Republic of the Philippines

Department of Education
Region VIII
Division of Northern Samar
ELADIO T. BALITE MEMORIAL SCHOOL OF FISHERIES
Bobon, N. Samar

Name of the learner: _____________________________ Grade level:

___________________
Section: ________________ Date: __________________

Most Essential Learning Competency:

Dispose downgraded/rejected processed fish products according to company’s policy

Specific Objectives:
At the end of the lesson, the students should be able to:

1. Learn How grade raw materials in accordance with the BFAR specification
2. Determine the problems encountered in packaging equipment to be reported.

Background information for learners:

With experts around the world recommending increased fish intake for health
reasons, is there enough seafood to meet our needs? The global seafood supply is
already under strain due to overfishing, unsustainable aquaculture practices, habitat
destruction, pollution, climate change, and the sidelining of fish for uses other than
human consumption.
It is largely up to the government, seafood processors, and retailers to institute
policies that reduce unnecessary harvesting and production at the supply end. But
consumers can do their part also—by better assessing the amount of fish they need
and by purchasing more frozen seafood, which has a longer shelf life, as well as
canned.

I. ACTIVITY:

Research on the internet the BFAR policies and guidelines on fish products refer to the
link posted here https://www.bfar.da.gov.ph/lawAndRegulation.jsp .

In paragraph form, write the important points of BFAR on the policies and guidelines
about fish processing products.

II. ANALYSIS:

Answer the following questions:

1. How did you find the activity?
 2. Is the BFAR Policies and guidelines on Fish Processing essential?
3. What do you think is the implication of this guidelines if not followed by the
Food
Processing Companies?
III. ABSTRACTION:

A. Let’s unlock some difficulties

Quality - A degree of excellence. A collection of characteristics of a product that
confers its ability to satisfy stated or implied needs;
Rancid - Odour or flavor associated with rancid oil. Gives a mouth-coating sensation
and/or a tingling perceived on the back of the tongue. Sometimes described as
«sharp» or «painty»;
Translucent - Describes an object which allows some light to pass, but through which
clear images can not be distinguished;
Stale - Odour associated with wet cardboard or frozen storage. Product can have a
stale
flavor as well;
B. Let’s Discuss
Fresh fish will be normally assessed by appearance and odour. Fish
change in appearance in a number of ways during spoilage in ice and it is not
usually difficult to accurately grade iced fish by appearance alone.
Presentation Feature Criteria and description
Raw whole, gutted or uter surface, colour: bright, dull, bleached
ungutted slime: colourless, discoloured
skin damage: none, punctures,
abrasions
eyes shape: convex, flat, concave
brightness: clear, cloudy
colour: normal, discoloured
belly cavity guts (in intact fish): intact,
digested
cleanliness (in gutted fish):
completely gutted and
cleaned, incompletely gutted,
not washed
belly walls: bright, clean,
discoloured, digested
parasites: absent, present
blood: bright, red, brown
Raw fillets appearance translucent, glossy, natural
colour, opaque, dull, blood-
stained, discoloured
texture firm, elastic, soft, plastic
odour marine, fresh, neutral, sour,
stale, spoiled, putrid

GRADING OF TUNA
The standards for tuna has been prescribed

GRADE I. This consist of strictly fresh fish possessing the following characteristics
a. Eyes, clear and bright
 b. Gills, bright red-colored
c. Fresh odor
d. Firm flesh and intact belly walls
e. Normal body color characteristics of the species
f. Absence of discoloration, loose scales, bruises,abrasions,cuts, punctures or
other injuries
GRADE II. This consists of chilled or frozen fish which failed to meet the requirements
for
Grade I.
a. Eyes, clear, and bright
b. Gills, bright red-colored
c. Fresh odor
d. Firm flesh and intact belly schools
e. Normal body color characteristics of species
f. Absence of discoloration, loose scales, bruises, abrasions,cuts punctures or
other injuries
GRADE III This consists of fish which failed to meet the requirements of Grade I and
II, but
which has the following characteristics.
a. Eyes, slightly sunken; pupil, grayish
b. Gills, slightly discolored and shiny
c. Body, covered with somewhat milky slime
d. Abdomen and belly walls, slightly soft
e. Flesh, and backbone, slightly soft
f. Odor, slightly sour and somewhat like bread or weak acetic acid.

Off-Grade – This consists of fish which failed to meet the requirements of Grade III
and therefore must be rejected.

C. Let’s Generalize

From the discussion above, How will you dispose downgraded/rejected processed fish
products?
IV. APPLICATION:

#WhatDoYouDo?

Given the following situation, describe how to grade fish from the highest to the lowest
grade.
5 kilograms of bangus for deboning with varying sizes and degree of freshness
were given to you to grade.

Reference for learners:

http://www.fao.org/3/W9253E/w9253e0k.htm#bm20..9.6.1
https://www.bfar.da.gov.ph/lawAndRegulation.jsp