• Importance of Proper or Safe Fresh

Fish Handling Techniques

• Proper Fish Handling Techniques
Quality of Fresh Fish
• Identification of Fresh and Spoiled
Fish
• Prevention of Spoiled Fish
 Philippines is one of the top world
fish producing countries
 The fishery industry is an
important source of food, livelihood
and export earnings.
 Fish is the most important source of
protein
fish and fishery products 40.0 kg/ per
year
 meat and meat products 22 .0 kg /year;
poultry 10.0 kg. / year.
For an average Filipino consumer, 12.8 % of
his total food intake consists of fish and
fishery products as of 2017.
• Maintenance of fish
quality until reaches at
consumers table

• Quality and
Safety
High Quality Product =High Price
=High (ROI)

High Quality Raw Materials

= High Products,
competitive in the
international markets
seafood is more perishable, hence, proper and
careful handling, storage and preparation are
necessary to maintain quality and ensure food
safety.

Basic guidelines;
 Keep it cold
 Keep it clean
 Store it quickly
 Prepare and cook it properly
Fish and other seafoods are
great foods for everyone;

Nutritional requirement: 30-38.8

kg per person per annum

Fish has high protein, with

important minerals and vitamins
and have very little fat;
 From a
consumers point
view, the fresher a
fish is the better
the quality and the
better the taste;
Milkfish Tuna like specie

Saline
Tilapia
Eyes — bright,
clear, and full

Gills — bright
red or pink

Skin — shiny with

scales
Criteria Fresh Fish Spoiled Fish
Smell little or no smell ammonia-like smell ,
(Odor) overpowering fishy odor

Eyes Dull, sunken, cloudy, faded, Blood shot, cloudy or

Bulging (convex) completely white
Completely sunken

Gills Bright red or pink gills Dull brown or gray

Colors Bright Faded , greem or yellowish

discoloration

Skin or tight on the skin loose or falling off or dried out

Scales
Flesh Firm flesh, body is stiff, slime Soft, dry, fingers remained or
present is clear buried

Vent Protruding, intact, pinkish Brownish, sunken

 Fish spoil rapidly, if no proper
handling techniques;
 The spoilage starts soon after the fish
is caught and is mainly caused by
bacteria which are always present on
the skin, and in the gills and gut;
 bacteria multiply quickly which leads
to the rapid deterioration of fish
quality; Spoiled Fish due
 Consequences of eating spoiled fish: to no proper
upset stomach, intestinal distress, handling is unfit
possible diarrhea, and a potential
trip to the hospital. for human
consumption
PRINCIPLES OF PROPER HANDLING OF FRESH FISH
In preventing fish from getting spoiled too quickly,
there are three big C’s to remember:
a. Care- avoid direct sunlight and
harsh handling
b. Cleanliness- hygiene
and sanitation to
prevent contamination
c. Cooling-temperature is the
most single factor affecting
the quality of fish.
- use small ice, plenty of ice
put additional layer of ice on
the top, bottom and side of
the fish in boxes or shelf.
 utilized natural ice to preserve fish
for the following reasons:
 Temperature reduction-
about 0°C to prevent
spoilage and pathogenic
micro-organisms thus,
reducing or eliminating some
safety risks.
 Melting ice keeps fish
moist – maintain freshness
Types of ice
commonly utilized
in fish utilization are
flake, crushed, tube
and block;
(1:1) Ratio – 1 kg of
ice and 1 kg of fish
x x

x
 CONTROLLING
TEMPERATURE using
Ice

Prevent spoilage
of Fish and
maintain good
quality and food
safety
Direct icing (1:1 or 1:2 ice to fish)
Chilled Water Slurry (CWS)/Chilled Sea Water Slurry
(CSWS) (0.5:1:1 ratio)
Refrigerated Seawater (RSW)
 PREVENTING
PHYSICAL DAMAGE
 PREVENTING
CONTAMINATION

Use clean, potable water for

washing fish
Use clean ice for cooling fish
Use clean containers for keeping
fish
Keep working premises clean
Promote personnel hygiene
TIME
Thank you!!!