EC-4 Agri-Fishery Arts e.

Characteristics of fresh and stale fish Formatted: Font: Bold

5. Principles of Fish processing Formatted: Centered
I. Fish Culture a. Chief Method of Fish Preservation Formatted: Left: 0.39", Right: 0.39", Top: 0.39", Bottom:
1. Factors influencing fishing b. Principles of Fish Preservation 0.39", Height: 13", Header distance from edge: 0.49", Footer
2. Fish Morphology 6. Fish Handling and Refrigeration distance from edge: 0.49"
3. Phases or Aspects of Fish Culture a. Handling fish and other products Formatted: Font: Bold
4. Classification of Fish Culture b. Chilling of Fish
5. Terminologies used in the study of fish culture c. Freezing of Fish
6. Classification of Fish d. General procedure for Freezing
7. Major Areas of Fish Culture 7. Methods of Fish Preservation
8. Species of Fish that are commonly cultured in A. Fish Curing
ponds 1. Salting
a. Native or Indigenous  Principles of Salting
b. Introduced or Exotic Fishes  Factors Affecting Salting
c. Crustaceans a. Composition of Salt
d. Mollusks b. Temperature
9. Common enemies of Fish c. Methods of Salting
10. Natural foods of Fish in the Pond  Kench Salting or Dry salting
11. Important Factors to consider fish culture  Dry salting to make brine
12. Characteristics of Fish that are suitable for  Brine Salting
pond culture  Fermentation / Pickle Salting
13. Other Fish Culture facilities  Salting Equipment
14. Rehabilitation and Conservation of Cultivable d. Methods of Cleaning
resources e. Size of the Fish
a. Fish Conservation f. Storage of Fish
b. Deputies authorized to enforce fish 2. Drying and Dehydration
conservation laws a. Factors affecting drying and
c. PD on Fishery dehydration
d. Inland waters in Fishery products b. Drying small-sized fish
e. Fish Conservation and Rehabilitation c. Drying splitted fish
campaign 3. Smoking
II. Fish Capture and Fish Cultivation a. Types of Smoking Formatted: Font: Bold
1. Fishing gear used in Fish Capture b. The smokehouse
2. Fundamental principles of Propagating fish c. Factors affecting smoking
a. Importance of Propagating Fish d. Traditional method of smoking fish
b. Methods of Fish Propagating e. Smoking equipment
3. Basic Net making 4. Pickling and Other Method of
4. Basic principles of Fish Cultivation – Final Preservation
a. Nature and Scope of Fish Cultivation a. Chilling and Freezing
b. Methods of Fish Cultivation b. Utilization of Fishery by products
c. Species of Fish Cultivated c. Canning
d. Principles involved in fish cultivation and a. Principles of canning
production b. Basic Canning Equipment
e. Ecological Food Chain c. Basic Procedure in home
5. Cultivation of Fish in Fish Ponds canning
a. Selecting a suitable site d. Home Canning of Milkfish
b. Preparing a backyard fish pond
c. Preparation of site for construction Formatted: Font: +Headings (Cambria)
d. Construction of the fish ponds project
e. Excavation Construction and levelling of GROUP 2:
the different pond compartment Quintela, Fernando Jr. M
f. Compartment of a fish ponds and function Pernia, Jessa
6. Preparation of ponds before stocking
7. Stocking Mabato, Angelica
8. Management of Stock Ponds Ornedo, Ivy Rose
9. Harvesting or Cropping Malitao, Jay-Ar
10. Marketing
Maling Mary Joy
III. Fish Preservation Formatted: Font: Bold
1. Terminologies in Fish Preservation Marantal, Jovelyn
2. Definition and Importance of Fish Par, Ma. Theresa
Processing Genotiva, Marife
3. Market forms and Body Forms of Fish
4. Spoilage of Fish
Aquino, Kimbely Joy
a. Cause of Spoilage
b. Agents of Spoilage
c. Physiological requirement of
microorganisms
d. Actions of bacteria in Fish