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Saving..... Post Reply Close Saving..... Edit Comment Close By: bry12345 (41 month(s) ago) how to download it? Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript FISH PROCESSING : FISH PROCESSING FISH PROCESSING : FISH PROCESSING Whether preserved for future use or cooked for meals, they must be preserved properly to avoid undesirable taste and odor. Steps in Fish Processing : Steps in Fish Processing Scaling : Scaling Hold the fish by its tail and move the scaling tool from the tail up. Use a kitchen knife slightly curved in shape with serrated blades, or a wooden scaler to do this. A wooden scaler is an implement with a flat oval head filled with protruding uniformly spaced nails and is commonly used in markets. The scaler works very well on fish of all sizes. Cutting of tails and fins : Cutting of tails and fins Lay the fish on a cutting board and use a sharp knife to cut the tails and fins. For small fish, use a pair of scissors. Eviscerating : Eviscerating Remove the gills first then the entrails, through the flaps of the head. Slit open the stomach or press the lower portion to push the entrails upward. Cleansing : Cleansing Rinse the fish inside and out in running water to ensure that no entrails or other wastes are left inside and for better flavor. TINAPA MAKING : TINAPA MAKING Raw Materials: Any kind of fish (bangus, dalag, hito, tunsoy, dilis) salt Utensils: Wire screen or bamboo rack 1. Wash the fish well in clean water. 2. Remove the internal organs through a cut made across the belly. 3. Soak the fish for 30 minutes in a solution of 1 part salt to 9 parts water to remove the blood. 4. Place the fish in a solution of 2 tablespoon salt to 1 cup water for 12-24 hours. 5. Place the salted fish in a single layer on wire screens, rattan or bamboo racks to dry. Slide 9: Raw Materials: Tamban, salt, sugar, salitre, pepper, bay leaves Utensils: Kitchen knife, smoking trays, tin cans 1. Cut the fish along the back just above the backbone so that it will open, leaving the belly solid. 2. Remove all the internal organs and wash off the blood. 3. Make another cut under the backbone. 4. Wash well and soak for 30 minutes in salt solution of ½ cup salt and 4 cups of water. 5. Cook the fish in a boiling solution of ½ cup water, 2 tablespoons salt, 1 tablespoon sugar, ¼ teaspoon salitre, crushed black pepper and crushed bay leaves. 6. Arrange the fish in smoking trays and drain for 10 minutes. 7. Dry the fish partially in a cool, shady place for about 3 hours before smoking. 8. Smoke the fish in tin cans, using sawdust for 1 to 2 hours until golden brown. FERMENTED MUDFISH (Buro) : FERMENTED MUDFISH (Buro) Wash and clean fish, remove the head and the body, slice. Salt all slices and let stand overnight. Cook 1 cup of rice in 2 cups of water. Pound 1 tbsp. of angkak (red food color from the bark) and mix with lugaw (rice gruel). Mix with the fish slices all the rice and place in a covered jar. Let stand for 3 to 4 days. This is cooked with plenty of garlic, onions and tomatoes, and sautéed in a little amount of fat. Add 1 tbsp. of vinegar before serving. FISH PASTE (Bagoong) : FISH PASTE (Bagoong) Raw Materials: Dilis, sapsap, and ayungin can be made into bagoong. Utensils: Wooden, steel barrels or vats instead of earthenware pots. 1. Wash the fish with clean fresh water. 2. To every 3 cups of fish, add 1 cup of salt and mix well. 3. Place the fish and salt mixture in earthenware pots. 4. Cover the containers tightly to keep flies and other insects away. 5. Let it stand for 2 weeks to 1 year to develop its characteristic aroma and flavor. SARDINES : SARDINES Ingredients: 1 kilo tunsoy or tawiles 6 pieces green olives 2 tbsp. whole peppercorn ½ c. corn oil 6 pcs. Mixed pickles, cut around 2 pcs. Bay leaves ½ c. soy sauce 1/3 c. cheap brandy 2 pieces sili or 1 pc. Sili labuyo 1 tbsp. MSG ½ can tomato paste SARDINES : SARDINES Combine all ingredients on top of the cleaned fish. Cook for five minutes in high heat, and 25 minutes in low heat. Let it cool. Place in sterilized, airtight containers up to ¾ full only. Ways of Storing Preserved Fish : Ways of Storing Preserved Fish Dried fish is stored at room temperature for several months with cover to prevent it from insects, dust, dirty particles and flies. Tinapa and other smoked fish keeps without refrigeration for about 3 days to one week. Canned fish is kept at room temperature. These canned products have shelf life of years. It is important to know the expiry date of canned fish before keeping them. Food Preservation as a Potential Business for Small Scale Entrepreneur : Food Preservation as a Potential Business for Small Scale Entrepreneur ` Selling of preserved meat, poultry and fish can be a profitable and interesting business. It can be a means of livelihood or an additional source of income for a family. Preserved meats, poultry, and fish are sold in the market, groceries, stores, stalls, and in supermarkets. Filipinos are fond of buying pork ham specially on Christmas season, beef tapa, tocino, and longaniza are non popular in the market and groceries. Preserved fish in various forms such as smoked fish, daing, sardines, fish sausage and other preserved fish are well-liked by Filipino people. A person planning to engage in fish or meat preserved business should study all the aspects of the business. It includes financing, analyzing the market, buying and selling, pricing, storing of preserved food, recording, accounting and merchandising control. Nevertheless many big businesses started small but expanded as the growing market demanded. FIN? : FIN? You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.