The Bahamas Agriculture & Marine Science Institute

Animal Carcass Fabrication and Salt Fish Lab

By

Shanequia S. Bethell

Submitted in fulfillment of the

AGRI1301: Agriculture Internship

_________________________________
Student Signature

_________________________________
Faculty Signature

Date project submitted: June 24, 2021____

Shanequia S. Bethell Animal Carcass Fabrication and Salt Fish Lab

Table of Contents
Introduction ..................................................................................................................................... 4
Methodology ..................................................................................Error! Bookmark not defined.
Results ............................................................................................Error! Bookmark not defined.
Notes/Comments/Observations....................................................................................................... 3
Discusion......................................................................................................................................... 3
Conclusion .....................................................................................Error! Bookmark not defined.
Recommendations ..........................................................................Error! Bookmark not defined.
References ......................................................................................Error! Bookmark not defined.
Pictures in appendices ....................................................................Error! Bookmark not defined.

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Shanequia S. Bethell Animal Carcass Fabrication and Salt Fish Lab

Introduction
The Bahamas is an island nation surrounded by water – salt water. From this salt water
comes a source of income and food because of its abundance of seafood, especially fish, which is
rich in protein. Salting fish is a traditional method of processing and a low-cost form of fish
preservation. There are two ways of salting: applying the salt directly onto the fish surface and
also by immersing the fish into a saltwater solution. During the salting process the fish is
affected by the type of salt used and the duration of the process. The process makes the fish
more robust and can have a shelf life of 6 months depending on the species (fat content,
thickness of fish, freshness and temperature) and salt moisture content.

Methodology
The purpose of this paper is to fabricate and salt a fish carcass. A fish carcass consists of only
the body and excludes the head, all the internal organs, scales and the fins. The purpose of
fabricating the fish is to retain and preserve the fish, fillet and salt it for any type of meal that
would include fish as a meat or source of protein.

Measurement table
Table 1: Measurement Table
Fish Species Scientific Name Common Name
Red Snapper Lutjanus campechanus Bahamian Snapper
Part of Fish Weight (gms) % of Fish using 7 as the
denomator
Whole Fish weight 2.465kg
Scales, tail and fins 0.130
Internal organs 0.330
Head 0.635kg
Fillets and Central bob 1.275kg
and vertebra
Total
Weight of Water Loss ½ tablespoon
Weight of Salted Fillets 1.276kg
and Vertebra
Yield of Salted Fish
Fillets and Vertebra

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Shanequia S. Bethell Animal Carcass Fabrication and Salt Fish Lab

Notes/Comments/Observations
The learning objectives for the practicum were:
• After defrosting the fish the composition of the meat was as viable
• It was noted that the fish had an undigested fish in it stomach
• After salting the fish the meat retained an amber coloring but when left in a cool place
over the period of recommended day the coloring took on a whiter appearance
• There was more water accumulated when the fish was defrosting as opposed to after it
was fillet and salted.
The proposed outcomes of the practicum study included:
• The meat of the fish held up after the salting and cool storage and the high fish scent that
held during the filleting was not as prominent after the salting and storage.
• The was not as much liquid after the salting as compared to the liquid released during the
process.

Pictures in Appendices
You can use this section to thank those who contributed to your practicum experience.

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Shanequia S. Bethell Animal Carcass Fabrication and Salt Fish Lab

Materials and instruments used during this proceedure (knives, scale, handtowel and salt)

Fish was pat dry and then weighed

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Shanequia S. Bethell Animal Carcass Fabrication and Salt Fish Lab

Snapper fish was scalled and fins and tail were removed.

Scales and fins were weighed

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Shanequia S. Bethell Animal Carcass Fabrication and Salt Fish Lab

Fish was cut under the gill and down the head to access the insides

Insides were removed and weighed

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Shanequia S. Bethell Animal Carcass Fabrication and Salt Fish Lab

Beginning to fillet fish from bone

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Shanequia S. Bethell Animal Carcass Fabrication and Salt Fish Lab

Removal and weighing of fish head

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