Colegio De Sta. Lourdes of Leyte Foundation Inc.

Barangay 1 Quezon Tabontabon, Leyte

Email: csllfi2003@gmail.com

DEFINITION OF TERMS

Aerobic is a microorganism that requires free oxygen in order to live.

Colander is a receptacle for draining purposes.

Enzymes are the proteins that act as biochemical catalysts in living organisms.

Eviscerate is the removal of internal organs of fish.

Impure Salt is a kind of salt that is firm and rusty in color.

Smoking is a method of preserving fish by the application of smoke and other

interrelated processes such as salting, drying and heat treatment.

Splitted is the form of fish that is precluded open alongside the dorsal side from head to
tail.

Taeniform is the ribbon like body shape.

Thermophilic is a microorganism that thrives at high temperature

TERMINOLOGIES AND FORMS OF FISH

There are methods and ways of controlling and delaying the spoilage of

fish and other fish products.

Knowledge of fish processing will help you put up your business that can improve the
standard of living of your family.

Fish Preservation - is any operation that can prevent or inhibit the natural process of
breakdown or decomposition taking place in the fish. It is known as fish processing.
Terminologies in Fish Preservation

1. Autolysis - softening of tissue due to digestive action of

enzyme

2. Brine - mixture of salt and water

3. Can sealer - a machine used to close the open end of

tin can

4. Canning - method of preparing food in a hermetically

sealed container by the application of heat

5. Dehydration - removal of moisture under controlled

conditions

6. Drying - method of preservation by lowering the

moisture content through the application of
natural or artificial heat

7. Eviscerate - removal of internal organs of fish

8. Exhausting - elimination of air inside the can

9. Gibbing - process of removing internal organs by

cutting a triangular cut at the throat of the
fish
10. Icing - the application of ice to lower the
temperature of the fish
11. pH - refers to hydrogen-ion concentration

12. Pickling - the process of curing of fish in vinegar and

spices

13. Pressure Cooker- a closed metal fitted by a pressure gauge,

control valve and pet cock

14. Pressure Gauge - a device used to measure and maintain

pressure during processing

15. Refrigeration - method of preservation by lowering the

temperature to point wherein bacterial
growth is inhibited

16. Rigor Mortis - stiffening of the muscles or tissues of the

fish several hours after death

17. Salting - method of preserving fish with salt as its

main preservative

18. Smoking - process of preserving fish with the

application of smoke and other interrelated
processes such as salting, drying, and
heating treatments

19. Vacuum - empty space without air

 20. Viscera - internal organ, entrails of fish

Market Forms and Cuts of Fish

1. Whole or round fish is the structure of fish that is all parts are nevertheless intact.

2. Drawn fish is the form of fish whose inside organs are eradicated with the resource of
making a slit alongside the belly wall and the entrails pulled out.
3. Dressed Fish is the form of fish whose scales, inner organs, fins, head and tail are
removed.

4. Steaks are cross sections of a cleaned fish which are around 1-2 cm thick.
5. Splitted is the form of fish that is precluded open alongside the dorsal side from head
to tail.

6. Live fish is the form of fish that is furnished alive.

7. Fillets are the fleshy facets of the fish which are separated from the backbone and the
ribs.
a. Butterfly Fillet is the fillets that are joined mutually on the ventral sides through
performance of the underside skin.

b. Single Fillet is the fillet form whose side of a fish cut away from the backbone.
8. Sticks are the cuts kinds fillets or steaks. They are typically from fish that has been
minced and shaped, breaded and frozen.

Common Body Forms of Fish

1. Fusiform is the torpedo like physique shape. Ex: galunggong

2. Compressiform is the flat and compress laterally. Ex: Slipmouth

3. Depressiform is the depressed dorsal vertically. Ex: Stringray

4. Taeniform is the ribbon like body shape Ex: hairtail

5. Anguilliform is the serpentine like physique shape. Ex: Eel

6. Globiform is the round and globular like physique shape. Ex Puffer fish
 Activity

TEST YOUR FISH PRESERVATION VOCABULARY

I. Identification. Identify the following given statements. (Copy&answer)

1. It is the stiffening of the muscles or tissues of the fish several hours
after death.
Answer:____________

2. It is the removal of internal organs of fish.

Answer:____________

3. It is the mixture of salt and water.

Answer:____________

4. It is the process of curing of fish in vinegar and spices.

Answer:____________

5. It is a method of preservation by lowering the moisture content through

the application of natural or artificial heat
Answer:____________

6. It is a market forms and cuts of fish whose internal organs are removed
by making a slit along the belly wall and the entrails pulled out.
Answer:____________

7. It is a market forms and cuts of fish that is cut open along the dorsal
side from head to tail.
 Answer:____________

8. It is a market forms and cuts from fillets or steaks. They are usually
from fish that has been minced and shaped, breaded and frozen.

Answer:____________

9. It is a kind of fillets that are joined together on the ventral sides by the
underside skin.
Answer:____________

10. It is a market form and cuts of fish that are cross sections of a cleaned
fish which are around 1-2 cm thick.
Answer:____________

11. It is a body form of fish that are torpedo-shaped like.

Answer:____________

12. It is a body form of fish that are flat and compressed laterally.
Answer:____________

13. It is a body form of fish that are serpentine-shaped like.

Answer:____________

14. It is a body form of fish that are ribbon-shaped like.

Answer:____________

15. It is a body form of fish that are short, round and globular body.
Answer:____________