What ways of fish processing are practiced here in the Philippines Why are they so?

Traditional methods of processing fish is confined to drying, smoking and salting while the non-traditional methods of processing fish are: canning and freezing. The development of new fishery products and convenience items in the Philippines has a brighter future.

What are the methods of processing fish?

The four basic procedures used in the final processing of fish products are heating, freezing, controlling water activity (by drying or adding chemicals), and irradiating. All these procedures increase the shelf life of the fish by inhibiting the mechanisms that promote spoilage and degradation.

Why do fishes need to be processed what are the ways of processing fishes?

Preservation techniques are needed to prevent fish spoilage and lengthen shelf life. They are designed to inhibit the activity of spoilage bacteria and the metabolic changes that result in the loss of fish quality.

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The most popular fish preservation method is solar drying. It is done in combination with salting.

What is the important of fish processing?

The major products are dried, salted, fermented, and smoked fish. … The operations of importance in fish processing are washing, degutting, salting, fermentation, drying, and smoking. These operations contribute to the development of flavor, texture, color, and improved storage characteristics of the products.

What are the tools used in fish processing?

Tools and Equipment for Fish or Food Processing

  • Pressure Cooker. Weighing Scales. Triple beam balance. Measuring spoons. Measuring cup.
  • Thermometer. Glass tube thermometer. Salinometer. Psychrometer. Anemometer.
  • Refractometer. Knives. Filleting knives.
  • Scissors. Descalers or scalers. Oil drum. Earthen pots.

What is traditional fish processing method?

Smoking, sun drying, and salting are common traditional processing methods associated with small-scale fisheries value chains and are often practiced using low cost technology and with minimal services and facilities.

What is the fish processing technology?

Fish processing can be subdivided into fish handling, which is preliminary processing of raw fish, and the manufacture of fish products. … Ancient methods of preserving fish included drying, salting, pickling and smoking.

Why do fish cooks very quickly even at low heat?

This is the connective tissue called “collagen,” a structural protein that holds together short, thick muscle fibers. In fish, muscle fibers are much shorter than they are in beef, and collagen dissolves easily during cooking. So fish cooks quickly and there’s no tenderizing to do.

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What are the treatment of fish before storage?

As soon as fish are removed from a freezer, they should be glazed or wrapped (unless they have been packaged before freezing) and immediately transferred to a low temperature store. When it is known that storage will be for a short period only, glazing or wrapping may not be necessary or practical.

What is filleting in fish processing?

A fish fillet, from the French word filet (pronounced [filɛ]) meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.

What is the last step in preparing fish before cooking?

  1. Step 1: Bonk and bleed out the fish. In order to minimize suffering for the fish and prevent spoilage of the meat, fish must be “bonked” and bled out immediately after removing the hook. …
  2. Step 2: Remove scales or skin. …
  3. Step 3: Open the belly and remove the innards. …
  4. Step 4: Prepare for cooking. …
  5. Step 5: Cook the fish.

Can you identify and explain the parts and functions of fish?

Fish are animals that are cold-blooded, have fins and a backbone. Most fish have scales and breathe with gills. … They are either single fins along the centerline of the fish, such as the dorsal (back) fins, caudal (tail) fin and anal fin, or paired fins, which include the pectoral (chest) and pelvic (hip) fins.

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What is fish made of?

The skeleton of the fish is made of either cartilage (cartilaginous fishes) or bone (bony fishes). The fins are made up of bony fin rays and, except for the caudal fin, have no direct connection with the spine.

What is handling of fish?

Keeping a fish above water prevents the fish from ‘breathing’ and further adds to angling-induced stress. Handle fish gently. It’s common to see anglers beaching their catch in many of our fisheries. … Wet hands help keep fish slimy and parasite-free. Watch the water temperature.

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