Brine – mixture of salt and water
Entrails – internal organs of fish such as liver, intestine, stomach, gall bladder and gills
Enzymes - any complex chemical produced by living cells that is a biochemical catalyst
Fermentation – an aerobic oxidation of carbohydrates by microbial enzymes
Salinometer – an instrument used for measuring the salt concentration of a brine
Salt – a white crystalline compound chemically known as sodium chloride occurring abundantly in nature both in solid form and in solution
Split fish – fish that has been cut from the belly cavity all the way to the tail
Equipment and Tools Used in Fermenting Fish and Other Fishery Products
Wooden Spade – used in mixing salt and fish and other marine products
Salting vat/wooden tank – a rectangular wood or stainless steel vat receptacle for mixing fish and other marine products
Earthen jars – receptacles where the mixture of fish and other marine products and salt are placed and then covered for fermentation
Basin – enameled or stainless, also used in mixing and preparation of the mixture
Salinometer – an instrument used for measuring the degree of saltiness of the brine solution
Fermenting vats – various types of container where fermentation takes place
Gas Stove - used for cooking
Personal Protective Equipment – protects the handler in holding, preparing and mixing of products
apron disposable glove
pot holder hand towel
surgical mask hair net
Containers for Storing Fermented Fish and Other Fishery Products
earthen jar plastic drum
wooden vat
Sanitary Practices in Mixing Fish and Salt 1. Wear personal protective equipment.
2. Wash and sanitize all the utensils and equipment used.
3. Maintain cleanliness and orderliness during and after the process.
Method of Preparing Fish and other Fishery Products
1. Sort and grade species of fish and other fishery products.
2. Weigh the fish and other fishery products.
3. Wash the fish and other fishery products thoroughly in clean fresh water.
4. Drain for 30 minutes.
Method and Procedure of Fermenting Fish and other Fishery Products
1. Mix salt thoroughly with the fish in a ratio of 1:4 (1 part salt to 4 parts fish) by weight or 20%. And if 25% is used, the ratio is 1:3 (1 part salt to 3 parts fish) by weight.
2. Add papain to shorten the fermentation period (optional).
3. Pack the fish in plastic drum or glass container.
4. Store the fermented fish for a month to a year for it to develop the aroma caused by the breakdown of fish proteins.
Method of Straining, Filtering and Heating Fermented Fish and other Fishery Products
1. Separate the fish sauce from fish paste. Filter the sauce with strainer or a clean cloth.
2. Cook the extracted sauce.
3. Cool and then pack in bottles.
4. Label and store for marketing.
Patis Bagoong
Flow Chart Showing the Manufacture of Fish Paste and Fish Sauce (bagoong and patis)
Some Existing Standards for Fermented Fish and Other Fishery Products
Bureau of Food and Drugs (BFAD) has set standards for patis with emphasis on its chemical composition and physical aspect. The standards are stated as follows:
1. Standard of Identity – Patis is a clear liquid sauce, straw yellow to amber in colour obtained from enzymatic fermentation of mixture of fish or shrimps and salt, having a strong salty taste and fishy odor.
2. Standard of quality – Fish sauce should have the following composition:
a. total solids – not less than 32%
b. salt content – 20-25%
c. protein content varies with grade levels c.1. For Domestic Trade
Special – no less than 8%
Regular – no less than 4.5%
c.2. For Export
Special – no less than 8%
Regular – no less than 6%
3. Level of sub-standard quality – Fish sauce of protein content
not more than 4.5% and no less than 2.5%, shall be sold under the name patis flavor.
4. Mandatory label of information
4.1. The label statement of class or type shall be in accordance with the stated protein content
4.2. The name and address of manufacturer/producer should appear
4.3. Added preservative or coloring shall be limited to that approved as food grade and should be indicated in the label 4.4 Net content shall be no less than the amount stated in the
label.
LET US REMEMBER
The steps involved in fermenting fish and other fishery products are the following:
Securing of fresh fish
Washing and draining of raw material
Mixing with salt using appropriate measurement
Packing tightly in jars and storing
Draining of liquid and grinding the solid part to be sold as bagoong (fish paste)
HOW MUCH HAVE YOU LEARNED?
Post Test
Multiple Choice - Directions: Read and understand the questions below.
Select the correct answer by writing the letter of your choice on your answer sheet. NOTE: Do not write anything on the module.
1. Which utensil is needed in mixing ferment fish and other fishery
3. Which utensil is NOT needed in fermentation process?
a. knife b. chopping board c. measuring cup d. measuring spoon 4. Which species of fish can be fermented?
a. dilis b. galunggong
6. Which of these is an ideal receptacle for fermented fish?
c. earthen jars c. glass jars
d. plastic containers d. plastic box
7. What sanitary practice are you going to do when mixing fish and salt?
a. Wear personal protective equipment.
b. Sanitize all equipments and utensils.
c. Maintain cleanliness and orderliness before and after the process.
d. All of these
8. Why is there a need to mix papaine when fermenting fish which will be sold after 6 months?
a. to improve the taste
b. to hasten the fermentation process c. to improve the color
d. to improve the odor
9. Which process is used to separate the two by products of fermented fish- the fish sauce and fish paste?
b. Decant c. straining and filtering c. Precipitation d. none of these
10. Which of these is a BFAR standard for fermented fishery products?
a. fish sauce must be clear with straw yellow or amber color b. cloudy and red in color
c. clear and well hydrolyzed d. none of these
LET US APPLY WHAT YOU HAVE LEARNED