Fish Processing: Santiago Campus

ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus
MODULE
FISH
PROCESSING
Course Code: FSM 158

Descriptive Title: Fish Processing Instructor: Mrs. Julie Ann R. Palacay
Santiago Campus
MODULE
Fish and other Marine Products

Fish as Food
Fish has been an important source of protein and other nutrients for humans
from time immemorial.
In culinary and fishery contexts, fish may include shellfish, such as molluscs,
crustaceans and echinoderms.
Species
Over 32,000 species of fish have been described, making them the most
diverse group of vertebrates. In addition, there are many species of shellfish.
However, only a small number of species are commonly eaten by humans.
Common species of fish and shellfish used for food
Mild flavour Moderate flavour Full flavour
Delicate Basa, flounder, hake, Anchovy ,herring, Atlantic mackerel
texture scup, rainbow trout, lingcod, moi, orange
hardshell clam, blue crab, roughy, atlantic ocean
peekytoe crab, cuttlefish, perch, lake victoria
eastern oyster, pacific perch, yellow perch,
oyster european oyster. Sea
urchin
Medium Black sea bass, European Sable fish, atlantic Escolar , Chinook
texture sea bass, hybrid stripe salmon, coho salmon, salmon, chum
bass, bream, cod, drum, skate, Dungeness crab, salmon, American
haddock, hoki, allaska ki9ng crab, blue shad
Pollock, rockfish, pink mussel, greenshell
salmon, snapper, tilapia, mussel, pink shrimp
turbot, walleye, lake
whitefish, wolfish,
hardshell clam, surf clam,
cockle, jonah crab, snow
crab, crayfish, bay scallop,
chinese white shrimp
Firm texture Arctic char, carp. Catfish, Barramundi , cusk, Barracuda , Chilean
dory, grouper, halibut, dogfish, kingklip, sea bass, cobia,
monkfish, pompano, dover mahimahi, opah, mako croaker, eel, blue
sole, sturgeon, tilefish, shark, swordfish, marlin, mullet,
wahoo, yellowtail, albacore tuna, sockeye salmon,
abalone, conch, stone yellowfish tuna. blue fin tuna
crab, American lobster, Geoduck clam, squat
spiny lobster, octopus, lobster, sea scallop,
black tiger shrimp, fresh rock shrimp
water shrimp, gulf shrimp.
Pacific white shrimp, squid

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Characteristics of a Fresh and Spoiled Fish

Fresh Fish Spoiled Fish
Odor fresh fishy odor stale sour or putrid
Eyes bright and bulging, pupil dull, wrinkled and sunken

is velvet black, pupil is dull
cornea is transparent black cornea is opaque
Gills bright red, covered with dull brown or gray with

slime odor under gill cloudy slime, odor under
cover is fresh gill cover is sour and
offensive
Body color bright faded
Flesh firm stiff body, finger soft and flabby, finger

impressions do not impressions remain
remain
Belly walls intact often ruptured, viscera

protruding
Muscle tissue white pinkish especially

around the backbone
Vent pink, not protruding brown, protruding
Sorting fish according to their quality is done with the organoleptic

evaluation of their condition based on the characteristics of a fresh and a
stale fish.
Below are the descriptions of the specific characteristics of a fresh
fish:
1. A fish with clear bright eyes have eyes with a convex
shiny black pupil and translucent cornea.
2. A fish with bright colored gills have gills which are
shiny red or pink, not dull brown or gray.
3. The odor of a fresh fish is similar to that of a newly
gathered seaweeds.
4. A fresh fish has a firm flesh characterized by a stiff
body and texture elastic to slight pressure.
5. A fresh fish with intact belly walls have no protruding
viscera and the walls are not soft or ruptured but firm
and springy.

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MODULE
6. The fish with a bright body color has a glossy
appearance, with body color typical of the species.
7. The slime present in a fresh fish must be clear,
colorless and transparent in normal quantities at the
gills and body.
A stale fish has the following specific characteristics:
1. Discoloration which is a discernible abnormal color

changes in some parts characterized by varying
degrees of spoilage.
2. Damage is a defect in the fish which materially
detracts from the appearance or edible or shipping
quality of the fish. It includes loose scales, bruises
and abrasions due to mishandling affecting more
than 5% of the body of the fish, cuts and punctures
made by tools used in catching or transporting fish
that expose the flesh with a length of one-tenth of
the length of the fish or excessively deep.
3. The stale fish is considered to have loose scales
when the scales have been removed from the skin
over more than 5% of the surface area of the fish or
when scales are easily rubbed off because of
bacterial decomposition.
4. The eyes are considered slightly sunken if the eyes
are not bulging, or are slightly depressed.
5. The milky slime in stale fish appears cloudy white
and is slightly transparent.
6. Slightly discolored gills have abnormal color change
from bright red or pink to dull gray or brown.
7. A fish with a slightly soft flesh has a texture which is
not elastic and leaves a dent or mark to slight
pressure.
Another aspect involved in grading fish is to sort them according to their

species as shown below:

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Classification of Fish According to Species
a. Roundscad or galunggong
b. Mackerels such as hasa-hasa and alumahan
short-bodied mackerel- Hasa-has Kastrelliger brachyosomus (Blecker)

Average length 20 centimeters.
short-bodied mackerel- Hasa-has Kastrelliger brachyosomus (Blecker)

Average length 20 centimeters.

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c. Sardines and herrings such as tamban and tunsoy
d. Long-tailed Nemipterids or bisugo

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Fish Small Medium Large
Milkfish less than 250 gr 250-500 gr. more than 500 gr.
less than 4.5 gr.
Mackerels less than 4.5 gr. 4.5-6 gr. more than 6 gr. more
less than 4.5 gr.
Nemipterids less than 4.5 gr. 4.5-6 gr. than 6 gr. more than
less than 1.5 gr.
Roundscad 4.5-6 gr. 6 gr. more than 6 gr.
less than 1.5 gr.
Sardines/herrings 4.5-6 gr. more than 2.5 gr.
Slipmouths 1.5-2.5 gr. More than 2.5 gr.
Anchovies 1.5-2.5 gr.
Extra Average
Species Large Medium Small
Large Length
1. Alumahan - - 25 - 29 20 - 24 25 – 35
2. Apahap 50 or more 40 – 49 30 – 39 20 – 24 20 – 50
3. Asohos - - 20 or more 20 – 29 20
4. Ayungin - - 10 or more 15 – 19 10
5. Bagaong - - 20 or more 6–9 20
6. Bangos 50 or more 40 – 49 30 – 39 15 – 19 30 – 100
7. Baracuda - - 25 or more 20 – 29 25
8. Biya 50 or more 30 – 39 25 – 29 20 – 24 30 – 40
9. Bisugo - - 20 or more 20 – 24 20
10. Dalag 50 or more 40 – 49 30 – 39 15 – 19 30 – 40
11. Dalagang - - 30 or more 25 – 29 30
Bukid
12. Dilis - - - 6 – 10 8
13. Galong- - - 15 or more 10 – 14 20
gong
14. Hasa-hasa - - 20 or more 15 – 19 20
15. Hito 45 or more 35 – 44 24 – 34 20 – 24 20 – 45
16. Kabasi - - 20 or more 15 – 19 15 – 20
17. Kanduli 50 or more 40 – 49 30 – 39 20 – 29 50 – 75
18. Kalaso - - 20 or more 15 – 19 20
19. Kitang - - 20 or more 15 – 19 20

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MODULE
20. Labahita - 35 or more 30 – 34 30
21. Lapad - - 20 or more 15 – 19 15 – 18
22. Lapu-lapu 50 or more 40 – 49 30 – 39 25 – 29 40
23. Martiniko - - 20 or more 10 – 19 10 – 20
24. Matang - 35 or more 25 – 34 18 – 24 20 – 30
Baka
25. Maya- - - 25 or more 15 – 24 20
maya
26. Mayang - - 30 or more 20 – 29 20 – 30
27. Salay- - 35 or more 25 – 34 20 – 24 25 – 35
salay
28. Samaral - - 30 or more 25 – 29 30
29. Sapsap - - 25 or more 15 – 24 30
30. Talakitok 50 or more 40 – 49 30 – 39 25 – 29 40 – 60
31. Talilong - - 20 or more 15 – 19 20
32. Talimosak - - 10 or more 6–9 10
33. Tamban - - 20 or more 15 – 19 20
34. Tanigi 75 or more 65 – 74 55 – 64 45 – 54 50 – 100
35. Tuna 75 or more 65 – 74 5 – 64 45 – 54 100
36. Tunsoy - - 20 or more 13 – 19 15 – 18
How to Get the Estimated Size of a Fish
Measurement which is done by ocular estimation is calculated from the

tip of the snout to the tip of the caudal fin. It can be measured using a
measuring device like a foot ruler.
The size of a fish is also obtained by getting its total length. Total
length refers to the length from the tip of the snout to the tip of the tail
of a fish.
Caudal
Snout
Fin Guide
for
Determining the Size of a Fish
(Based on Total Length in Centimeters)
Source: Philippine Fish Classification
(Food Terminal Inc.)

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Grading
Evaluating the raw materials based on their organoleptic characteristics such

as appearance, color, odor and texture.
Grading of Fishery Products
The grading of fishery products is based on the organoleptic

characteristics as shown in the grading of tuna. Organoleptic
characteristics refer to the characteristics of a fish obtained through the
use of the sense organs like the color, odor, texture, etc.
Grading of Tuna
The prescribed standards for tuna:
Grade I. This consists 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. Color of the body must be bright
f. Absence of discoloration, loose scales,
bruises, abrasions, cuts, punctures or other
injuries
Grade II. This consists of chilled or frozen (quick or sharp) fish

which failed to meet the requirements for Grade I.
a. Eyes, clear, and bright

b. Gills, bright red-colored

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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 III. This consists of fish which failed to meet the requirements of
Grades 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.
Scaling
Removal of the scales from a fish using a blunt knife. A sharp knife is
not used because it might injure the fish.
The scales of a fish can be removed using the following:

1. Knife
2. Metal Scaler
3. Electric Scaler
Prepare the fish for scaling in the following way:
a. Hold the fish firmly with one hand in the caudal

peduncle. Hold the knife almost vertical to the fish.
b. Remove the scales by scraping motion.

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NOTE: Use blunt knife in scaling the fish. Sharp knife might injure fish skin.
c. Wash off the scales with clean water.
Eviscerating/Gutting
Removal of the internal organs, viscera or guts through the

operculum
Gut scaled or unscaled fish:

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Washing
Cleaning the scaled and eviscerated fish is done by:
a. Soaking or tank washing
Wash fish by soaking them in a basin or cemented tank with a 10% brine
solution to leach out blood before finally washing them in clean tap water.
b. Washing by agitation
Fish are washed with a 10% brine in a tank with agitator before finally
washed with fresh clean water.
c. Spray washing
Fish are washed using running water from a faucet or with strong jets of
water from a water sprayer.

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Deboning
Some fishes like bangus and gizzard shad are turned down by some
consumers even if they have a nice flavor due to their numerous
numbers of spines. Their inter-muscular spines are annoying and cause
difficulty when lodged in the throat while eating.
A process, called deboning, has been devised to avoid such annoyance

and danger of eating spiny fishes. The spines from the different portions
of a fish like bangus can be removed with the use of a mosquito forcep.
Deboning improves the acceptability of the product.
The bangus is deboned using the following procedure:
1. WASHING – wash fish upon arrival from the market.

Scales may or may not be removed.
2. SPLITTING – split fish on the dorsal side starting

from the tail to the head by running the edge of the
knife along the backbone.

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3. REMOVAL OF INTERNAL ORGANS – lay fish open

like butterfly fillet. Remove gills and internal organs.
Wash fish to remove blood and dirt. The black
membrane covering the belly cavity may or may not
be removed depending upon the consumers choice.
Wash fish in running water.
4. REMOVAL OF BACKBONE and DORSAL FIN –

remove backbone by laying fish flat on the cutting
board with the skin down. Hold the knife in a
horizontal/slanting position and cut in with the tip of
the blade along the backbone from head to tail.
Trim off the dorsal fin.
5. DEBONING It is important to know the exact

location of the spines most especially the
intermuscular spines.

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The Spine Location in a Milkfish
Place fish in a shallow tray. With the aid of mosquito forceps, start
removing the spines.
A. RIB BONES – the rib bones are located in the belly

cavity. They are visible and are superficially embedded
thus easy to pull out.

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B. DORSAL INTERMUSCULAR SPINES – make a
superficial slit from head to tail along the dent of dorsal
muscle. Pull out the embedded intermuscular spines one
at a time.
The spines on the head portion are branched spines while the rest are
unbranched. The spines on the tail portion are very much attached to
the muscle tendon, making it difficult to remove. It is necessary to make
a horizontal slit on this portion for easier removal of these spines.
C. LATERAL INTERMUSCULAR SPINES – are

located in-between the dorsal and ventral muscles. Pull out
first the large arch-shaped spines at the base of the
opeculum. Proceed pulling out the Y-shaped spines up to
the mid-portion of the body ending with 3 single delicate
spines.

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MODULE
D. VENTRAL INTERMUSCULAR SPINES – make a

shallow slit along the dent between the muscle segments of
the ventral side from the midportion of the body to the tip of
the muscle in the tail. Pull out the first 2 very fine and
delicate spines found in the mid-body which is the start of
the spines located in this portion. Proceed to the tail
region.

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Filleting
A process of preparing fish into fillets with the use of a sharp thin knife.
The kinds of fillets are:
a. Block fillets (butterfly fillet, cutlet, double fillet).

These are the flesh from both sides of a single
fish, usually joined along the back.
b. Cross-cut fillets. These are fillets from flat fish,

i.e. sole fish, the flesh from each side is removed
as a single piece.
c. Quarter-cut fillets. These are fillets from flat

fish, the flesh from each side is taken off in two
pieces.
d. Single fillet. This is the flesh from one side of

the fish.
The Kinds of Fillets
Butterfly fillet
Single fillet
Block fillets

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Procedure in Filleting Fish
1. Lay fish on side. Cut from just behind base of pectoral

fin round the back of the head.
2. Cut towards tail along the line of the dorsal fin. The cut
should only penetrate as far as the backbone.
3. Cut forward to clear fillet from the ribs. The knife should
be held parallel to the rib bones, cut through the ―pin‖
(small rib) bones.

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4. Cut over the edge of the ribs towards the tail, flatten
knife on to the backbone after finishing cutting over the
ribs and remove fillet. The fillet should be trimmed to
remove any belly flap or fin.
5. Turn fish over. Cut just behind base of pectoral fin and
round the back of the head.
6. Cut from tail as close to backbone as possible into the

corner at the back of the neck. Note the angle at which
the head is held. This keeps the backbone flat on the
board.
7. Cut forward parallel to angle of the rib bones cutting

through the ―pin‖ bones and open cut fillets.
8. Cut from behind head over the ends of ribs towards tail,
knife should be held at an angle to remove flesh from
the center of fish without cutting off fins. On large fish,
two cuts may be required if a shortbladed knife is used.
Trim fillet to remove any belly flap or fin. Below are
trimmed single fillets:
In preparing raw materials for salting, curing and smoking accuracy and
correct performance of given procedures must be strictly followed in
order to produced cured products with excellent quality.
HOW MUCH HAVE YOU LEARNED
Self-Check 1.2-2
Post Test
Oral interview
1. If you are assigned to grade the raw materials, how

will you sort or classify them? Explain.

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MODULE
2. 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.
Computer/Paper-based Written Test
Directions: In your Test Booklet, write the letter that corresponds to your
answer in the following items:
1. What refers to a fish with bulging eyes, red gills and

a firm body is ____________.
a. fresh
b. stale
c. partially fresh
d. undergoing rigor mortis
2. The fishes you graded have slightly sunken eyes

with grayish pupil; the flesh and backbone are
slightly soft and with a slightly sour odor. To what
grade will you assign them?
a. Grade I
b. Grade II
c. Grade III
d. Off-grade
3. Why must raw materials like fishes be eviscerated

before salting, curing or smoking them?
a. To remove the internal organs which
contain spoilage organisms
b. To improve the odor of the fish
c. To thoroughly clean the fish
d. To prevent spoilage of the fish
4. When descaling a fish like tilapia or bangus, why

should you use a blunt knife?
a. To prevent injuring the fish flesh
b. To hasten the removal of scales
c. To maintain firmness of the fish flesh
d. To prevent damaging the scales
5. When washing fish with clean water, why must you

soak it first in a 10% brine?

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a. To improve the appearance of the fish
b. To hasten protein coagulation
c. To leach-out the blood and improve
texture of the fish flesh
d. To improve the odor and taste of the fish
6. If you are assigned to debone a fish like bangus,

which of the steps below will you do first?
a. Remove the backbone
b. Split fish along its dorsal side
c. Make superficial cuts along the dorsal side
of the fish
d. Remove the rib bones
7. Your teacher instructed you to remove the Y-shaped

spines embedded in the flesh of the fish, which of
these will you do?
a. Remove the spines near the caudal fin
b. Remove the spines along the dorsal side
c. Remove the spines along the lateral line
d. Remove the rib bones
8. The product specifications require removing the

meaty section of the fish from the backbone and ribs
of the fish. Which of these will you do?
a. Cut the fish into steaks
b. Dress the fish
c. Debone the fish
d. Fillet the fish
9. If you are going to fillet a fish, which of these will you

do first?
a. Split fish along the dorsal side from the
head to the tail
b. Lay the fish on its side. Cut from just
behind base of pectoral fin round the back
of the head
c. Cut fish across its body with a thickness of
1-2 cm.
d. Eviscerate the fish

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10. To have an accurate data on the weight of the fish,
which of these will you do?
a. Weigh the fish using standard weighing
devices
b. Weigh the fish using improvised weighing
devices
c. Weigh the fish before and after cleaning
d. Estimate the weight of the fish then record
Practical Demonstration
Directions: Perform the task of deboning bangus.
Sub-tasks Completed
YES NO
Removed the indicated number of spines (95%)
from the different portions of the bangus with the
use of a mosquito forcep a. rib bones (all)
b. epaxial/intermuscular spines (at least
77)
c. hypaxial intermuscular spines (at
least 40)
d. Y-shaped spines (at least 36)
Rating Pass
Failed
Note: You must be able to perform all the tasks to pass. If not, you have to
repeat the lesson.
LET US APPLY WHAT YOU HAVE LEARNED
Prepare the different kinds of fillets using the correct procedure. Be sure
to properly wash, scale and weigh the prepared fillets.
Test for Valuing:
How can you show that you value accuracy in doing your assigned
tasks? Why is accuracy in doing your work important? Explain.

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MODULE
PRACTICUM
DIRECTION:
1. Search for the standardized recipe of a boneless bangus.
2. Make a film on how to process the recipe.
RUBRICS FOR ASSESSMENT
Excellent 91- Very Satisfactory Satisfactory 71- Unsatisfactory 61-

CRITERIA
100% 82-90% 80% 70%
Produce very Produce highly
Quality of Produce
highly acceptable acceptable Poor quality
Exercise acceptable
product product
perform with
Perform with Perform with
incomplete perform without
complete laboratory outfit
Attitude laboratory outfit laboratory outfit and
laboratory outfit but with complete
and incomplete incomplete material
and materials materials
materials
perform I day after Perform 1 week
Perform on No performance at
Timeliness the scheduled after the
scheduled time all
time scheduled time.
Safety and Work safely but
Work applied with Work safety with Work unsafe
Economy of requires
safety practices minimal prompting manner.
materials prompting


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ILOCOS SUR POLYTECHNIC STATE COLLEGE

Course Code: FSM 158

Fish and other Marine Products

Course Code: FSM 158

Characteristics of a Fresh and Spoiled Fish

Odor fresh fishy odor stale sour or putrid

Eyes bright and bulging, pupil dull, wrinkled and sunken

Gills bright red, covered with dull brown or gray with

Body color bright faded

Flesh firm stiff body, finger soft and flabby, finger

Belly walls intact often ruptured, viscera

Muscle tissue white pinkish especially

Vent pink, not protruding brown, protruding

Sorting fish according to their quality is done with the organoleptic

Course Code: FSM 158

A stale fish has the following specific characteristics:

1. Discoloration which is a discernible abnormal color

Another aspect involved in grading fish is to sort them according to their

Course Code: FSM 158

Classification of Fish According to Species

b. Mackerels such as hasa-hasa and alumahan

short-bodied mackerel- Hasa-has Kastrelliger brachyosomus (Blecker)

short-bodied mackerel- Hasa-has Kastrelliger brachyosomus (Blecker)

Course Code: FSM 158

c. Sardines and herrings such as tamban and tunsoy

d. Long-tailed Nemipterids or bisugo

Course Code: FSM 158

Fish Small Medium Large

Course Code: FSM 158

How to Get the Estimated Size of a Fish

Measurement which is done by ocular estimation is calculated from the

Course Code: FSM 158

Evaluating the raw materials based on their organoleptic characteristics such

Grading of Fishery Products

The grading of fishery products is based on the organoleptic

The prescribed standards for tuna:

Grade I. This consists of strictly fresh fish possessing the following

a. Eyes, clear, and bright

Grade II. This consists of chilled or frozen (quick or sharp) fish

a. Eyes, clear, and bright

Course Code: FSM 158

a. Eyes, slightly sunken; pupil, grayish

The scales of a fish can be removed using the following:

Prepare the fish for scaling in the following way:

a. Hold the fish firmly with one hand in the caudal

Course Code: FSM 158

c. Wash off the scales with clean water.

Removal of the internal organs, viscera or guts through the

Gut scaled or unscaled fish:

Course Code: FSM 158

Cleaning the scaled and eviscerated fish is done by:

a. Soaking or tank washing

Course Code: FSM 158

A process, called deboning, has been devised to avoid such annoyance

The bangus is deboned using the following procedure:

1. WASHING – wash fish upon arrival from the market.

2. SPLITTING – split fish on the dorsal side starting

Course Code: FSM 158

3. REMOVAL OF INTERNAL ORGANS – lay fish open

4. REMOVAL OF BACKBONE and DORSAL FIN –

5. DEBONING It is important to know the exact

Course Code: FSM 158

The Spine Location in a Milkfish