LESSON 7 FOOD PROCESSING (SALTING /DRYING FISH COMPOSITION)

Identify the raw materials in accordance
with specifications of food processing by
salting, curing and smoking

Sort and grade raw materials are in
accordance with specifications.

A

B

Which of the following are soft sea animals?

A

B

C

MOLLUSK

A

B

C

CLASSIFY

ME!

A. Saltwater fish

B. Freshwater

fish

A. Saltwater fish

B. Freshwater

fish

Flatfish

Tilapia

TUNA

CAT
FISH

A. Saltwater fish

B. Freshwater

fish

Flatfish
Flounder
Sole

Cat

fish

Eel
Tilapia

Flatfish

Tilapia

TUNA

CAT
FISH

• Fish from fresh

water or seawater
are used as food .

Fish products are divided into two categories

Fin fish

A. Saltwater fish

B. Freshwater fish

Shell fish

A. Mollusks

B. Crustaceans

A

.

Mollusks –
are soft sea
animals

• they have

a pair of
h i n g e d
s h e l l s
( c l a m s ,
oysters)

• Bivalves

–

• t h e y

h a v e a
s i n g l e
s h e l l
(abalon
e)

•Univalve

s

• a

completely
m e r g e d
h e a d a n d
foot, with a
ring of arms
a n d / o r
t e n t a c l e s
surrounding
the head

•Cephalopo

ds

Multiple Select

what are the types of mollusk?

• Octopus

• milk fish

• crab

• oyster

• are animals with

segmented shells
and jointed

•
B.Crustace
ans

Composition of Fish

Fish consists of water ,
protein , fats and small

amount of minerals

and vitamins . Fish has
very little connective

tissue. It means;

Fish cooks

very quickly,
even at low

heat.

Fish is naturally

tender. High

heat will result
toughening of

protein.

Moist- heat methods
are used not to create
t e n d e r n e s s b u t t o
preserve moistness
and provide variety.

Cooked fish

must be
handled
carefully

1. Fat Fish -- are

those that are

high in fat.

(salmon, tuna,

trout, mackerel)

2. Lean Fish –
are those that
are low in fat.
(sole, cod, red
snapper, bass)

Selection of

Fish

1.Flesh of fresh

fish could be
firm and elastic.

2. Gills should be
reddish in color, not
gray or brown.

Selection of

Fish

19

1.Flesh of fresh

fish could be
firm and elastic.

2. Gills should be
reddish in color, not
gray or brown.

Selection of

Fish

3. Eyes should be
bright and full , nit
sunken.

4. The scales should
be bright

3. Eyes should be
bright and full , not
sunken.

4. The scales should
be bright

Selection of

Fish

5. It should have a
clean seawater smell.

23

Selection of Fish

Flesh of
fresh fish
could be
firm and
elastic.

Gills should
be reddish in

color, not

gray or
brown.

Eyes should
be bright and

full , nit
sunken.

The scales
should be

bright.

It should

have a clean

seawater

smell.

How to Salt Fish?

How to Salt

Fish?

Sizes and Market Forms of Dressed Fish

Whole or

Round Fish –

Most species of
fishes are sold

in this form

where all parts
of the fisht are

still intact.

Drawn Fish –

This form of fish
is sold with the
internal organs

removed.

Fillets- The flesh
sides of the fish
are separated

from the

backbones and

ribs.

Dressed fish –

the scales ,

internal organs,
fins, head , and

tail are

removed.

Fillets- fish with
external shells
but no internal
bone structure.

Live Fish –
Dalag (mud
fish ) and hito
(cat fish ) are
usually sold

alive.

Sizes and Market Forms of Dressed Fish

Whole or
Round Fish
Drawn Fish

Sizes and Market Forms of Dressed Fish

Fillets
Dressed Fish

Sizes and Market Forms of Dressed Fish

LIVE FISH

BUTTERFLY FILLET

WHAT ARE THE MARKET FORMS OF FISH?

WHAT ARE THE MARKET FORMS OF FISH?

33

1. Grading fish into groups of similar individual sizes is a common
management practice in fish farming.

34

Fish sorting
The sorting of fish into groups of the same species

35

36

A. Directions: Idenify what terminology is being described in the
following statement. Use another sheet of paper for your answer

1. It involves separating a mixed group of fish into different species,
males and females, immature and mature fish, diseased and clean
fish, etc.
2. This form of fish is sold with the internal organs removed.

37

3. The flesh sides of the fish are separated from the
backbones and ribs.
4. It is naturally tender. High heat will result toughening of
protein.
5. A fish with external shells but no internal bone structure.
6. They have a pair of hinged shells (clams, oysters)