TOOLS AND EQUIPMENT FOR FISH OR FISH

PROCESSING

QUARTER 3

AREA : FISH PROCESSING EXPLORATORY COURSE

✓Learning Objectives:
“
1. Classify equipment, tools and utensils commonly used in
food (fish) processing.
2. Use appropriate equipment, tools and utensils in food (fish)
processing.
3. Value the importance of manufacturer’s specifications in
commonly used equipment, tools and utensils in fish
processing.

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 Specifications usually include the following:
“
✓1. Important safeguards or basic safety precautions to follow
when using the device like a pressure cooker for instance.
✓2. Warning labels serve as reminder to the user to read and
follow instructions on the proper use and operation of a certain
device equipment or tool.
✓3. Dimensions, weights, and capacities as in the case of
cookers, boilers, and steamers.
✓4. Instructions on caring for the equipment, tool or utensil.
✓5. Instructions on the correct usage of the device. 3
TOOLS AND EQUIPMENT TOOLS, AND
UTENSILS FOR FISH PROCESSING

AREA : FISH PROCESSING

 EQUIPMENT

Can sealer - is used to seal tin cans with its first and second
operation rolls. Some processed food products are usually packed
in tin cans which are mechanically sealed with a can sealer.
Pressure Cooker

Pressure Cooker - is used to process fish packed in

a hermetically sealed container at a high controlled
temperature and pressure for a certain period time.
 Smokehouse

Smokehouse - used in treating the fish or meat with

smoke. It can be a cold smoke house or a hot
smokehouse.
 Freezer and Refrigerator
“

- are used in maintaining the freshness of raw materials and in

providing an ideal low or ambient temperature for storing
processed foods. 8
 MEASURING TOOLS

Triple beam balance is use for

measuring small quantities like spices,
preservatives, etc.,
 HEAVY DUTY SCALE

- used for measuring fish, salt, etc. accurately.

 CHECKWEIGHER SCALE

- digital
weighed scale used to get the weight of food like meat,
fish, vegetables, fruits, etc.
 CLOCK TYPE WEIGHING SCALE

is used for weighing foods.

 MEASURING SPOONS

-are used to measure an amount of a substance, either liquid or

dry, when cooking. Measuring spoons may be made of plastic,
metal, etc.
 MEASURING CUPS

- are kitchen utensils used primarily to measure the volume of liquid

or powder-form cooking ingredients such as water, milk, juice, flour,
etc. Measuring cups can be in plastic, glass and stainless. From mini
shot measure to measuring pitcher and batter bowl.
 THERMOMETERS

- indicate the degree of hotness or coldness of a thing or body. It

measures how high or how low the temperature is.
 SALINOMETER

- is used to measure the salinity of a

brine.
 PSYCHROMETER

Psychrometer is used to measure the relative humidity of

the air when sun drying.
 ANEMOMETER

is used to determine the velocity of the wind in sun

drying.
 REFRACTOMETER

- used to measure the sugar concentration of sap and

syrup for food.
 CUTTING TOOLS

Knives - are used for cutting or slicing fish or meat and

for scaling fish.
 FILLETING KNIVES

- are used for filleting fish.

 PAIR OF SCISSORS

-used for trimming off fins of fish.

 FISH SCALE REMOVER OR SCALERS

-are used in removing the scales of a fish.

 SALTING MATERIALS

Oil drum is used as a container to keep salted fish

during the process.
 EARTHEN POTS

- are used in storing the salted products.

Wooden salting vat is a container used in
the salting process holding large number of
fish.
 WOODEN SHOVEL OR SPADE

- is used for mixing or stirring the mixture of salt and small

fish for salting.
 NATIVE SMOKING MATERIALS

Baklad- made of bamboo used in drying the fish prior

to smoking.
 BAKOL

- is a bamboo basket used to transport smoked fish.

 BISTAY

- a bamboo basket used for collecting sun dried

fish.
 DINARAYAN

- is a smoking tray made of wood.

 PANAKIP

Panakip - is a bamboo cover used to keep fish

submerged in the brine while boiling.
 PANANDOK

-is a big metal ladle used to scoop up the cooked fish

from the boiling brine.
 BAMBOO POLES

Bamboo poles are used to hold the baklad

with brine cooked fish while drying.
 PUGON

- is a concrete heat source used when pre-

cooking fish in a brine.
“

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