PREPARATION OF

RAW MATERIALS
 PREPARING FISH,FRUITS,AND VEGETABLE FOR
FERMENTATION AND PICKLING
Technical terms:
Entrails- guts or internal organs of a fish
Eviscerated- fish which has no internal organs, gills and fins
Grade- to classify the fish, fruit and vegetables to obtain
uniformity of products
Guts- refer to the internal organs or viscera of a fish
Nobbing-the removal of head and internal organ in one stroke
only
Peel- to remove the skin of fruits and vegetables
Rigor mortis-self digestion or softening of fish
muscles or tissue where fish is considered fresh
Slice- to cut the fish/fruits in thin pieces
Sort- to segregate or separate one specie to another
to prevent contamination
Selection of the raw materials
The main goal of any food processor should be start with
using good raw materials in preparing and processing food/fish
in order to produce good finished products.
Raw materials for fermentation and pickling includes
fish, shellfish, fruits and vegetables. It includes also
ingredients such as salt sugar, vinegar and spices.
A. FISH/SHELLFISH
Fish is a perishable food. Soon after harvest, fish need to
be sorted and graded immediately to prevent deterioration or
changes in their physical and chemical attributes.
Preserve them as soon possible by lowering its
temperature. The use of ice will greatly help maintaining the
freshness of fish.
Fish are sorted or graded according to their
Freshness, sizes, species, and color of the flesh.
HOW TO HANDLE/MAINTAIN THE FRESHNESS OF FISH/SHELLFISH:
Avoid the fish from struggling due to the onset of pre-rigor mortis causing the fish flesh to stiffen at once.
Lower the temperature of the fish by keeping the fish in the shade covered with wet burlaps or banana leaves.
Never expose the fish to high temperature because the more spoilage is accelerated.
Eviscerate the fish when necessary to prevent autolytic
changes because he viscera of the fish became the focal point
of spoilage.
Put ice while the fish is fresh because you cannot inhibit the
fish from spoiling when spoilage is already for advanced.
Preserve them as quickly as possible while fresh.
HOW TO HANDLE SHELLFISH
Shellfish should be alive until it is cooked or processed.
Sort or classify the shellfish to prevent contamination
leading to spoilage.
B. VEGETABLES/FRUITS
Vegetables/fruits on the other hand, have high
perishability and great variation in terms of quality. It is
important to know how to select vegetables and fruits of good
quality.
Sorting and grading of fruits and vegetables are based on
size and ripeness. Familiarization on the characteristics of
fruits/vegetables is essential because some fruits are good only
when ripe due to changes that occur during ripening.
CHARACTERISTICS OF FRUITS TO CHOOSE WHEN
BUYING:
Fresh, particularly those harvested early in the morning
Cheap but have better quality especially those that are in
season
Ripe, having firm and smooth texture.
With attractive appearance, so handle the fruits carefully.
With good color and aroma, guides to ripeness
If over ripe, cook them immediately.
CHARACTERISTICS OF VEGETABLES TO CHOOSE
WHEN BUYING:
In season because they are cheap and plentiful.
Free from bruises or blemishes that may impair its
appearance when cooked.
Good quality vegetables that will best suit your particular
purpose in cooking and consider the cost if possible.
Not wilted vegetables. Choose leafy green vegetables that
are fresh and young or newly harvested , not wilted.
PREPARATORY PROCEDURE OF PREPARING
FRUITS/VEGETABLES AND FISH/SHELLFISH
A. PREPARING FRUITS/VEGETABLES
Preparation of vegetables and fruits requires different
techniques of cutting prior to cooking. Here are the cutting
techniques of fruits and vegetables:
a. chopping- slicing or cutting fruits/vegetables having uneven
small pieces/irregular shaped pieces.
a. chopping- slicing or b. mincing- cutting/chopping
cutting fruits/vegetables fruits or vegetables into very
having uneven small fine fine cuts.
pieces/irregular shaped
pieces.
c. slicing-cutting fruits d. diagonal slicing- cutting
having uniform thin slices or fruits/vegetables diagonally.
cuts.
e. Julienne strips-cutting
vegetables or fruits into
smaller thin strips about ½
inch by 2 ½ inch long.
f. dicing- cutting
vegetables/fruits into smaller
pieces with uniform cubes
approximately ¼ inch cube to
¾ inch cube.
g. peeling- removing the cover of fruits/vegetables.
B. Preparing Fish and Other MARKET FORMS OF FISH
Marine Products 1. Live fish or whole or round-
Fish and other marine all parts are intact or still
products may be prepared in attached to the body.
different ways. It varies
depending on the type of
menu to be prepared for the
particular products.
2. Drawn fish- fish which has
been eviscerated or gutted by
making a sit on the ventral
side to remove the viscera or
internal organ.
3. Dressed fish-are drawn with
further removal of gills, fins,
scales, head and tail. This is
already prepared for cooking
or for special preparation.
4. steaks-cross section of a fish cut approximately at right
angles to the backbone or cut from dressed fish, similar to
chunks only steaks are thinner than chunks.
5. sticks 6. fillets-fleshy or meaty
section of a fish removed from
the backbone and ribs of the
fish. Fillet can either be a
butterfly fillet, and single
fillet.
Preparing Fish for Cooking
1. Cleaning or eviscerating the fish.
2. Skinning the fish.
3. Cutting the fish.
4. Dressing the fish.
5. Splitting the fish