St.

Vincent Institute of Technology

Module in TLE 8 - Week 5

METHODS OF PROCESSING FISH AND SHELLFISH

a. FREEZING
- it is the simplest and the most natural way of preserving fish
*Steps in Freezing Fish* 
1. Select fresh fish.
2. If the fish is small, wash and freeze it away. If the fish is large, remove scales and entrails, then trim fins and wash.
2. If the fish is small, wash and freeze it away. If the fish is large, remove scales and entrails, then trim fins and wash.
3. Wrap fish in a plastic wrap or put it in a properly labeled container.
4. Freeze immediately.
b. SMOKING
- it is a slow way of broiling
- it has very little preservative action but it adds a distinctive flavor
b. SMOKING
- in this process, the fish is placed near a fire where it is cooked and saturated with smoke
c. DRYING or DEHYDRATION
- it is the removal of moisture from the fish to make it less perishable
- in this process, fish is dried in the sun or dehydrated by a mechanical device 
*Steps in Drying Fish* 
1. Wash the fish thoroughly.
2. Remove the entrails.
3. Rinse the fish in running water.
4. Mix percent brine solution. (1 part salt to 9 parts water)
5. Soak the fish in the brine solution of salt for 30 to 40 minutes.
6. Drain the fish.
7. Wash the fish thoroughly.
8. Placed the salted fish in woven bamboo racks to dry under the sun for 2 to 3 days.
10. Store in a cool place.
d. FISH CURING
- it involves the addition of ingredients such as salt, sugar, and some preservatives or additives. 
e. CANNING
- it involves the even heating of food in tin or glass containers and hermetically sealing canisters. 
*Methods of Canning* 
1. Open-Kettle Method
- in this method, the sterilized or heat-treated food is placed without any further processing. 
- this method is only applied to sugar preserves, jams, and pickles. 
2. Can-Cooked Method
- in this method, the prepared food is packed in jars or cans. 
Activity 5:
Make a presentation of the steps in making “Daing.”(PRINT YOUR PICTURE WHILE MAKING)
Note: 
*Include ALL of the STEPS in your photo.
*Insert captions.
*Wear proper cooking attire.

CRITERIA:
CONTENT: 50%
PLATING: 30%
CLEANLINESS AND SAFETY: 20%
TOTAL: 100%

ACTIVITY 5: What do you observe while preserving the fish?

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