PROJECT EASE

Effective and Affordable Secondary Education

TECHNOLOGY AND LIVELIHOOD EDUCATION

Agriculture and Fishery Arts

MODULE 14 BUREAU OF SECONDARY EDUCATION

Department of Education DepEd Complex, Meralco Avenue Pasig City

Fish Production First Year Module 14 Long and Lasting Life

What this module is about
Fish be with you. Since you have gained considerable knowledge of fish capture and fish culture in the previous modules, you are now ready to embark on fish preservation. Preservation of fish is done to prevent spoilage. Since fish is very perishable, it is therefore, necessary to preserve fish if not consumed or disposed immediately. Do you know some ways of preserving fish? Well, be ready, for this module will help you how to give a long and lasting life to the fish you caught or bought in the market. Enjoy reading.

What to learn from this module

This module is about fish preservation and it aims to: 1. explain the fundamental concepts/principles and importance of fish preservation; 2. explain the preparatory procedure needed in fish preservation; and 3. discuss the procedure of the different methods of fish preservation.

PRETEST Write only the letter of the best answer. 1. An extremely perishable food. a. fish culture b. fish c. bagoong d. dried fish 2. The part of the fish which is being removed when drying split fish. a. kidney b. gut c. head d. scales 3. Fish preparation which removes most bones. a. gutted b. boned c. boneless d. split 4. Storage period of bagoong before it is used. a. 4 months b. 9 months c. 6 months d. 5 months 5. A method of preventing spoilage. a. fish culture b. fish capture c. fish preservation d. fish spoilage 6. Fish preparation which removes all bones including pin bones. a. gutted b. split c. boneless d. boned 7. Percentage of brine solution used in drying split fish. a. 30% b. 25% c. 20 % d. 15 %

8. Fish preparation when fish is thoroughly washed. a. gutted b. dressed c. fillet d. split 9. Ratio of salt and fish in bagoong making. a. 1 part salt: 3 parts fish b. 2 parts salt: 4 parts fish c. 3 parts salt: 1 part fish d. 4 parts salt: 2 parts fish 10. Fish preparation wherein the internal organs are removed. a. gutted b. split c. fillet d. dressed

Lesson 1 Principles/Concepts and Importance of Fish Preservation

Have you experienced buying fish and forgetting to cook it on that day? Or have you bought more fish than what you need and got delayed in going home? What happened to the fish? Youre right, the fish get spoiled. Do you want to know the reasons why? Let me tell you these. Spoilage is the result of a series of changes brought about in the dead fish mainly due to enzyme and bacterial action. It starts in the fish as soon as the fish dies when caught. In areas where temperature is high, fish spoil within 15-20 hours depending on the specie and the method of capture.

Fish is extremely perishable. It spoils easily.

Can you tell us how to prevent spoilage?

Since bacterial spoilage takes place in certain conditions, changing these conditions can prevent and reduce spoilage. Heat ,concentration and pH (acids) can be used for these purposes.

What else? Thank you! What an interesting idea.

Fish preservation prevents spoilage. It also makes the transportation of preserved fish easier besides the fact that preserved fish is a good source of protein.

Youre welcome.

Did you learn something from the conversation above? Let us find out by working on Activity 1. Activity 1 I caught so much today. Let me think about it.

Help the fisherman solve his problem by answering the questions below: 1. What is the problem of the fisherman? 2. What can you suggest to solve his problem? Were you able to help the fisherman solve his problem? If you did, I hope that you can also answer the exercise below. Self-check: Write T, if the statement is true and F, if it is not true. 1. 2. 3. 4. 5. Fish preservation is a good source of protein. Fish spoilage starts at the time they are caught. Fish spoils within 15-20 hours in places where the temperature is low. Fish preservation prevents spoilage. Fish is perishable or gets easily spoiled.

Lesson 2 Preparatory Procedure in Fish Preservation

Do you know that there are initial preparations before the preservation or processing of fish? Lets find out how fish are prepared for the particular purpose. 1. Fillet The body of the fish is cut into strips of flesh parallel to the line of its backbone. 2. Gutted The internal organs are removed by cutting along the ventral surface from the vent to its gill using a knife. Sometimes its head is also removed. 3. Split The internal organs of the fish are removed and sometimes even the head but not the bones. 4. Boned Most of the bones are removed. 5. Boneless All the bones including the small bones are removed. 6. Dressed Fish are thoroughly washed and prepared for any purpose. After any of these preparatory procedures, the fish is now ready for a particular method of fish preservation. How do you find the lesson? Is it interesting? Here is the exercise which will give you the opportunity to test what youve learned. Self-check: Draw a line to connect Column A with Column B. A 1. 2. 3. 4. 5. Gutted Boned Dressed Fillet Split a. b. c. d. e. f. B Guts are removed along the ventral surface Washed and cleaned before cooking Cut into strips of flesh Most of the bones are removed Most of the bones are removed Internal organs and head are removed

What is your score? Is it 5? Excellent! Now, we can move on to the next lesson.

Lesson 3 Methods of Fish Preservation

What have you learned in the previous lesson? I learned different fish preparations before fish preservation.

Now you will learn some ways of preserving fish. Are you ready? There are different methods of fish preservation, among them are drying and salting. Study the following procedure for each method: A. Drying Split Fish (daing) 1. 2. 3. 4. The scales are removed, and the fish is split on the dorsal side. The internal organs, gills, false kidney and black membrane are removed. The fish is washed thoroughly and drained. The fish is soaked in 25% brine solution (salt and water) from 30 minutes to an hour depending on the size of the fish. Smaller fish are soaked for a shorter time compared to the bigger ones. 5. After salting, the fish are washed to remove the dirt and excess salt on the surface. 6. Spread out the fish on drying trays and place under the sun until very dry. Turned them over every 3 hours.

B.

Bagoong Making Following is the procedure in bagoong making: 1. Wash and drain the fresh fish. 2. Mix with salt. One part salt to three parts fish. 3. Pack tightly in jars and store for six months.

4. Drain the liquid formed (patis) after storing for six months. a. Patis is then filtered and bottled for household or commercial use. 5. Set aside the ground and solids. 6. Add saturated brine to the other solid part. 7. After two weeks, you will have second class patis and bagoong as solid ground. How do you feel after knowing the procedures on how to preserve fish? Can you now preserve your own fish? Activity 2 Make your own bagoong using 1 kilo of fish. Bring all your materials in the school next time you report to school to perform the activity. Before ending this lesson, let me see how well you understood what you read and learned. Do the self-check exercise below. Self-check: Write C, if the statement is correct and W, if the statement is wrong. Fish is soaked in 25% brine solution for 30 to 60 minutes. The proportion of part salt to fish in making bagoong is 1 is to 3. Liquid drained in bagoong making after 6 months is known as patis. Split fish for drying is washed after salting. Internal organs are not removed in drying split fish. Did you get five correct answers? Wonderful! You really learned very much from this lesson. Now, let us see if you learned a lot from the entire module. Answer the given posttest. 1. 2. 3. 4. 5.

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POSTTEST Write only the letter of the best answer. 1. An extremely perishable food. a. b. c. d. fish culture fish bagoong dried fish

2. The part of the fish which is first removed when drying split fish. a. b. c. d. kidney gut head scales

3. Fish preparation in which most bones are removed. a. b. c. d. gutted boned boneless split

4. Storage period of bagoong before use. a. b. c. d. 4 months 9 months 6 months 5 months

5. A method used to prevent spoilage. a. b. c. d. fish culture fish capture fish preservation fish spoilage

6. Fish preparation in which all bones including pin bones are removed. a. b. c. d. gutted split boneless Boned

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7. Percentage of brine solution used in drying split fish. a. b. c. d. 30 % 25 % 20 % 15 %

8. Fish preparation in which fish is thoroughly washed. a. b. c. d. gutted dressed fillet split

9. Ratio of the part of salt to fish in bagoong making. a. b. c. d. 1:3 2:4 3:1 4:2

10. Fish preparation wherein internal organs are removed. a. b. c. d. gutted split fillet dressed

How is the result of your posttest? Whats your score? If your score is below 6, go over and work on the module again. If you got 10, very good. You have done well! Congratulations for a job well done! You can now proceed to the next module.

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ANSWER KEY Pretest 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. b d b c c c b b a a 3. b 4. c 5. f Lesson 3: Self-check 1. 2. 3. 4. 5. C C C C W

Posttest Lesson 1: Self-check 1. 2. 3. 4. 5. F T F T T 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. b d b c c c b b a a

Lesson 2: Self-check 1. a 2. d

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