Week 2

CHAPTER 2
Fishery Products
Definition of Terms:
Salting - is the preservation of food with dry edible salt.

Freezing - method of preservation food by lowering the temperature to inhibit microorganism
growth
Drying - is a method of food preservation that removes enough moisture from the food so
bacteria, yeast and molds cannot grow.
Smoking - the exposure of cured meat and fish products to smoke for the purpose of preserving
them and increasing their palatability by adding flavour and imparting a rich brown color.
Objectives:
 The student will identify the common fishery products available in the market
 The student will know what are the different processes use to the fishery products available in
the market
Fresh Frozen
Freezing of fish becomes essential when other means of preserving fish, such as icing, are
unsuitable or impractical. Chilling may keep fish between one to two weeks, while freezing will keep
fish, under proper conditions, for several months without considerable changes in quality. The freezing
process usually does not affect the nutritional value or flavor of the product, and ideally there should be
no discernible difference between the fresh and the frozen food. This could be attained when proper
conditions are strictly observed.
Manufactured Products
Boneless Milkfish (Bangus)
Milkfish is usually sold in the wet market and supermarket fresh and frozen in the round or
semi-processed. Milkfish is a spiny or bony fish and this is one of the reasons why people, especially
children, object to eating this fish. Deboning or removal of the bones is done to improve its acceptability
to wider range of consumers.
Frozen Squid
The edible portion of squid is made up of the mantle. Head and legs. The muscle of the torso is
composed of two kinds of alternately laminated muscular fibers.
Salting
Salting is one of the earliest techniques for preserving fish. Salting preserves by lowering the
moisture content of the fish to the point where bacterial and enzymatic activities are retarded. The
methods is called salting when salt is the only means of preservation. Salting usually applied in
combination with other methods of preservations such as drying, smoking, fermenting, canning and
marinating.
Manufacture Products
Kench-Cured Fish (Binoro)
In the Philippines, the term kench-curing denotes a process by which mackerels, sardines or
other small fish are brined, drained for several hours, and packed in dry salt. The product usually has a
light brown color, a salty characteristics taste and fishy odor.
Visayan Salted/ Fermented Fish (Tinabal)
Tinabal may be classified under fermented products, however, since the fish retains its original
shape.
Tinabal is a popular product in the Visayan region particularly in Leyte. The most commonly used
species for this product is parrot fish and frigate tuna. Tinabal is consumed as a main dish added to
vegetables, or fried and sautéed with tomatoes after refreshing for three to four hours with constant
changing of water.
Shrimp Cake (Guinamos)

Salted Sea Urchin
Dried
In general terms, drying refers to the removal of water from the product. Drying can be effected
through evaporation, or other techniques such as the use of pressure or absorbent pads and through
the addition of salt.
Drying is often used in combination with salting and/or smoking for additional preservation. In
many traditional fisheries, the power of sun, wind or frost is stil used. The exposure of the fish to the
warming effects of the sun or the drying effect of frost helps the removal of moisture from the surface
of the fish. The removal of moisture is accelerated by the passing wind or air currents that carry away
the surface water of the fish.
Manufactured Products
Tuyo
Daeng
Dried Anchovies
Fish Jerky
Fish jerky is a dried snack product. This product keeps well when properly dried and packed in
suitable containers.
Dried Squid
Smoked
Smoking is a very old preservation method and is widely used in many developing countries.
Smoking or smoke-curing as applied to fish, preserves through the combined effects of drying, salting
heat treatment and the decomposition of chemicals produced from the burning of wood. Smoking of
fish is usually carried out using a smoke house to control the proper burning of wood.
Manufactured Product
Smoke Sardine (Tinapa)
The main fish used are sardine species such as tamban, lapad and tunsoy. They are caught
abundantly during the months of June to December.
Smoked Soft-Boned Milkfish
Milkfish is processed in this form to utilize the whole fish. Ordinarily, when smoked milkfish is
eaten, 30% of the whole fish is often wasted particularly the flesh adhering to the bones.
Tuna Sticks (Katsuobushi)

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CHAPTER 2

Salting - is the preservation of food with dry edible salt.

Boneless Milkfish (Bangus)

Kench-Cured Fish (Binoro)

Shrimp Cake (Guinamos)

Smoke Sardine (Tinapa)

Smoked Soft-Boned Milkfish

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