Activity

Observation

Name: Pajarillo, Angelo C. Course/Year/Section: BSFi 3A

Subject: Post Harvest Instructor: Monicalyn Borlagdan

1. Observe their processes in producing smoked fish.

Based to my observation for the processing of making smoked fish or tapa, I observe that making
smoked fish are have a many processed that occurs during the by preparing are tools, ingredients and
etc. The smokehouse I visit in municipality of Mercedes, San Roque street, the residents of the family
Angeles the owner of tapahan production. By the production of the “tapahan” of Angeles family was
using the traditional method. The producing traditional smoked fish involves selecting quality fish,
cleaning and gutting them, soaking in brine for flavor and preservation, air drying to create a smoky
layer, smoking with hardwood chips for hours, cooling to set flavor and texture, and finally packaging and
storing, with variations based on fish type and regional preferences.

2. How does the smoked fish products made available in the market? Consider the channel of
distribution.

Smoked products undergo production, packaging, and distribution processes involving

specialized smokehouses, followed by distribution to retailers, online sales, and supply to food service
providers, with rigorous quality control measures in place, ensuring safe, high-quality products for
consumers.

3. Check their level of awareness to food safety.

Awareness of food safety in traditional smoked fish production has increased, leading to
improved hygiene practices, proper raw fish handling, thorough cooking methods, and emphasis on
clean smoking equipment and storage. These measures have enhanced safety, reducing the risk of
foodborne illnesses for consumers.

4. List down the challenges they encounter in the production/marketing of smoked fish

The traditional smoked fish production in the smokehouse, I encounters challenges related to
quality consistency, hygiene standards, regulatory compliance, sourcing quality raw materials amidst
environmental changes, balancing traditional and modern techniques, market competition, packaging
for freshness, adapting to consumer preferences, addressing environmental impacts, and competitive
marketing. Striking a balance between tradition and modern standards is essential to overcome these
obstacles successfully.
Documentation