Magno AFA 1 Module 3 Endterm

Republic of the Philippines
NORTHERN NEGROS STATE COLLEGE OF SCIENCE & TECHNOLOGY

Old Sagay, Sagay City, Negros Occidental
(034)722-4120, www.nonescost.edu.ph
COURSE AGRI-FISHERY ARTS 1
MODULE 3 (6HOURS) LESSON 1: Introduction to Fisheries
COURSE
Lyzette Sayam-Magno, LPT, CAR
FACILITATOR
FB
Lyzette L. Sayam-Magno
Messenger
CONTACT DETAILS
Email Ad lls_jan@yahoo.com.ph
Phone No./s 09124459531
Introduction
This lesson will give a short introduction about fisheries, its importance and as well as the different
fishery resources.
Learning Outcomes:
At the end of the lesson the students will be able to:

1. Define the meaning of Fisheries.
2. Demonstrate essential understanding about the benefits and importance of Fisheries in the economic
growth of the country.
3. Appreciate the importance of Fisheries
Motivation
“The crisis of the fisheries is similar to our econmy. This is not one fishery failing, but the whole system.”
-Daniel Pauly-
Agree or disagree? Why or why not?
Teaching Points
What is Fisheries?
 Fisheries refers to all activities relating to the act or business of fishing, culturing, preserving,
processing, marketing, developing, conserving and managing aquatic resources and the fishery
areas, including the privilege to fish or take aquatic resource.
- Some of the fishery products include the seaweeds and the various aquatic animals.
- The seaweeds range from microscopic to giant sizes starting from phytoplankton to the
most important seaweeds – eucheuma and gracilaria.
Eucheuma - is a seaweed algae that may be brown, red, or green in color. Eucheuma species are used
in the production of carrageenan, an ingredient for cosmetics, food processing, and industrial
manufacturing, as well as a food source for people in Indonesia and the Philippines.
This document is a property of NONESCOST Module 1 | Page 1

Unauthorized copying and / or editing is prohibited. (For Classroom Use Only) Prepared by: Lyzette L. Sayam-Magno
Gracilaria - is a genus of red algae notable for its economic importance as an agarophyte, as well as its
use as a food for humans and various species of shellfish.
Importance of Fisheries
 Sustainable, productive fisheries and aquaculture improve food and nutrition security, increase
income and improve livelihoods, promote economic growth and protect our environment and natural
resources. Small-scale aquaculture is especially important for meeting the world's growing demand
for fish.
Two General kinds of Aquatic Animals
1. Vertebrates
- With backbone.
- Represented by fishes.
2. Invertebrates
- Without backbone
- Which include the poriferans, coelenterates, echinoderms, mollusks and crustaceans.
Poriferans - Is the sponge which is used for ornamental and cleaning purposes.

Coelenterates - Are corals and jelly fishes that have economic importance.
Echinoderms - These are sea urchins & sea cucumbers that command better prices.
Crustaceans - Are shellfishes like crabs, prawns, lobsters, and shrimps.

Learning Activities
Direction: Make a research on the present status/updates on the global fishery resources and identify
factors that trigger the depletion of aquatic resources for human consumption.
Your research must be written following the format below.(50 pts each)
Name
Year Section
Title
Introduction (200 words only)
Objectives
Body of Paper (Information gathered)
Conclusion
Recommendation
References
Assessment
Direction: Write your answer in a yellow pad with 10-15 sentences only. (25 pts each)
1. State the importance of fisheries in human and explain how aquatic resources help in the development
of global economy.
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
_________________________________________________________________________________.

MODULE 3 (6HOURS) LESSON 2: Anatomy of Fish
COURSE
FACILITATOR
FB
Messenger
CONTACT DETAILS
Phone No./s 09124459531
Introduction
This lesson will give an understanding on the anatomy of fish, its functions and characteristics.
Learning Objectives
1. Define what is fish.

2. Identify and describe the form and fuctions of external and internal anatomy of fish.
Motivation
https://www.youtube.com/watch?v=r2u5roIr6x0
Teaching Points
What is Fish?
A cold-blooded, aquatic vertebrates, having gills, fins, and typically an elongated body covered with
scales.

External Anatomy of Fish
Fins
- All fish have external appendages called fins.
- Fins allow fish to balance and steer while swimming.
- Fins are either single along the centerline of the fish like the dorsal fin, anal fin, and tail fin; or
paired fins like the pectoral fins and pelvic fins.
Dorsal Fin
- The dorsal fin helps in steering but its main function is protection, with some species having a
very sharp, shiny dorsal fin
Pectoral Fin
- Allows the fish to dive, turn, balance and also allows the fish to stay in one spot.
Pelvic Fin & Anal Fin
- Located on the belly and help with steering as well as balance.
Tail Fin
- Also called the caudal fin helps propel a fish forward.
Gills
- Located on either side of a fish’s head, gills remove oxygen from the water and diffuse carbon
dioxide from the body.
- The gills are covered by a flexible bony plate called the operculum.
- Some fish have spines located on the operculum as a defense mechanism to protect them from
predators.
- Gills are one of the most important parts on a fish.
Lateral Line
- Running down the length of a fish’s body is the lateral line.
- It is made up of a series of microscopic holes located just under the scales of the fish.
- Helps the fish detect vibration, sensors, and helps the fish to find food and to navigate to avoid
predators.
Nostril/Nares
- All fish possess a sense of smell.
- Paired holes called nares, are used for detecting odors in the water.
- Some shark varieties, catfish, and eels, have a very sharp sense of smell.
Scales and Slime
- Most fish have scales covering the length of their body.
- Scales protect fish from injury, much like skin on the human body.
- On top of these scales is mucous covering known as slime layer.
- Slime protects fish from bacteria and parasites in the water.
Mouth
- The mouth parts of a fish will vary in size and may or may not contain teeth.
- The location of the mouth on a fish’s body can also give as a clue to what may be the fish’s diet.
- A superior mouth, a mouth pointing upward, means the fish will eat food located above it;
whereas a fish with an inferior mouth, a mouth pointing downward, will eat food located below it.
Spine
- Hard structure that supports the fins and is used for defense.
Barbels
- Bottom feeders, they only taste and feel
Gill Raker
- Strain the aquatic micro structure for use by the fish.
Body Shape
- A fish’s body shape, as well as the shape and size of certain external features, can tell us a lot
about that fish.
- The body shape of the fish can dictate where that fish lives in the water and what type of
swimmer it might be.
- Tail fin shape also signifies a fish’s swimming speed. A sharply forked tail, like that of a shark,
implies a fast swimmer, where as a rounded tail means the fish is good at turning.
Internal Anatomy of Fish
Heart
- Circulates blood throughout the body. Oxygen and digested nutrients are delivered to the cells
of various organs through the blood, and the blood transports waste products from the cells to
the kidneys and liver for elimination.
Liver
- This important organ has a number of functions. It assists in digestion by secreting enzymes that
break down fats, and also serves as a storage area for fats and carbohydrates. The liver also is
important in the destruction of old blood cells and in maintaining proper blood chemistry, as well
as playing a role in nitrogen (waste) excretion.
Pyloric Caeca
- This organ with fingerlike projections is located near the junction of the stomach and the
intestines. Its function is not entirely understood, but it is known to secrete enzymes that aid in
digestion, may function to absorb digested food, or do both.
Swim (or Air) Bladder
- A hollow, gas-filled balance organ that allows a fish to conserve energy by maintaining neutral
buoyancy (suspending) in water.
Spine
- The primary structural framework upon which the fish's body is built; connects to the skull at the
front of the fish and to the tail at the rear. The spine is made up of numerous vertebrae, which
are hollow and house and protect the delicate spinal cord.
Spinal Cord
- Connects the brain to the rest of the body and relays sensory information from the body to the
brain, as well as instructions from the brain to the rest of the body.
Brain
- The control center of the fish, where both automatic functions (such as respiration) and higher
behaviors ("Should I eat that critter with the spinning blades?") occur. All sensory information is
processed here
Lateral Line
- One of the fish's primary sense organs; detects underwater vibrations and is capable of
determining the direction of their source.
Kidney
- Filters liquid waste materials from the blood; these wastes are then passed out of the body. The
kidney is also extremely important in regulating water and salt concentrations within the fish's
body, allowing certain fish species to exist in freshwater or saltwater.
Gills
- Allow a fish to breathe underwater. These are very delicate structures and should not be
touched if the fish is to be released!
Muscles
- Provide movement and locomotion. This is the part of the fish that is usually eaten, and
composes the fillet of the fish.
Stomach and Intestines
- Break down (digest) food and absorb nutrients. Fish such as bass that are carnivorous(eat other
fish) have fairly short intestines because such food is easy to chemically break down and digest.
Fish such as tilapia that are herbivorous (eat plants) require longer intestines because plant
matter is usually tough and fibrous and more difficult to break down into usable components. A
great deal about fish feeding habits can be determined by examining stomach contents.
Vent
- The site of waste elimination from the fish's body. It is also the entry to the genital tract where
eggs or sperm are released.
Gonads (Reproductive Organs)
- In adult female bass, the bright orange mass of eggs is unmistakable during the spawning
season, but is still usually identifiable at other times of the year. The male organs, which
produce milt for fertilizing the eggs, are much smaller and white but found in the same general
location.
- The gonads are the organs that produce sex cells. Male fishes usually have paired testes that
produce sperm. Females usually have paired ovaries that produce eggs.
Heart
- Circulates blood throughout the body. Oxygen and digested nutrients are delivered to the cells
of various organs through the blood, and the blood transports waste products from the cells to
the kidneys and liver for elimination.
Compare and Contrast

Human Fish
Lungs - Gills
Intestines - Pyloric Caeca
Stomach - Stomach
Liver - Liver
Ovaries/Testes - Ovaries/Testes

Kidneys - Kidneys
Ears - Lateral line
Skin - Scales& Slime Layer
Nose - nares
Arms - Pectoral Fins
Legs - Pelvic Fins
Assessment
Direction: Write your answer in a yellow with 3-4 sentences only. (10 pts each)
1. Brieftly define the following, or describe where in a fish you would find it:
Pyloric Caeca
Kidneys
Slime
Pelvic
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
_______________________________________________________________________________.
2. Compare and contrast human ears between fish lateral line.
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
_______________________________________________________________________________.

MODULE 3 (6HOURS) LESSON 3:Types and Methods of Fish Preservation
COURSE
FACILITATOR
FB
Messenger
CONTACT DETAILS
Phone No./s 09124459531
Introduction
Fish preservation is one of the important activities in preserving fish for consumption. This lesson will
give different understanding and knowledge on how to properly preserve fish using different methods of fish
preservation.
Objectives
1. Identify and describe the different methods of fish preservation.

2. Demonstrate essential understanding on the importance of fish preservation.
Motivation
Give at least 3 important reasons of fish preservation.
Teaching Points
Fish Preservation
- The method of extending the shelf life of fish and other fishery products by applying the
principles of chemistry, engineering and other branches of science in order to improve the
quality of the products.
Uses and Advantages of Preserved food

 Prevents the food from being spoiled by enzymes, micro-organisms.
 Increases the safe storage period of foodstuffs.
 Increases availability of food out of season.
 Transportation of the food is easier.
 Foods are easy to store, e.g. canned/dried does not require refrigeration or freezing.
 It can save time and la
Ways of Preparing a Fish

1. Drawn Fish (Gutted)
- Fish that has been eviscerated or the entrails removed.
This document is a property of NONESCOST Module 1 | Page

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2. Dressed Fish
- Fish with scales, viscera, fins, head and tail removed
3. Steaks
- These pieces are cross-section slices of a large, dressed fish.
- 2-3 cm thick
4. Fillets
- The meaty sides of the fish removed from the backbone and ribs of the fish.
- Fillets are practically boneless.
- Single, cross-cut and quarter fillet can be skinless.
Procedure in Filleting Fish

1. Remove fins, scales and guts
2. Check for the scales 3. Slice behind the head
4. Remove first fillet 5. Flip fish and remove second fillet

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6. Trim the fillet 7. Clean the fillet
7. Portion fillet
8. Butterfly fillet 9. Cross-cut fillet

- Formed by both sides of the fish, - Fillet taken from each side as a single piece.
still joined by the uncut flesh and skin
of the belly.
10. Quarter-cut Fillet 11. Single fillet

- Flesj from each side taken - One side of the fish
Off in two pieces.
12. Sticks
- Sticks and portions are small elongated chunks (rectangle) of uniform size and thickness cut
from the meaty portion (fillet) of the fish.

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Sensory Characteristics of Fresh & Spoiled Aquatic Products
Aquatic Product Fresh Spoiled
1. Fish
Gills
Odor Fresh, seaweedy, no unpleasant smell Off odor
color Bright red , yellowish, grayish or dull
brown
Eyes Clear, bright(cornea) Blood shot, cloudy or
completely white
Body color Normal bright, glossy and shiny Faded or dull color
Flesh Firm and elastic, spring back when pressed Very soft, finger impression
remains when pressed
Scales Adhere strongly loose
2. Clams and Shell firmly closed when touched; produces a hard, Shell opened
Oyster pebble-like sound when tapped
Bright meat and shell full of clear liquor Dried up and discolored
meat; no liquor
Fresh sweet odor Strong off odor
3. Shrimp and Fresh sweet odor off odor
Lobster
Firm flesh and semi-transparent Soft; presence of black
spots or blackening
4. Crabs Fresh, seaweedy odor Off odor

Bright color characteristics of species Discolored and presence of
blackening
5. Squids Fresh sweet odor off odor
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Creamy-white colored skin; no dark spots Discolored dark spots or
reddish or yellow skin
Transparent quill intact Transparent quill easy to
remove
Methods of Fish Presrvation

A. Salting
Salt is the preservative agent used to lengthen the shelf life of fish and fishery products as it
absorbs moisture from organism and drastically reduce spoilage.
Two Techniques of Salting
1. Wet salting
 This is the cheaper, since it requires lesser amounts of salt.
 The principle is to keep the fish for a long time in brine.
 The equipment needed consists of a watertight
 container, which can be a tin, drum, barrel, etc.
 If the salt is coarse, it has to be ground or pounded first.
 It is then dissolved into the water by stirring with a piece of wood.
 Fish with heavy armor of scales must be scaled.
 In places where the flesh is thick, slashes must be made so that the salted brine can
penetrate the flesh.
2. Dry Salting
 In this method the fish is salted but the juices, slime and brine are allowed to flow
away.
 Dry salting can be done on mats, leaves, boxes, etc.
 In any case, the brine formed by the fish juices and the salt must be allowed to run
away.
 Layers of fish must be separated by layers of salt.
a. Sun Drying
 Drying is the process in which moisture is removed by exposure to natural air current as
humidity is regulated by climatic condition.
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 Very small and thin fish can be dried straight away in the sun if they are brought in early enough
in the morning .
 If these conditions are not fulfilled the fish must be put for one night in brine, or dry salted.
They can then be dried the next morning.
C. Smoking
 Any kind of fish can be smoked.
There are three main methods of smoking:
a. Cold Smoking
 Cold smoking is exactly what it sounds like Cold-smoked.
 fish are not cooked, because the temperature generally does not exceed 43° C.
 Cold smoking is customarily performed below 30° C to prevent undesired changes in
the muscle texture.
 To maintain the proper temperature, ensure uniform drying and preserve the desired
colour, it is necessary to use an indirect source of heat and smoke.
b. Hot smoking
 The hot smoking system can be used for immediate consumption or to keep the fish for a
maximum of 48 hours. Small fish can be salted first for half an hour .
 After salting they are put on iron spits and dried in a windy place or in the sun for another
half hour, and then hot smoked.
 The fish will be ready in about one hour. An indication that they are done will be found in the
golden yellow colour of the skin.
 Hot-smoked fish are moist and juicy when properly finished. Because of this, they have a
relatively short shelf life and must be refrigerated.

15
c. Long smoking
 If fish must be kept in good condition for a long time, for instance, two or three months
or even longer, it can be done by smoking, provided the fish is not oily.
 For this purpose, a small closed shed made of palm leaves or other local material can
be used.
 The dimensions of the shed depend, of course, on the quantities of fish to be smoked,
but the height should in no case be less than six feet.
 In this shed, racks are built to hang the fish from or to lay them upon.
 Hanging the fish on spits is the best method, but they can also be laid on loosely-woven
matting.
 One can start hanging fish three feet from the bottom up to the roof.
D. Chilling
 This is obtained by covering the fish with layers of ice.
 However, ice alone is not effective for long preservation .
 Because melting water brings about a sort of leaching of valuable flesh contents.
 Which are responsible for the flavor.
 But ice is effective for short term preservation such as is needed to transport landed fish
to nearby markets or to canning factories etc.
E. Freezing

This is more effective than chilling.

Freezing is achieved either by using a mixture of ice and salt or refrigeration.

The sub zero temp so obtained keeps the fish frozen throughout.

To prevent rancidity, the frozen fish is subject to glazing with water or it is wrapped in a
cover of moisture proof wax paper.
Glazing is dipping the frozen fish in water so that finally a layer of hard ice surrounds the fish.
 This layer affords protection against exposure of fish fat to atmospheric oxygen, thus
preventing rancidity.

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F. Canning
 This is a very effective method though costly.
 Product is very good and retains much of flavor.
 Fish is cleaned and then cut to proper boneless pieces in filleting plants.
 The pieces are then brined or pickled to improve taste.
 Preliminary cooking is then carried out.
 Cooked pieces are then put in cans.
 Final cooking combines sterilization with steam and high temperature at 110celsius.
 Keeping period depends upon the quality of raw material used as well as the vacuum
created in the sealed cans.
G. Pickling
 Pickling is an easy method of preserving fish. Pickled fish must be stored in the
refrigerator at no higher than 40° F (refrigerator temperature), and for best flavor must
be used within four to six weeks.
 Only a few species of fish are preserved commercially by pickling, but almost any type
of fish may be pickled at home.
 Refrigerate the fish during all stages of the pickling process.
Promoting gender equality through participatory approach in the field of fish preservation
Fishing is an occupation dominated by men because of the image that only men go to sea in their fishing boats.
In most cases, women in fishing communities are not allowed to go with the fishing vessels, but this prohibition is
tied mostly to the need for them to remain within the premises of the household so they can attend to their
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designated responsibilities in the home. Due to this, they have little direct involvement in fish capture. However
they are involved in shell and fry gathering/gleaning, spear fishing in rivers, reef fishing using scoop nets, traps
and fish baskets, all of which tend to be near-shore activities (Villacorta, 1998, Lachapelle, 1997). These
activities nevertheless either contribute to household income or provide direct food for the table. Though less
common, Muslim women in fishing villages in Davao (southern Philippines) go on fishing expeditions with their
fisher husbands (Israel, 1993). Women likewise are known to join their husbands in hauling nets and lines (de
Castro,
1986; Villacorta, 1998) and installing and maintaining stationary gear (Lopez-Rodriguez, 1996a).
Fishing as an occupation is more than just fish production. The participation of women before and after fish
capture has been given little importance, leading to the near invisibility of women as contributors to this sector.
However, these pre- and post-production activities are significant in terms of their economic and social value.
These include net mending, sorting fish upon landing, fish vending, trading and market retailing, and processing
and preservation
(salting or drying). It has been observed that men are involved in marketing activities mainly when dealing with
intermediaries and the fish caught is of high commercial value (tuna, abalone). Otherwise, women handle the
small scale marketing that involves inexpensive fish varieties.
Fish processing and preservation is mainly the arena of women because it is associated with food
preparation. Women engaged in post-harvest fishing activities constitute 40% of such workers and substantially
increase the total income of their households (Legaspi, 1995). The social value of such activities lies in the
support and assistance wives give to their fisher husbands, and in its reinforcement of relationships within the
community, such as in dealing with their suki or favored buyer.
Assessment
Direction: Write your answer in a yellow with 3-4 sentences only. (10 pts each)
1. In your own opinion, why fish preservation is necessary?
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
.
2. Salt is essential in preserving fish, what is the main purpose of salt in fish presrvation?
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
__________________________________________________________________________________.
3. Differentiate fresh fish between spoiled fish as to the color, meat, appearance etc.
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
.
Additional Activity (50 pts)
Select two (2) among the ways on how to prepare a fish. Record or document your demonstration
following the steps on how you prepare the fish. Please observe proper hygiene and use apron, hair net,
surgical gloves, and mask.
Please follow the format below.

18
Name: _________________________________ Year & Major: __________________
Materials:
1.
2.
3.
4.
5.
Type of ways on how to prepare a Fish

1. __________________________________
2. _________________________________)
Procedures and Methods:
(with pictures)
Step 1. Step 2.
Step 3. Step 4.
Step 5. Step 6.
Short reflection:
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
.

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Magno AFA 1 Module 3 Endterm

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Republic of the Philippines

NORTHERN NEGROS STATE COLLEGE OF SCIENCE & TECHNOLOGY

COURSE AGRI-FISHERY ARTS 1

MODULE 3 (6HOURS) LESSON 1: Introduction to Fisheries

Phone No./s 09124459531

At the end of the lesson the students will be able to:

This document is a property of NONESCOST Module 1 | Page 1

Two General kinds of Aquatic Animals

This document is a property of NONESCOST Module 1 | Page 2

Crustaceans - Are shellfishes like crabs, prawns, lobsters, and shrimps.

This document is a property of NONESCOST Module 1 | Page 3

Introduction (200 words only)

Body of Paper (Information gathered)

This document is a property of NONESCOST Module 1 | Page 4

MODULE 3 (6HOURS) LESSON 2: Anatomy of Fish

Phone No./s 09124459531

1. Define what is fish.

This document is a property of NONESCOST Module 1 | Page 5

Internal Anatomy of Fish

Compare and Contrast

This document is a property of NONESCOST Module 1 | Page 8

This document is a property of NONESCOST Module 1 | Page 9

MODULE 3 (6HOURS) LESSON 3:Types and Methods of Fish Preservation

Phone No./s 09124459531

1. Identify and describe the different methods of fish preservation.

Uses and Advantages of Preserved food

Ways of Preparing a Fish

This document is a property of NONESCOST Module 1 | Page

Procedure in Filleting Fish

4. Remove first fillet 5. Flip fish and remove second fillet

This document is a property of NONESCOST Module 1 | Page

8. Butterfly fillet 9. Cross-cut fillet

10. Quarter-cut Fillet 11. Single fillet

This document is a property of NONESCOST Module 1 | Page

Aquatic Product Fresh Spoiled

Aquatic Product Fresh Spoiled

Aquatic Product Fresh Spoiled

4. Crabs Fresh, seaweedy odor Off odor

Methods of Fish Presrvation

This document is a property of NONESCOST Module 1 | Page

This document is a property of NONESCOST Module 1 | Page

Additional Activity (50 pts)

Please follow the format below.

This document is a property of NONESCOST Module 1 | Page

Type of ways on how to prepare a Fish

This document is a property of NONESCOST Module 1 | Page

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