CBLM for Fish Processing Y2.pdf

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Unit of Competency: Process Fish by Salting, Curing and Smoking

Module No.: 1 Module Title: Processing Fish by Salting, Curing _{and Smoking} Republic of the Philippines

Department of the Education PUBLIC TECHNICAL-VOCATIONAL

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MODULE 1

QUALIFICATION TITLE :

FOOD PROCESSING/FISH

PROCESSING NC II

UNIT OF COMPETENCY:

PROCESS FISH BY SALTING,

CURING AND SMOKING

MODULE TITLE

:

PROCESSING FISH BY

SALTING, CURING AND

SMOKING

NOMINAL DURATION

:

426 hrs

WHAT IS THIS MODULE ABOUT?

This module deals with the skills, knowledge and attitudes required to process fish by salting, curing and smoking. It also involves preparing the needed equipment, tools and materials, preparing ingredients and materials, preparing salting and curing solutions, curing the fish, finishing the cured products and preparing production reports.

WHAT WILL YOU LEARN?

After completing this module, you should be able to: 1. prepare equipment, tools, materials and utensils; 2. prepare raw materials;

3. prepare salting and curing solutions and mixture; 4. cure the fish;

5. finish the cured fish; and 6. prepare production report.

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LESSON 1.

PREPARE EQUIPMENT, TOOLS AND UTENSILS

WHAT IS THIS LESSON ABOUT?

This lesson deals on how to prepare equipment, tools, materials and utensils needed in salting, curing and smoking. This includes lessons on checking, sanitizing and calibrating the tools used in acquiring the said competencies.

At the end of the lesson, you should be able to :

1. prepare equipment and tools for salting, curing and smoking fish and other fishery products in accordance with manufacturer‘s specification;

2. check, sanitize and calibrate equipment for fish processing methods in accordance with manufacturer‘s specifications;

3. make ready and sanitize kitchen utensils for fish curing methods in accordance with manufacturer‘s specifications;

4. prepare materials/supplies needed in fish curing in accordance with approved specifications by the Bureau of Fisheries and Aquatic Resources (BFAR); and

5. observe accuracy, cleanliness, sanitation and proper care of tools and equipment.

WHAT DO YOU ALREADY KNOW?

Let‘s find out how much you already know about preparing the equipment, tools and materials for salting, curing and smoking.

Pre-Test

A. Multiple Choice

Directions: Read and analyze the questions below. Select the correct answer from the letter of your choice on your answer sheet. Do not write anything on the module.

1. Which of the following equipment is used to measure brine strength? a. Salinometer c. Thermometer

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2. What is the purpose of sanitizing the tools/utensils before they are used?

a. To kill bacteria b. To get rid of dirt

c. To improve the quality of the product d. To avoid accident

3. Your teacher instructed you to prepare the measuring device you will use in measuring salt and water you will prepare into a brine solution, which of these measuring devices will you prepare?

a. weighing scale

b. measuring cup for liquid and solid ingredients c. table spoon

d. Erlen Meyer flask

4. The following are the steps in preparing equipment ready for processing except ONE.

a. checking b. sanitizing c. calibrating d. storing

5. Your teacher instructed you to make ready and sanitize kitchen utensils you will use in curing fish, which of the options below will serve as your guide or basis in doing the assigned task?

a. manufacturer‘s specifications b. product requirements

c. industry requirements

d. approved specifications by BFAR B. Checklist

Direction: Given below is a five item checklist. On your answer sheet, put a check (√) before item that you can do competently and an (X) for before item that you can‘t.

Can you…

__________ 1. Assemble equipment & tools for salting & curing? __________ 2. Assemble equipment & tools for smoking fish? __________ 3. Calibrate a weighing scale?

__________ 4. prepare a sanitizing solution for kitchen utensils? __________ 5. prepare materials needed in curing fish?

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LET US STUDY Let us define

Calibrate - to indicate a scale on a measuring instrument.

Fish curing - a method of preserving fish by salting, drying and smoking. Preservatives - substances added to food to inhibit spoilage organisms Raw materials - include fish and other ingredients like spices etc. Salting - the application of salt to the fish.

Smoking - the application of smoke to the fish.

Equipment, tools, materials and utensils are important aspects to consider in the processing of fish by salting, curing and smoking. Without them, difficulty in the preparation may arise. Hence, proper usage is necessary.

Equipment and Tools for Salting, Curing and Smoking to Be Assembled According to Manufacturer’s Specifications For Salting and Curing

Chiller/freezer/refrigerator - necessary in maintaining the freshness of fish.

Freezer Refrigerator Gas range/oven- source of heat.

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Salinometer - an instrument used to measure brine strength.

--- the salinometer is inside the graduated cylinder

Weighing scales of varying capacities – devices used to measure the weight of fish/raw materials and ingredients needed in fish/food processing.

Beaker- a device used to measure liquid ingredients.

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Measuring cup - used to measure dry ingredients.

Measuring spoon - used to measure small amount of solid and liquid.

Cutting board - used to protect the table when slicing or cutting food.

Cutting implements/knives - used for cutting fish and other raw materials.

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Basin – use in the preparation of brine or curing mixture.

Kitchen scissor – used in trimming-off the fins of a fish.

Food tong - used to turn or lift food

For Smoking Fish (Refer to the function as described in salting/curing fish)

1. Chiller/freezer/refrigerator 2. Salinometer

3. Cutting implements

4. Measuring spoon and cups 5. Beaker/graduated cylinder

6. Smokehouse—an airtight container where smoke is introduced

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Cabinet type smokehouse oil drum type Smoking tray – where fish to be smoked is placed

Soaking/container- used for the preparation of brine or where fish are soaked for a required time

Checking, Sanitizing and Calibrating of Tools for Fish Processing Methods

Procedure in checking, sanitizing and calibrating of equipment and tools for fish processing methods are necessary in the preparation of tools needed in processing.

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Checking of Tools

Have all the equipment checked for any defects. Discard those that are defective. Repair if necessary. Continuous maintenance on the use of equipment must be practiced and checked every after each use based on the maintenance schedule for every equipment.

Sanitizing

Sanitizing rids or reduces the number of microorganisms on the surface where food comes in contact with. It cannot be accomplished until the surface, where foods are processed, are cleaned.

Sanitizing tools/utensils Preparing sanitizing solution

The Recommended Use Levels for Sanitizers to Consider when Sanitizing

In preparing a sanitizing agent from 5.25% sodium hypochloride diluted with water, consider the following:

Area to be sanitized volume of desired solution Remarks with recommended 1 liter (1000ml) 1 gallon 5 gallons Dilute the amount chlorine concentration volume of sodium hypochloride of sodium hypochloride

required up to the

Hand dip (30 ppm) 0.57 ml 216 ml 108 ml volume of desired Footbath ( 350 ppm) 6.67 ml 25 ml 125 ml solution as indicated

Floor ( 350 ppm) 6.67 ml 25 ml 125 ml in each corresponding

Equipment column to obtain the

(150 ppm) 2.86 ml 10.8 ml 54 ml needed concentrated (200 ppm) 3.81 ml 14.4 ml 72 ml on of chlorinated water water for food processing

(75 ppm) for washing vegetables

dressed chicken, etc.) 1.43 ml 5.40 ml 27 ml

To sanitize the equipment, prepare a solution as prescribed on the recommended dosage. Wash the equipment with soap and water. Scrub or brush if necessary. Rinse with water then sanitize and allow draining or rinsing with 5ppm chlorinated water.

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Calibrating Equipment

Calibrating equipment is necessary to test for the accuracy of certain device or to indicate the scale. An example of equipment to be calibrated is the weighing scale. To calibrate, have the reading of the weighing scale pointed or set at 0. Refer to Fig. 1 below.

Fig.1 Calibrating a Weighing Scale

To calibrate a salinometer, have the brine solution poured into the graduated cylinder, and dip the salinometer to get the reading (Fig. 2) Allow the instrument to float in the brine solution and get the reading.

_____________________ salinometer

Figure 2. Calibrating a Salinometer

Kitchen Utensils For Fish Curing To Be Made Ready And Sanitized According To Manufacturer’s Specification

1. Cutting implements like knives 2. Cutting board

3. Kitchen scissors 4. Tongs

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Fig. 3 Washing/Sanitizing kitchen utensils

Sanitizing Kitchen Utensils

Flush all surfaces with water. Scrub or brush to remove loosely adhering dirt if necessary. Dissolve adequate amount of detergent in water with the scrubbing pad or brush, clean also surfaces of each utensils with detergent. Give particular attention to corners, flaps, edges and cracks where dirt is likely to accumulate. Rinse thoroughly with tap water. Sanitize by soaking processing implements in 150-200 ppm chlorinated water or (refer to recommended use\age for sanitizing solution. After 2 minutes, rinse with 5 ppm chlorinated water or tap water.

Ingredients and Raw Materials to be Prepared for Fish Curing For salting

1. Fresh Fish

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For Smoking

1. Fresh Fish 2. Salt

3. Fuels for smoking- smoke producing materials preferably saw dust or wood shavings from hard wood or sugar cane bagasse. Avoid using soft wood because it contains high quality of soot. Procedure in Preparing Supplies and Materials for Salting, Curing and Smoking

1. Have all the supplies and materials ready. 2. check for the freshness of materials like fish

3. Prepare all the ingredients needed in salting, curing and smoking.

LET US REMEMBER

1. All equipment, tools and materials needed in fish curing must be properly checked, prepared and sanitized.

2. Calibrate tools for accuracy of measurements or weights.

3. Sanitize the equipment/utensils to get rid of dirt that may contaminate food leading to food spoilage.

4. Always observe care, cleanliness and sanitary practices in using equipment and utensils in processing fish.

5. Observe accuracy in doing work and in using tools and equipment.

HOW MUCH HAVE YOU LEARNED? Post Test

A. Multiple Choice

Directions: Read and understand the questions below. Select the correct answer by writing the letter of your choice on your answer sheet.

1. Which of the following equipment is used to measure brine strength? a. Salinometer c. Thermometer

b. Refractometer d. all of the above

2. What is the purpose of sanitizing the tools and utensils before they are used?

a. To kill bacteria b. To get rid of dirt

c. To improve the quality of the product d. To avoid accident

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3. Your teacher instructed you to prepare the measuring device you will use in measuring salt and water you will prepare into a brine solution, which of these measuring devices will you prepare?

a. weighing scale

b. measuring cup for liquid and solid ingredients c. table spoon

d. Erlen Meyer flask

4. The following are the steps in preparing equipment ready for processing except one. Which one is not?

a. checking b. sanitizing c. calibrating d. storing

5. Your teacher instructed you to make ready and sanitize kitchen utensils you will use in curing fish, which of these will serve as your guide or basis in doing the assigned task?

a. manufacturer‘s specifications b. product requirements

c. industry requirements

d. approved specifications by - (Bureau of Fisheries and Aquatic Resources)

B. Checklist

Directions: Given below is a five-item checklist. On your answer sheet, put a check (√) mark for each item that you can do competently and an (X) for each item that you cannot.

Can you…

__________ 1 Assemble equipment and tools for salting and curing? __________ 2. Assemble equipment and tools for smoking fish? __________ 3. Calibrate a weighing scale?

__________ 4. Prepare a sanitizing solution for kitchen utensils? __________ 5. Prepare materials needed in fish curing?

C. Observation and Oral Questioning

1. Correctly identify the tools and equipment needed in fish curing placed in each station.

2. Answer these questions:

a. What are the uses of each tool and equipment you identified?

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LET US APPLY WHAT HAVE YOU LEARNED Demonstration Method

1. Prepare a sanitizing solution and apply the steps in sanitizing equipment and utensils.

2. Calibrate a weighing scale and a Salinometer. Be sure to do it correctly.

Test for Valuing

Explain why you must always observe accuracy and cleanliness in using different equipment, tools and utensils for salting and curing fish?

RESOURCES

The following resources are needed:

1. Equipment, Tools, Utensils and Materials a. Smokehouse b. Polysealer c. Soaking vats d. Chiller/refrigerator/freezer e. Oven f. Bottles g. Salinometer

h. Weighing scales of varying capacities and sensitivities i. Cutting implements like knives, slicers, peelers

j. Measuring tools like measuring cups and spoons

k. Fuel for smoking like wood, wood shavings, saw dust, half-dried leaves, coconut husks and shells, rice hulls, corn cobs 2. Learning guides

a. Module b. CD Rom

c. Activity sheets

d. Manual on Occupational Health and Safety Requirements in Preparing Supplies and Materials

1. Personal computer (PC) 2. LCD screen and projector

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REFERENCES Books

Avery, Arthur. Fish Processing Handbook of the Philippines Bardey, Catherine, Secrets of the Spas, Blac

Bauer, W.W.MD, Health for All, 1967

Calmorin, Laurentina P., Calmorin, Melchor A., Tinaypan, Alfredo S.. (1990). Introduction to Fishery Technology, Manila, Philippines. National Bookstore Inc.

Calmorin, Laurentina P., Post Harvest Fisheries. Manila, Philippines: national Bookstore, Inc. 2000.

Cortez, Lourdes A., Processing and Preservation of Freshwater Fish., Manila, Philippines ., National Bookstore Inc.,1990 Dagoon, Jesse D. Exploratory Fishery Arts. Manila, Philippines:

Rex Bookstore, 1985.

Espejo, Jasmin. Fish Processing Handbook of the Philippines Hermes-Espejo, Jasmin. Fish Processing Technology in the

Tropics, Quezon City, Philippines, Tawid Publications, 1998. Hand- outs and Pamphlets on Fish Processing.

Lagna, Rosalinda T. Food Preservation for Filipinos, 1977 Maharajh, Christina “20 Amazing Ways to Use Salt”

Mendoza, Leonarda. Fishery Arts for Secondary Schools Exploratory, 1987

Photo Researchers, Inc./Dr. Jeremy Burgess/Science Source

Training Regulation for Food Processing NC II, TESDA, Metro Manila

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Food Safety and Sanitation, A paper presented at Foresight on Food Safety, International Food Safety Seminar at Seoul, Korea on April 24, 2006 Other Sources http://www.saltinstitute.org/ http://www.salttraders.com/StoreFront.bok http://www.slate.com/id/2117243 http://www.gourmetsleuth.com/saltguide.htm http://www.flickr.com http://www.initial-impressions.net http://www.msn.com

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LESSON 2.

PREPARE INGREDIENTS AND RAW MATERIALS

WHAT IS THIS LESSON ABOUT?

This lesson deals on sorting and grading raw materials, cleaning and washing fish, eviscerating, descaling, deboning, filleting and weighing cleaned raw materials.

At the end of the lesson, you should be able to:

1. sort and grade raw materials in accordance with Bureau of Fisheries and Aquatic Resources (BFAR) specifications;

2. clean and wash fish in accordance with approved BFAR standard procedures;

3. eviscerate and wash fish in accordance with the product requirements;

4. descale and eviscerate fish and other marine products fully without damage to the meat;

5. debone fish in accordance with the product requirements without damage in the flesh;

6. fillet fish in accordance with product specifications;

7. weigh cleaned raw materials in accordance with BFAR approved specifications; and

8. observe accuracy in preparing raw materials in accordance with BFAR and product specifications.

WHAT DO YOU ALREADY KNOW? Pre-Test

Directions: In your Test Booklet, write the letter that corresponds to your answer in the following items:

1. Fish has bulging eyes, red gills and a firm body. What can you say about the fish?

a. The fish is fresh b. The fish is stale

c. The fish is partially fresh

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2. The fishes you graded have slightly sunken eyes with grayish pupil; the flesh and backbone are slightly soft and with a slightly sour odor. To what grade will you assign them?

a. Grade I c. Grade III

b. Grade II d. Off-grade

3. Why must raw materials like fishes be eviscerated before salting, curing or smoking them?

a. To remove the internal organs which contain spoilage organisms

b. To improve the odor of the fish c. To thoroughly clean the fish d. To prevent spoilage of the fish

4. When descaling a fish like tilapia or bangus, why should you use a blunt knife?

a. To prevent injuring the fish flesh b. To hasten the removal of scales

c. To maintain firmness of the fish flesh d. To prevent damaging the scales

5. When washing fish with clean water, why must you soak it first in a 10% brine?

a. To improve the appearance of the fish b. To hasten protein coagulation

c. To leach-out the blood and improve texture of the fish flesh d. To improve the odor and taste of the fish

6. If you are assigned to debone a fish like bangus, which of the steps below will you do first?

a. Remove the backbone

b. Split fish along its dorsal side

c. Make superficial cuts along the dorsal side of the fish d. Remove the rib bones

7. Your teacher instructed you to remove the Y-shaped spines embedded in the flesh of the fish, which of these will you do?

a. Remove the spines near the caudal fin b. Remove the spines along the dorsal side c. Remove the spines along the lateral line d. Remove the rib bones

8. The product specifications require removing the meaty section of the fish from the backbone and ribs of the fish. Which of these will you do?

a. Cut the fish into steaks b. Dress the fish

c. Debone the fish d. Fillet the fish

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9. If you are going to fillet a fish, which of these will you do first? a. Split fish along the dorsal side from the head to the tail

b. Lay the fish on its side. Cut from just behind base of pectoral fin round the back of the head

c. Cut fish across its body with a thickness of 1-2 cm. d. Eviscerate the fish

10. To have an accurate data on the weight of the fish, which of these will you do?

a. Weigh the fish using standard weighing devices b. Weigh the fish using improvised weighing devices c. Weigh the fish before and after cleaning

d. Estimate the weight of the fish then record B. Test for Valuing

Explain why there is a need to observe accuracy in preparing raw materials in accordance with BFAR and product specifications.

Scales - the protective covering on the body of a fish attached to the skin Operculum - a plate-like shape that covers the gills

Belly walls - the underside skin of the fish body

Flabby - the texture of fish flesh when it lacks stiffness or vitality

Caudal peduncle - part of the fish connecting the body and the caudal fin Guts - the viscera or internal organs of a fish

Fillets - the meaty section of a fish removed from the backbone and ribs Mosquito forcep - a nickel plated or stainless steel tool, measuring 5-6‖

long with pointed ends for penetration in fish muscles Superficial cut - a shallow cut on the surface of the fish flesh

Backbone - the biggest bone of the fish which is situated in the middlemost portion.

Fresh fish - a newly caught fish from unpolluted waters exhibiting normal quality requirements and which has not undergone processing. Organdeptic characteristics –the characteristics of a fish evaluated using

the sense of sight, smell, touch such as appearance, color and texture.

Raw materials refer to fresh fishes newly caught, chilled or frozen that are not yet subjected to the treatment with preservatives like salt, vinegar and smoke. They are used during salting, curing and smoking.

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The method of fish preparation depends on the size of the raw materials, market demands and product specifications. Very small species of fish like anchovies and wily slipmouth are simply washed. Medium-sized fishes like roundscad and common slipmouth are gutted to lessen bacterial load. Some are splitted to hasten drying process. Big sized fishes are splitted, skinned, filleted, etc. Bony and spiny fishes like milk fish (bangus) are deboned while scaly fishes are descaled. However, before all these are done, raw materials are first sorted and graded.

Sorting

Raw materials are classified/grouped according to: a. Quality – fresh, stale or spoiled, damaged

b. Species – example : tuna, mackerel, milkfish

c. Sizes – small, medium and big with sizes ranging from 6 cm. - 54 cm.

Characteristics of a Fresh and Spoiled Fish

Sorting fish according to their quality is done with the organoleptic evaluatin of their condition based on the characteristics of a fresh and a stale fish.

Fresh Fish Spoiled Fish

Odor Eyes Gills Body color Flesh Belly walls Muscle tissue Vent

fresh fishy odor

bright and bulging, pupil is velvet black, cornea is transparent bright red, covered with slime odor under gill cover is fresh

bright

firm stiff body, finger impressions do not remain

intact white

pink, not protruding

stale sour or putrid dull, wrinkled and sunken pupil is dull black cornea is opaque dull brown or gray with cloudy slime, odor under gill cover is sour and offensive

faded

soft and flabby, finger impressions remain often ruptured, viscera protruding

pinkish especially around the backbone brown, protruding

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Below are the descriptions of the specific characteristics of a fresh fish:

1. A fish with clear bright eyes have eyes with a convex shiny black pupil and translucent cornea.

2. A fish with bright colored gills have gills which are shiny red or pink, not dull brown or gray.

3. The odor of a fresh fish is similar to that of a newly gathered seaweeds.

4. A fresh fish has a firm flesh characterized by a stiff body and texture elastic to slight pressure.

5. A fresh fish with intact belly walls have no protruding viscera and the walls are not soft or ruptured but firm and springy.

6. The fish with a bright body color has a glossy appearance, with body color typical of the species.

7. The slime present in a fresh fish must be clear, colorless and transparent in normal quantities at the gills and body.

A stale fish has the following specific characteristics:

1. Discoloration which is a discernible abnormal color changes in some parts characterized by varying degrees of spoilage.

2. Damage is a defect in the fish which materially detracts from the appearance or edible or shipping quality of the fish. It includes loose scales, bruises and abrasions due to mishandling affecting more than 5% of the body of the fish, cuts and punctures made by tools used in catching or transporting fish that expose the flesh with a length of one-tenth of the length of the fish or excessively deep.

3. The stale fish is considered to have loose scales when the scales have been removed from the skin over more than 5% of the surface area of the fish or when scales are easily rubbed off because of bacterial decomposition.

4. The eyes are considered slightly sunken if the eyes are not bulging, or are slightly depressed.

5. The milky slime in stale fish appears cloudy white and is slightly transparent.

6. Slightly discolored gills have abnormal color change from bright red or pink to dull gray or brown.

7. A fish with a slightly soft flesh has a texture which is not elastic and leaves a dent or mark to slight pressure.

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Another aspect involved in grading fish is to sort them according to their species as shown below:

Classification of Fish According to Species a. Roundscad or galunggong

b. Mackerels such as hasa-hasa and alumahan

short-bodied mackerel- Hasa-has Kastrelliger brachyosomus (Blecker) Average length 20 centimeters.

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c. Sardines and herrings such as tamban and tunsoy

d. Slipmouth such as sapsap and dalupani

e. Long-tailed Nemipterids or bisugo

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f. Anchovies such as dilis and tuakang

Fishes are also classified according to their weight as shown below: Classification of Fish According to Weight

Fish Small Medium Large

Milkfish Mackerels Nemipterids Roundscad Sardines/herrings Slipmouths Anchovies less than 250 gr less than 4.5 gr. less than 4.5 gr. less than 4.5 gr. less than 4.5 gr. less than 1.5 gr. less than 1.5 gr. 250-500 gr. 4.5-6 gr. 4.5-6 gr. 4.5-6 gr. 4.5-6 gr. 1.5-2.5 gr. 1.5-2.5 gr. more than 500 gr. more than 6 gr. more than 6 gr. more than 6 gr. more than 6 gr. more than 2.5 gr. More than 2.5 gr.

How to Get the Estimated Size of a Fish

Measurement which is done by ocular estimation is calculated from the tip of the snout to the tip of the caudal fin. It can be measured using a measuring device like a foot ruler.

The size of a fish is also obtained by getting its total length. Total length refers to the length from the tip of the snout to the tip of the tail of a fish.

Caudal

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Guide for Determining the Size of a Fish (Based on Total Length in Centimeters) Source: Philippine Fish Classification (Food Terminal Inc.)

Species Extra _Large Large Medium Small Average _Length

1. Alumahan - - 25 - 29 20 - 24 25 – 35 2. Apahap 50 or more 40 – 49 30 – 39 20 – 24 20 – 50 3. Asohos - - 20 or more 20 – 29 20 4. Ayungin - - 10 or more 15 – 19 10 5. Bagaong - - 20 or more 6 – 9 20 6. Bangos 50 or more 40 – 49 30 – 39 15 – 19 30 – 100 7. Baracuda - - 25 or more 20 – 29 25 8. Biya 50 or more 30 – 39 25 – 29 20 – 24 30 – 40 9. Bisugo - - 20 or more 20 – 24 20 10. Dalag 50 or more 40 – 49 30 – 39 15 – 19 30 – 40 11. Dalagang Bukid - - 30 or more 25 – 29 30 12. Dilis - - - 6 – 10 8 13. Galong-gong - - 15 or more 10 – 14 20 14. Hasa-hasa - - 20 or more 15 – 19 20 15. Hito 45 or more 35 – 44 24 – 34 20 – 24 20 – 45 16. Kabasi - - 20 or more 15 – 19 15 – 20 17. Kanduli 50 or more 40 – 49 30 – 39 20 – 29 50 – 75 18. Kalaso - - 20 or more 15 – 19 20 19. Kitang - - 20 or more 15 – 19 20 20. Labahita - 35 or more 30 – 34 30 21. Lapad - - 20 or more 15 – 19 15 – 18 22. Lapu-lapu 50 or more 40 – 49 30 – 39 25 – 29 40 23. Martiniko - - 20 or more 10 – 19 10 – 20 24. Matang Baka - 35 or more 25 – 34 18 – 24 20 – 30 25. Maya-maya - - 25 or more 15 – 24 20 26. Mayang - - 30 or more 20 – 29 20 – 30 27. Salay-salay - 35 or more 25 – 34 20 – 24 25 – 35 28. Samaral - - 30 or more 25 – 29 30 29. Sapsap - - 25 or more 15 – 24 30 30. Talakitok 50 or more 40 – 49 30 – 39 25 – 29 40 – 60 31. Talilong - - 20 or more 15 – 19 20 32. Talimosak - - 10 or more 6 – 9 10 33. Tamban - - 20 or more 15 – 19 20 34. Tanigi 75 or more 65 – 74 55 – 64 45 – 54 50 – 100 35. Tuna 75 or more 65 – 74 5 – 64 45 – 54 100 36. Tunsoy - - 20 or more 13 – 19 15 – 18

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Grading

Evaluating the raw materials based on their organoleptic characteristics such as appearance, color, odor and texture.

Grading of Fishery Products

The grading of fishery products is based on the organoleptic characteristics as shown in the grading of tuna. Organoleptic characteristics refer to the characteristics of a fish obtained through the use of the sense organs like the color, odor, texture, etc.

Grading of Tuna

The prescribed standards for tuna:

Grade I. This consists of strictly fresh fish possessing the following characteristics:

a. Eyes, clear, and bright b. Gills, bright red-colored c. Fresh odor

d. Firm flesh and intact belly walls e. Color of the body must be bright

f. Absence of discoloration, loose scales, bruises, abrasions, cuts, punctures or other injuries

Grade II. This consists of chilled or frozen (quick or sharp) fish which failed to meet the requirements for Grade I. a. Eyes, clear, and bright

b. Gills, bright red-colored c. Fresh odor

d. Firm flesh and intact belly walls

e. Normal body color characteristics of the species

f. Absence of discoloration, loose scales, bruises, abrasions, cuts, punctures or other injuries

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Grade III. This consists of fish which failed to meet the requirements of Grades I and II, but which has the following characteristics:

a. Eyes, slightly sunken; pupil, grayish b. Gills, slightly discolored and shiny

c. Body, covered with somewhat milky slime d. Abdomen and belly walls, slightly soft e. Flesh and backbone, slightly soft

f. Odor, slightly sour and somewhat like bread or weak acetic acid.

Off – Grade. This consists of fish which failed to meet the requirements of Grade III and therefore must be rejected.

Scaling

Removal of the scales from a fish using a blunt knife. A sharp knife is not used because it might injure the fish.

The scales of a fish can be removed using the following: 1. Knife

2. Metal Scaler 3. Electric Scaler

Prepare the fish for scaling in the following way:

a. Hold the fish firmly with one hand in the caudal peduncle. Hold the knife almost vertical to the fish.

b. Remove the scales by scraping motion.

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c. Wash off the scales with clean water.

Eviscerating/Gutting

Removal of the internal organs, viscera or guts through the operculum

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Washing

Cleaning the scaled and eviscerated fish is done by: a. Soaking or tank washing

Wash fish by soaking them in a basin or cemented tank with a 10% brine solution to leach out blood before finally washing them in clean tap water.

b. Washing by agitation

Fish are washed with a 10% brine in a tank with agitator before finally washed with fresh clean water.

c. Spray washing

Fish are washed using running water from a faucet or with strong jets of water from a water sprayer.

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Deboning

Some fishes like bangus and gizzard shad are turned down by some consumers even if they have a nice flavor due to their numerous numbers of spines. Their inter-muscular spines are annoying and cause difficulty when lodged in the throat while eating.

A process, called deboning, has been devised to avoid such annoyance and danger of eating spiny fishes. The spines from the different portions of a fish like bangus can be removed with the use of a mosquito forcep. Deboning improves the acceptability of the product. The bangus is deboned using the following procedure:

1. WASHING – wash fish upon arrival from the market. Scales may or may not be removed.

2. SPLITTING – split fish on the dorsal side starting from the tail to the head by running the edge of the knife along the backbone.

3. REMOVAL OF INTERNAL ORGANS – lay fish open like butterfly

fillet. Remove gills and internal organs. Wash fish to remove blood and dirt. The black membrane covering the belly cavity may or may not be removed depending upon the consumers choice. Wash fish in running water.

4. REMOVAL OF BACKBONE and DORSAL FIN – remove backbone by laying fish flat on the cutting board with the skin down. Hold the knife in a horizontal/slanting position and cut in with the tip of the blade along the backbone from head to tail.

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5. DEBONING It is important to know the exact location of the spines most especially the intermuscular spines.

The Spine Location in a Milkfish

Place fish in a shallow tray. With the aid of mosquito forceps, start removing the spines.

A. RIB BONES – the rib bones are located in the belly cavity. They are visible and are superficially embedded thus easy to pull out.

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B. DORSAL INTERMUSCULAR SPINES – make a superficial slit from head to tail along the dent of dorsal muscle. Pull out the embedded intermuscular spines one at a time.

The spines on the head portion are branched spines while the rest are unbranched. The spines on the tail portion are very much attached to the muscle tendon, making it difficult to remove. It is necessary to make a horizontal slit on this portion for easier removal of these spines.

C. LATERAL INTERMUSCULAR SPINES – are located in-between the dorsal and ventral muscles. Pull out first the large arch-shaped spines at the base of the opeculum. Proceed pulling out the Y-shaped spines up to the mid-portion of the body ending with 3 single delicate spines.

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D. VENTRAL INTERMUSCULAR SPINES – make a shallow slit along the dent between the muscle segments of the ventral side from the mid-portion of the body to the tip of the muscle in the tail. Pull out the first 2 very fine and delicate spines found in the mid-body which is the start of the spines located in this portion. Proceed to the tail region.

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Filleting

A process of preparing fish into fillets with the use of a sharp thin knife.

The kinds of fillets are:

a. Block fillets (butterfly fillet, cutlet, double fillet). These are the flesh from both sides of a single fish, usually joined along the back.

b. Cross-cut fillets. These are fillets from flat fish, i.e. sole fish, the flesh from each side is removed as a single piece.

c. Quarter-cut fillets. These are fillets from flat fish, the flesh from each side is taken off in two pieces.

d. Single fillet. This is the flesh from one side of the fish.

The Kinds of Fillets

Procedure in Filleting Fish

1. Lay fish on side. Cut from just behind base of pectoral fin round the back of the head.

Block fillets Single fillet

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2. Cut towards tail along the line of the dorsal fin. The cut should only penetrate as far as the backbone.

3. Cut forward to clear fillet from the ribs. The knife should be held parallel to the rib bones, cut through the ―pin‖ (small rib) bones.

4. Cut over the edge of the ribs towards the tail, flatten knife on to the backbone after finishing cutting over the ribs and remove fillet. The fillet should be trimmed to remove any belly flap or fin.

5. Turn fish over. Cut just behind base of pectoral fin and round the back of the head.

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6. Cut from tail as close to backbone as possible into the corner at the back of the neck. Note the angle at which the head is held. This keeps the backbone flat on the board.

7. Cut forward parallel to angle of the rib bones cutting through the ―pin‖ bones and open cut fillets.

8. Cut from behind head over the ends of ribs towards tail, knife should be held at an angle to remove flesh from the center of fish without cutting off fins. On large fish, two cuts may be required if a short-bladed knife is used. Trim fillet to remove any belly flap or fin. Below are trimmed single fillets:

Weighing

To get the exact mass of the prepared raw materials for future references especially in the preparation of the production report, the weight must be taken with the use of standard weighing devices like the beam balance or any other weighing device. The weights are properly recorded.

Procedure in weighing

1. Place the material to be weighed on the weighing scale. 2. Weigh the material accurately.

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LET US REMEMBER

Raw materials refer to fresh fishes newly caught or frozen that are not yet subjected to the treatment with preservatives like salt, vinegar and smoke. They are used during salting, curing and smoking.

Raw materials must be prepared in accordance with product specifications and approved BFAR specifications.

In preparing raw materials for salting, curing and smoking accuracy and correct performance of given procedures must be strictly followed in order to produced cured products with excellent quality. HOW MUCH HAVE YOU LEARNED?

Post Test Oral interview

1. If you are assigned to grade the raw materials, how will you sort or classify them? Explain.

2. Given the following situation, describe how to grade fish from the highest to the lowest grade.

5 kilograms of bangus for deboning with varying sizes and degree of freshness were given to you to grade.

Computer/Paper-based Written Test

Directions: In your Test Booklet, write the letter that corresponds to your answer in the following items:

1. What refers to a fish with bulging eyes, red gills and a firm body is ____________.

a. fresh b. stale

c. partially fresh

d. undergoing rigor mortis

2. The fishes you graded have slightly sunken eyes with grayish pupil; the flesh and backbone are slightly soft and with a slightly sour odor. To what grade will you assign them?

a. Grade I b. Grade II c. Grade III d. Off-grade

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