FISH PROCESSING

Fish Processing is a way of preserving fish and at the same time improving their quality. In the
process, the properties of the fish change. There are many ways to process fish. Some methods
such as salting and drying have been used since the ancient times, long before modern
technology was introduced. Others involved the use of chemicals and electrical devices. But
whatever process is used, the fish to be processed should always be fresh.
Characteristic of Fish in the Fresh State
It is very important to know the quality of fresh fish so as to know when spoilage sets in
a) Colour: in the fresh state, fish colour is bright, shiny and irridiscent or lustrous (capable
of reflecting different colour). When spoilage sets in, the colour is dull, dirty yellow or
brown.
b) Skin texture: the skin of a fresh fish is firm and elastic. Under spoilage, the skin becomes
dry, slack, swollen and inelastic.
c) Eyes: the eyes of a fish are bright, clear with bulging eye balls. The pupils are black
brilliant and the cornea is white and bright. When spoilt, the eye is dull, shrinks and sinks
in to the eye socket and the pupil becomes cloudy and milky; the cornea becomes opaque.
d) Gills: the gills of a fresh fish are bright red or pink in colour; the colour changes to dark
red or brownish when spoilt. - Flesh: in the fresh state, the flesh of a fish is “firm”. As
spoilage sets in, the flesh becomes gradually soften and when completely spoilt, it can
strip of the backbone and exude juice when slightly pressed. It may even leave finger
impressions.
e) Mucous coating on the sin of fresh fish is transparent, free floating and is like a lubricant.
In a spoilt fish, the mucous is slimy, becomes thick. Sometimes the colour becomes
whitish or creamy in colour and it is no longer transparent.
f) Smell/odour: Fresh fish is said to have a fresh sea-weedy smell. The colour of spoilt fish
is sour, bad and offensive. Spoilt fish is said to have “Off odour/flavour”.

Spoilage
Spoilage proceeds as a series of complex enzymatic bacterial and chemical changes that begin
when the fish is netted or hooked. This process begins as soon as the fish dies. The rate of
spoilage is accelerated in warm climates. The fish's gut is a rich source of enzymes that allow the
living fish to digest its food. Once the fish is dead; these enzymes begin digesting the stomach
itself. Eventually the enzymes migrate into the fish flesh and digest it too. This is why the fish
becomes soft and the smell of the fish becomes more noticeable. There are countless bacteria
naturally present on the skin of the fish, in the gills, and in the intestines.
There are sequences of events that characterized post-mortem changes in fish and they are listed
thus:
 a) Biochemical changes: such as glycolysis which is caused by enzymes action (tissue
respiration.
b) Rigor mortis in the muscles: this is simply the stiffening of the muscles.
c) Muscle tendering: it results from softening of the muscles cause by proteases
Spoilage due to the microbial action, once the muscles become tender, microorganisms attacks it
and this is usually followed by the release of mucus. The process of spoilage is irreversible; once
a fish is spoilt nothing can be done to change it quality back to what it initially was at the fresh
stage.
Fish handling techniques
Proper steps in handling fresh fish for processing and preservation are:
1. Avoid exposing the fish to sunlight. Keep them in a shaded area.
2. Ice the fish immediately after they are caught to lower their temperature.
3. Remove the gills and internal organs.
4. Avoid soaking the fish too long in the water after death as this easily spoils the fish.
5. Use mechanical refrigeration if there are facilities.
6. Get the fish as fast as possible to the landing area for further preservation and sales.

STEPS IN FISH PROCESSING

Preliminary processing of fish usually consists of the following steps :
Cutting
Cutting the removal of the guts (intestines) of the fish. Gutting should be carried out on fish no
matter what method of preservation is going to be applied. After gutting, the fish should be
washed thoroughly with clean running water. Gutting and washing of the fish helps to prevent
bacterial attack before and during processing, preservation and storage
Scaling fish
For a whole flat fish, wash and cut off the head. Holding the fish by the tail and using a sharp
knife, Scale it by scrapping toward the head. Scrap until all the scales are removed. Turn the fish
and scale the other side.
DIFFERENT WAYS OF PROCESSING
Based on type of fish, there are different ways of processing fish , this includes:
Fermentation
Fermentation is a fish preservation method in which fish in brine solution undergo chemical
reaction. Bagoong is the most popular fermented product in the Philippines.
Steps in Fermentation
i. Clean the fresh alamang well. Remove sticks, shells, seaweeds, and other materials.
ii. Wash the alamang in a weak brine solution (1 part of salt to 9 parts of water). Drain it
well. Cover the container while draining the alamang to keep flies away.
iii. Mixalamang thoroughly with salt (1 part of salt to 3 parts of alamang).
iv. Place the alamang-salt mixture in a clean container.
v. Store the bagoong in a clean, warm place
Smoking
This method combines with salting, precooking, and drying. The final process is smoking, which
dehydrates the fish further. The smokes give color and flavor to the fish. Steps in Smoking
i. Clean the fish by removing the gills and make 1/2 inch slit in the fish belly. Wash the fish
thoroughly with clean water.
ii. Soak the fish in a brine solution (1 part of salt to 10 parts of water) for 20 or more
minutes, depending on the size of the fish.
iii. Place the fish in the immersion basket made of woven bamboo strips or wire netting. The
basket will be suspended during the immersion in boiling brine. Cook for 2-4 minutes or
more, depending on the size of the fish.
iv. Drain the fish. Allow them to cool after being cooked in brine solution. Place it in a layer
of wire screen (rattan or bamboo) and have it dried in a cool and shady place.
v. Smoke the fish in tin cans for 1 to 2 hours until it gets golden brown. The length of
smoking actually differs, depending on the size of the fish and the smoke produced.
vi. Packed the smoked fish in coarsely woven bamboo baskets. Line the sides and bottom of
the baskets with old newspaper. Cool the fish completely before packing them to allow
moisture to escape and prevent the attack of mold and bacteria.
Drying
This method is also known as natural dehydration. Like the salting method, it lowers the water
content of the fish to a point where microorganisms, bacteria, enzymes, and yeasts cannot grow
and multiply. The most popular fish preservation method is solar drying. It is done in
combination with salting. Fish dried under the sun look and taste better.
Steps in Drying
Wash the fish thoroughly.
i. Soak the fish in 10% brine solution for 1/2 hour to draw out the blood.
ii. Squeeze or open the belly cavity. Remove the visceral or internal organs.
iii. Soak the fish for 3-6 hours in a concentrated brine solution to partially draw out the
moisture or water content of the fish.
iv. Place the salted fish in drying trays and dry it under the sun.
 v. When the fish are thoroughly dried, pack them and store them in a clean, dry place.

Canning
Canning is the packing of fish in airtight containers such as tin cans and glass jars, which prevent
air and microorganisms from entering. Through the heat processing, microbes inside the can are
destroyed, thus preventing spoilage under normal condition and allowing the fish to be stored for
longer periods. Sardines and salmon are the most commonly canned fish in the
Steps in Canning
i. Remove the scales of the fish.
ii. Remove the internal organs. Cut off the head and the tail of the fish.
iii. Cut the cleaned fish to fit the size of the can to be used.
iv. For 30 minutes, soak the fish in 20% brine solution.
v. Half-fry the fish in oil.
vi. Fill each can with half-fried fish. Leave about 1/4 inch space. Add a tablespoonful of corn
oil and tomato sauce. Do not add salt because the fish has been brined.
vii. Sealed the filled cans temporarily. Use the first roll operation of the can sealer.
viii. For 10 minutes, stem the clinched cans without pressure to exhaust the air inside the cans.
Then, seal the can completely.
ix. For 45 minutes, process the sealed cans at a 15 lb. pressure using the can sealer.
x. Immediately, coll the processed cans in running water.
Curing This method uses chemical preservatives (including vinegar and salt), smoke, and other
physical factors to reduce the moisture or water content of the fish.
Cured fish or fishery products possess flavor and texture completely from those of the fresh fish.
Dehydration
Dehydration is an artificial process of drying because it is done with the use of mechanical
devices, such as an oven, that produce artificial heat for drying.
Pickling
Pickling is a method of preserving food in brine or vinegar. It can be done with or without
bacterial fermentation.
Cooking
Cooking is the best way to prevent wastage or spoilage of fish. Cooking fish with vinegar, like in
paksiw, prolonged the period of preservati
PRESERVATION AND STORAGE METHODS
There are four basic methods used for preserving the final products of fish such as Heating,
Freezing, controlling water activity, Irradiating. These methods help to prevent fish from
spoilage and degradation.
Heating
Heating changes the quality and nutritional value of fish. Fish is heated during both the cooking
and canning process. Fish is cooked to get changes in the texture and taste of the product and to
kill disease causing microorganisms. Canning process is a sterilization technique that kills
microorganisms that are already present on the fish, prevents further microbial contamination,
and kills harmful enzymes.
Controlling water activity
This method stops the growth of microorganisms and reduces the chemical reactions that are
harmful to the quality of the fish product. The control of water activity in fish is done by drying,
adding chemicals or both.
Irradiating
Irradiation offers a means of pasteurizing or sterilizing a variety of food products by radiation.
This process is not accepted by many of the food industries.
Storing smoked or dry fish:
The store area is a suitable place for insect infestation and mites attack on dried fish. To avoid
this, the store area should be kept very clean. Use suitable disinfectants to destroy hidden insects
in the area before putting the fish. The fish should be handled carefully during stacking and
storage as they are easily broken if handled roughly.
The dried Fish should be stored inside wooden boxes that are well sealed. Cardboard boxes, jute
bags, baskets, sacks and cartons may be used for storage and transportation, even though they are
not adequate. If old containers are to be used, they should be disinfected before use as they may
carry high loads of micro-organisms.
FISH UTILIZATION RECIPES
Fish can be processed directly for human consumption; it can also be used as fermented fish or
as supplements in animal feeds. Below are few recipes to increase variety in menu.
Fish meal:
This is a supplementary animal feed that is very nutritious and economical because it is the fish
ovals (bones, guts and gills) that is used. Ingredients: Fish ovals, salt to taste, water Procedures:
1. Wash fish offals thoroughly
2. Put inside the pot with little water and salt, then boil for about 10—15 minutes
3. Drain the liquid and sundry until it is properly dried
4. Grind or pound to power 5. Add to animal feed

Smoked fish pepper soup

Ingredient:
*4 medium size smoked fish
*2 red pepper (attarodo)
*2 onion (chopped)
*Palm oil (optional)
*Salt to taste Procedures:
1.Prepare fish by removing bones and wash well with hot water 2. Put fish inside pot and add
one cup of water 3. Add ground pepper (attarodo), maggi, chipped onions and salt to taste 4. Add
palm oil (optional) 5. Cook for 30 minutes or until smoked fish is well cooked 6. Serve hot or
cold

Species roasted fresh fish

Ingredients:
*4 medium size fish or catfish
*2 “attarugu” (chopped)
*1 onion
*2 maggi cubes
*Ground local spices (leaves, cloves, ginger etc.)
*Groundnut oil (just enough for roasting)
Procedures:
1. Remove scales and gut fish. Wash properly 2. Crush maggi cubes and mix with ground
local spices and salt. Rub on the fish inside out 3. Chop onion and attarugu and spread on
the fish 4. Cover the fish for about 30 minutes. This is to allow the spicy ingredients to
penetrate into the fish
2. 5. Sprinkle oil on fish and roast for 10-20 minutes. Sprinkle more oil if necessary, during
roasting.
Fresh fish pepper soup
Ingredients:
*2-3 large fresh fish
*1 tatase
*2 attarudu
*1 tomato
*1 onion
*2 table spoon ground local spices (ginger cloves etc.)
*2 maggi cubes
*1 tablespoon groundnut oil
*Salt to taste
Procedures: 1. Degut fish, cut and wash properly 2. Wash and chop or grind tattase, attarudu,
onion and tomatoes 3. Heat oil and lightly fry chopped or ground ingredients 4. Add 2 cups of
water, salt, maggi, local spices and fish. Simmer for 20-25 minutes or until fish is cooked and
tender 5. Serve as an appetizer, with boiled rice or alone for special occasion.

Fish pie
Ingredients
*16 cups (1 tiya)
*Wheat flour
*4 tins margarine
*4-5 cups water
*2 tsp baking powder For filling
*2 large fresh fish
*8 Irish potatoes
*2-3 eggs
*1 large onions (chopped)
*Seasonings (pepper, ginger, thyme, curry)
*2 maggi
*Salt to taste
Procedures: 1. Sieve flour, salt and baking powder in a bowl 2. Add margarine to sieve
ingredients and rub until the mixture resembles socked gari 3. Add water to mix, little at a time
and mix into a very soft, pliable dough 4. Degut, cut and wash fish. Boil with salt. Remove bones
after boiling 5. Peel and cut potatoes into small pieces; wash and boil 6. Heat oil and lightly fry
chopped onions, add potatoes, deboned fish. Add seasonings, maggi, and salt. Simmer until the
ingredient are cooked. Spread to cool 7. Roll out dough into flat thin dough and cut to desired
sizes and shapes 8. Add fish mixture and close up. Press the sides with fork 9. Brush with beaten
eggs and bake in local or modern oven until golden brown.