CHAPTER 1: BASIC CONCEPTS OF AGRICULTURAL
LIVESTOCK PRODUCTION or ANIMAL HUSBANDRY
Lesson 1
AGRICULTURE - it is science, art and practice of
cultivating the soil, producing crops and
raising livestock
- vital role in life and progress in
economy
- growing and cultivating of the field
- latin, ager
- agri means field
- cultura means growing, cultivating
FARM EQUIPMENT - machineries used in crop
production
FARM IMPLEMENTS - accessories pulled by animals
or mounted to machineries/ work
easier
FERTILE CRESCENT - semicircle of fertile land
stretching from southeast coast of
Meditterian around Syrian Desert,
North of Arabia and Persian Gulf
NEOLITHIC - relating to latest period of stone age
characterized by polished stone
implements
PARTHENOCARPY - production of fruits without
fertilization
Lesson 2: BRIEF HISTORY OF AGRICULTURE
AGRICULTURE - developed atleast 10,000 years
ANCIENT ORIGINS
FERTILE CRESCENT OF MIDDLE EAST - earliest site of
planned sowing and harvesting of
plants
INDEPENDENT DEVELOPMENT - Northern and
Southern China, Africa’s Sahel, New
Guinea and several of America.
NEOLITHIC FOUNDER OF CROPS - emmer wheat
einkorn wheat, hulled barley, peas,
lentils, bitter vetch, chick peas and flax
MODERN ERA - 1492 / global exchange of previously
local crops and livestock breeds
occurred
- 1800 / agricultural techniques,
implements, seed stocks and
cultivated plants selected
HABER-BOSCH METHOD - synthesizing ammonium
nitrate represented a major
breakthrough
Lesson 3: BRANCHES OF AGRICULTURE
1.
- branch of agriculture concerned with animals
that are raised for meat, fiber, milk, eggs etc.
LIVESTOCK - encompasses many species and
numerous breeds within animal species
which produce food and other raw
materials.
NOMADIC PASTORALISM - husbandry of grazing
animals is viewed as ideal way of
making living
POULTRY FARMING - raising of birds domestically or
commercially, primarily for meat and
eggs
SWINE FARMING - raising and breeding of domestic
pigs as livestock
APICULTURE - scientific method of rearing honeybees
APIS – bee COLERE – culture
BEEKEEPING - care and management of bees
2. CROP PRODUCTION or AGRONOMY
- science dealing with cultivation of
crops and vegetables on field
CROPS - mainly annuals cultivated foods
HORTICULTURE - growing and caring of plants
especially flowers, fruits and vegetables
- HORTUS – garden
POMOLOGY - branch of botany that studies fruits
POMUM – fruit LOGIA – field of study
OLERICULTURE - science and art of vegetable growing
– dealing with culture of non-woody
plants (herbaceous) / OLERIS – pot
herb
FLORICULTURE - refers to farming, plant care,
propagation and cultivation with one
goal / maximum production of
flowering and ornamental plants for
gardens and floristry / FLORIS – flower
3. AGRICULTURAL ECONOMICS - study of allocation,
distribution and utilization of resources used
4. AGRICULTURAL ENGINEERING - area of
engineering concerned with the design,
construction and improvement of farmng
equipment and machinery
Lesson 4: TYPES OF AGRICULTURAL CROPS
FOOD CROPS - plant is primarily raise, culture and
harvest for human consumption
FIELD CROPS - grown on large scale for agricultural DECIDUOUS - plants which naturally shed off of lose
purposes (wheat, rice, corn, leaves annually for extended periods
sugarcane)

ROOT CROPS - underground plant parts edible for

human consumption

FEED CROPS - plant that primarily raised, culture and

harvest for the livestock consumption
FIBER CROPS - plant for raise, culture and harvest for
fibers which used as raw material
OIL CROPS - biodiesel production
ORNAMENTAL CROPS - decorative purposes
especially in gardens and landscape
design
INDUSTRIAL CROPS - biological materials which are
used in industrial processes into
nonedible products
CROPS ACCORDING TO THEIR LIFE SPAN
ANNUAL CROPS - completes its life cycle, from
germination to production within one
growing season then dies (rice, corn)
BIENNIAL CROP - takes two years to complete its
biological lifecycle (cabbage, parsley)
PERENNIAL CROP - lives more than 2 years
Lesson 5: TYPES OF COMMERCIAL FOOD CROPS (PH)

FOOD CROPS - raised and culture for human

CLASSIFICATIONS OF CROPS (REPRODUCTION)
SEXUAL - plants developed from seed or spore
ASEXUAL - plants reproduce by any vegetative means
without the union of sexual gametes
consumption
CEREAL CROPS - members of grass family with their
seed to eat
ROOT and TUBER CROPS - root vegetables and thick
underground part of stem which is
edible to consume by human

SUGAR CROPS - species of tall perennial grass that are

CLASSIFICATIONS OF CROPS (POLLINATION)
grown for extraction of sugar product
NATURALLY SELF POLLINATED CROPS - predominant
VEGETABLE CROPS - edible part/s of the plant
mode of pollination in plant
FRUIT CROPS - groups of different types of fruits are
NATURALLY CROSS POLLINATED CROPS - pollen
edible by human
transfer in these plants is from another
of one flower in separate plant

BOTH SELF and CROSS POLLINATION - plants are

largely self-pollinated but varying
amounts

CLASSIFICATIONS OF CROPS (GROWTH HABITS)

HERB - succulent plants with self-supporting stems

VINES - herbaccous climbing or twining plants

without self-supporting stems

LIANAS - woody climbing or twining plants which

depend on other plants

SHRUBS - small tree like generally less than 5 meters

height buut authorities restricted to
small

TREES - erect and continuous growth with large

develop of woody tissue with single
stem or trunk

EVERGREEN - plants that maintain their leaves

throughout the year
 SICKLE - hand-held agriculture tool with variously
curved blade / cutting weeds

SPADE - removing trash or soil, digging canals or

ditches

SPADING FORK - digging out root crops and turning

over the materials in compost heap

SPRAYERS - spraying insecticides, foliar fertilizers,

fungicides and herbicides
CHAPTER 2: FARMS TOOLS, EQUIPMENTS, INPUTS..
Lesson 1: SELECT AND USING FARM TOOLS
FARM IMPLEMENTS - accessories pulled by animals
PRINKLER - for watering seedlings and young plants
or mouthed to machineries to make
work easier WHEEL BARROW - used for hauling trash, manures,
fertilizers, planting materials and equipmems
FARM TOOLS - objects that are usually light and are
used without the help of animals and WATER PAIL - hauling water, manure and fertilizers
machines

PREVENTIVE MAINTENANCE - activity or operation

FARM IMPLEMENTS - accessories which are being
done to prevent malfunction of tools
pulled by working animals or mounted to
and equipments
machineries / used for preparation of land
REPAIR - restore to good condition
PLOWS - pulled by working animal or tractor
HAND TOOLS - light and used without help of animals
HARROWS - used for tilling and pulverizing the soil
or machines
ROTAVATOR - implement mounted to tractor used
AXE - cutting bigger size post
for tilling and pulverizing the soil
BOLO - cutting tall grasses and weeds and chopping
branches of trees
Lesson 2: SELECT FARM EQUIPMENTS
CROWBAR - used for digging big holes and digging out
HAND TRACTOR - used to pull a plow and harrow in
big stones
preparing a large area of land
GRAB-HOE - used for breaking hard topsoil and
FOUR WHEEL TRACTOR - used to pull disc plow and
pulverizing soil
disc harrow
HAND CULTIVATOR - used for cultivating the garden
WATER PUMP - used to draw irrigation water from
plot by loosening the soil and removing
source
weed
THRESHER - piece of farm equipment that threshers
HAND FORK - used for inter row cultivation
grain / removes seeds from stalks
HAND TROWEL - used for loosening soil around the
CORN DEHUSKER - used to peel the skin of corn and
growing plants and putting small amount for
make maize from the cob
manure fertilizer
RICE HARVESTER - combining six operations such as
KNIFE - cutting planting materials and for performing
gathering, transporting, reaping, threshing,
other operations in horticulture
cleaning and bagging into one machine
LIGHT HOE - used for loosening and leveling soil and
GRASS CUTTER - device used to cut the grass/lawn
digging out farrows for planting
mover
PICK-MATTOCK - used for digging canals, breaking
RICE SEEDER - sowing germinated paddy seed directly
hard topsoil and for digging up stones for
in wetland field
tree stump
MILLER - remove husk and bran layers and produce
PRUNING SHEARS - cutting branches of planting
an edible white rice
materials and unnecessary branches of plant

RAKE - used for cleaning the ground and leveling the

topsoil Lesson 3: PERFORM MAINTENANCE
STEPS LANG TO KUNG PANO MAGLINIS
SHOVEL - used in removing trash, digging loose soil
and moving soil to another and mixing  PHILIPPIANS 4:13 
Lesson 4: FARM INPUTS AND LABOR
FARM INPUTS - defined as products permitted for
the use in organic farming
SEED - material used for planting or regeneration
purpose / vital and crucial input
FERTILIZER - chemical or natural substance added to
soil or land to increase fertility
PESTICIDE - destroying insects or other harmful
FARM LABOR - manpower to perform agricultural
works such as land preparation, planting
CHAPTER 3: BASIC CALCULATIONS
NET INCOME - value
AREA - refers to size of the surface
GRAPH - drawing in which relationship between two
or more items / shown in symbolic way
GROSS INCOME/SALES - equivalent value of the
product sold
INTEREST - corresponding value that will be added to
principal as payment for using money of
lender remains
PRINCIPAL - refers to amount you owed
VOLUME - content of a body or object
MAD - Man Animal Day / number of days the work
will be completed by 1 person and 1
animal
MD - Manday / refers to the number of days the work
will be completed by 1 person
PERFORM CALCULATION - important to be able to
measure and calculate surface area
TRIANGLE = 0.5 x base x height
RECTANGLE - Area = length x width
PARALLELOGRAM - Area = base x height
TRAPEZIUM - Area = 0.5 (base + top) x height
CIRCLE - Area = ¼ (3.14 x d²)
METRIC CONVERSION
1 m = 10 dm = 100 cm = 1000 mm
0.1 = 1 dm = 10 cm = 100 mm
0.01 = 0.1 dm = 1 cm = 10 mm
0.01 m = 0.01 dm = 0.1 cm = 1 mm
1 km = 10 hm = 1000 m
0.1 km = 1hm = 100 m
0.01 km = 0.1 hm = 10 m
0.01 km = 0.01 hm = 1 m
m³ - basic unit of volume in metric system
WATER DEPTH (d) = Volume of water (V)
Surface of the Field (A)
CHAPTER 4: PLANS AND DRAWINGS
Lesson 1: FARM PLANS & LAYOUT
LAY-OUTING - locating position of plant in the field
INTERCROPPING - planting of other crop within the
row of main crop
MONOCROPPING - growing of single crop
IRRIGATION - application of water to soil by any other
means than rainfall
FFTF - Farming for the Future program can help you
to plan the best farm layout
SITE ASSESSMENT - necessary map drawing can be
drawn of property’s topography,
boundaries, soil, water resources
ROW PLANTING - conventional horizontal farming or
gardening / system of growing crops in
linear patter in one direction
MULTIPLE ROW PLANTING - system of growing crops
in blocks or strips of 2 or more rows
SPATIAL ARRANGEMENT - apportioning of farm area
or any growing surface for crop
production
DIRECT SEEDING - direct sowing / method of planting
in which seeds are directly planted on
ground in farm
BROADCASTING - sabog tanim or scatter planting /
commonly applies to small seeds like rice
and mungbeans
HANDBROADCASTING - volume of seeds is held by
hand and thrown with wide swath
SKILLS - important to ensure even distribution of
seeds
HILL METHOD - done by dropping seeds in holes
DRILL METHOD - releasing seeds continuously
MANUAL DRILLING - applies to small seeds
TRANSPLANTING - refer to practice of replanting an
already established plant in one location
and moving it elsewhere

Lesson 2: PLAN and DESIGN
IRRIGATION - water management involves
determining when irrigate
ESSENTIAL FEATURES OF PLAN
TOPOGRAPHIC DATA - field shape must be accurately
drawn showing pertinent to obstructions
WATER SOURCE CAPACITY - water supply must be
clearly indicated showing location and
available capacity
SURFACE IRRIGATION - water is applied to the field in
either the controlled or uncontrolled manner
CHAPTER 5: SAFETY MEASURES IN FARM OPERATION
Lesson 1:
CLEANING - act or process of removing dirt from
tools, containers and farm facilities
DISINFECTION CHEMICALS - chemical used in cleaning
which has ability to kill micro organisms
HEALTH - sound state of the body and mind of
workers that enable to perform job
normally
OCCUPATIONAL SAFETY - practices related to
production and work process
SAFETY - physical and environmental conditions of
work / without exposure to hazards
SHARPENING - process of thinning the edge of tools
HAZARD - potential harm or adverse effect on
employee’s health
RISK - likelihood that a hazard will cause injury or ill
EXPOSURE - occurs when person comes into contact
with hazard
TYPES OF HAZARD
PHYSICAL - includes floors, stairs, work platforms
MECHANICAL and ELECTRICAL - includes electricity,
machinery equipment, pressure vessels
CHEMICAL - acids or poisons and that could lead to
fire or explosion (pesticides, herbicides,
agents, dust and fumes)
BIOLOGICAL - bacteria, viruses, mold, mildew, insects
PSYCHOSOCIAL ENVIRONMENT - workplace stressors
arising from variety of sources
PPE - Personal Protective Equipment can reduce
number and severity of farm works
HARD HAT - protect your head
SAFETY EYEWEAR - protect your vision
EARMUFFS & EARPLUGS - protect your hearing when
operating noisy equipment
DUST MASK/CARTRIDGE RESPIRATORS - protect your
lungs with correct respiratory
equipments
PROTECTIVE SUIT - safety clothing/ protects against
any health and safety risk at work
SAFETY GLOVES - keep the users’ hand from hazards
SAFETY SHOES - ensure safe and healthy feet
Lesson 2: DISPOSE TOOLS, MATERIALS AND OUTFIT
More on linis ulit (true or false ba hahhaa)
 GODBLESS 
PRESIDENTIAL DECREE 1152 - Philippine
Environmental Code / effect in 1977 /
provides basis integrated waste
management regulation
CHAPTER 6: BASIC CONCEPT OF FISHERY
Lesson 1:
FISHERY - organized effort by humans to catch fich or
other aquatics species / vital role in life
and progress of economy
TIANYUAN MAN - remains of one of the earliest
modern human to inhabit East Asia /
42,000 and 39,000 years ago
FISH CULTURE - branch of fishery science deals with
scientific method of catching fish human
effort of raising the maximum productivity
of fish and other fishery aquatic products
and maintain supply to satisfy human
needs
- undertaken in aquarium, tank,
hapa, fish cage, pen and pond
FISH PRESERVATION - preserving fish and other
fishery aquatic products to prevent
spoilage
- any operation that can prevent or
inhibit natural process of
breakdown or decomposition
FISH - 34,000 species of vertebrate scaly-skinned
animal
ANCIENT EGYPT - known as sea-side settlers and
heavily dependent to fishing
Lesson 3: BRANCHES OF FISHERY
FISH CAPTURE - deals with scientific method of
catching fish as well type of gear used
FISH PROPOGATION - defined as natural or artificial
method of promoting or enhancing
reproduction and survival of fish
- keeping, maintaining and
spawning breeders in tanks
FISH CULTIVATION - rearing of fish and other aquatic
products from very young stage like fry
and fingerlings, to marketable size / done
in fresh, brackish and marine waters
EXTENSIVE FISH FARMING - fish feed entirely from
food web within the pond / enhanced by
addition of fertilizer or manure
SEMI-EXTENSIVE FISH FARMING - fish obtain
significant nutririon from food web but
also given supplementary feed
INTENSIVE FISH FARMING - fish kept at too high a
stocking density to obtain significant
amount of feed from environment
FISH CONSERVATION - public control and various
maintenances of fishes
FISH CAPTURE - rule or principle of capturing or
operating methods of fish and carried out
distinct means with regularity / fishing
gears, technologies and equipments
Lesson 4: MORPHOLOGY of COMMON FISH
EXTERNAL PARTS OF FISH AND FUNCTIONS
OPERCULUM/GLL COVER - covers the gills
SCALES - cover the body
LATERAL LINES - lines along the body of fish used to
help the fish adapt itself to its new
environment
FINS - used for swimming, balancing and propelling
EYES - used for seeing
MOUTH - used for swallowing obects and foods
ANUS - serves as an excretory organ of fish where
waste matter coming from the body of fish
passes out
CAUDAL PEDUNCLE - connect the body and tail
NOSTRIL - used for nostrils
VENT - opening between anus and anal fish where
fish will excrete either eggs or sperm /
GENITAL PAPILLA
INTERNAL PARTS OF FISH AND FUNCTIONS
SPINE - primarily structural framework upon which
fish’s body id built / connects skull at front
of fish and tail at rear
SPINAL CORD - connects to the brain to the rest of
the body and relays sensory information
from body to brain
BRAIN - control center of fish where both automatic
functions and higher behavioral occur
LATERAL LINE - primary sense organs / detects
underwater vibration and determining
direction of their source
SWIM or AIR BLADDER - hollow, gas-filled balance
organ that allows fish to conserve energy
KIDNEY - filters liquid waste materials from blood
STOMACH and INTESTINES - breakdown food and
absorb nutrients
PYLORIC CAECA - finger like projection located near
functions of stomach and intestine /
known to screte enzymes that aid
digestion
LIVER - assists digestion by secreting enzymes that
break down fats and also serves as storage
area for fats and carbohydrates
HEART - circulates blood throughout the body
MUSCLE - provide movement and locomotion / parts
of fish that usually eaten/compose of fillet
GONAD - hormone-secreting sexual gland of fish
CORE - represents fish when newborn, as a fry
RING - near edge are most recent periods of growth
TYPES of FISH SCALES
PLACOID - resembles miniature tooth called denticles
CYCLOID - oval or circular in outline and has smooth
and exposed rear edge
CTENOID - scales that have rear edges made of small
brush-like spines or comb like teeth
GANOID - four-sided plate that fits closely against
adjacent plates without overlapping
PARTS OF GILLS
GILLS FILAMENTS - used for exchange of gases such
as oxygen and carbon dioxide
GILLS ARCH - support and passing for blood to and gill
filaments
GILL RAKERS - used for straining food from water
CHAPTER 7: FISH CULTURE OMNIVOROUS - feed on both plants and animals
Lesson 1:
OVIPAROUS - fish whose eggs are fertilized and
FISH CAGE - structured-based net that is either
developed within the body but young
stationary or movable
when born alive do not receive
FISH PEN - enclosure of net or bamboo slats with nourishment
sturdy posts staked at bottom of water and
pH - is the hydrogen ion-concentration of water.
used for culture of fish from fry to
marketable PHOTOSYNTHESIS - is the process by which plants
manufacture their food with the aid of
FISH POND - confined body of water where fish are
sunlight.
raised under uncontrolled conditions
PLANKTON - is the biological association of minute
FISH TANK - structure made of brick tile, concrete or
plants and animals which are found
polyvinyl chloride (pvc) used for purpose of
growing on the surface of the water.
culturing fish
PREDATORS - are species of fish feeding on other
HAPA - small unframed net enclosure with entire
fishes specially the cultivable ones.
upper opened
PROLIFIC - is the process of producing young in
RACEWAY - enclosure of concrete soil or added
great numbers
materials
SABALO - is the bangus breeder or spawner
BRACKISH WATER TYPE - tidal flats or along margins
SALINITY - is the degree of freshness and saltiness
FRESH WATER TYPE - carried out in lakes, rivers,
of water.
dams or reservoirs and marshes
SCAVENGER - are species of fish that feed on
decaying organic matter.
MARINE WATER TYPE - salt waters or open ocean
SPAT - is the larvae of oyster and mussel which
waters
are free swimming in water.

STANDING CROP - is the total number of fish stocked

Lesson 2: DIFFERENT TERMINOLOGIES USED at a given area at a given time.
ANADROMOUS - species of fish that go upstream
TEMPERATURE - is the degree of coldness and
from salt water to freshwater to spawn
hotness of water.
BIOMASS - total weight of animal in given
TIDE - is the periodic rise and fall of seawater.
environment
VIVIPAROUS - are species of fish that bring forth
CANNIBALISTIC - species of fish that feed on their
living young which during their early
own kind
development receive nourishment
CARNIVOROUS - species that feed on other animals from their mother fish.

CATADROMOUS - fish that go down from fresh water

to saltwater to spawn
Lesson 3: FISH CULTURE FACILITIES
COMPETITION - rivalry for food, space and oxygen COMPARTMENTS OF A FISH POND

ENDEMIC or INDIGENEOUS - native to locality NURSERY POND - is the smallest and the cleanest
compartment where fish are reared
EXOTIC or DIGENOUS - introduced by other countries
from fry up to pre- fingerling size.
FECUNDITY - number of eggs laid by female fish
TRANSITION POND - is a compartment where fish are
FOOD CHAIN - linear relationship of undergoing the reared from pre-fingerling size to post
process of eating and being eaten fingerling size before stocking
compartments, it is also known as
HABITAT - place where plants and animals grow and stunting pond.
naturally live
REARING POND - is the largest compartment of a
HERBIVOROUS - feed on plants and vegetables only fishpond where fishes are reared from
LABLAB - vernacular term for all greenish, brownish post fingerlings up to marketable size.
or yellowish crust of micro benthic fauna BREEDING POND - is a compartment where spawners
and flora are confined and are used purposely for
MILT - male reproductive gland of fishes the production of fry.
CATCHING POND - is an area that serves as catchment fastened permanently against sturdy post
basin for fish harvest. and frames.

HEAD POND - is an area that serves as water reservoir FISH TANK - it is structure made of brick tile, concrete
where water is stored before going to or polyvinyl chloride (pvc) used for the
other pond compartments. purpose of culturing fish from fry, to
marketable size. It also can be used as a
WATER SUPPLY CANAL - is a canal used to supply
breeding tank, or as conditioning tank.
water throughout the whole fish pond
system. HAPA - a small unframed net enclosure with the
entire upper opened. It is suspended by
Legend:
poles with ample portion extending
] [ - Main Gate beyond the water level to prevent the fish
from jumping out.
) ( - Secondary Gate
RACEWAY - it is an enclosure of concrete soil or
| | – Tertiary Gate added materials. The shape is likely of the
HP – Head Pond canal through which constant water flows.
Fish are raised in the raceway at high
NP – Nursery Pond density and their waste products are
TP – Transition Pond carried out by the water passing through
the areas.
RP – Rearing Pond

WSC – Water Supply Canal

CP – Catching Pond

KINDS OF DIKES

MAIN DIKE – is the largest of all dikes that surrounds

the whole fishpond project.
SECONDARY DIKE – is the dike that surrounds the big
compartment.
TERTIARY DIKE – is the dike that surrounds the small
compartment.
KINDS OF GATES
MAIN GATE – is the largest gate that serves as water
entrance in the whole fishpond system.
SECONDARY GATE – is the gate that can be found in
the large compartment.
TERTIARY GATE – is the gate that can be found in the
small compartment.
Lesson 4: CULTIVABLE FISH AND CRUSTACEAN
COMMON CULTIVABLE FISH SPECIES:
NILE TILAPIA (OREOCHROMIS NILOTICUS) - is a
tropical species that prefers to live in
shallow water.
MOZAMBIQUE TILAPIA (OREOCHROMIS
MOSSAMBICUS) - is a freshwater and
brackish water inhabitant. It lives in warm,
weedy pools of sluggish stream, canals and
ponds
COMMON CARP (CYPRINUS CARPIO) - is live in the
middle and lower streams of rivers, in
inundated areas, and shallow confined
waters such as lakes and water reservoirs.
Carps are mainly bottom dwellers but
search for food in the middle and upper
layers of water body

FISH CAGE - is a structured-based net that is ether
stationary or movable. Set in water and
surrounded all sides by bamboo slats and
provided with an anchor at the bottom. It
is used for the culture of fish from fry to
marketable size.
FISH PEN - it is an enclosure of net or bamboo slats
with sturdy posts staked at the bottom of
water and used for the culture of fish from
fry to marketable size. The fish pen is
BIGHEAD CARP (HYPOPTHALMICHTHYS NOBILIS) - is a
eurythermic fish, being to tolerate water
temperatures of 0.5˚C to 38˚C. It inhabits
lakes, rivers and reservoirs.
PHILIPPINE CATFISH (CLARIAS BATRACHUS) - is an air
breathing fish inhabit in lowland streams,
swamps, ponds, ditches, rice paddies and
pools left in low spots after flood. It can
walk and leave the water to migrate to
 another water bodies using its auxiliary
breathing organs
BIGHEAD CATFISH (CLARIAS MACROCEPHALUS) - is an
air breathing fish lives in lowland wetland
and rivers. Occurs in shallow, open water
and is capable of lying buried mud for
lengthy period in the time of ponds and
lakes evaporate during dry seasons
NORTH AFRICAN CATFISH (CLARIAS GARIEPINUS) - is
found in lakes, streams, rivers, swamps
and floodplains, many of which are subject
to seasonal drying
SNAKEHEAD MURREL (CHANNA STRIATA) is a ray-
finned fish that perch- like in form and its
head is like of a snake. It is a fresh and
brackish water inhabitant such as ponds,
streams, rivers, stagnant and muddy plains
GIANT GOURAMI (OSPHRONEMUS GOURAMY) - is a
laterally compressed (compressiform) fish.
It has the ability to breath air through a
specific organ called labyrinth (a much-
folded suprabranchial accessory breathing
organ), which appears in juviniles about 30
days after hatching and become functional
around 40 days
BARRAMUNDI (LATES CALCARIFER) - is also known as
seabass, it inhabit freshwater, brackish
water and marine habitats including
streams, lakes, billabongs, estuaries and
coastal waters
ORANGE-SPOTTED GROUPER (EPINEPHELUS
COIOIDES) - has body elongated, not very
compressed, light greyish brown dorsally,
shading to whitish on side and ventrally,
with numerous brownish orange or
brownish yellow spots on the size of pupil
or smaller on head and body
MALABAR GROUPER (EPINEPHELUS MALABARICUS) -
is a ray-finned fish and has perch-like body.
It has light grey to yellowish brown color;
five slightly oblique dark brown bars that
bifurcate ventrally; numerous small black
spots and blotches in head and body
ORANGE-SPOTTED SPINEFOOT (SIGANUS GUTTATUS)
- is also known as rabbit fish by the
similarity of the nose
VERMICULATED SPINEFOOT (SIGANUS
VERMICULATUS) - is also known as rabbit
fish by the similarity of the nose. It is a ray-
finned fish with perch-like bluish white
body
MILKFISH (CHANOS CHANOS) - is a fusiform,
elongated, moderately compressed, and
smooth streamline body fish. It has body
color silvery on belly and sides grading
olive-green or blue on back
COMMON CULTIVABLE PRAWN/SHRIMP SPECIES:
GIANT TIGER PRAWN (PENAEUS MONODON) - is
similar to all penaeid shrimp, the rostrum
well developed and toothed dorsally and
ventrally
INDIAN WHITE PRAWN (PENAEUS INDICUS) - is similar
to all penaeid shrimp, carapace rather
smooth, lacking gastro frontal and hepatic
crest
BANANA PRAWN (FENNEROPENAEUS MERGUINSIS)-
is widely distributed in the Indo-West
Pacific region in both tropical and
subtropical waters. To include from
Persian Gulf to Thailand, Hong Kong, the
Philippines, Indonesia, New Guinea, New
Caledonia and North Australia
GREASYBACK PRAWN (METAPENAEUS ENSIS) is
commonly called mud prawn, sand prawn
in catering trade. It is popular due to its
rich-tasting nutritious flesh
GIANT FRESHWATER PRAWN (MACROBRACHIUM
ROSENBERGII) is the largest
Macrobrachium species. The maximum
recorded size for males and females are
33cm and 29cm in length
COMMON CULTIVABLE CRAB SPECIES:
SWAMP CRAB (SCYLLA SERRATA) - is a crab with
smooth carapace and strong transversal
ridges. Its gastric zone is on the carapace
with deep H- shaped groove
MUD CRAB (SCYLLA PARAMAMOSAIN) - is a crab with
a carapace usually green to light green,
plam green to greenish blue with lower
surface and base of fingers usually pale
yellow to yellowish orange
COMMON CULTIVABLE LOBSTER SPECIES:
Ornate Spiny Lobster (Panulirus ornatus) - is a lobster
under the family of Palinuridae. It has
maximum total body length of 50cm but
usually much smaller (30 to 35cm)

SPOTTED SCAT (SCATOPHAGUS ARGUS) - is a ray-

finned fish with perch-like quadrangular COMMON CULTIVABLE MOLLUSK SPECIES:
body shape
SLIPPER CUPPED OYSTER (CRASSOSTREA IREDALEI) - often to have a continuous supply of fry or
is a shell medium sized, very variable in stocks.
shape but generally higher than long,
roughly rounded, oblique triangular or
elongate ovate in outline

DONKEY’S EAR ABALONE (HALIOTIS ASININA) - is

actively collected in the Southeast Asian
countries for its shell and large fleshy
animal. It is common but not aggregating
in dense populations

GREEN MUSSEL (PERNA VIRIDIS) - is an economically

important mussel, a bivalve belonging to
the family of Mytilidae. It is harvested in
the wild and grown in aquaculture facilities
in its native area

COMMON ENEMIES OF FISH AND CRUSTACEAN

1. PREDATOR - fish and other animals that prey on the

cultured species of fish and crustacean

2. COMPETITORS - fish and other animals that

compete with the cultured species in
terms of food, space and oxygen

3. NUISANCES - crustaceans and other animals that do

a lot of damage to the food and in the
habitat of fish

CHARACTERISTICS OF FISH AND CRUSTACEAN THAT

ARE SUITABLE FOR POND CULTURE

1. Fish should be palatable and good tasting – the fish
must have a delicate flavour.
2. Fish must be a fast grower – the fish must be able to
grow rapidly or can give a possibility of
four or more harvests a year.
3. Fish should be resistant to pests, diseases and
parasites – the fish should not succumb to
abrupt changes in temperature or salinity
and can tolerate such conditions in all its
existence.
4. Fish should be a universal feeder – the culture fish
require food which can be grown easily
and abundantly under favourable
conditions.
5. Fish should have high market demand – the fish
must command a high price to recover the
expenses incurred.
6. Fish should not be destructive in confinement,
either to its kind or to other species or to
its environment – the fish should be
prolific which means that reproduce very
CHAPTER 8: FISH CAPTURE
Lesson 1:
DREDGE - is an apparatus usually in the form of an
oblong iron frame with an attached bag
net used especially for gathering fish and
shellfish.
JIGGER - is an interesting and often novel device with
a practical use for catching squids.
TRAWL - is a large net that boat pulls along the
bottom of the ocean to catch fish.
TROLL - is to fish with a hook that you pull through
water.
BASIC PHILIPPINE FISHING METHODS AND GEARS
1. PASSIVE GEAR USING BARE HAND – a method that
is composed of the simplest forms of
gathering aquatic resources (I.e. hand
picking and diving)
2. ACTIVE GEAR - a method that depend on the
psychological reaction of fish to certain
 physical or chemical properties a. c. Fishing rifle - is a fishing implement designed to
Mechanical stupefying launch a spear at fish or other underwater
animals.
1. Hitting a fish directly with any object like stones,
clubs, hammers etc. 5. BARRIERS AND TRAPS - gears that lead the fish into
a situation or enclosure from which it
2. Hitting a submerged stone with another where fish
cannot escape or from which the way of
is hiding.
escape is not easily located.
3. Using of dynamite detonated by a blasting cap with
a. Barricades - complete barriers made of wooden
a short fuse.
trunks, debris, mud, weeds, banana stalks,
3. FISHING USING MISCELLANEOUS HAND OR rocks or bamboo webbing built across the
GRAPPLING INSTRUMENTS - are generally natural migration path of fish.
used for gathering sessile or trapped
b. Fish shelter - a structure made of anchored bunches
animals (panikwat)
of twigs and bushes, piles of rocks or poles
English Names Local Names which become the hiding place for fishes.

1. Shovels - Pala c. Fish coral - a guiding barrier constructed of bamboo,

2. Tongs - Sipit
3. Gafts - Gantso
4. Hoes - Panghukay
5. Picks - Patik, Piko
6. Scrapers - Pangayod
7. Spades - Pangdukal
8. Grabs - Pandakut
9. Rakes - Kalaykay, Lawiswis, Pangahig (Tagalog)
Palunpat (Ilonggo), Tako, Sagad (Iloko)
Saliwsiw (Bikol), Kalaskas (Kapangpangan)
10. Tweezers - Pambunot
11. Dredges - Pangahig
12. Scoops - Panalok, Bithay (Tagalog), Sihud (Sebu)
Parwas, Tagban (Iloko), Sangya (Bisaya) Sagudsod
(Kapangpangan)
13. Pokers - Pangsundot
14. Clamps - Pang-ipit
15. Snares - Panilo (Tagalog), Panghilot (Bukidnon),
Hikog (Aklan)
4. WOUNDING GEAR - gears used by man who to
wound a fish from some distance either by
throwing pointed objects or using special
equipment
a. Spears, lances and arrows - instruments with
pointed barbed or barbless blades at the
right straight tip which are not removable
from the handle and generally thrown by
hand or sometimes from a gun or bow-like
device like pana, sibat, salapang or tiksal
b. Harpoons - pointed instruments with barbed blades
detachable from the handle and either
thrown by hand or discharged from a gun,
panibat, or pamaril.
brush or chicken wire which is set in tidal
waters or along natural ways of fishes.
c. Fish pots - basket-like enticing devices usually baited
and made of bamboo, chicken wire, rattan
and other suitable materials.
6. FISHING WITH LINES - method of line fishing with
hooks that follows the principle of offering
the fish real or artificial bait which it tries
to catch.
a. Handlines - long simple lines with one or small
series of hooks requiring constant
attention
SIMPLE HANDLINE OR DROP LINE-PANGAWIL OR
KAWIL - single line with one or two barbed
hooks
MULTIPLE HANDLINE - single with line series of barbed
hooks
JIGGER - used in catching squids (kawil pangpusit)
POLE AND LINE - handline attached to a pole (bingwit)
used with various kinds baits (baliwasnan
or bingwit)
TROLL LINE - handline with a hook at the free end with
natural or artificial bait drawn or towed by
a fast-moving banca or boat.
7. LONGLINES - extremely long lines with a large series
of baited hooks either set or drifting that
requires only periodical attention at more
or less a fixed time intervals.
a. Set long lines – are lines anchored or fixed and not
free to move with the current.
b. Drift long lines - lines without fixed attachments.
8. FALLING GEAR - a type of gear that works on the
principle of covering the fish with a gear
a. Cover pot ( salakab)
b. Cover net (panaklob)
c. Cast net – a conical net wich when thrown forms a
circle covering the fish.
9. FISH IMPOUNDING NETS – gear usually made of
woven or knitted fibers with mesh to
confine the fish
a. Filter nets – a conical bag net without funnel –
shaped valves made of sinamay cloth or
cotton netting fixed shrimps, crabs, fishes
etc.
b. Hoop nets – funnel – shaped bag-nets constructed
over circular frames that have non-return
valves but no wings. Can catch fishes in
rivers and places with fast currents by
straining the water (bukato na lambat)
c. Fyke nets – winged conical filter nets with a series of
circular hoops leading into a closed sac or
trap with a small opening that makes exit
difficult. (dayakos)
d. Pound nets – fixed impounding net supported by
stakes or held in place or maintained in
form by a combination of floats or buoys
and weights and anchors (otoshi-ami)
10. SCOOPING NETS – net that take fish by submerging
a hanging net and swiftly lifting the gear to
capture or enclose the fish over it.
a. Dip nets (salap or salok)
b. Carb lift nets (bintol)
c. Lift net (salambaw)
d. Lever net (salambaw)
e. Blanket nets (paduyan)
f. Bag net (basin)
g. New Look – a lift net is like a bag net but the
handling process is accomplished from a
rectangular platform supported by four-
corner posts.
h. Two Boat or Four Boat Lift Net - lift nets in which
the corners are lifted from anchored boats.
i. Push Nets – a small triangular fishing net with a rigid
frame that is pushed along the bottom in
shallow waters and is used in parts of the
southwestern Pacific for taking shrimps
and small bottom-dwelling fishes.
j. Skimming Nets – lift push nets operated in deeper
water from a small banca or raft that use a
skimming motion while drifting with the
boat. (anod sulong)
11. DRIVE-IN GEAR – a gear uses a scare line or other
devices to frighten the fish toward the net.
The harvest of the fish is affected by the
lifting process of the nets.
a. Drive-in-net (kalaskas)
b. Muro-ami
12. DRAGGED GEAR – nets which are pulled through
the water or near the bottom or even
pelagically for an unlimited time
a. Dredges – net used to collect shell fish by raking or
scratching action. (kaladkad)
b. Trawls – nets in the form of a conical bag with the
mouth kept open by various devices and
the entire gear is towed behind a moving
boat. (galadgad or taksay). I.e, bottom
trawl and mid-water or pelagic trawl
a. Bottom Trawl
b. Mid-water or pelagic Trawl
13. SEINE NETS – nets that consist of a bust or bag with
very long wings or towing warps. The
capture of fish is done by surrounding a
certain area of water with school of fish
and towing the gear over this area with
both ends to a fixed point on the shore or
on a vessel
a. Beach seine (bayakos or pukod)
b. Lampara or sahid
c. Fish coral seine (segni in Bisaya)
d. Reef seine - can operate on reefs or over rough
grounds.
14. SURROUNDING NETS - fishing devices made of
long walls of webbings; capture of fish is
by surrounding the fish not only from the
side but also from beneath.
a. Round haul seine (sapyaw)
Purse seine (pangulong)
c. Ring net (kubkob)
d. Scoop nets (gayad)
e. Stop seine (pangulong)
15. GILL NETS - simple walled curtain-like nets set
vertically in water.
a. Set gill nets - are nets that anchored or fixed –
largarete patuloy, palagiang paningahan.
b. Drift gill nets - gill nets that are set free from the
bottom and free to drift with the current
(panti)
c. Encircling gill net - nets spread out in a circle and
gilling process is hastened by frightening
the fish with various devices mostly by
noise. (bating or halang)
d. Trammed nets - the capture is by entangling the Local Name: Dumpilas Common Name: Hamilton’s
fish itself in the pockets or spaces created Thryssa Scientific Name: Thryssa hamiltonii
by the nets while the fish is try to escape.
Local Name: Hasa-hasa Common Name: Short-bodied
(transmalyo)
Mackerel Scientific Name:
16. TRAPS FOR JUMPING OR FLYING FISHES - a
Local Name: Salmon Common Name: Hawaiian
method of catching fish that it jumps, falls
Salmon/Rainbow Runner Scientific Name:
back into a horizontal floating or
Elagatis bipinnulata
suspended net, raft trap, or even in an
empty boat or box (pangsiriw in Iloko).

COMMON COMMERCIAL CRUSTACEAN

Lesson 2: COMMON COMMERCIAL SPECIES
COMMON COMMERCIAL FISHES
Local Name: Bangus Common Name: Milkfish Scientific
Name: Chanos chanos
Local Name: Tilapia Common Name: Tilapia Scientific
Name: Oreochromis spp.
Local Name: Tulingan Common Name: Mackerel Tuna
Scientific Name: Euthynnus affinis
Local Name: Alimango Common Name: Swamp Crab
Scientific Name: Scylla serrata
Local Name: Alimasag Common Name: Fresh Crab
Scientific Name: Brachyura
Local Name: Sugpo Common Name: Giant Tiger Prawn
Scientific Name: Penaeus monodon

Local Name: Hito Common Name: Catfish Scientific

Name: Clarias batrachus

Local Name: Hito Common Name: Catfish Scientific

Name: Clarias batrachus

Local Name: Dilis Common Name: Anchovy Scientific

Name: Stolephorus commersonii

Local Name: Tamban Common Name: Herrings

Scientific Name: Clupea

Local Name: Galunggong Common Name: Big-bodied

Round Scad Scientific Name: Decapterus
macrosoma

Local Name: Albacora Common Name: Yellowfin Tuna

Scientific Name: Thnnus albacares

Local Name: Talakitok Common Name: Bigeye Trevally

Scientific Name: Caranx sexfasciatus
Local Name: Tambakol Common Name: Skipjack Tuna
Scientific Name: Katsuwonus pelamis
Local Name: Hiwas Common Name: Moonfish Scientific
Name: Mene maculate
CHAPTER 9: FISH PRESERVATION
Lesson 1:
AEROBIC - is a microorganism that requires free
oxygen in order to live.
COLANDER - is a receptacle for draining purposes.

Local Name: Lapu-lapu Common Name: Orange- ENZYMES - are the proteins that act as biochemical
spotted Grouper Scientific Name: catalysts in living organisms.
Epinephelus coioides
EVISCERATE - is the removal of internal organs of fish.
Local Name: Matangbaka Common Name: Bigeye Scad
IMPURE SALT - is a kind of salt that is firm and rusty in
Scientific Name: Selar crumennopthalmus
color.
Local Name: Maya-maya Common Name: Crimson
SMOKING - is a method of preserving fish by the
Snapper Scientific Name: Lutjanus
application of smoke and other
erythropterus
interrelated processes such as salting,
Local Name: Sapsap Common Name: Slip Mouth drying and heat treatment.
Scientific Name: Leiognathus equulus
SPLITTED - is the form of fish that is precluded open
Local Name: Dalagang Bukid Common Name: Redbelly alongside the dorsal side from head to tail.
Yellow Tail Fusilier Scientific Name: Caesio
TAENIFORM - is the ribbon like body shape.
cunning
THERMOPHILIC - is a microorganism that thrives at MARKET FORMS AND CUTS OF FISH
high temperature
1. Whole or round fish is the structure of fish that is
all parts are nevertheless intact.

TERMINOLOGIES IN FISH PRESERVATION 2. Drawn fish is the form of fish whose inside organs
are eradicated with the resource of making
1. AUTOLYSIS - softening of tissue due to digestive
a slit alongside the belly wall and the
action of enzyme
entrails pulled out.
2. BRINE - mixture of salt and water
3. Dressed Fish is the form of fish whose scales, inner
3. CAN SEALER - a machine used to close the open organs, fins, head and tail are removed.
end of tin can
4. Steaks are cross sections of a cleaned fish which are
4. CANNING - method of preparing food in a around 1-2 cm thick.
hermetically sealed container by the
5. Splitted is the form of fish that is precluded open
application of heat
alongside the dorsal side from head to tail.
5. DEHYDRATION - removal of moisture under
6. Live fish is the form of fish that is furnished alive.
controlled conditions
7. Fillets are the fleshy facets of the fish which are
6. DRYING - method of preservation by lowering the
separated from the backbone and the ribs.
moisture content through the application
of natural or artificial heat a. Butterfly Fillet is the fillets that are joined mutually
on the ventral sides through performance
7. EVISCERATE - removal of internal organs of fish
of the underside skin.
8. EXHAUSTING - elimination of air inside the can
b. Single Fillet is the fillet form whose side of a fish
9. GIBBING - process of removing internal organs by cut away from the backbone.
cutting a triangular cut at the throat of the
8. Sticks are the cuts kinds fillets or steaks. They are
fish
typically from fish that has been minced
10. ICING - the application of ice to lower the and shaped, breaded and frozen.
temperature of the fish

11. pH - refers to hydrogen-ion concentration

COMMON BODY FORMS OF FISH
12. PICKLING - the process of curing of fish in vinegar
1. Fusiform is the torpedo like physique shape. Ex:
and spices
galunggong
13. PRESSURE COOKER- a closed metal fitted by a
2. Compressiform is the flat and compress laterally.
pressure gauge, control valve and pet
Ex: Slipmouth
cock
3. Depressiform is the depressed dorsal vertically. Ex:
14. PRESSURE GAUGE - a device used to measure and
Stringray
maintain pressure during processing
4. Taeniform is the ribbon like body shape Ex: hairtail
15. REFRIGERATION - method of preservation by
lowering the temperature to point 5. Anguilliform is the serpentine like physique shape.
wherein bacterial growth is inhibited Ex: Eel

16. RIGOR MORTIS - stiffening of the muscles or 6. Globiform is the round and globular like physique
tissues of the fish several hours after shape. Ex Puffer fish
death

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

Lesson 2: FISH PRESERVATION PRINCIPLES & AGENTS
main preservative
PRINCIPLES OF FISH PRESERVATION
18. SMOKING - process of preserving fish with the
1. Prevent or delay microbial decomposition of fish
application of smoke and other
interrelated processes such as salting, 2. Prevent or delay self-decomposition.
drying, and heating treatments
3. Prevent other causes of spoilage of fish like physical
19. VACUUM - empty space without air damage
20. VISCERA - internal organ, entrails of fish

CHANGES IN FISH AFTER DEATH

1. Changes in Appearance are the color starts to fade
until it becomes dull as spoilage
progresses.
2. Rigor mortis is characterized by the stiffening of the
muscle tissue. This state lasts only for a
few minutes in some fish to several hours
in others. The fish in this state is
considered fresh.
3. Autolysis is the breakdown of tissues caused by
enzymes. Since it softens the tissue, it
proves the activity of microorganisms.
4. Putrefaction is the state when the components of
the flesh are assimilable forms. It is
accompanied by a foul odor, which is the
result of the breakdown of protein. The
fish at this stage is spoiled and undesirable
THREE MAIN GROUPS OF MICROORGANISM
a. BACTERIA - responsible in the breakdown of plant
and animal material and the possible the
return of simple inorganic compounds to
the soil. The result of this breakdown is
spoilage, fermentation and decay. Since
fish is an organic matter, it spoils easily. As
soon as it dies, bacteria act on it.
b. MOLDS - fuzzy or cottony organisms that grow on
the surface of the food. They are
responsible for the white, orange, black,
green or blue green colonies on the
surface of the food.
c. YEASTS - whitish to yellowish colonies on the surface
of the food. They appear as a film on the
surface of the liquid or as sediments at the
bottom.
2. ENZYMES - proteins that act as biochemical
catalysts in living organisms. They are
normally present along the digestive tract
and help in the breakdown of food into
assimilable forms.
CLASSIFICATION OF BACTERIA
According to Shape
1. Coccus - round
2. Bacillus - rod-shaped
3. Spirillus - spiral
4. Staphylococcus - grapelike
5. Streptococcus - chainlike
According to Their Temperature Requirement
1. Thermophilic - thrive at high temperature (heat
loving)
2. Psychrophilic - thrive best at low temperature
(cold-loving organisms)
3. Mesophilic - those that thrive between low and
high temperatures
According to Their Oxygen Requirement
1. Aerobic - requires free oxygen in order to live
2. Anaerobic - lives in the absence of free oxygen
3. Facultative - grows with or without free oxygen
Types of Enzymes
1. Lipolytic - enzyme that acts on fats
2. Proteolytic - enzyme that acts on proteins
3. Amylolitic - enzyme that acts on carbohydrates
Lesson 3: METHODS, TOOLS and EQUIPMENTS
METHODS OF FISH PRESERVATION
1. FISH CURING It includes all the methods of fish
preservation except refrigeration and
canning. It is the process of preservation
by the use of preservatives and other
chemicals for the purpose of keeping fish
and other fishery products fresh for future
use. Types of Fish Curing
A. SALTING is the application of salt to product. It is
considered the basis of all methods of fish
preservation
Salt is the colorless or white crystalline compound
known chemically as sodium chloride
(NaCl) occurring abundantly in nature,
both in solid form and in solution.
FACTORS AFFECTING SALTING
a. Composition of Salt
PURE SALT is the better quality salt. It is soft and flabby
and has yellowish white color.
IMPURE SALT is firm and rusty in color.
b. TEMPERATURE Its condition makes the
certain object require enough quantity and
quality of efforts to produce the
favourable state. High temperature makes
salt dissolve faster, permitting a rapid
penetration of the product with salt.
c. Methods of Salting  Kench Salting  Dry
Salting to Make Brine  Brine Salting 
Fermenting
d. METHODS OF CLEANING  Whole Fish 
Splitted Fish  Gutted Fish
 e. SIZE OF THE FISH It defines how required
salt is needed and depends on how the
speed of salting occurs. The small sized of
fish is salted faster than larger size of fish
DRYING AND DEHYDRATION is the lowering of water
content of the product to a degree where
bacteria cannot grow and reproduce with
the aid of heat.  Drying known as natural
drying used  Dehydration is of chemical
devices to provide artificial heat for drying
FACTORS AFFECTING DRYING
a. Humidity of air
b. Velocity of the wind
c. Intensity of the sunshine
Humidity – amount of moisture in air
Velocity – speed of air/wind
FACTORS AFFECTING DEHYDRATION
a. Kind of drier used
b. Temperature range
c. Storage of finished product
d. Relative humidity
The finished products of drying and dehydration are
commonly called daing or tuyo.
C. SMOKING is a method of preserving fish by the
application of smoke and other
interrelated processes such as salting,
drying and heat treatment.
SMOKEHOUSE - an airtight container where smoke can
be introduced
TYPES OF SMOKING
HOT SMOKING OR BARBECUING - a slow type of
broiling that places the product in close
proximity to the fire. The food is cooked
and smoked in temperature ranging 150◦F
to 190◦F.  Cold smoking - method of
smoking in which the fish are hung at some
distance from a low smouldering fire and
cured at temperatures ranging from 90◦F
to 110◦F.
FACTORS AFFECTING SMOKING
Kind of Fish - fat fish are preferable to lean ones. Scaly
fish are usually used to obtain an attractive
appearance of the finished product 
Condition of raw materials
Kind of smoke - producing materials a. Hard wood -
good quality of smoke is produced b. Soft
wood - thin smoke is produced; thus, a low
grade of smoked product
Length of smoke curing
C. PICKLING is the preservation of food by the use of
vinegar and other spices. Pickling of fish as
a method of preservation is not
commercially done in the Philippines
because the preservative action of vinegar
is short. Pickling has some digestive action
in fish which renders it softer and pastier.
Pickled fish is usually used as appetizer so
preservation by this method is
recommended for use at home.
2. CANNING OR BOTTLING is the application of heat to
food in a hermetically sealed container at a
temperature and for a period of time
sufficient to destroy microorganisms and
to render any bacterial cell for a definite
period of time.
BASIC CANNING EQUIPMENT
CAN SEALER is a machine or instrument that is used to
close the open ends of tin cans.
PRESSURE COOKER is a modern household device used
for processing food for a definite period of
time and pressure.
TIN CANS AND GLASS JARS are containers locally
available for canning purposes only.
MEASURING SPOONS & CUPS are devices used to
measure liquids and solids ingredients.
COLANDER is a receptacle for draining purposes.
BASINS are containers used for washing and for the
preparation of brine.
THERMOMETER is a device used to check
temperatures of cooking, drying and cold
storage.
CLOCK is an instrument used to determine the length
of processing, salting, steaming or frying
KNIVES are tools used in cleaning, cutting fish into
accurate sizes
CUTTING BOARD is a durable board used primarily as
guide so that exact sizes of fish will fit into
the different containers.
“I can do all things through Christ
who strengthens me.”
PHILIPPIANS 4:13