DRYING / SUN DRYING

This method removes the water from the fish, making the
product free from microbes that can cause spoilage. Low
humidity and direct sunlight must be observe when
drying. Wooden racks are best used, It takes more than
five days to completely dry the fish. When drying, it
must be free from animals and dust.
FERMENTING

 Fish fermentation, it allows to cooked the fish through

the acid that was added, it can also change the color and
texture of the fish.
The product by fermenting can substantially retains the
original form of the fish.
Ex: Buro
Fish can be also pasted through fermentation, called
bagoong.
Fermenting can be reduced into liquid called patis.
DEFINITION OF TERMS USED IN FISH PROCESSING
1. TEMPERATURE

A measure of hotness or coldness on a numerical scale.

2. CONCENTRATION OF SOLUTION

The relative amount of solute and solvent in a solution.

3. CANNING

It involves application of heat to the food material,

contained in sealed containers to avoid spoilage.
4. SURIMI

A Japanese term for a semi – processed frozen fish

protein with added permissible additives.
5. SPOILAGE

The unwanted or unusable parts of the fish such as the

head, tails fins and scales.
6. PERCENTAGE YIELD

It is the relationship of the input and output in making

the products.
7. COST OF PRODUCTION

It helps to determine how much it cost to produce a

particular product.