Isabela Colleges Inc.

Africano St., Cauayan City, Isabela

S.Y 2020 – 2021

Module
In
Technology and Livelihood Education

GRADE 8 GENERAL 1 AND 2

Subject Teacher: Olive U. Asuncion, LPT
Second Quarter:

I. OBJECTIVES
a. Identify the categories of fish and shellfish and market forms of fish and
shellfish.
b. Enumerate the characteristics of fresh fish and shellfish.
c. Describe the market forms of fish and shellfish.
d. Discuss the methods of processing fish and shellfish.
e. Distinguish the marketing techniques and different marketing tools

I. DEVELOPMENT OF THE LESSON

DAY 1- 2
Picture Analysis: The pictures below are different types of fish and shellfish,
try to guess the pictures.

1. 2. 3.

4. 5. 6.
TWO MAJOR CATEGORIES OF FISH:
1. Finfish (vertebrates) – includes bangus, bisugo, galungong, catfish, and
mudfish etc.
2. Shellfish (invertebrates) – scallop, oyster, mussel, crab, shrimp, lobster
etc.

Finfish (vertebrates) Shellfish (invertebrates)

TWO GROUPS OF SHELLFISH:

1. MOLLUSKS – such as oyster, clams and mussel.
2. CRUSTACEANS – such as lobsters, shrimps and crabs.

MOLLUSKS CRUSTACEANS

Major parts of fish

1. Skin and Fins
2. Muscle tissues with fats.
3. Skeleton (skull, backbone and ribcage)
4. Viscera (organs and genital system)
 Characteristics of Fresh Fish
1. Eyes are bulging, clear, full, and bright.

2. Gills are red and covered with clear slime.

3. Scales are complete, shiny and intact.

4. Odor is seawater not foul.

5. Fleshis firm and elastic.
6. Color is bright and shiny.
7. Bellywalls are undamaged.
Nutrient Value of Fish
1. Fish oil contains Omega-3 fatty acids which lower the risk of coronary heart
illness in men and women.
2. Excellent source of Vitamin A and B and minerals like iodine, selenium, and zinc.

Identify the kinds and market forms of fish and shellfish

Market Forms of Fish

1. Whole fish – are sold in the market fresh and sometimes alive.

2. Dressed fish – whole but the entrails, scales, fins and head are removed

3. Butterfly fillet – done by slicing a whole fish lengthwise to remove it bones and ribs.
4. Fillet – the boneless form of fish.

5. Steaks – slices cut horizontally from large fish.

6. Fish sticks – cut evenly from large slabs of frozen fillet.

Market forms of shellfish

1. Live shellfish – such as clams, crabs, snails and shrimps.

2. Whole Shellfish – are no longer alive but sold in their original form.
3. Shucked Shellfish – the outer shell that covers the meat has been
removed.
4. Headless Shellfish - heads are removed usually for export.
5. Cooked Shellfish – usually canned and exported.

Characteristics of Fresh shellfish

1. Freshshellfish like crabs, talangka, shrimps, and mussels must be marketed
alive.
2. Crabs must be heavy for their size.
3. Live clamps are tightly closed but can be opened when cooked.
4. Fresh shrimps have intact heads. The meat must be stiff and without foul odor.

Methods of Processing Fish and shellfish

1. Freezing – simplest and natural way of preserving fish

2. Smoking – slow way of grilling; the fish is placed near a fire where it is cooked and
saturated with smoke.

3. Drying – the removal of moisture from the fish to make it less perishable.
4. Curing – involves the addition of ingredients such as salt, sugar and some food
additives.

5. Canning – involves the even heating of food in tin or glass containers and
hermetically sealing canisters.

Common methods used in canning

a. Open-Kettle Method – w/out any further processing applied only to sugar preserves,
jams and pickles.
b. Can-Cooked Method – partially cook the food before processing.

Causes of Fish Spoilage

All aquatic products spoil easily.
1. Fatty fish spoil faster than bony first.
2. Small fish decay faster than large fish.
3. Cold water fish spoil faster than warm water fish.

Cost of Production and Marketing of Processed Fish

Two Types of Expenses

1. Production Cost - refers to the cost of actual materials or ingredients and labor used in
producing goods or product.
2. Operating Or Overhead Expenses – refers to additional costs that cover the basic
operation of the rest of the business. These include salaries, promotions, utilities and
other supplies.

Profit
 The net income that the business earns.
 It is the difference of the total proceeds of the business that greater than the total
expenses paid out by the business.

Marketing the Product

 An entrepreneur must identify and study the nature of his or her business product’s
target market.
 He or she must be able to choose markets with no obstacles and problems for the
success of his or her business.
Marketing Techniques
1. Offering a good quality product.
2. Packaging the product attractively.
3. Selling the product at an affordable price. (e.g., two for the price of one sales tactic.
4. Ensuring that a food product has a satisfying taste- delicious and well-blended.

Marketing Tools
1. Posters, flyers and brochures.
2. Calling cards or business cards.
3. Sponsoring events (e.g. free taste, food exhibits, free samples)
4. Networking
5. Word of mouth.
6. Media (e.g. newspapers, radio, television)
7. Advertising on websites and/or blogs
8. Telephone sales.

ASSESSMENT

A. Identify the pictures whether if it is a fish or shellfish,

1. 2.

3. 4.

5. 6.

B. Identification. Write your answer in the space provided.

 1. It involves the even heating of food in tin or glass containers and
hermetically sealing canisters
2. It refers to additional costs that cover the basic operation of the rest of the
business.
3. It is done by slicing a whole fish lengthwise to remove it bones and ribs.
4. It is the simplest and natural way of preserving fish.
5. These are sold in the market fresh and sometimes alive.
6. It includes bangus, bisugo, galungong, catfish, and mudfish.
7. It refers to the cost of actual materials or ingredients and labor used in
producing goods or product.
8. The net income that the business earns.
9. It involves the addition of ingredients such as salt, sugar and some food
additives.
10. It slices cut horizontally from large fish.