Fish processing

TLE 8

1. FISH PROCESSING

2. FISH PRESERVATION Is the method of extending the shell life of fish and other fishery products by applying the principles of chemistry, engineering, and other branches of science in order to improve the quality of the products.

3. PRINCIPLES BEHIND THE FISH PRESERVATION Prevent or delay microbial decomposition of fish. Prevent or delay self-decomposition of fish. Prevent other causes of spoilage of fish like physical damages.

4. PREPARATION FOR FISH Fish easily spoils. Fish is always tender and requires short cooking time. Fish may be broiled, baked, fried, boiled and steamed.

5. Most species of fish are sold in this form where all parts of the fish are still intact. WHOLE OR ROUND FISH

6. This form is sold with the internal organs removed. DRAWN FISH

7. Bigger fish are sold chopped or cut along the cross sections . STEAKS

8. The scales, internal organs, fins, head, and tail are removed DRESSED FISH

9. The most common cut and available from any fish- round or flat. FILLETS

10. Types of fish Fillets

11. BUTTERFLY FILLET

12. QUARTER -CUT FILLETS

13. STICKS

14. Dalag (mudfish), hito (catfish), and tilapia are usually sold alive. LIVE FISH

15. STEPS IN PREPARING THE FISH

16. Beheading Remove the head by cutting it off on a slanted line following the gills.

17. Gutting In gutting a fish, cut from the gill cavity along the ventral fold to the anal vent.

18. Bleeding All species of fish must be thoroughly bled – if the head has not been removed, cut the throat; removed the gills and all blood vessels.

19. Cutting The shape into which the fish is cut defends on local custom.

20. What is the importance of preparation for fish?

21. DRESSING A FISH

22. 1. Remove the scales of the fish.

23. 2. Cut the tail and the head.

24. 3. Remove the fins by making a cut along the both sides.

25. 4. Remove the entrails

26. 5. Using a knife, scrape all blood, and false kidney.

27. Cleaning A round FISH

28. 1. Sit the underside from gills to hallway along the body.

29. 2. After removing the entrails, cut off the gills and the fins on either side

30. CLEANING A FLAT FISH

31. 1. Slit the dark side, behind the head, and scrape out the entrails.

32. 2. Wash the fish thoroughly before cutting off the fins close to the body on each side.

33. Cutting a round fish into two fillets

34. Cut off the head, and then cut along the backbone from head to tail.

35. 2. With the blade at an angel to the backbone, cut the first fillet off the bone.

36. 3. Insert the knife point under the bone and gently ease it away from the flesh.

37. 4. Cut off the tail from the remaining fillet. Divide the large ones into portions.

38. FILLETING A FLAT FISH

39. Lay fish, with the fins off, dark side up and cut down the backbone.

40. 2. Make a semi-circular cut behind the head, through half thickness of fish.

41. 3. Cut off fillet at tail. Remove second Fillet. Repeat on the other side.

42. BONING A HERRING

43. Cut off the head, tail, and fins and slit the fish open along the belly.

44. 2. Flatten out the Fish and firmly Press along the length of the Backbone.

45. 3. Start at the head end and with the knife point, ease out the backbone.