Processing Fish.pptx

METHODS OF PROCESSING FISH

1. Processing Fish

2. Primary Processing of Fish and Sea Food 1. Pre-treatment: Fish are kept on ice in boxes before delivery to the processing plant. At the time of arrival, the fish may be re-iced and placed in cold storage until required for further processing. Pre-treatment involves ice removal, washing, grading according to size and de-heading.

3. 2. Filleting The filleting areas are generally separated from the pretreatment department to prevent workers and materials from non-sterile pretreatment from contaminating the sterile filleting area. Filleting is performed by machines with mechanical knives that cut the fillets from the backbone and remove the collarbone. Some fillets may be skinned at this step in this process.

4. 3. Trimming and Inspection : In the trimming section, pin bones are removed and operators inspect the fillets. Any defects and any inferior parts found are removed. Off cuts are collected and minced. Depending upon the final products, the fillets can be cut in to portions according to weight or final product requirements.

5. 4. Storage/Packaging (Fresh): Fresh products are packaged in boxes with ice which is separated from the product by a layer of plastic. Fillets or pieces can be individually frozen and wrapped in plastic. The blocks are typically frozen and kept in cold storage.

6. Preservation Methods of Fish Canning of Fish Canning is performed by two methods: precooking and raw pack. Precooking begins with thawing of the fish which are then eviscerated, washed and cooked. Canning retains the natural flavor of the fish usually oily fish are most suitable for canning.

7. 2. Pickling (Salting) of Fish The dry salting or wet salting method of pickling is widely used for fish processing in India. In dry salting method, first fishes are rubbed with salt powder and then packed in tubs with dry salt powder sprinkled in between layers of fishes. After 15-20 hours, the fishes are removed from tubs, washed in brine and then followed by sun drying for 2-3 days.

8. In wet salting cleaned fishes with longitudinal silts (cut) are packed in large container which containing concentrated salt solutions and stirred daily till properly pickled. Generally, up to 8-10 days after pickling, salty water is allowed to drain off. Wet salted (pickled) fish is sold into market without drying.

9. 3. Freezing of Fish Freezing , greatly extend the period of storage. In freezing, if the fish is gutted and frozen down to -28 to -300C within two hours of its catch gives effective keeping quality as similar to that of fresh fish. Large fish are frozen by sharp freezing, while small fishes are usually frozen as fillets (lengthwise cuts), steaks (crosscut section) or sticks (lengthwise or crosswise cut from fillet or steaks) are quick frozen.

10. 4. Drying of Fish Sun drying is the most widely used method for drying. Drying removes moisture from tissues and arrests the bacterial and enzymatic growth. This method is not hygienic and also there is appreciable percentage of loss due to spoilage and putrefaction. Dried fish develops a peculiar odor. The fish can be dried in the covered solar dryer with natural draft or forced draft

11. Smoking Fish Put fish in smoker when air temperature is 100 F. (You need a second thermometer to measure this.) During smoking, air temperature should rise to 225 F. Fish flesh should reach 180 F and be kept there for 30 minutes.

12. Acitivity 1:” Name Me” Directions: Look closely at the pictures below, identify what major form of pre-processed fish is shown. Write your answer on the space provided after the number.

13. Acitivity 1:” Name Me” Directions: Look closely at the pictures below, identify what major form of pre-processed fish is shown. Write your answer on the space provided after the number.

14. Acitivity 1:” Name Me” Directions: Look closely at the pictures below, identify what major form of pre-processed fish is shown. Write your answer on the space provided after the number.

15. Acitivity 1:” Name Me” Directions: Look closely at the pictures below, identify what major form of pre-processed fish is shown. Write your answer on the space provided after the number.

16. Activity 2 “Fish Be Familiar” Directions: In the pinned note below fill each with the seven steps in processing fish and describes how it is done.