Chapter 2-L2- Fish and Shellfish Processing.pptx

Fish and Shellfish Processing

1. Objectives: Identify the types of and market forms of fish and shellfish Identify different parts of a fish, its nutritive value, and the characteristics of fresh fish Recognize the different types of shellfish for costumer’s safety Identify the causes of fish spoilage Recognize the food safety principles in cooking

2. FISH AND SHELLFISH PROCESSING Chapter 2

3. Methods of Processing Fish and Shellfish Products

4. Pics EXPRESSIVE

5. HANDSOME

6. BANGUS

7. SMOKING

8. PROCESSING

9. DEHYDRATION

10. CURING

11. FRESHNESS

12. Pics EXPRESSIVE

13. Methods of Processing Fish and Shellfish Products

14. Freezing Smoking Drying or dehydration Fish curing Canning Methods of Processing Fish and Shellfish Products

15. FREEZING The simplest and most natural way of preserving fish. Select the fish for freezing. If it’s a small fish like dilis , wash and freeze it right away. If it’s large like bangus , remove scales and entrails, then trim fins and wash. Wrap fish in a plastic wrap or put it in a properly labeled container (name and date). Freeze immediately.

16. SMOKING Is a slow way of broiling. It has very little preservative action but it adds a distinctive flavor.

17. DRYING AND DEHYDRATION is one of the most popular techniques in processing fish. It is the removal of moisture from fish to make it less perishable

18. FISH CURING involves the additional ingredients such as salt, sugar, and some preservatives Salt and sugar dehydrate the tissue and therefore inactivate the spoilage of fish.

19. CANNING involves the even heating of food in tin or glass containers and hermitically sealing canisters. Open-Kettle Method Can-Cooked Method

20. Thank you for listening!