SHS

Cookery NC II
Quarter 2: Module 8
Steps in Processing Fish

ABM - Organization and Management

Grade 11 Quarter 1: Week 1 - Module 1
TVL – Cookery NC ll
Grade 12: Quarter 2: Module 8: Steps in Processing Fish

First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Gerlie C. Gubatan, MT-I

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

Atty. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 Cookery NC II
Quarter 2: Module 8
Steps in Processing Fish
 Target

Fish Processing is a way of preserving fish and at the same time improving
their quality. In the process, the properties of the fish change.

There are many ways to process fish. Some methods such as salting and
drying have been used since the ancient times, long before modern technology was
introduced. Others involved the use of chemicals and electrical devices. But
whatever process is used, the fish to be processed should always be fresh.

After going through this module, you are expected to:

LO 1. Perform Mise en Place
(TLE_HECK9- 12PC-IIe-14)
1. Identify the steps in processing fish
 Pre-Test

Directions: Read the following statements carefully and then choose the letter
that best describes the statement. Write your answer on a separate sheet of
paper.

1.Which of the following is the second step in salting?

A. Remove the fins. C. Take out the black membrane of the fish.
B. Rub the fish well with salt. D. Wash the fish thoroughly and drain it a little.

2. Which is the fifth step in salting?

A. Remove the fins.
B. Arrange the fish in a container.
C. Take out the black membrane of the fish.
D. Remove the internal organs such as the intestines.

3. It is the first step in salting.

A. Remove the fins.
B. Rub the fish well with salt.
C. Take out the black membrane of the fish.
D. Place the fish either in crushed ice or frozen brine.

4. This method uses chemical preservatives (including vinegar and salt), smoke, and
other physical factors to reduce the moisture or water content of the fish.
A. Canning B. Curing C. Drying D. Salting

5. Which of the following is the first step in drying fish?

A. Wash the fish thoroughly.
B. Squeeze or open the belly cavity.
C. Place the salted fish in drying trays and dry it under the sun.
D. Soak the fish in 10% brine solution for 1/2 hour to draw out the blood.

6. It is the fifth step in drying.

A. Wash the fish thoroughly.
B. Squeeze or open the belly cavity.
C. Place the salted fish in drying trays and dry it under the sun.
D. Soak the fish in 10% brine solution for 1/2 hour to draw out the blood.

7. This method covers the fish with salt and then pack in layers in watertight
container.
A. Brine B. Curing C. Dry D. Pickle

8. It is the second step in canning.

A. Half-fry the fish in oil.
B. Remove the internal organs.
C. Remove the scales of the fish.
D. Cut the cleaned fish to fit the size of the can to be used.

9. It refers to the artificial process of drying because it is done with the use of
mechanical devices, such as an oven, that produce artificial heat for drying.
A. Canning B. Curing C. Dehydration D. Salting
10. It is the best way to prevent wastage or spoilage of fish.
A. Canning B. Curing C. Cooking D. Salting

11. Which of the following is the last step in fermentation?

A. Clean the fresh alamang well.
B. Mix alamang thoroughly with salt.
C. Store the bagoong in a clean, warm place.
D. Place the alamang-salt mixture in a clean container.

12. This is the most popular fermented product in the Philippines.

A. Alamang B. Bagoong C. Padas D. Daing

13. It is the first step in smoking.

A. Drain the fish.
B. Packed the smoked fish in coarsely woven bamboo baskets.
C. Clean the fish by removing the gills and make 1/2 inch slit in the fish belly.
D. Place the fish in the immersion basket made of woven bamboo strips or wire
netting.

14. Which is the last step in smoking?

A. Drain the fish.
B. Packed the smoked fish in coarsely woven bamboo baskets.
C. Clean the fish by removing the gills and make 1/2 inch slit in the fish belly.
D. Place the fish in the immersion basket made of woven bamboo strips or wire
netting.

15. It refers to the packing of fish in airtight containers such as tin cans and glass
jars, which prevent air and microorganisms from entering.
A. Canning B. Curing C. Cooking D. Drying
 Jumpstart
Activity 1: Picture me out!
Directions: Identify the different methods or techniques of fish processing of the
following pictures. Write your answers on a separate sheet of paper.

1. 3.
________________________ _______________________________

2. 4.
_______________________________ _______________________________

5.

_____________________________________
 Discover
LESSON INFORMATION 1: Different Methods or Techniques of Fish Processing

Salting

Salting is the process that lowers the moisture or water content of fish and
other fishery products to a point where microorganisms cannot live and
grow. Sodium chloride, or salt, improves fish texture because it firms up the
fish. Salt partially dehydrates the fish and kills the bacteria.

Three Basic Methods of Applying Salt to Preserve Fish

• Pickle Salting – cover the fish with salt and pack them in layers in watertight
containers. This forms the pickle that serves as the saturated brine solution
that covers the fish completely.
• Brine Salting – immerse the fish in a saturated solution made up of 25 parts
of salt and 100 parts of water. Brine salting is done only as a temporary way
to preserve fish before they are dried, smoked, or processed.
• Dry Salting – run granular salt on the fish. The proportion of salt to fish
varies from 10% to 35% of the fish weight.

Steps in Salting

1. Place the fish either in crushed ice or frozen brine.

2. Remove the fins
3. Remove the head (optional).
4. Split the fish along the dorsal section. Spread it open.
5. Remove the internal organs such as the intestines.
6. Take out the black membrane of the fish.
7. Wash the fish thoroughly and drain it a little.
8. Rub the fish well with salt.
9. Arrange the fish in a container. Place the container inside a refrigerator.

Smoking

This method combines with salting, precooking, and drying. The final process
is smoking, which dehydrates the fish further. The smokes gives color and flavor to
the fish.

Steps in Smoking

1. Clean the fish by removing the gills and make 1/2 inch slit in the fish
belly. Wash the fish thoroughly with clean water.
2. Soak the fish in a brine solution (1 part of salt to 10 parts of water) for 20 or
more minutes, depending on the size of the fish.
 3. Place the fish in the immersion basket made of woven bamboo strips or wire
netting. The basket will be suspended during the immersion in boiling
brine. Cook for 2-4 minutes or more, depending on the size of the fish.
4. Drain the fish. Allow them to cool after being cooked in brine solution. Place
it in a layer of wire screen (rattan or bamboo) and have it dried in a coll and
shady place.
5. Smoke the fish in tin cans for 1 to 2 hours until it gets golden brown. the
length of smoking actually differs, depending on the size of the fish and the
smoke produced.
6. Packed the smoked fish in coarsely woven bamboo baskets. Line the sides
and bottom of the baskets with old newspaper. Cool the fish completely before
packing them to allow moisture to escape and prevent the attack of mold and
bacteria.

Drying

This method is also known as natural dehydration. Like the salting method,
it lowers the water content of the fish to a point where microorganisms, bacteria,
enzymes, and yeasts cannot grow and multiply. The most popular fish preservation
method is solar drying. It is done in combination with salting. Fish dried under the
sun look and taste better.

Steps in Drying

1. Wash the fish thoroughly.

2. Soak the fish in 10% brine solution for 1/2 hour to draw out the blood.
3. Squeeze or open the belly cavity. Remove the visceral or internal organs.
4. Soak the fish for 3-6 hours in a concentrated brine solution to partially draw
out the moisture or water content of the fish.
5. Place the salted fish in drying trays and dry it under the sun.
6. When the fish are thoroughly dried, pack them and store them in a clean, dry
place.

Curing

This method uses chemical preservatives (including vinegar and salt), smoke,
and other physical factors to reduce the moisture or water content of the fish. Cured
fish or fishery products possess flavor and texture completely from those of the fresh
fish.

Dehydration

Dehydration is an artificial process of drying because it is done with the use

of mechanical devices, such as an oven, that produce artificial heat for drying.

Pickling

Pickling is a method of preserving food in brine or vinegar. It can be done with

or without bacterial fermentation.

Cooking
 Cooking is the best way to prevent wastage or spoilage of fish. Cooking fish
with vinegar, like in paksiw, prolonged the period of preservation.

Canning

Canning is the packing of fish in airtight containers such as tin cans and glass
jars, which prevent air and microorganisms from entering. Through the heat
processing, microbes inside the can are destroyed, thus preventing spoilage under
normal condition and allowing the fish to be stored for longer periods. Sardines and
salmon are the most commonly canned fish in the market.

Steps in Canning

1. Remove the scales of the fish.

2. Remove the internal organs. Cut off the head and the tail of the fish.
3. Cut the cleaned fish to fit the size of the can to be used.
4. For 30 minutes, soak the fish in 20% brine solution.
5. Half-fry the fish in oil.
6. Fill each can with half-fried fish. Leave about 1/4 inch space. Add a
tablespoonful of corn oil and tomato sauce. Do not add salt because the fish
has been brined.
7. Sealed the filled cans temporarily. Use the first roll operation of the can sealer.
8. For 10 minutes, stem the clinched cans without pressure to exhaust the air
inside the cans. Then, seal the can completely.
9. For 45 minutes, process the sealed cans at a 15 lb. pressure using the can
sealer.
10. Immediately, coll the processed cans in running water.

Fermentation

Fermentation is a fish preservation method in which fish in brine solution

undergo chemical reaction. Bagoong is the most popular fermented product in the
Philippines.

Steps in Fermentation

1. Clean the fresh alamang well. Remove sticks, shells, seaweeds, and other
materials.
2. Wash the alamang in a weak brine solution (1 part of salt to 9 parts of
water). Drain it well. Cover the container while draining the alamang to keep
flies away.
3. Mix alamang thoroughly with salt ( 1 part of salt to 3 parts of alamang).
4. Place the alamang-salt mixture in a clean container.
5. Store the bagoong in a clean, warm place.
 Explore

Activity 1: Arrange Me!

Directions: Arrange the following steps in processing fish. Use numbers to arrange
the steps.
A. Salting
______ Wash the fish thoroughly and drain it a little.
______ Remove the fins
______ Remove the head (optional).
______ Remove the internal organs such as the intestines.
______ Arrange the fish in a container. Place the container inside a
refrigerator.
______ Take out the black membrane of the fish.
______ Rub the fish well with salt.
______ Place the fish either in crushed ice or frozen brine.
______ Split the fish along the dorsal section. Spread it open.

B. Canning
______ For 30 minutes, soak the fish in 20% brine solution.
______ Remove the internal organs. Cut off the head and the tail of the fish.
______ Half-fry the fish in oil.
______ Remove the scales of the fish.
______ Cut the cleaned fish to fit the size of the can to be used.
______ For 10 minutes, stem the clinched cans without pressure to exhaust
the air inside the cans. Then, seal the can completely.
______ Sealed the filled cans temporarily. Use the first roll operation of the
can sealer.
______
______ For 45 minutes, process the sealed cans at a 15 lb. pressure using the
can sealer.
______ Immediately, coll the processed cans in running water.
______ Fill each can with half-fried fish. Leave about 1/4 inch space. Add a
tablespoonful of corn oil and tomato sauce. Do not add salt because the fish
has been brined.
 Deepen

Activity 3: Do Me!

Directions: Choose one method of processing fish. Make a video of yourself doing
the steps in processing fish.

Your performance will be rated using the scoring rubric below:

Score Criteria

4 Follows correctly the steps in processing fish and perform the skill very
satisfactorily without supervision and with initiative and adaptability to
problem situations.

3 Follows correctly the steps in processing fish and perform the skill
satisfactorily without assistance or supervision.

2 Follows correctly the steps in processing fish and perform with minor
errors and perform the skill satisfactorily with some assistance and/or
supervision.

1 Was not able to follow the steps in processing fish and performs the skill
unsatisfactorily.
 Gauge

Directions: Read the following statements carefully and then choose the letter
that best describes the statement. Write your answer on a separate sheet of
paper.

1.Which of the following is the second step in salting?

A. Remove the fins. C. Take out the black membrane of the fish.
B. Rub the fish well with salt. D. Wash the fish thoroughly and drain it a little.

2. Which is the fifth step in salting?

A. Remove the fins.
B. Arrange the fish in a container.
C. Take out the black membrane of the fish.
D. Remove the internal organs such as the intestines.

3. It is the first step in salting.

A. Remove the fins.
B. Rub the fish well with salt.
C. Take out the black membrane of the fish.
D. Place the fish either in crushed ice or frozen brine.

4. This method uses chemical preservatives (including vinegar and salt), smoke, and
other physical factors to reduce the moisture or water content of the fish.
A. Canning B. Curing C. Drying D. Salting

5. Which of the following is the first step in drying fish?

A. Wash the fish thoroughly.
B. Squeeze or open the belly cavity.
C. Place the salted fish in drying trays and dry it under the sun.
D. Soak the fish in 10% brine solution for 1/2 hour to draw out the blood.

6. It is the fifth step in drying.

A. Wash the fish thoroughly.
B. Squeeze or open the belly cavity.
C. Place the salted fish in drying trays and dry it under the sun.
D. Soak the fish in 10% brine solution for 1/2 hour to draw out the blood.

7. This method covers the fish with salt and then pack in layers in watertight
container.
A. Brine B. Curing C. Dry D. Pickle

8. It is the second step in canning.

A. Half-fry the fish in oil.
B. Remove the internal organs.
C. Remove the scales of the fish.
D. Cut the cleaned fish to fit the size of the can to be used.
9. It refers to the artificial process of drying because it is done with the use of
mechanical devices, such as an oven, that produce artificial heat for drying.
A. Canning B. Curing C. Dehydration D. Salting

10. It is the best way to prevent wastage or spoilage of fish.

A. Canning B. Curing C. Cooking D. Salting

11. Which of the following is the last step in fermentation?

A. Clean the fresh alamang well.
B. Mix alamang thoroughly with salt.
C. Store the bagoong in a clean, warm place.
D. Place the alamang-salt mixture in a clean container.

12. This is the most popular fermented product in the Philippines.

A. Alamang B. Bagoong C. Padas D. Daing

13. It is the first step in smoking.

A. Drain the fish.
B. Packed the smoked fish in coarsely woven bamboo baskets.
C. Clean the fish by removing the gills and make 1/2 inch slit in the fish belly.
D. Place the fish in the immersion basket made of woven bamboo strips or wire
netting.

14. Which is the last step in smoking?

A. Drain the fish.
B. Packed the smoked fish in coarsely woven bamboo baskets.
C. Clean the fish by removing the gills and make 1/2 inch slit in the fish belly.
D. Place the fish in the immersion basket made of woven bamboo strips or wire
netting.

15. It refers to the packing of fish in airtight containers such as tin cans and glass
jars, which prevent air and microorganisms from entering.
A. Canning B. Curing C. Cooking D. Drying
 Answer Key

See rubrics
Deepen

5. Canning 4. Salting 3. Drying 1. Fermentation 2. Curing

Jumpstart : Activity 1

15. A 10. C 5. C
14. B 9. C 4. B
13. C 8. C 3. D
12. B 7. D 2. D
11. C 6. C 1. A
Pre-test/Gauge

References:
Links:

• https://www.pinoy-entrepreneur.com/2010/07/12/different-methods-of-
fish-processing/
• https://www.slideshare.net/CREATIVEAvro/fish-canning
• https://www.meatsandsausages.com/fish/processing/curing
• https://www.123rf.com/photo_52453342_fish-drying-process.html
• https://foodfromnorthernlaos.com/2010/08/04/fermented-fish-sauce/
• https://www.thesaltvalley.com/salting-fish-preservation/