COLLEGE OF FISHERIES

AND AQUATIC SCIENCES

2/F KOICA (New Administration) Building
Maharlika Highway, Tanghas, Tolosa, Leyte
Phone: (053) 565 – 0600 loc 1079
Email: tolosa.dof@vsu.edu.ph

FISH 132 Minor Fishery Products and By-Products

S.Y 2021-2022 First Semester

Name: __________________________________________ Date Submitted: ___________

Course and Year: _________________________________ Score: ________

Laboratory Activity No. 1

Fermented Fish/Shrimp

I. Introduction

II. Learning Outcomes

1. Know and apply fermentation procedures in fish and shrimp.

2. Utilize low-value fish, minor fishery product such as shrimp in seafood processing.
3. Develop skills in making fermented fish/shrimp.

III. Materials (You may add some materials that you used that are not in the list)

Raw Material
Fresh small fish such as sardine (tunsoy), scad (galunggong), mackerel (hasa-hasa),
and anchovy (dilis) are suitable as raw material. Small shrimps (alamang), oyster and
mussel meats can also be converted into bagoong.

Fish Knife
Salt Plate
Basin
Container

IV. Procedure (Refer to J. Espejo Hermes for the procedure)

Cleaning
The fish must be thoroughly washed to remove foreign materials such as sand,
stones, seaweeds, etc.

Mixing with Salt

The ratio of fish to salt with vary from 3:1 to 5:1 or depending on the size of the raw
material and the type of salt used. Good quality salt (in terms of chemical, physical and
Microbiological quality) is suitable for preparing fermented products.

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FM-VSU-03
Mission: Development of a highly competitive human resource, cutting-edge scientific knowledge v0 05-04-2020
and innovative technologies for sustainable communities and environment.
No.
 Fermentation
The fish: salt mixture is allowed to ferment for more than a month until it develops
the characteristic flavour and aroma. The process usually takes six months or longer to
complete depending on the size of the fish. The fermentation time is shortened when the
mixture is exposed under the sun for four weeks with regular agitation, then allowed to develop
the flavour and aroma for six to eight weeks.
Suitable containers for fermented fish are plastic buckets, concrete tanks or other
non-toxic containers. Traditional containers for fermentation may vary from earthen jars,
plastic drums or glass jars.

Guide Questions:

1. Based from the previous discussions on fermented products from SEA, and after your
activity, which do you think is more effective in preserving fish or shrimp, salting or
fermentation? (Justify your answer)

2. What chemical processes are responsible in fermentation?

3. What low value fish species can be used in fermenting?

4. What can you say about the activity “Fermentation”, Is it really helpful in uplifting the

economic status of the fisherfolks or fish processors, like the inhabitants of our

neighbouring countries in South East Asian countries?

V. Documentation

VI. References

Page 2 of 2
Vision: A globally competitive university for science, technology, and environmental conservation.
FM-VSU-03
Mission: Development of a highly competitive human resource, cutting-edge scientific knowledge v0 05-04-2020
and innovative technologies for sustainable communities and environment.
No.