10

Food Processing
Quarter 1 – Module 5:
(Ferment Fish and other Marine
Products)
TLE Food Processing – Grade 10
Self-Learning Module (SLM)
Quarter 1 – Module 5: Ferment Fish and other Marine Products
First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in
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impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

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copyright holders. Every effort has been exerted to locate and seek permission to use
these materials from their respective copyright owners. The publisher and authors
do not represent nor claim ownership over them.

Development Team of the Module

Writer: Shirmae L. Abison
Editors: Lorena L. Villarin
Reviewers: Amalia C. Caballes, Sally A. Palomo
Illustrator: Jay M. Alora
Layout Artist: Wilma L. Abendan
Cover Art Designer:Reggie D. Galindez
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Romelito G. Flores, CESO V – Schools Division Superindent
Mario M. Bermudez, CESO VI – Assistant Schools Division Superintendent

Gilbert B. Barrera – Chief, CLMD

Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Name of REPS – Gilda A. Orendain
Name of CID Chief: Juliet F. Lastimosa
Name of Division EPS In Charge of LRMS: Sally A. Palomo
Name of Division ADM Coordinator: Gregorio O. Ruales
Name of EPS – Amalia C. Caballes

Printed in the Philippines by Department of Education – SOCCSKSARGEN

Region
Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
 10

Food Processing
Quarter 1 – Module 5:
(Ferment Fish and Other Marine
Products)
Introductory Message
For the facilitator:

Welcome to the TLE – Food Processing for Grade 10 Self-Learning Module (SLM)
on Fermenting Fish and other Marine Products!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.
For the learner:

Welcome to the (TLE- Food Processing for Grade 10) Self-Learning Module (SLM) on
(Fermenting Fish and other Marine Products!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

iii
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the processing of food by fermentation and pickling. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to follow
the standard sequence of the course. But the order in which you read them can be
changed to correspond with the textbook you are now using. TLE_AFFP9-12FR-IIIh-
i-5

After going through this module, you are expected to:

Ferment fish and other marine products:

1. Mix fish and other marines with required salt according to mixing
requirements

2. Ferment the mixture of fresh and other marine products for 1-2 weeks in
fermentation vats/vessels according to standard procedures

3. Heat fish paste/fish sauce according to standard procedures

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 What I Know

Hello there! Let us check whether you have prior-knowledge about this topic.
Take this pre-test!

A. Directions: Answer the following questions by encircling the best answer.

1. What is the maximum number of days to ferment fish and other fishery
product to obtain best results?
a. 1-2 days
b. 3-4 days
c. one week
d. one week and above

2. What is the exact ratio in fermenting fish?

a. 1:1, 1 cup of salt to 1 cup of fish
b. 1:2, 1 cup of salt to 2 cup of fish
c. 1:3, 1 cup of salt to 3 cup of fish
d. 1:4, 1 cup of salt to 4 cup of fish

3. Which type of fish is commonly used in fermentation?

a. anchovies (dilis)
b. milkfish (bangus)
c. grouper (lapu-lapu)
d. talakitok (dusky jack)

4. What are the ingredients that you need to prepare in fermenting fish?
a. salt and fish
b. salt and water
c. fish and water
d. salt, fish and water

5. Fermented fish and other fishery products will spoil immediately because of
the following.
a. Shrimps, stones, hair
b. small seashells, leaves, fish, salt
c. seaweeds, small stones, small seashells
d. small stones, hair, fish, tiny shrimps, insects

6. Which of the following is used in mixing fermented fish?

a. spoon
b. food tongs
c. wooden ladle
d. wooden stick

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 7. Why is it important to sanitize equipment, tools and utensils before using?
a. to speed up the process
b. to avoid microbial contamination
c. to make them look clean and nice
d. to enhance the quality of the product
8. What is the most appropriate container in storing fermented fish?
a. glass jar
b. plastic bag
c. ziplock bag
d. plastic pouch

9. What do you think will happen if you ferment the fish for a long period of time?
a. the mixture will spoil
b. the mixture will change in color
c. the mixture will develop an unpleasant aroma
d. the mixture will be flavorful and become aromatic

10. Why do you have to cover the container tightly when storing fermented fish?
a. to prevent air from getting in
b. to prevent aroma to spread out
c. to keep flies and other insects away
d. to prevent mosquitoes from breeding in the mixture

B. Direction: Given below is a five item checklist. Put a check on the each item if
you think it is included in the preparation of fish fermentation.
___________ 1. Prepare the dilis (anchovy)
___________ 2. Prepare the brine solution.
___________ 3. Prepare the weighing scale
___________ 4. Prepare the personal protective equipment.
___________ 5. Prepare the equipment and tools needed for fermentation.

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 Lesson
Ferment Fish and Other
5 Marine Products
Food is delicate and perishable especially if they are mishandled. Because of
the situation that we are facing today, the distribution of supply from farm to the
market place is greatly affected, thus, many foods like fish, fruits and vegetables are
thrown to waste due to spoilage. One way of preserving them is through fermentation.
By doing so, you can save them from rotting and you can also generate income by
selling the finish product.

What’s In

In your previous lesson, you have learned how to prepare the raw materials,
tools and equipment in performing alcoholic fermentation and acetic acid
fermentation. In this module, you will be learning how to ferment fish and other
marine products by following the standard procedures. Are you looking forward to
this lesson? You may now proceed to the next activity.

Activity 1: THE MATCHMAKER!

Direction: Let’s check if you can still recall the different methods of preservation.
Match column A with column B.

Column A Column B

1. This method is known as treating a. Salting

food with the use of vinegar,
sugar, salt and spices. b. Curing
2. Is the preservation of food with
the application of salt c. Smoking
3. It is a combination of different
interrelated processes like, d. Pickling
fermentation, pickling and
smoking. e. Fermenting
4. It is a method involves in the
preservation of fish using salt.
5. This method involves cooking of
meat and other food using a
smoke from a hard wood.

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 What’s New

How are you coping with our lesson? I hope you are curious about the topic
that we will be discussing in this module.

Activity 2: FINDING THE PERFECT PAIR!

Directions: Do you eat fermented fish? What is the food that you usually pair
with it? Have you ever wonder how is it made? Evaluate the pictures below and chose
the perfect pair for each food based on your own preference. Select from fish sauce,
fish paste and shrimp paste (alamang).

Green mango

Boiled banana

Plain rice

Chicken barbeque

Kare-Kare

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 What is It

Definition of Terms

Decantation - a process of separating a liquid from solids in a fermented

mixture.
Fermented fish - a method of preservation applies to fish and other marine
products using salt and stored for a long period of time.
Fish paste - the solid part of the fermented fish.
Fish Sauce - the liquid which formed on top the fermented fish product.
Raw materials - refers to the uncooked or fresh food which is used in
processing

Read the information sheets very well then find out how much you can
remember and how much you learned by doing the succeeding activities.

FERMENTATION OF FISH AND OTHER MARINE PRODUCTS

One of the oldest and most widely used food preservation methods in every
household is fermentation. Fermented fish products are used as a condiment in
Asian countries particularly in the Philippines. Filipinos consumed this product
because of its unique characteristics and aroma which boost the appetite.

Fermented fish produces two products, first is the bagoong (fish paste) and
patis (fish sauce). Anchovies, shrimp, slipmouth, tilapia, sardines, herring,
silverside, oysters, clams, and other shellfish are the most commonly used fish for
fermentation. Anchovies are the most common because of their low price and
availability in the local market.

The fish sauce or patis is the liquid obtained on the top of the mixture after it
has been thoroughly fermented. It has the same raw material as the fermented fish
but they differ in the fermentation period. After years of fermentation, the fish sauce
may be obtained either from fish or shrimp bagoong. The longer the fermentation
period, the better quality produced. To obtain the fish sauce, drain and filter the
liquid that forms on top of the mixture. Heating will also help develop its desirable
qualities which make it more delicious.

Fermented fish vary depending on the place it is made. Each place has its own
unique way of fermentation handed down from generation to generation. For
instance, the shrimp paste in Visayas and Mindanao is dry and solid, while in the
Ilocos Region and Pangasinan they are fermented and ground. Fermented fish can
be sautéed with spices and calamansi juice and used as an appetizer.

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 MARINE PRODUCTS COMMONLY USED IN FERMENTATION

Anchovies Sardines Herring

Silverside Slipmouth
Tiny shrimps

Tilapia Oyster Clams

MIXING REQUIREMENTS:

ITEM WEIGHT
Fish or alamang 1 kilogram
Salt ¼ kilogram

FISH PASTE (BAGOONG)

Procedure:

1. Weigh, wash and drain the fish.

2. Prepare 10% brine solution.
3. Soak the fish in a brine solution using the ratio of 1:9 (1 cup of salt mix with
9 cups of water) for 10-15 minutes.
4. Drain the well.
5. Apply salt using the ratio of 1:4, 1 cup of salt in every 4 cups of fish.
6. Mix well using a wooden ladle.
7. Pack mixture in a glass jar or fermenting vats.
8. Cover tightly.
9. Let the mixture stand for 2 weeks to 1 year to develop its characteristics,
aroma and flavor.

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SHRIMP PASTE

Procedure:

1. Place the tiny shrimps in a clean strainer and wash with clean water.
2. Drain well using a strainer.
3. Mix the tiny shrimps and salt in a mixing bowl with the use of a
wooden ladle.
4. Transfer in a glass jar or plastic container and cover tightly.
5. Store in cool and dry place for 1-2 months or longer.

Personal Protective Equipment (PPE):

 Apron  Hand towel

 Hand gloves  Mask
 Hair net

Sanitary practices in mixing fish and salt

1. Always wear Personal Protective Equipment.

2. To avoid contamination, wash and sanitize all the utensils and
equipment.
3. Maintain cleanliness and orderliness throughout the process.

Methods in preparing 10% brine solution

1. Prepare the salt and water.

2. Mix 1 cup of salt with 9 cups of water.

Methods of preparing fish and other fishery products

1. Sort the fish.

2. Remove seaweeds, small stones and small seashells to avoid spoilage.
3. Weigh the fish with the desired kilogram using a weighing scale.
4. Thoroughly wash the fish with clean fresh water.
5. Drain.

Methods of heating fish and other fishery products

1. Separate the fish sauce from fish paste.

2. Place the fish sauce in a sauce pan.
3. Boil/heat the extracted sauce
4. Let it cool.
5. Pack and seal.

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 FINISHED PRODUCT

Fish Paste Fish Sauce Shrimp Paste

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 What’s More

Job well done! You are about to finish this module. Let’s check what you’ve
learned in our lesson by answering the next activities.

Activity 3: CORRECT ME IF I’M WRONG!

Directions: Modified True or False. Write T if the statement is correct but if it

is false, change the underlined word or group of words to make the statement true.
Write it on the space provided.

___________ 1. The fish paste is the clear yellow-brown liquid obtained on

the upper part of the mixture.
___________ 2. The longer the fermentation period, the better the product
produced.
___________ 3. Fermented fish can be eaten raw or cooked.
___________ 4. Seaweeds, small stones, and small seashells should be
added to the mixture to avoid spoilage.
___________ 5. Fish sauce may be obtained either from fish or
shrimp paste after 1 to 2 years of fermentation.
___________ 6. Thoroughly wash the fish with clean fresh water.
___________ 7. The exact ratio in fermenting fish is 1:2 or in every 2 cups of
fish, add 1 cup of salt and mix well.
___________ 8. Combined the fish paste and fish sauce before heating.
___________ 9. Maintain cleanliness and orderliness before, during, and
after the process.
___________ 10. Always wear Personal Protective Equipment to protect
yourself and your product from contamination.

4
 What I Have Learned

Activity 4: YOU COMPLETE ME!

Directions: Nice Job! I’m sure you already had an idea on how to ferment fish!
Now complete the sentence below.

1. Why do you think it is important to follow the procedure in fermenting fish?

2. Why do we have to remove foreign materials in fish before fermentation process?

3. Why do we need to reheat the fish sauce before storing and packing?

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 (YOU COMPLETE ME!) - RUBRICS FOR ESSAY

CRITERIA Very Good Good Poor

5 3 1
a. Content Demonstrate an Demonstrate an Fails to address
accurate and adequate the question or
complete understanding ofdemonstrate an
understanding of the the question inadequate or
question partial grasp of
the question
b. Organization Presents answers in Presents answers Presents
well-organized on a slightly answers that are
manner organized not well-
manner organized
c. Clarity Answers are clear Answers are Answers are not
somewhat clear clear

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Activity 5: FIND ME IN YOUR MEMORY!

Directions: Complete the procedures below by finding the missing steps.

Choose your answer from the box.

Boil/heat the extracted sauce

Prepare 10% brine solution.
Separate the fish sauce from fish paste.
Pack mixture in a glass jar or fermenting vats.
Apply salt using the ratio of 1:4, 1 cup of salt in every 4 cups of fish.

Procedure in fermenting fish paste:

1. Weigh, wash, and drain the fish.

2.
3. Soak the fish in a brine solution using the ratio of 1:9 (1 cup of salt mix with
9 cups of water) for 10-15 minutes.
4. Drain the well.
5.
6. Mix well using a wooden ladle.
7.
8. Cover tightly.
9. Let the mixture stand for 2 weeks to 1 year to develop its characteristics,
aroma and flavor.

Methods of heating fish and other fishery products

1.
2. Place the fish sauce in a sauce pan.
3.
4. Let it cool.
5. Pack and seal.

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 What I Can Do

Activity 6: IT’S MARKET DAY!

Directions: Imagine yourself in a fish market and you are choosing the right
fish and marine products that you are going to use in fermenting fish. Select from
the given pictures below and write your answers inside the basket.

FRESH FISH AND SHELLFISH FOR SALE!!!!

Oyster Milkfish (Bangus) Tilapia

Tiny shrimps Slipmouth

Herring

Anchovies Grouper (Lapu-Lapu) Silverside

Clams Dusky Jack (Talakitok) Sardines

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9
 Assessment

Congratulations! You are done with this module! Let’s determine your learning
by answering this test.

A. Multiple choice: Read and understand each questions carefully and encircle
the letter of the best answer.

1. Working is convenient if you use the exact tool. Which of the following is used
in mixing fermented fish?
a. jar
b. turner
c. salinometer
d. wooden ladle

2. You mother instructed you to a make shrimp paste (alamang). What marine
product is most suitable to use?
a. tiny fish
b. tiny prawns
c. tiny shrimps
d. tiny seashells

3. What type of container is the best to use in storing fermented fish?

a. glass jar
b. plastic bag
c. plastic drum
d. plastic container

4. What do you think will happen if you ferment the fish for a long period of time?
a. the mixture will be spoiled
b. the mixture will change in color
c. the mixture will develop an unpleasant aroma
d. the mixture will be flavorful and become aromatic

5. This type of fish is commonly used in fermentation because of its low price
and availability in the local market.
a. anchovies (dilis)
b. milkfish (bangus)
c. grouper (lapu-lapu)
d. talakitok (dusky jack)

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6. Kieffer is planning to make a fish bagoong. What ingredients should he
prepare??
a. salt and water
b. fish and water
c. salt, fish and water
d. fish and tiny shrimps

7. Fermented fish and other fishery products will spoil immediately because of
the following.
a. Shrimps, stones, hair
b. small seashells, leaves, fish, salt
c. seaweeds, small stones, small seashells
d. small stones, hair, fish, tiny shrimps, insects

8. The taste of the fish bagoong depends on how long you ferment it. What do
you think is the maximum number of days for fermentation?
b. 1-2 days
c. 3-4 days
d. one week
e. one week and above

9. What is the exact ratio of fermented fish to obtain best result?

a. 1:1, 1 cup of salt to 1 cup of fish
b. 1:2, 1 cup of salt to 2 cup of fish
c. 1:3, 1 cup of salt to 3 cup of fish
d. 1:4, 1 cup of salt to 4 cup of fish

10. Sanitation is important especially in food preparation. Why do you think it is

important to sanitize equipment, tools and utensils before using?
a. to speed up the process
b. to avoid microbial contamination
c. to make them look clean and nice
d. to enhance the quality of the product

11. Why is it important to wear the appropriate personal protective equipment

or PPE when preparing food?
a. it helps you create a tasty food
b. wearing of PPE is convenient and comfortable
c. it helps you prepare food in a hygienic manner
d. wearing of PPE will make you cook professionally

12. How would you obtain the fish sauce from fermented bagoong?
a. collect the liquid by mixing the mixture
b. collect the liquid by draining the mixture
c. collect the liquid on the upper part of the mixture
d. collect the liquid on the middle part of the mixture

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13. Why is there a need to heat the fish sauce before packing?
a. Heating will change its color
b. Heating will increase its volume
c. Heating will remove unpleasant aroma
d. Heating helps develops desirable qualities

14. Why do you have to cover the container tightly when storing fermented fish?
a. to prevent air from getting in
b. to prevent aroma to spread out
c. to keep flies and other insects away
d. to prevent mosquitoes from breeding in the mixture

15. Why is it important to protect your fermented product from direct heat of
the sunlight?

a. it promotes the growth of bacteria

b. it can change the color of the mixture
c. it can affect the aroma of the mixture
d. it can affect the texture of the fermented products

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 Additional Activities

Excellent! You did a great job! I’m sure you may now be able to create your very
own home-made fish paste, fish sauce or shrimp paste. Now, using the available
fish in your locality, perform fish fermentation based on what you have learned in
this module. You can also pack it in an appropriate container and sell to your
neighbors. Good luck!

1. ½ kilogram anchovies
2. ½ kilogram tiny shrimps

PERFORMANCE RUBRICS

CRITERIA BEGINNER DEVELOPING MASTER

20 points 30 points 50 points

Aroma and Appearance and It is aromatic but It is aromatic and

appearance aroma is not not look pleasant has a pleasant
pleasant appearance

Taste And The taste is The taste is good The taste is good
Palatability ordinary and not but not palatable and palatable
palatable

Product is place in Product is in Product is in

inappropriate appropriate appropriate
Finished Product container and not container but container and is
sealed tightly sealed tightly sealed tightly

13
 14
Activity 1.5 Pre-test
Procedure in fermenting fish 1. D
2. A
2 - Prepare 10% brine solution. 3. C
5 - Apply salt using the ratio of 1:4, 4. A
5. C
1 cup of salt in every 4 cups of
6. A
fish.
7. C
7 - Pack mixture in a glass jar or 8. A
fermenting vats. 9. D
10.C
Methods of straining, filtering and B.
heating fish and other fishery
products 1.
1 - Separate the fish sauce from fish 2.
paste.
3.
3 – Boil/heat the extracted sauce
4.
Activity 1.6
5.
 Anchovies
 Shrimp
 Slipmouth
Activity 1.1
 Tilapia
 Sardines 1. D
 Herring 2. A
 Silverside 3. B
 Oysters 4. E
 Clams 5. C
Activity 1.3
1. Fish sauce
2. True
3. True
4. Remove
5. True
6. True
7. True
8. Separate
9. During and after
Answer Key
ASSESSMENT:
1. D
2. C
3. A
4. D
5. A
6. C
7. B
8. D
9. D
10.B
11.C
12.C
13.D
14.C
15.A
 REFERENCES
Competency Based Learning Material for Third Year. Food Processing NCII. 36-42

Competency Based Learning Material Food for Third Year. Fish Processing NCII.

31-36

Science Direct, (2020) . Fish Paste. [online] Available at:

https://www.sciencedirect.com/topics/food-science/fish-paste. [Accessed 16 June
2020].

NCIB Resources. Application of Biotechnology to Fermented Foods: Report of an Ad

Hoc Panel of the Board on Science and Technology for International Development.
[online] Available at: https://www.ncbi.nlm.nih.gov/books/NBK234688/.
[Accessed 16 June 2020].

Foos safety helpline.com, (2015). Food Preservation. [online] Available at:

https://foodsafetyhelpline.com/what-are-the-different-methods-of-food-
preservation/ [Accessed 18 June 2020].

Science Direct, (2020) . Fish Sauce. [online] Available at:

https://www.sciencedirect.com/topics/food-science/fish-sauce. [Accessed 16 June
2020].
 DISCLAIMER
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN with the
primary objective of preparing for and addressing the new normal. Contents of this
module were based on DepEd’s Most Essential Learning Competencies (MELC). This
is a supplementary material to be used by all learners of Region XII in all public
schools beginning SY 2020-2021. The process of LR development was observed in
the production of this module. This is version 1.0. We highly encourage feedback,
comments, and recommendations.

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph