FISH PROCESSING

It encompasses a wide

assortment of aquatic
animals.

It refers to a group of

cold blood animals living
CLASSIFICATI
ON OF
FISH
 Vertebrate (Fin
Fish)

Covered with scales,

fins and backbone.
Maybe fresh water fish
living in rivers or lakes
 Invertebrate (Shell
Fish)

Without fins and

backbone. Maybe
mollusk, having two
enclosing shells or
crustacean, having a
 Crustaceans
– Are shellfish with hard
shells over the back of
the body and along the
claws but have softer
shells covering the lower
part of the body and the
legs.
a.1 Crabs

a.2 Shrimps

a.3 Lobster
 Mollusk
- Have two shells
of the same size
and shapes
usually hard.
b.1 Mussels

b.2 Oysters
b.3 Clams

b.4 Scallop
CLASSIFICATION
OF FISH
ACCORDING TO
SOURCE
Marine fish/ Salt
water fish
– Those obtained
from salt water
or sea.
Inland fish / Fresh
water fish
– Those obtained
from lakes, ponds,
rivers and inland
bodies of water.
CHARACTERISTIC
S OF FRESH FIN
FISH
Scales cling tightly to
the skin.
Eyes are clear bright
and bulging.
When you press it will
spring back, the body is
firm.
No objectionable odor,
fresh sea weedy odor

The stomach is intact

The gills are red

CHARACTERISTI
CS OF FRESH
SHELLFISH
Tightly close
No objectionable
odor
Natural color
Clean in
appearance
 MARKET
FORMS OF
FISH
Live Fish – Which can be
marketed alive because
they live long after
catch.
Whole or Round – Fish
as it comes from the
water but no longer
alive.
Drawn Fish – A whole
fish with only one
entrails removed.
Dressed Fish – Fish
which had been scaled
and usually the head tail
and fins are removed.
Fillet – Two meaty
sides cut lengthwise
away from the
backbone.
Deboned – This is the
formed most convenient
in the case of bangus.
Steaks – These are cross
section slice of dressed
fish which are relatively
a large sized.
Sticks – These are fillets
and steaks cut into
portion or uniform width
and length like steaks.
Flakes – Fish meat
separation from the
whole fish.
Dried -
Frozen Fish – This is
packaged as steaks,
fillet, and small whole
fish.
Cured Fish – It is
salted, smoked
and pickled.
Salted Fish – Is salted
in either dry salt or
brine.
Smoked Fish – Is
made from a mildly
salted fish by a
smoking treatment.
Pickled Fish – Is cured
in brine that contains
vinegar and sometimes
spices.
Canned Fish - The re
are many different kinds
of fish available in the
canned form.
MARKET FORMS
OF SHELLFISH
Alive
Shucked
Ready to Eat
(Cooked)
Frozen
Canned
Headless
HOW TO DRESS FISH
A. Scaling
1. Soak fish in cold
water for a few minutes
if there are still scales
for the purpose of
removing the scales
2. Lay fish on the table
and hold it with one
hand firmly by the hand.

3. Using the back of the

knife, scrape off the
scales working from the
tail towards the head.
B. Removing the Entrails
1. Remove the entrails or the
internal organs.

C. Removing the dorsal Fin

1. Remove the fin by cutting
the fish, along both sides of
fin, give a quick pull forward ,
toward the head of the fish.
 NEW FISH AND
FISHERY PRODUCTS
Fish Quekiam
Is prepared by mixing
the fish meat with
shrimp meat, egg,
spices and vegetables
and is served with
sweet sour sauce to
enhance its flavor.
Fish Croquettes
Are a mixture of fish meat,
chicken, and vegetables
chopped into fine pieces. It
is formed into balls and
finely rolled in bread
crumbs and deep fried in
oil until brownish color is
obtained.
Tuna Ham
Is a convenience item simply
prepared from the meaty
portion of fish. It undergoes
curing in a mixture of
flavoring and preserving
agents such as salt, sugar ,
and nitrates for one week,
finally smoked to obtain a
distinctive flavor and aroma.
Boneless Bangus
Is a result of deboning
bangus , after which it
may be closed, frozen,
smoked , or fried. It may
also be left open and
pickled in preparation
fgor making it into daing.
 Fish Burger
Is derived from a
wide variety of fish
such as lapu – lapu,
tuna , and parrot
fish..
It is easily prepared
by mixing the
chopped fish meat
with the ingredients
such as salt, pepper ,
milk and onions , eggs
and hamburger
Then it is
molded into
patties and fried
in oil until
brownish color
Spicy Dilis
Is prepared from dried
dilis, completely coated
with the mixture of well
blended ingredients
such egg, sugar, salt ,
chili and cornstarch . It
is fried in deep fat or oil.
Fish Sausage
Similarly prepared to
meat sausage, consist
mainly of the white
meaty portion of fish
like labahita, sharks
or marlin.
It is prepared by
grinding the fish meat
and thoroughly
blending it with other
ingredients and
cooked in simmering
water for one hour.
Fish Sauce
Bagoong residue left after
the extraction of patis.
Fish Meal
A dried product, ground to
small particles and use as
an additive in animal feeds.
Fish Sauce
Locally called “patis” drawn off
from liquefaction of salt
mixture.

Fish Silage
For animal feed ingredients; a
product of acid hydrolysis.
English
Tagalog
1. Sea Bass
Apahap
2. Milk Fish
Bangus
3. Hawaiian Tea Pounder
Bidbid
4. Manila Sea Catfish
Kanduli
5. Mudfish
Dalag
6. Golden Caesio Dalang
11. Short Bodies Mackerel Hasa
Hasa
12. Grunt Silver
Ayungin
13. Whiting Asohos
14. Plain Croaker Alakaak
15. Ribbon – finned Nemipterid
Bisugo
16. Flat Lead Goby Bia
17. Red Snapper Maya maya
18. Eel Palos
19. Shark Pating
21. Slipmouth Sapsap
22. Young Herring Silinyasi
23. Banded Cavalla Talakitok
2 4. Tuna Tambakol
25. Indian Sardine
Tamban
26. Spanish Mackerel
Tanguigue
27. Tilapia Tilapia
28. Tuna Bonito Tulingan
29. Fresh Water Catfish Hito
31. Snails Kuhol
32. Shrimps Hipon
33. Crab Alimango
34. Oyster
Talaba
35. Mussels Tahong
36. Blue Crab Alimasag
37. Small Crab
Talangka
38. Clam Tulya
39. Fresh Water Snails Susong
Pilipit
41. White Shrimps Suwahe
42. Tiger Prawn Sugpo
43. Squid Pusit
44. Octopus Pugita
45. Stripped Mackerel Alumahan
46. Porgy Bacoco
47. Long Finned Mullet
Banak
48. Spade Fish/ Butterfly
Kitang
49. Rough Scaled Brill Dapa
50. Deep Bodied Herring
51. Bid Eyed Porgy Malaking
Mata
52. Big Eyed Scad Matang Baka
53. Black Powfret Pampano
54. Javan Sigamid Samaral
55. Stripped Baracuda Tursilyo
56. Fimbriated Herring Tunsoy
57. Long Tailed Goby Talimusak
58. Gray Mullet Banak
59. Sole Fish Dapa Dapa
60. Cockles Halaan
PRESERVATION OF
FISH
The microflora of living
fish depends on the
microbial contents of the
water in which the fish live.
Fish microflora includes
bacteria such as species of
Pseudomonas, Alcaligenes,
The level of
contamination can
increase with the
type of processing
and subsequent
handling.
Fish is also susceptible to
autolysis, oxidation and
lipolysis in addition to
microbial spoilage. Its
preservation, therefore,
should involve a combination
of treatments. Avisceration
should be done immediately
to prevent the gut enzymes
from becoming functional.
Preservation of fish by
chilling temperatures is
only a temporary
method and freezing is
the best way to preserve
fish for a longer time.
Freezing kills most
organisms but not the
Most of these survive
freezing and grow
during thawing. Fish
preservation by
radiation bas been tried
and found successful
specially when used in
combination with
Salting and drying method of
fish preservation is an age old
custom. Sodium chloride serves
both as a chemical preservative
as well as binds the moisture.
This may, however, not affect
the halophiles which sometime
cause discolouration during
drying
Other chemicals used
in fish preservation to
retard microbial
activity include
sodium and potassium
nitrite and nitrate,
benzoate and sorbate.
A dip in antibiotic
solutions has been
tried and found'
successful but
these days it is not
encouraged.
The kind and rate of
fish spoilage varies with
a number of factors,
such as the kind of fish,
the condition of the fish,
the level of
contamination, the
storage temperature
Bacteria causing spoilage
of fish are a part of the
natural flora and the
predominant bacteria
causing spoilage are
species of Pseudomonas,
Achromobacter,
Flavobactrium,
Micrococcus and Bacillus.
Some of these bacteria can
grow at low temperature,
first on the surface and later
penetrate into the flesh.It
has been found that flat or
fatty fishes deteriorate
rapidly than round fish. Fish
that has been excessively
handled undergoes quicker
FOOD PRESERVATION
MAKES IT POSSIBLE FOR
ONE TO:
Retain the nutritive value and
flavor of fish;
Change perishable fish into
forms which can be stored and
later delivered to consumer’s
Lengthen the period of
availability of fish which abound
METHODS OF FISH
AND SHELLFISH
PRESERVATION
DRYING
Sun and wind drying of many food
items is a common method of
preservation done by Filipinos . It
has been used for fish, meats and
vegetables. In actual practice, drying
is to fish meat after salting and
curing.
Drying preserves food by reducing
its water content below that in which
microorganisms can grow and
reproduced. There are ways of
Sun Drying – involves
the use of energy from
the sun to dry the food.
Dehydration – it is
made by the possible
use of equipment called
mechanical driers of
which there are several
Freeze Drying – It is
consist of drying the fish in
convectional
freezing equipment and
then removing the ice
formed by sublimation in
vacuum. Freeze dried fish
shows no shrinkage and
looks very similar to freeze
SALTING
The preservation of fish by
salting is done to a wide extent
in the Philippines. Salted fish
products include bagoong,
daing and tuyo. Other methods
of preservation such as drying,
smoking, fermenting, and
chilling or refrigeration may be
done in combination of salting.
Brine Salting –the fish is
immersed in a constant
saturated of 25 parts of salt
for
every 100 parts of water.
Brine salting is widely
practiced only as temporary
preservative until the fish can
be smoked, dried or process
other wise.
Dry Salting – rock
or granular salt is
rubbed on the fish.
The proportion of salt
to
fish varies from 10%
to 35% of the fish.
Pickle Salting – the fish is
covered with salt and then
packed in watertight
in layers, with salt sprinkle
between the layers. The
pickle that is formed
ultimately serves as the
saturated brine solution
which will cover the fish
SMOKING
Smoking is applied to fish that has
been cooked previously in salt
solution or brine. The preserving
effects of the smoke is due to the
drying and cooling of the product to
the action of the preservatives form
hardwood fuel. The cooking effect of
hot smoke destroys the bacteria and
stop the action of enzymes.
During the smoking process, the
temperature and the humidity are
Cold Smoking – The
temperature is kept at 26 C
at the 32.30 and the
product
is smoked for 2 -3 weeks.
The products develop a
strong smoked flavor and
becomes dehydrated as
well.
Hot Smoking – the
temperature is kept at 48. 2 C at
the beginning and then
gradually increased to 82.2 C.
the smoking period last up to 3
hours . The high temperature
hastens the drying process,
giving the product a milder
smoked flavor. The products are
more tasty and juicy but have a
high moisture content. They
FERMENTATION
During the fermentation of
salted fish, the protein is acted
upon by proteolytic enzymes
found in the gills of fish. These
enzymes bring about hydrolysis
of protein to simple molecules,
proteosis, peptones, peptides and
amino acids. Salt does not only
preserve the fish but also
promotes fermentation.
CANNING
Canning is a method of
preserving food which
combine the techniques of
heating food to cook it, kill the
spoilage microorganism and
destroy the activity of
enzymes present in the food
sealed in an airtight container
to prevent recontamination of
CHILLING
Preservation by chilling
or freezing is based on
the principle that
extreme cold retards
microbial growth and
slows down enzyme
activity and oxidation.