fish – fish that are sold alive. 7. Fillet – are the fleshy sides of the fish which are separated from the backbone and the ribs. a. Butterfly Fillet – fillets that are joined together on the ventral sides by the underside skin. b. Single Fillet – fillet from side of a fish cut away from the backbone. 8. Sticks – cuts from fillets or steaks. They are usually from fish that has been minced and shaped, breaded and frozen.

COMMON BODY FORMS OF FISH 1. 2. 3. 4. 5. 6.

Fusiform – torpedo-shaped kind. Compressiform – flat and compressed laterally. Depressiform – compressed dorsoventrally. Taeniform – ribbon-like species. Anguilliform – serpentine shaped. Globiform – short, rounded body and is globular.

FISHERY ARTS

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PRINCIPLES OF FISH PRESERVATION

1. Prevent or delay microbial decomposition of fish. 2. Prevent or delay self-decomposition of fish. 3. Prevent other causes of spoilage of fish like physical damage.

ADVANTAGESOF PROCESSED FOODS

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.

DISADVANTAGES OF PROCESSED FOODS

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

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AGENTS OF SPOILAGE 1. MICROORGANISM - A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. Three Main Groups of Microorganism a. BACTERIA - Responsible in the breakdown of plant and animal material and the possible return of simple inorganic compounds to the soil. Bacteria According To Shape 1. Coccus - round 2. Bacillus – rod shaped 3. Spirillus - spiral 4. Staphylococcus - grapelike 5. Streptococcus – chainlike Bacteria According To Their Temperature Requirement 1. THERMOPHILIC – thrive at high temperature 2. PSYCHROPHILIC – thrive best at low temperature 3. MESOPHILIC – those that thrive between low and high temperatures. Bacteria According To Their Oxygen Requirement 1. AEROBIC – requires no oxygen in order to live 2. ANAEROBIC – lives in the absence of free oxygen 3. FACULTATIVE – grows with or without free oxygen

b. MOLDS - Fuzzy or cottony organisms that grow on the surface of the food. c. YEAST - Whitish to yellowish colonies on the surface of the food.

2. ENZYMES - Proteins that act as biochemical catalyst in living organisms.

Types of Enzymes 1. LIPOLYTIC - Enzymes that acts on fats 2. PROTEOLYTIC - Enzyme that acts on proteins 3. AMYLOLITIC - Enzyme that acts on carbohydrates FISHERY ARTS

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CHANGES IN FISH AFTER DEATH

1. CHANGES IN APPEARANCE - The color starts to fade until it becomes dull as spoilage progresses. 2. RIGOR MORTIS - Characterized by the stiffening of the muscle tissue. 3. AUTOLYSIS - The breakdown of tissues caused by enzymes. 4. PUTREFACTION - The state when the components of the flesh are assimilate forms.

CHARACTERISTICS OF FRESH FISH AND STALE FISH

Fresh Fish

Stale Fish

EYES

Bright, bulging pupils, velvet, black corneas transparent

Dull, wrinkled, sunken pupil, dull black, Corneas opaque

GILLS

Bright red, covered with clear slime, fresh odor under gill cover

Dull brown or gray, slime cloudy, odor under gill cover sour and offensive

FLESH

Firm, stiff body

Soft and flabby

BELLY WALLS

Intack

Often ruptured

MUSCLE TISSUE

White

Pinkish, especially around backbone

VENT

Pink, not protruding

Pale brown, protruding

ODOR

Fresh, Fishy Odor

Stale, Sour or putrid

Bright

Faded and dull

COLOR

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METHODS OF FISH PRESERVATION  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.

Types of Fish Curing  SALTING - application of salt to the fish.

Factors Affecting Salting 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 5. Size of the Fish Small sized of fish is salted faster than larger size of fish. 6.Storage of Fish

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 DRYING AND DEHYDRATION - Lowering the water content of the fish with the aid of heat. • Drying – known as natural drying • Dehydration – used of chemical devices to provide artificial heat for drying

Factors Affecting Drying 1. Humidity of Air 2. Velocity of the wind 3. Intensity of sunshine Factors Affecting Dehydration 1. Kind of drier used 2. Temperature range 3. Storage of finished product 4. Relative Humidity

 SMOKING - A method of preserving fish by the application of smoke and other interrelated processes such as salting, drying and heat treatment.

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.

Factors Affecting Smoking 1. Kind of Fish 2. Condition of Raw Materials 3. Kind of smoke – Producing materials a. Hard Wood – Good quality of smoke is produced b. Soft Wood – A thin smoke is produced; thus, a low grade of smoked product 4. Length of smoke curing

 PICKLING - Preservation of food by the use of vinegar and other spices.

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 REFRIGERATION AND COLD STORAGE a. Chilling – a process whereby the product is cooled to the temperature of melting ice. b. Freezing – a process of lowering the temperatures of fish. In this method, water in the flesh of the fish is crystalized.

 UTILIZATION OF FISHERY BY PRODUCT - The conversion of waste materials coming from fish and other marine products into secondary products.  CANNING - Application of heat to food in a hermetically sealed container at a temperature and for a period of time sufficient to destroy microorganisms and to render any bacterial cell for a definite period of time.

BASIC CANNING EQUIPMENT 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

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