Food (Fish) Processing

Quarter 2
Learning Activity Sheets (LAS)
Week 3-5

Finish the Cured Materials

Writer:

Lelian G. Cubillan, PhEdD-TM

Day-asan National High School
SDO – Surigao City
 Introduction

These Learning Activity Sheets (LAS) were designed and written with you in mind to help you
master the skills in Food (Fish) Processing. The scope of this learning material focuses on the
many different learning situations. Moreover, the language used recognizes the diverse
vocabulary level of learners. The lessons are also arranged following the standard sequence of
the course. Hence, the order in which you read them can be changed to correspond with the
textbook you are now using.

The LAS contain:

Lesson 5.1: Wash and drain cured food materials from the solution in
accordance with standard operating procedures.
Lesson 5.2: Cook drained cured materials in appropriate cooking medium.
Lesson 5.3: Smoked the cooked and cured products according specifications.
Lesson 5.4: Cooked the cured and smoked products.
Lesson 5.5: Transfer the cooked products to containers and cool according to
Specifications.
Lesson 6.6: Boil and dip in grana solution salted egg according to approved
Specifications.

After going through this LAS, you are expected to:

1. drain brine cured fish;
2. dry cured fish using appropriate equipment and
medium;
3. pack cured fish using appropriate packing
medium;
4. store packed cured fish in appropriate storage
medium;
5. cook fish in brine using appropriate cooking
equipment;
6. smoke cooked fish;
7. pack smoked fish; and
8. appreciate the importance of properly finishing
the cured fish.
 Pretest

Directions: Let‘s find out how much you already know about finishing the
cured fish. Read and understand the questions below. Select the
best answer and write the letter in your test booklet.

1. Why do you need to drain the brine cured fish?

A.to remove excess moisture C. to harden the fish
B.to let the fish oil drip away from the fish
C. to harden the fish
D.to facilitate pellicle formation
2. What method of drying the salted fish will you do if the product specification
requires you to naturally dry it?
A. artificial drying C. sun drying
B. drying with a dehydrator D. dry inside an oven
3. You are going to dry salted splitted fish. Which one will you do?
A. dry inside an oven
B. clean and wash the fish
C. cure fish with salt
D. spread fish on drying trays and dry
4. Your teacher assigned you to prepare the tools you will use in drying salted fish,
which of these will you prepare?
A. salting vat, wooden stirrer and aluminum trays
B. knife, forcep and wooden vat
C. bamboo trays
D. basin and mixing bowl
5. How will you properly package a smoked fish?
A. Pack them in metal containers.
B. Pack them in glass jars.
C. Pack the fish in polyethylene bags.
D. Wrap the fish with banana leaves.

6. Why do you need to drain the fish after washing?

A. to remove excess water
B. to let the oil drip
 C. to improve texture of the fish
D. to dry the fish

7. Which of the following will you do if you are instructed to brine the fish?
A. Prepare a brine.
B. Soak the fish in the brine.
C. both a and b
D. none of these

8. If you are going to pre-cook a fish before smoking, which of the following
will you do?
A. prepare a saturated brine
B. dip fish into the boiling saturated brine
C. drain the brined fish
D. boil the fish in plain water

9. How will you properly cool the fish after smoking?

A. place inside a freezer
B. aerate with an electric fan
C. place inside the setting cabinet for cooling
D. expose to natural air
10. Why do you need to properly package smoked fish?
A. to prevent contamination of the product
B. to improve the salability of the product
C. to improve product appearance
D. to improve texture of the smoked fish
11. Which of these devices is used to lower the moisture content of the fish under
controlled conditions?
A. Dehydrator B. Anemometer C. Psychrometer D. Salinometer
12. This refers to the water content of the fish.
A. Microorganism B. Moisture C. Osmosis D. Enzymes
13. It is a colorless or white crystalline compound known chemically as Sodium chloride (NaCl)
occurring abundantly in nature, both in solid or liquid form.
A. Sugar B. Salt C. MSG D. Spices
14. These proteins are naturally present in the digestive tract of living organisms that hasten
digestion.
A. Microorganism B. Moisture C. Osmosis D. Enzymes
15. What do you call to the flow of substances from a lower concentration to a higher
concentration through a semi – permeable membrane until a state of equilibrium is
established?
A. Microorganism B. Moisture C. Osmosis D. Enzymes
 Lesson

Let us define!

Brine - a mixture of salt and water.

Dehydrator - a mechanical device used to lower the moisture content of the fish under
controlled conditions.

Preservative - refers to a substance added to food to prevent its spoilage and maintain its
freshness. Example: Salt, vinegar and smoke.

Salted fish - a product prepared from whole, eviscerated or splitted fish treated with salt.

Saturated - loaded to capacity.

Smoked fish - a product prepared from whole, eviscerated or splitted fish treated with salt
and subjected to smoke produced by combustion of wood or other smoking materials.

Enzymes - endogenic bio – proteins which are naturally present in the digestive tract of
living organisms that hasten digestion.

Microorganisms - minute living organisms like bacteria, yeasts and molds which cause
spoilage of the fish.

Moisture - refers to the water content of a fish.

Packing -filling the cured fish into a packaging material.

Osmosis - the flow of substances from a lower concentration to a higher concentration

through a semi – permeable membrane until a state of equilibrium is established.

Salt - a colorless or white crystalline compound known chemically as Sodium chloride

(NaCl) occurring abundantly in nature, both in solid or liquid form.
 Washing and Cleaning Guidelines of Raw materials for Salting, Curing and Smoking
Washing Food: Does it Promote Food Safety?
Historically, we equate washing to cleanliness. We wash clothes, linens, cars, dishes,
and ourselves. So, it is logical that many people believe meat and poultry can be made cleaner
and safer by washing it. Is this true? Does washing meat, poultry, eggs fruets, and vegetables
make them safer to eat?
Washing Meat and Poultry
Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended.
Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We
call this cross-contamination.
Using a food thermometer is the only sure way of knowing if your food has reached a
high enough temperature to destroy foodborne bacteria. Cook all raw beef and veal steaks,
roasts, and chops to a minimum internal temperature of 145 degree F as measured with a food
thermometer before removing meat from the heat source. For safety and quality, allow meat to
rest for at least three minutes before carving or consuming. For reasons of personal preference,
consumers may choose to cook meat to higher temperatures.
Soaking Meat and Poultry
Callers to the USDA Meat and Poultry Hotline sometimes ask about soaking poultry in
salt water. This is a personal preference and serves no purpose for food safety. If you choose to
do this, however, preventing cross-contamination when soaking and removing the poultry from
the water is essential. Meat or poultry should be kept in the refrigerator while soaking.
Sometimes consumers wash or soak country ham, bacon, or salt pork because they
think it reduces the sodium or salt enough to allow these products to be eaten on a sodium-
restricted diet. However, very little salt is removed by washing, rinsing, or soaking a meat
product and is not recommended.
Cross-Contamination
Hand washing after handling raw meat or poultry or its packaging is a necessity because
anything you touch afterwards could become contaminated. In other words, you could become
ill by picking up a piece of fruit and eating it after handling raw meat or poultry.
Wash hands with warm water and soap for 20 seconds before and after handling food,
and after using the bathroom, changing diapers, tending to a sick a person, blowing your nose,
sneezing and coughing, and handling pets.
It is important to prevent cross-contamination from raw meat or poultry juices by washing
counter tops and sinks with hot, soapy water. For extra protection, you may sanitize with a
solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.
Packaging materials from raw meat or poultry also can cause cross-contamination.
Never reuse them with other food items. These and other disposable packaging materials, such
as foam meat trays, egg cartons, or plastic wraps, should be discarded.
Washing Eggs
Do not wash eggs before storing them. Washing is a routine part of commercial egg
processing and the eggs do not need to be washed again. Federal regulations outline
procedures and cleansers that may be used. “Bloom,” the natural coating on just-laid eggs that
helps prevent bacteria from permeating the shell, is removed by the washing process and is
replaced by a light coating of edible mineral oil which restores protection. Extra handling of the
eggs, such as washing, could increase the risk of cross-contamination, especially if the shell
becomes cracked.
Washing Produce
Before eating or preparing fresh fruits and vegetables, wash the produce under cold
running water to remove any lingering dirt. This reduces bacteria that maybe present. If there is
a firm surface, such as on apples or potatoes, the surface can be scrubbed with a brush.
Consumers should not wash fruits and vegetables with detergent or soap. These products are
not approved or labelled by the U.S. Food and Drug Administration (FDA) for use on foods. You
could ingest residues from soap or detergent absorbed on the produce.
When preparing fruits and vegetable , cut away any damaged or bruised areas because
bacteria that cause illness can thrive in those places. Immediately refrigerate any fresh-cut
items such as salad or fruit for best quality and food safety.

How to clean a Fish

Use the Necessary Equipment

 Fillet Knife
 Scaling tool
 Bucket or other container for discarded parts
 Water source to keep the fish and work surface clean
 Zip top plastic bags store the fish if necessary
Scale the Fish
Always work with one fish at a time. Hold the head with one hand and, using a scaling
tool, dull knife or spoon, apply short, raking motions, moving from the tail toward the head. Use
caution around the sharp edges of the fins. Repeat the action on both sides of the fish, around
the fins and up to the gills. Rinse the fish in water when you’ve finished.
Skin the Fish
Bullheads, catfish and other bottom-feeders lack scales, but are protected by a thick
skin, which most people prefer to remove before cooking. First, cut the sharp spines off, which
makes handling the fish easier.
Once you’ve removed the spine, make a cut behind the head and along the pectoral or
belly fins. Hold the fish by the head with one hand, grasp the skin with the other, and pull toward
the tail. Rinse the fish when it’s completely skinned.
Cleaning and Gut Your Fish
On the belly of the fish, insert the knife into the anus, near the tail. Slowly slide the knife
toward the head of the fish and stop at the base of the gills. Open the abdominal cavity, grab the
entrails, pull, and remove. Some fish have a kidney located by the spine, which you can remove
with a spoon.
Always remove the darkened inner membrane (only some fish have this) with a scraping
motion- the membrane negatively affects the flavour. Remove the head, if desired, by cutting
behind the gills. Rinse the fish and the internal cavity.
How to Prepare a Fish for Cooking
Fillet
Use the fillet method on large fish to negate the need for scaling or skinning. Lay the fish
on its side and hold the head. Insert the fillet knife behind the pectoral fin and cut downward to,
but not through, the backbone.
Turn the knife flat with the sharp edge pointed toward the tail and use a sawing motion to
slowly work down toward the tail; stay as close as possible to the backbone. Once you’ve cut
through to the tail, turn the scale side down on the table. Insert the knife between the flesh and
the skin and use the same sawing motion to remove the meat. Repeat the process on the other
side of the fish and rinse in cold water when you’re finished.
Steaking
Use steaking as an alternative to filleting when you prepare salmon or large fish. Cut
perpendicular to the work surface, along the entire fish. These cuts are traditionally 1/2- to 1-
inch thick. Don’t forget to trim any excess fat or bones without removing the backbone.
A cured fish has been treated with preservatives like salt and smoke. This is to
prevent spoilage and thereby lengthen the storage life of the product. Curing a fish
is done through drying, smoking or salting.

Drying as a preservation method which is integrated in salting and smoking is

based on the following principles:

a. Microorganisms cannot live without water.

b. The action of microbial enzymes on food requires water.
Smoking involves the treatment of fish with smoke. The production of smoke
implies fire and generation of heat. When fish is smoked, it is also dried and is also
slightly cooked. Cooking destroys the action of enzymes and kills many
microorganisms because of the high temperature. Chemicals in the smoke also
destroy microorganisms. Smoke contains a substance called creosote which acts
as a preservative agent.
Salting, on the other hand, preserves the fish through treatment with salt. It
reduces the moisture content of the fish through osmosis. Common salt (Sodium
Chloride), if present in the fish flesh in sufficient quantities, will slow down or
prevent microbial action. Salting fish is done through dry salting or Kench curing,
dry salting to make brine, brine salting and fermentation.

When salt is added to the fish before it is dried, less water needs to be removed
from the cured product to achieve preservation. A product with a water content of
34% - 35% depending on the amount of salt present, is often dry enough to inhibit
the action of microbes.

When drying salted fish, these methods are used:

1. Sun drying – natural dehydration of fish through

exposure to sunlight until the moisture content of the fish is
lowered to a point unfavorable for microbial growth.

2. Artificial dehydration – the use of mechanical devices

to provide artificial heat for the purpose of lowering the
moisture content of the fish to inactivate microorganisms and
other spoilage agents.
Dehydrators are used in the artificial removal of moisture from the fish Procedures
in Drying Fish

Sun Drying of Fish

The following are the general steps in sun drying:

1. Wash fish thoroughly in running water

2. Soak fish in a 10% brine for half an hour to leach out the blood.
3. Remove the viscera by opening and squeezing the belly cavity.

4. Soak the fish in a concentrated brine solution for 3 to 6

hours to partially extract the moisture content of fish.

Salting Troughs for Brining Fish

5. Arrange the salted fish on coarsely woven bamboo trays/racks and dry under the sun for a
few days depending on the size of the fish.
6. When thoroughly dried, place the fish in clean baskets or boxes, ready for market distribution.

Artificial Dehydration of Fish

Follow these steps when using the artificial dehydration method of preserving fish:

1. Wash fish thoroughly in running water.

2. Soak fish in a 10% brine for half an hour to leach out the blood.
3. Remove the viscera by opening and squeezing the belly cavity.
4. Soak the fish in a concentrated brine solution for 3 to 6 hours to
partially extract the water content of the fish.
5. Precook the fish for a short period of time depending upon its size.
6. Arrange the precooked fish on trays and racks. Place the fish in an
oven or artificial dehydrator to dry under a controlled temperature.

7. When thoroughly dried, remove and collect the fish from the tray and pack
them in boxes, ready for market distribution.
Equipment and Materials Used in Drying

The following equipment and materials are important in drying salted fish:

1. Anemometer - an instrument used in determining the velocity of the

wind in sun drying.

2. Bamboo trays - woven bamboo slats used for holding fish for
drying. Drying trays out of fine – meshed wire screen can also be
used for drying fish.

Bamboo
tray
3. Drying platforms - surfaces used to hold trays and racks when drying fish.

4. Interval timer - a gadget used to note the exact interval of time in the drying
process.

5. Oven or Dehydrator - a device that is used for artificial drying.

 Dehydrator

6. Psychrometer -
an instrument
used to
measure the relative humidity of the air
when sun drying. The psychrometer is
a hygrometer that utilizes two
thermometers—one wet-bulb and one dry-bulb—to determine humidity
through evaporation.

Digital Sling Psychrometer

7. Thermoguide - an instrument used for recording the daily temperature in order to

establish a drying pattern.

8. Salinometer – used to determine the salinity of the brine to be used in curing the
fish before drying.
 9. Drying sheds – night covers commonly used to protect dried fish from the
rain.

Packaging Materials

Packaging is a container. It is a system or means of protecting goods for

transport, distribution, storage, retailing and end-use. It also serves as an
important marketing tool for enhancing product market appeal

Below are the illustrations of some packaging materials:

Polyethylene Packaging Materials

Kinds of Packaging Materials for Dried and Smoked Fish

1. Polyester – polyethylene (PET/PE) for local and foreign distribution of dried

fish at ambient and refrigerated conditions, and of smoked fish at
refrigerated condition.
2. Polyethylene (0.002 inch thick) for local and foreign distribution at refrigerated
conditions

Traditional packaging materials like wooden boxes, baskets, used cartons, jute
sacks, etc. These need to be improved to ensure product hygiene and safety.

Packing Cured Fish

The packing procedure depends on whether the cured fish are to be delivered at
once to fish traders or will be kept in cold storage for future distribution. If they are
to be delivered at once to fish traders, they are packed in boxes containing
approximately 50 kg of dried fish.
Procedure in Packing Cured Fish in a Wooden Box

1. Line fish box with old newspaper followed by wax paper. Provide an extra
flap of newspaper for covering the fish.
2. Pack the cured fish in the box, cover with extra wax paper, flap top with
several newspapers.
3. Nail the cover of the box. The dried fish are ready for delivery to fish traders or
to public market.

Retail Packaging

The use of polyethylene films 0.001-0.002 inch thickness is recommended for retail
packaging of smoked product. Other packaging materials such as laminator or
combination of two or more flexible packaging materials may also be used but
these are rather more expensive.

Procedure for Retail Packaging of Cured Fish:

1. Sort cured fish according to size.

2. Pack cured fish in plastic bags at retail weight of 250g, 500g or 1000g per
pack.
3. Seal filled packs by using a portable or fast sealer.
4. Transfer the packed products in bulk packaging material, seal and store
preferably at refrigeration temperature to maintain the quality of the smoked
fish.
Storing Cured Fish

Cured fish remain in sound and edible condition only over a short period of time.
Smoked fish contain a high percentage of moisture making them highly susceptible
to spoilage. Hence, they should be distributed or sold as soon as possible, while
being kept chilled or refrigerated if possible. Smoked fish remain good for 3 days
at room temperature and up to 2 weeks when refrigerated.

During the dry season and peak season for fish, cured fish are produced in bulk
and stored in cold storage for future distribution. They are packed and stored as
follows:

1. Line an improvised basket made from coarsely woven bamboo slats

with several layers of thick wax papers.
2. Pack the fish inside the baskets, cover with wax papers, and tie with
straw cords. Each fish basket weighs 40-50 kilograms.
3. Keep the fish inside the cold storage with a temperature of 40 OF – 50OF
until final distribution.

Cured fish are stored at ambient and refrigerated conditions.

The new Fish model keeps contents at -1°/+1°C and has a cooling system
which is specially designed to prevent the surface of the fish from drying. It
holds seven fish boxes, with a maximum load of 198kg.

Storage medium for smoked fish

Draining

Draining facilitates removal of excess moisture from a fish previously

washed or soaked in a brine or curing solution.

Steps in Draining Fish

1. Arrange fish inside a colander or on bamboo trays.

2. Let the excess water drip-off from the fish. Draining takes 30 minutes to one
(1) hour depending upon the size of the fish.
 The colander is an important device in draining fish.

Brining

Brining or brine salting involves curing fish by soaking it in a mixture of salt and
water for 30 minutes to 1 hour depending upon the size of the fish. Brining is
integrated in drying and smoking of fish. This is also one of the four methods of
curing fish through salting using a salt concentration of 20% to 25%.

Brining fish prior to drying or smoking is done to leach out the blood and slime, to
improve the texture of the, to remove some of the moisture content of the fish
through osmosis, and to impart a desirable salty taste.

Below are some materials and devices used in brining:

 Salt spreader Table salt

Procedure in Brining a Fresh Fish

1. Weigh fish and wash with fresh clean water.

2. Mix salt with the fish in a proportion of 20% or 25% by weight.
3. Let the mixture stand for 24 hours.
4. Decant the brine formed.
5. Pack the salted fish in oil cans. Seal.

Procedure in Brining Fish for Drying and Smoking

1. Weigh the fish. Record the obtained weight.

2. Clean and wash fish.

 3. Let it stand for 30 minutes to drain.
4. Soak in a 20% brine (1 part salt to 4 parts fish) or 25% (one part salt to 3
parts fish by weight).
5. Drain for one hour.

Pre-Cooking Fish
The fish to be cured with smoke is pre - cooked in a 20% brine for 10 minutes or
more depending upon the size of the fish.

In pre-cooking fish, follow these steps:

1. Arrange the fish on small bamboo trays.

2. Dip the bamboo trays with fish into the boiling brine for 10 minutes or
more depending upon the size of the fish or until the eyes turn white
and opaque.
3. Remove pre-cooked fish from the brine.

Packaging of Smoked Fish

Smoked fish is packed either in bulk or in retail packaging materials.

Bulk packaging refers to those intended for wholesale or institutional distribution.

Retail packs contain the product until it reaches the ultimate end-user or
consumer.

Procedure for Bulk Packaging

1. Sort cooled smoked fish according to size.
2. Pack or transfer smoked fish in bulk packaging materials by arranging
the fish in a manner that heads and tails are in uniform position.

3. When the packaging material is nearly full, weigh the whole pack
(container and smoked fish) to check product weight attained. Total
 weight minus weight of container will give the weight of the smoked
fish.
4. Close or seal the pack and store at refrigeration temperature (3 OC to 5OC)
or in a cold storage.

Procedure for Retail Packaging

1. Sort smoked fish according to size.
2. Pack smoked fish in plastic bags at retail weights of
250g., 500g, or 1,000g per pack.
3. Seal the filled packs by using a portable or fast sealer.
4. Transfer the packed products in bulk packaging
materials; seal and store preferably at refrigeration
temperature to maintain the quality of the smoked fish.

LET US REMEMBER

A cured fish is treated with preservatives and subjected to physical factors

that lower the moisture content of a fish to a point where the growth and
multiplication of organisms are inhibited. The preservatives usually used in treating
cured fish are salt, smoke and vinegar. Salt is used in curing fish during salting
and drying while smoke is used to cure a smoked fish. When curing fish or meat
through pickling, salt and vinegar are used. The activities involved in finishing the
cured fish depend on the kind of product produced and the method of curing done.
However, all cured products need to be properly packed either whole sale or retail
packaging.

Activity 1. Who am I?
Direction: Identify what cleaning method that is being described. Write your answer in
the space provided before the answer.
__________1. Hold the head with one hand and, using a scaling tool, dull knife or spoon,
apply short, raking motions, moving from the tail toward the head.
__________2. Cut perpendicular to the work surface, along the entire fish. These cuts are
traditionally 1/2- to 1-inch thick. Don’t forget to trim any excess fat or bones
without removing the backbone.
__________3. Use the _____ method on large fish to negate the need for scaling or skinning.
Lay the fish on its side and hold the head. Insert the fillet knife behind the
pectoral fin and cut downward to, but not through, the backbone.
 __________4. Hold the fish by the head with one hand, grasp the skin with the other, and pull
toward the tail. Rinse the fish when it’s completely skinned

Activity 1. Let’s do it!

Practical Demonstration with Oral Interview

Demonstrate the proper way of brining and draining fish to be cured.

Valuing
You brined and drained fish to be cured, why is it important to do it properly and
accurately?

Performance Test
A. Perform Salting, Drying, Packing and Storing of Cured Fish

Task: Salting, Drying, Packing and Storing of Cured Fish

Sub-tasks COMPLETED
YES NO

1. Brine the fish

2. Drain the fish
3. Dry fish using appropriate equipment
and medium
4. Wash fish for smoking
5. Pre-cook fish
6. Smoke the fish
7. Cool the smoked fish
8. Pack the smoked and salted fish
9. Store the packed cured fish

Result :

Pass
Fail

Note : You have to complete all nine sub-tasks in order to pass this lesson, or else
you have to go over this once more.
B. Prepare the different kinds of fillets using the correct procedure.
Be sure to properly wash, scale and weigh the prepared fillets.
 Valuing:

How do you show that you value accuracy in doing your assigned tasks? Why is
accuracy in doing your work important? Explain.

RESOURCES

The following resources are needed:

1. Learning guides

a. Module
b. Laboratory Manual/Activity sheet

2. Equipment and tools

a. Drying trays
b. Polysealer
c. Cooking vat
d. Metal ladle
e. Plastic bags
f. Bamboo baskets
g. Draining trays
h. Freezer
i. Wooden ladle
j. Gas stove
k. Food tongs

3. Personal protective equipment

a. Pot holders
b. Headband
c. Apron

Title: Cleaning a Fish

Performance Objectives:
Given the following tools materials and equipment, you should be able to perform cleaning a fish in
30 min.

Supplies and Materials:

 Fish

Tools and Equipment:

 Fillet Knife
 Scaling Tool
 Bucket or other container for discarded parts
 Water source to keep the fish and work surface clean
 Zip top plastic bags store the fish if necessary

Personal Protective Equipment:

 Apron
 Hairnet
 Food Gloves
 Clean towel

Training Materials
1. CBLM/ SLM/ADM

Steps/Procedure:
1. Prepare the fish.
2. Prepare cleaning tools and equipment.
3. Wear Personal Protective Equipment.
4. Scale the Fish (if your fish has scale)
5. Skin the Fish(if your fish lack scale but has thick skin)
6. Rinse the fish in water
7. Gut your Fish
8. Rinse the Fish and the internal cavity
9. Clean the tools and equipment used
10. Clean the Area

Assessment Method:
DEMONSTRATION
INTERVIEW
 Performance Criteria Checklist 1.2-1

Name of Trainee: _____________ Date: ______________

CRITERIA
Did you…. YES NO

1. Prepare supplies, tools and equipment?

2. Set-up cooking equipment?
3. Did you wear your Personal Protective Equipment?
4. Perform scaling/skinning the Fish?

5. Did you gut the Fish correctly?

6. Did you clean the tools and equipment used?

7. Did you clean the area after the activity?

Comments:
___________________________________________________________________________
___________________________________________________________________________

_________________________________
Student’s Signature
Test for Valuing

Explain briefly why it is important to observe accuracy in curing fish to be salted,

dried or smoked.

RESOURCES

The following resources are needed:

1. Learning guides

a. Module
b. Computer based activity guides
c. Activity sheets

2. Equipment, tools and utensils

a. Mixing bowls
b. Salting/curing vats
c. Wooden ladle/stirrer
d. Freezer
e. Food tongs
f. Salinometer

3. Materials

a. Rock salt/table salt

b. Potable water

4. Personal protective equipment

a. Apron
b. Rubberized hand gloves
c. Headband
Complete the statement below. Write it in your activity notebook.
 Post-test

Directions: Read and understand the questions below. Select the best answer and
write the letter only in your answer sheet.

1. Which of these devices is used to lower the moisture content of the fish under
controlled conditions?
A. Dehydrator B. Anemometer C. Psychrometer D. Salinometer
2. This refers to the water content of the fish.
A. Microorganism B. Moisture C. Osmosis D. Enzymes
3. It is a colorless or white crystalline compound known chemically as Sodium chloride (NaCl)
occurring abundantly in nature, both in solid or liquid form.
A. Sugar B. Salt C. MSG D. Spices
4. These proteins are naturally present in the digestive tract of living organisms that hasten
digestion.
A. Microorganism B. Moisture C. Osmosis D. Enzymes
5. What do you call to the flow of substances from a lower concentration to a higher
concentration through a semi – permeable membrane until a state of equilibrium is
established?
A. Microorganism B. Moisture C. Osmosis D. Enzymes
6. Why do you need to drain the brine cured fish?
A.to remove excess moisture
B.to let the fish oil drip away from the fish
C.to harden the fish
D.to facilitate pellicle formation
7. What method of drying the salted fish will you do if the product specification
requires you to naturally dry it?
A.artificial drying C. sun drying
B.drying with a dehydrator D.dry inside an oven

8. You are going to dry salted splitted fish. Which one will you do?
A.split the fish before salting C. cure fish with salt
B.clean and wash the fish D. spread fish on drying trays
and dry
9.Your teacher assigned you to prepare the tools you will use in drying salted
fish, which of these will you prepare?
A. asalting vat, wooden stirrer and aluminum trays
B. knife, forcep and wooden vat
C. bamboo trays
D. basin and mixing bowl
10. How will you properly package a smoked fish?
A. Pack them in metal containers.
B. Pack them in glass jars.
C. Pack the fish in polyethylene bags.
D. Wrap the fish with banana leaves.
11. Why do you need to drain the fish after washing?
A. to remove excess water
B. to let the oil drip
C. to improve texture of the fish
D. to dry the fish
12. Which of these will you do if you are instructed to brine the fish?
A. Prepare a brine. C. both a and b
B. Soak the fish in the brine. D. none of these
13. If you are going to pre-cook a fish before smoking, which of the following will
you do?
A. prepare a saturated brine
B. dip fish into the boiling saturated brine
C. drain the brined fish
D. boil the fish in plain water
14. How will you properly cool the fish after smoking?
A. place inside a freezer
B. aerate with an electric fan
C. place inside the setting cabinet for cooling
D. expose to natural air
15. Why do you need to properly package smoked fish?
A.to prevent contamination of the product
A.to improve the salability of the product
B.to improve product appearance
C.to improve texture of the smoked fish
 Answer Key

Pretest Activity 1
Pretest
Output may
1. A vary
1. A
2. C 2. B
3. A Activity 2
3. B
4. C
5. C 1. Scale the 4. A
6. A fish 5. C
7. C 6. A
8. B 2. Steaking 7. C
9. D 8. A
10. A 3. Fillet 9. C
11. A 4. Skin the 10.
12. B C
fish
13. B 11. A
14. A 12. C
15. C 13. B
14. D
15. A
References

THE III. Agriculture and Fishery Technology, SEDP Series,

Department of Education

Processing and Preservation of Freshwater Fish by Lourdes A. Cortez

Learning Element for Drying, Packing and Storing of Fish, CDD, BTVE

Fish Smoking prepared by : Technology Development Institute of DOST

Learning Element for Distinguishing Salting, Drying and Smoking, BTVE

Philippine Handbook on Fish Processing by Jasmin M. Espejo

Other Sources

http://www.saltinstitute.org/http://www.salttraders.com/

StoreFront.bokhttp://www.slate.com/id/211723

http://www.gourmetsleuth.com/saltguide.htm

http://www. image.google.com

 www.wideopeneats.com/12-different-types-salt-use/

 https://www.nutritionadvance.com/types-of-meat/

 https://en.wikipedia.org/wiki/List_of_types_of_seafoods

 TESDA Guidelines Modules

 Development Team
Writers : Lelian G. Cubillan, PhEdD-TM
Editor : Maria Ruth R. Edradan
Evaluator : Maria Ruth R. Edradan
Management Team : Karen L. Galanida
Florence E. Almaden
Carlo P. Tantoy
Noemi D. Lim
Vilma L. Gorgonio