9

TLE
Food Processing:
Agri-Fishery Arts
Quarter 3 – Module 1:
Preparing the Fish
(Weeks 1-3)
 What I Need to Know

This module deals with sorting and grading raw materials, cleaning, and washing
fish, eviscerating, descaling, deboning, filleting, and weighing cleaned raw materials.
This aims to help you prepare ingredients with the sorting raw materials plays a vital
role in making the work more efficient and most importantly to lessen accidents. It
also covers the procedure in preparing brine and curing solutions and Occupational
Health and Safety (OHS) specifications for salt and curing ingredients.

After going through this module, you are expected to:

1. inspect fish to confirm type, quality clearance, quantities and identify any
obvious contamination or non-conformance with workplace requirements;
2. clean and wash fish in accordance with approved BFAR standard procedure;
3. fillet fish in accordance with product specifications; and
4. observe accuracy in preparing the fish in accordance with BFAR
and product specifications.

What I Know

Use a separate sheet in answering the test. Be sure to write the following:
Name: _____________________________________ Yr. & Sec.: ______________________
Subject/Topic: _____________________________ Teacher: _________________________

Directions: Choose the letter of the correct answer.

1. The fish has bulging eyes, red gills, and a firm body. What can you say about
the fish?
A. fresh B. undergoing rigor mortis C. partially fresh D. stale
2. The fish you graded has slightly sunken eyes with grayish pupil; the flesh and
backbone are slightly soft and with a slightly sour odor. What grade will you
assign it to?
A. Grade I B. Grade II C. Grade III D. Off-grade
3. Why must raw materials like fish be eviscerated before salting, curing, or
smoking?
A. To clean the fish thoroughly.
B. To improve the odor of the fish.
C. To prevent spoilage of the fish.
D. To remove the internal organs which contain spoilage organisms.
4. When descaling a fish like tilapia or bangus, why should you use a blunt
knife?
A. To fasten the removal of scales. C. To prevent injuring the fish flesh.
B. To prevent damaging the scales. D. To maintain firmness of the fish flesh.
 5. When washing fish with clean water, why must you soak it first in a 10%
brine?
A. To hasten protein coagulation.
B. To improve the appearance of the fish.
C. To improve the odor and taste of the fish.
D. To leach-out the blood and improve texture of the fish flesh.
6. If you are assigned to debone a fish like bangus, which of the steps below will
you do first?
A. Remove the rib bones.
B. Remove the backbone.
C. Split fish along its dorsal side.
D. Make superficial cuts along the dorsal side of the fish.
7. Your teacher instructed you to remove the Y-shaped spines embedded in the
flesh of the fish, which of these will you do?
A. Remove the rib bones.
B. Remove the spines near the caudal fin.
C. Remove the spines along the lateral line.
D. Remove the spines along the dorsal side.
8. The product specifications require removing the meaty section of the fish from
the backbone and ribs of the fish. Which of these will you do?
A. Fillet the fish.
B. Dress the fish.
C. Debone the fish.
D. Cut the fish into steaks.
9. If you are going to fillet a fish, which of these will you do first?
A. Eviscerate the fish.
B. Cut fish across its body with a thickness of 1-2 cm.
C. Split fish along the dorsal side from the head to the tail.
D. Lay the fish on its side. Cut from just behind base of pectoral fin round the
back of the head.
10. To have an accurate data on the weight of the fish, which of these will you
do?
A. Weigh the fish before and after cleaning.
B. Estimate the weight of the fish then record.
C. Weigh the fish using standard weighing devices.
D. Weigh the fish using improvised weighing devices.

What’s In

In the previous lesson, you have learned the complete inspection and sorting activity.
You have also learned on how to clean and keep equipment and tools need to check,
clean and sanitized in accordance with the manufacturer’s specifications and
workplace requirements. Tools and equipment exist in order to make work easier
and faster.

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Nowadays, due to a thorough process that food production would undergo, we need
to prepare ingredients that fits the specifications of the appropriate procedures and
can cover the required data of the necessary record and reports of evaluation and
monitoring which will involve the rejected/sub-standard raw materials and products
according to the workplace requirements.

What Is It

Raw materials refer to fresh fish newly caught, chilled or frozen that are not yet
subjected to the treatment with preservatives like salt, vinegar, and smoke. They are
used during salting, curing, and smoking.

Prior to processing of fish, the raw materials must be efficiently prepared to achieve
top quality processed products, maximum yield, and highest possible profits.

The method of fish preparation depends on the size of the raw materials, market
demands and product specifications. Very small species of fish like anchovies and
wily slipmouth are simply washed. Medium-sized fishes like roundscad and common
slipmouth are gutted to lessen bacterial load. Some are splitted to hasten drying
process. Big sized fishes are splitted, skinned, filleted, etc. Bony and spiny fishes like
milk fish (bangus) are deboned while scaly fishes are descaled. However, before all
these are done, raw materials are first sorted and graded.

Sorting

Raw materials are classified/grouped in accordance with the following:

A. Quality – fresh, stale or spoiled, damaged.
B. Species – example: tuna, mackerel, milkfish
C. Sizes – small, medium, and big with sizes ranging from 6 cm. - 54 cm.

Characteristics of a Fresh and Spoiled Fish

Fresh Fish Spoiled Fish

Odor fresh fishy odor stale sour or putrid

Eyes bright and bulging, the dull, wrinkled and sunken pupil is
pupils are velvet black, dull black cornea is opaque
cornea is transparent
Gills bright red, covered with dull brown or gray with cloudy
slime odor under gill cover is slime, odor under gill cover is sour
fresh and offensive

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 Body color bright faded
Flesh firm stiff body, finger soft and flabby, finger impressions
impressions do not remain remain
Belly walls intact often ruptured, viscera protruding
Muscle tissue white pinkish especially around the
backbone
Ven pink, not protruding brown, protruding

Sorting fish in accordance with their quality is done with the organoleptic evaluation
of their condition based on the characteristics of a fresh and a stale fish.

Below are the descriptions of the specific characteristics of a fresh fish:

1. A fish with clear bright eyes has the eyes with a convex shiny black pupil and
translucent cornea.
2. A fish with bright colored gills has the gills which are shiny red or pink, not
dull brown or gray.
3. The odor of a fresh fish is similar to that of a newly gathered seaweed.
4. A fresh fish has a firm flesh characterized by a stiff body and texture elastic to
slight pressure.
5. A fresh fish with intact belly walls has no protruding viscera and the walls are
not soft or ruptured but firm and springy.
6. The fish with a bright body color has a glossy appearance, with body color
typical of the species.
7. The slime present in a fresh fish must be clear, colorless, and transparent in
normal quantities at the gills and body.

A stale fish has the following specific characteristics:

1. Discoloration which is a discernible abnormal color changes in some parts
characterized by varying degrees of spoilage.
2. Damage is a defect in the fish which materially detracts from the appearance
or edible or shipping quality of the fish. It includes loose scales, bruises, and
abrasions due to mishandling affecting more than 5% of the body of the fish,
cuts and punctures made by tools used in catching or transporting fish that
expose the flesh with a length of one-tenth of the length of the fish or
excessively deep.
3. The stale fish is considered to have loose scales when the scales have been
removed from the skin over more than 5% of the surface area of the fish or
when scales are easily rubbed off because of bacterial decomposition.
4. The eyes are considered slightly sunken if the eyes are not bulging or are
slightly depressed.
5. The milky slime in stale fish appears cloudy white and is slightly transparent.
6. Slightly discolored gills have abnormal color change from bright red or pink to
dull gray or brown.
7. A fish with a slightly soft flesh has a texture which is not elastic and leaves a
dent or mark to slight pressure.

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 Classification of Fish According to Weight

Fish Small Medium Large

Milkfish less than 250 gr 250-500 gr. more than 500 gr.
Mackerels less than 4.5 gr. 4.5-6 gr. more than 6 gr.
Nemipterids less than 4.5 gr. 4.5-6 gr. more than 6 gr.
Roundscad less than 4.5 gr. 4.5-6 gr. more than 6 gr.
Sardines/herrings less than 4.5 gr. 4.5-6 gr. more than 6 gr.
Slipmouths less than 1.5 gr. 1.5-2.5 gr. more than 2.5 gr.
Anchovies less than 1.5 gr. 1.5-2.5 gr. More than 2.5 gr.

How to Get the Estimated Size of a Fish Measurement which is done by ocular
estimation is calculated from the tip of the snout to the tip of the caudal fin. It can
be measured using a measuring device like a foot ruler.

The size of a fish is also obtained by getting its total length. Total length refers to the
length from the tip of the snout to the tip of the tail of a fish.

Snout Caudal Fin

Grading/evaluating the raw materials must be based on their organoleptic

characteristics such as appearance, color, odor, and texture.

Grading of Fishery Products

The grading of fishery products is based on the organoleptic characteristics as shown
in the grading of tuna. Organoleptic characteristics refer to the characteristics of a
fish obtained through the use of the sense organs like the color, odor, texture, etc.

Grading of Tuna
The prescribed standards for tuna:

Grade I. This consists of strictly fresh fish possessing the following characteristics:
a. Eyes, clear, and bright
b. Gills, bright red-colored
c. Fresh odor
d. Firm flesh and intact belly walls
e. Color of the body must be bright.

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 f. Absence of discoloration, loose scales, bruises, abrasions, cuts, punctures, or
other injuries

Grade II. This consists of chilled or frozen (quick or sharp) fish which failed to meet
the requirements for Grade I.
a. Eyes, clear, and bright
b. Gills, bright red-colored
c. Fresh odor
d. Firm flesh and intact belly walls
e. Normal body color characteristics of the species
f. Absence of discoloration, loose scales, bruises, abrasions, cuts, punctures, or
other injuries

Grade III. This consists of fish which failed to meet the requirements of Grades I and
II, but which has the following characteristics:
a. Eyes, slightly sunken; pupil, grayish
b. Gills, slightly discolored and shiny
c. Body, covered with somewhat milky slime
d. Abdomen and belly walls, slightly soft
e. Flesh and backbone, slightly soft
f. Odor, slightly sour and somewhat like bread or weak acetic acid.

Off – Grade. This consists of fish which failed to meet the requirements of Grade III
and therefore must be rejected.

Scaling

Removal of the scales from a fish using a blunt knife. A sharp knife is not used
because it might injure the fish.

The scales of a fish can be removed using the following:

1. Knife
2. Metal Scaler
3. Electric Scaler

Prepare the fish for scaling in the following way:

a. Hold the fish firmly with one hand in the caudal peduncle. Hold the knife
almost vertical to the fish.
b. Remove the scales by scraping motion.

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 .

NOTE: Use blunt knife in scaling the fish. Sharp knife might injure fish skin.

c. Wash off the scales with clean water.

Removing the Guts

Remove the guts by reaching in and grabbing them right at the base of the head, where
you feel everything connect. Pinch that spot and pull the whole lot out. On large fish,
you will have to carefully cut this with your knife.

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 Washing

Cleaning the scaled and eviscerated fish is done by:

a. Soaking or tank washing

Wash fish by soaking them in a basin or cemented tank with a 10% brine
solution to leach out blood before finally washing them in clean tap water.

b. Washing by agitation
Fish are washed with a 10% brine in a tank with agitator before finally washed
with fresh clean water.

c. Spray washing
Fish are washed using running water from a faucet or with strong jets of water
from a water sprayer.

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 Filleting

A process of preparing fish into fillets with the use of a sharp thin knife.

Kinds of Fillets

a. Block fillets (butterfly fillet, cutlet, double fillet). These are the flesh from both
sides of a single fish, usually joined along the back.
b. Cross-cut fillets. These are fillets from flat fish, i.e., sole fish, the flesh from each
side is removed as a single piece.
c. Quarter-cut fillets. These are fillets from flat fish, the flesh from each side is
taken off in two pieces.
d. Single fillet. This is the flesh from one side of the fish.

Procedure in Filleting Fish

1. Lay fish on side. Cut from just behind base of pectoral fin round the back of the
head.

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2. Cut towards tail along the line of the dorsal fin. The cut should only penetrate as
far as the backbone.

3. Cut forward to clear fillet from the ribs. The knife should be held parallel to the
rib bones, cut through the ―pin‖ (small rib) bones.

4. Cut over the edge of the ribs towards the tail, flatten knife on to the backbone
after finishing cutting over the ribs and remove fillet. The fillet should be trimmed
to remove any belly flap or fin.

5. Turn fish over. Cut just behind base of pectoral fin and round the back of the
head.

6. Cut from tail as close to backbone as possible into the corner at the back of the
neck. Note the angle at which the head is held. This keeps the backbone flat on
the board.

7. Cut forward parallel to angle of the rib bones cutting through the ―pin‖ bones
and open cut fillets.

8. Cut from behind head over the ends of ribs towards tail, knife should be held at
an angle to remove flesh from the center of fish without cutting off fins. On large
fish, two cuts may be required if a short-bladed knife is used. Trim fillet to remove
any belly flap or fin. Below are trimmed single fillets.

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 Weighing

To get the exact mass of the prepared raw materials for future references especially
in the preparation of the production report, the weight must be taken with the use
of standard weighing devices like the beam balance or any other weighing device. The
weights are properly recorded.

Procedure in Weighing
1. Place the material to be weighed on the weighing scale.
2. Weigh the material accurately.
3. Record the obtained weight.

LET US REMEMBER!

Raw materials refer to fresh fishes newly caught or frozen that are not yet subjected
to the treatment with preservatives like salt, vinegar, and smoke. They are used
during salting, curing, and smoking.

Raw materials must be prepared in accordance with product specifications and

approved BFAR specifications.

In preparing raw materials for salting, curing and smoking accuracy and correct
performance of given procedures must be strictly followed in order to produced cured
products with excellent quality.

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 What’s More

Activity 1.1: NOW IT’S YOUR TURN!

Name: __________________________________ Yr. & Sec.: ____________________________
Subject/Topic: __________________________ Teacher: ______________________________

Directions: Answer what is asked in each given item. Write your answers on a
separate sheet of paper.

1. If you are assigned to grade the raw materials such as fishes, how will you sort
or classify them? Explain.

2. Given the following situation, describe how to grade fish from the highest to
the lowest grade.
“5 kilograms of milkfish (bangus) for deboning with varying sizes and degree of
freshness were given to you to grade.”

What I Have Learned

Name: __________________________________ Yr. & Sec.: ____________________________

Subject/Topic: __________________________Teacher: ___________________________

Directions: Fill-in the blanks with the word/s that will complete each statement or
sentence below. Use a separate sheet for your answers.
1. Fish with firm flesh characterized by a stiff body and texture elastic to slight
pressure is called ___________.
2. Fish which failed to meet the requirement of Grade III and therefore must be
rejected is called ___________.
3. Preparing fish into fillets with the use of a sharp thin knife is called ________.
4. Grading/evaluating the raw materials must be based on their __________ such
as appearance, color, odor, and texture.
5. High rates of _____________ can be obtained between the packaged and
refrigerant plates.
6. After the freezing process, the frozen prepared foods are packaged in _______.
7-8. The cartons are labeled and store in a frozen warehouse until need for
_____________ to _______________.
9. Raw materials refer to ____________ newly caught, chilled or frozen that are
not yet subjected to the treatment with preservatives.
10. Sorting fish in accordance with their quality is done with the ________________
of their condition based on the characteristics of a fresh and a stale fish.

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 What I Can Do

Instructions: Buy fresh fish in the Market. Make an Observation Report following
the standard safety precautions and procedure while accomplishing these tasks:

1. Describe the characteristics of the fish as to its freshness.

2. Clean the fish based on the given standard.
3. Fillet the fish and store the fish properly.
4. Document the cleaning and filleting of fish by taking a picture on every step
you do.
5. Send your documentation (pictures) to your teacher.

Rubrics for the Performance Task

CRITERIA 5 4 3 1
Preparation Student practiced Student Student Did not follow the
excellent time completed all completed most instructions before
management in the steps but of preparation beginning preparation,
preparation did not use steps but missed a preparation
procedures and time missed one or step.
completed all steps management more of the
successfully. procedures.
Time Student practiced Student Student Student does not
Management excellent time completed all completed most complete all the
management in the steps but of tasks, but necessary preparation
completing each did not use missed one or techniques such as
personal and pre- time more of steps hand washing, tying
preparation task. management hair back, aprons,
getting out equipment,
and sanitizing the area.
Safety & Student Student Student only Students did not
Sanitation demonstrated demonstrated demonstrated demonstrate proper
safety and proper safety some safety safety and sanitation
sanitation practices and and sanitation practices such as using
and ensured they sanitation practices. equipment in the
were practiced by practices appropriate manner,
others in the group. most of the handwashing,
time. sanitizing, cleaning up
as needed,
dishwashing, and final
clean-up.
Clean up Excellent clean up. Good clean Fair clean up 5 or lower in clean up
up but but missed 3-4 evaluation. Oven or
missed 1-2 items. Oven burner left on.
items. hood fan and or
light left on.

PERFECT SCORE: 20/20

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 Assessment

Name: ________________________________ Yr. & Sec.: ____________________________

Subject/Topic: __________________________Teacher: ___________________________

Directions: Choose the letter of the correct answer. Write your answer on a separate
sheet of paper.
1. This refers to a fish with bulging eyes, red gills, and a firm body.
A. fresh C. partially fresh
B. stale D. undergoing rigor mortis
2. The fish you graded has slightly sunken eyes with grayish pupil; the flesh
and backbone are slightly soft and with a slightly sour odor. What grade will
you assign it to?
A. Grade I C. Grade III
B. Grade II D. Off-grade
3. Why must raw materials like fishes be eviscerated before salting, curing, or
smoking them?
A. To thoroughly clean the fish.
B. To prevent spoilage of the fish.
C. To improve the odor of the fish.
D. To remove the internal organs which contain spoilage organisms.
4. When descaling a fish like tilapia or bangus, why should you use a blunt knife?
A. To hasten the removal of scales.
B. To prevent injuring the fish flesh.
C. To prevent damaging the scales.
D. To maintain firmness of the fish flesh.
5. When washing fish with clean water, why must you soak it first in a 10% brine?
A. To hasten protein coagulation.
B. To improve the appearance of the fish.
C. To improve the odor and taste of the fish.
D. To leach-out the blood and improve texture of the fish flesh.
6. If you are assigned to debone a fish like bangus, which of the steps below will
you do first?
A. Remove the rib bones.
B. Remove the backbone.
C. Split fish along its dorsal side.
D. Make superficial cuts along the dorsal side of the fish.
7. Your teacher instructed you to remove the Y-shaped spines embedded in the
flesh of the fish, which of these will you do?
A. Remove the rib bones.
B. Remove the spines near the caudal fin.
C. Remove the spines along the lateral line.
D. Remove the spines along the dorsal side.

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 8. The product specifications require removing the meaty section of the fish from
the backbone and ribs of the fish. Which of these will you do?
A. Fillet the fish.
B. Dress the fish.
C. Debone the fish.
D. Cut the fish into steaks.
9. If you are going to fillet a fish, which of these will you do first?
A. Eviscerate the fish.
B. Cut fish across its body with a thickness of 1-2 cm.
C. Split fish along the dorsal side from the head to the tail.
D. Lay the fish on its side. Cut from just behind base of pectoral fin round
the back of the head.
10. To have an accurate data on the weight of the fish, which of these will you do?
A. Use standard weighing devices.
B. Use improvised weighing devices.
C. Weigh the fish before and after cleaning.
D. Estimate the weight of the fish, then record.

Answer key

10. organoleptic evaluation

9. Fresh fishes
8. Retail outlets
7. Shipment
6. Cartons
5. Heat transfer
characteristics
4. organoleptic
3. Filleting
2. Off-grade
1. Fresh fish
What Have Learned

References

K to 12 Basic Education Curriculum Technology and Livelihood Education

Learning Module

CBLM 1 Fish Processing, Module 1, Lesson V. pp.60-71

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