Documentos de Académico
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ACKNOWLEDGMENT
NOTE:
All pictures and graphic illustrations taken from the internet are properties of the
original owners and are used only as supplemental materials for educational purposes.
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TECHNOLOGY AND LIVELIHOOD EDUCATION
AGRICULTURE AND FISHERY
Introduction
This module will introduce you to the exploratory aspects of Fishery Arts. It
explains the different areas covered by Fishery I; namely, Fish Morphology, Fish
Culture, Fish Capture and Fish Preservation. Fish, as the major product will be
discussed first in this module. You will be given information on the morphology of fishes;
fishery as a business; and the three branches of fishery including technical terms
encountered in the study of fishery for further understanding of the topic.
You will also be given insights into what you could learn in this module. In this
process, you would be able to decide on which area of fishery arts you would specialize
in so you can participate in any fishery programs of the government and promote
economic progress of the community and the country.
Objectives:
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Pre-assessment
Directions: Provide information on what you already know in the first column
(K), and what you want to know in the second column (W). You will record what you
have learned in the third column (L) as the lesson proceeds, and the fourth column (S)
So What is used to list ways in which the new knowledge will be useful to you in relation
to Fish Morphology, Fish Culture, Aquaponix, Fish Capture, and Fish Preservation .
Fish Morphology
Fish Culture
Fish Capture
Learning Goals/Targets
Having identified your strengths and areas for improvement, you are now ready
to set your learning goals and target.
Now, think further and write your goals and targets below.
GOALS
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
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Lesson I: Fishery
Objectives:
Before going through the lesson, try to answer this pre-test to enable you to find
out what you already know and what you still need to know about fish morphology, fish
culture, fish capture, and fish preservation. Answer this in your test notebook.
Write the letter of the word or group of words that best completes the thought of
each of the statements below.
2. The human effort of raising the maximum productivity of fish and other fishery
products to satisfy human needs is ______
a. Fish Culture c. Fish Cultivation
b. Fish Capture d. Fish Propagation
3. When fishes are imported or introduced into the country they are classified as _____
a. endemic or indigenous c. wild
b. native d. exotic or indigenous
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4. A fishpond which is used by students in school is intended for:
a. commercial or business
b. recreational or enjoyment
c. educational and cultural or scientific pursuit
d. food production
5. _____exists when the pond is overstocked and has lesser growth of natural
food, a rivalry for food, space and oxygen.
a. Spawning c. Fighting
b. Competition d. Cannibalism
Know
Fish is a cold-blooded vertebrate living in water, breathing by means of gills;
whose body may or may not be covered with scales. In general, it includes all the fin
fishes and other aquatic animals such as crustaceans,( crabs, prawns, shrimps,
lobsters) and mollusk ( clams, mussels, oysters, snails and shellfishes ).
Based on the fossils recovered five million years ago, there was no distinguishing
feature of a fish. The primitive fish belongs to ostracoderms, which has a mouth just a
small opening, and the placoderms to which our present day bony fish belong.
Branches of Fishery:
1. Fish Culture - the human effort of raising the maximum productivity of fish and other
fishery aquatic products and maintaining the supply of these products to satisfy
human needs.
2. Fish Capture - branch of fishery science that deals with the scientific method of
catching fish as well and the type of fishing gear used.
3. Fish Preservation - branch of fishery science that deals with the scientific method
of preserving fish and other fishery aquatic products to prevent spoilage.
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Ichthyology - the science that deals with the study of fishes
Ichthyologists - scientists or persons who study fishes
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Internal Parts of Fish and their Functions
1. Spine – the primary structural framework upon which the fish’ s body is built. It
connects to the skull at the front of the fish and the tail at the rear. The spine is
made up of numerous vertebrae, which are hollow and which protect the
delicate spinal cord.
2. Spinal cord – the part that connects the brain to the rest of the body and relays sensory
information from the body to the brain, as well as instruction from the brain to
the rest of the body .
3. Brain – the control center of the fish where both automatic functions and higher
behaviours occur. All sensory information is processed here.
4. Lateral line – one of the fish’s primary sense organs. It detects underwater vibration and
is capable of determining the direction of their source.
5. Swim or air bladder – a hollow, gas-filled balance organ that allows a fish to conserve
energy by maintaining neutral bouyancy in water.
6. Kidney – filters liquid waste materials from the blood. These waste are then passed out
the body
7. Stomach and intestines – break down food and absorb nutrients.
8. Pyloric caeca – finger like projection located near the functions of the stomach and the
Intestine. It known to secrete enzymes that aid digestion. It may also
function to absorb digested food or do both.
9. Liver – it assists digestion by secreting enzymes that break down fats, and also serves
as storage area for fats and carbohydrates.
10. Heart – circulates blood throughout the body.
11. Muscle – provide movement and locomotion . These are parts of the fish that are
usually eaten. They compose the fillet of the fish.
12. Gonad - hormone-secreting sexual gland of a fish.
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Fish Scales Tell the Age of a Fish
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4. Ganoid - a four- sided plate that fits closely against adjacent
plates without overlapping
Parts of Gills
Diagrammatic Representattion
of Two Forms of Fish Gills
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Activity
Collect samples of fish and identify the external and internal parts.
Process
Activity
Research on the morphology of fishes, evolution of fishes, some fish culture
facilities in the country, classification, construction and operation of common fishing
used in the Philippines.
Activity
Watch a video presentation about the morphology of fish.
What to transfer
Activity I
Bring some fish samples to be dissected and identified.
Now you were given an idea on the morphology of fishes and the branches of
fishery that comprise the component of fishery arts. Lesson 1 enlightened you on the
importance of gaining knowledge and technology regarding fishery arts. It will make you
aware of the importance of the technical know-how you could learn from fishery arts that
will help you decide whether or not you can be one of the successful entrepreneurs in
the fishery industry.
You are now ready to move on to the next phase of the lesson about fish culture.
Objectives:
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6. Analyze the importance of fish culture and of possible marketing strategies for
the species of fish raised.
Activity
This what will include topics to be discussed as you go along with the lessons.
Know
Many programs and activities had been done in response to the problems
regarding the shortage of the supply of fish in the country. One of which these program
is Fish Culture. Fish culture then must be introduced to enhance awareness and adopt
some of the technology and its adoption as additional source of food and income.
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3. Fish Conservation - the scientific means of utilizing fish
and other fishery aquatic products/resources
3. According to design
a. natural pond
b. artificial pond
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6. According to temperature
a. Warm water or hot water
b. Cold water
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18. Plankton - the biological association of minute plants
and animals which are found growing on
the surface of the water.
19. Spat - the larvae of oyster and mussel which are
free swimming in water.
20. Catadromous - species of fish that go down from
freshwater to saltwater to spawn
ex: eels
21. Anadromous - species of fish that go upstream from
salt water to freshwater to spawn
ex: bangus
22. Oviparous - species of fish whose eggs are fertilized and
developed outside the body
ex: tilapia
23. Viviparous - species of fish that bring forth living young
which during their early development
receive nourishment from their mother fish
24. Ovoviviparous - species of fish whose eggs are fertilized and
developed within the body but the young when
born alive do not receive nourishment from the
mother fish
ex: Rays and Sharks
25. Food chain - the linear relationship of undergoing the
process of eating and being eaten.
26. Scavenger - species of fish that feed on decaying
organic matter
27. Lab-lab - the vernacular term for all the
greenish, brownish or yellowish crust of
micro benthic fauna and flora, which are
found growing in matrix or mat at
the pond floor.
28. Fecundity - the number of eggs laid by a female fish
in one spawning.
29. Standing crop - the total number of fish stocked at a given
area at a given time.
30. Biomas - the total weight of the animal in the
given environment.
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Compartments of a Fishpond and Functions
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Legend:
NP – Nursery Pond
FP – Formation Pond
RP – Rearing Pond
SC – Supply Canal
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Species of fish that are commonly cultured in ponds:
I. Native or Indigenous
Local
English Names Scientific Names
Names
Freshwater
Hito Clarias batrachus
catfish
Glossogobius
Biya Goby
guirrus
Therapon
Ayungin Therapon
plumbeus
Bangus
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II. Introduced or Exotic Fishes
Oreochromis
Tilapia Nile tilapia
niloticus
Oreochromis
Tilapia Java tilapia
mossambicus
Osphronemous
Gorami Giant gourami
gourami
Trichogaster
Plasalid Plasalid
pectoralis
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III Crustaceans
Neptunus
Alimasag Blue crab
pelagicus
Jumbo tiger
Sugpo Penaeus monodon
prawn
2. Competitors - fish and other animals that compete with the cultured
species in terms of food, space and oxygen
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Natural Food of Fish in the Pond Picture
1. Fish should be palatable and good tasting – the fish must have a delicate flavour.
2. Fish must be a fast grower – the fish must be able to grow rapidly or can give a
possibility of four or more harvests a year .
3. Fish should be resistant to pests, diseases and parasites – the fish should not
succumb to abrupt changes in temperature or salinity and can tolerate such
conditions in all its existence.
4. Fish should be a universal feeder – the culture fish require food which can be
grown easily and abundantly under favourable conditions.
5. Fish should have high market demand – the fish must command a high price to
recover the expenses incurred.
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6. Fish should not be destructive in confinement, either to its kind or to other
species or to its environment – the fish should be prolific which means that
reproduce very often to have a continuous supply of fry or stocks.
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Activity
Process
Activity II
Research on the evolution of fish and present your work to class.
Understanding
Let us reflect and understand:
Write your opinion and reflection after discussing the first part of the
module. Would it be enough for you to decide whether or not you will be a part of the
fish industry to augment family income?
Ex. As a student of TLE and given some knowledge and skills in the culture,
harvest and preservation of fish and other fish products I have decided to apply
this knowledge to improve myself in the fish industry.
_________________________________________________________
_____________________________________________________________________
______________________________________________________________________
______________________________________________________________________
____________________________________________________________________
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Transfer
Activity I
Visit a nearby fishpond, draw it on a coupon bond with a scale of 1 mm: 1m. Follow the
specific dimensions and scale. Then indicate the parts.
Activity II
Collect samples of natural food and preserve them. Put the corresponding labels for
each.
In this lesson, you were acquainted with some technical terms in the study of fish
culture. It is hoped that it create awareness, interest and enthusiasm that might lead you
to consider fish culture as a hobby or as a livelihood activity.
Now if limited area is the problem, the next lesson could provide solutions. Learn
it now.
Objectives
1. Explain the importance of knowing the classification of fishing gear used in the
Philippines.
2. Familiarize the learners with the simple construction and operation of common
fishing gear.
3. Teach the learners the proper ways of handling the fishing gear and safety
measures in the operation of the gear.
5. Assist the learners to distinguish the possibility of marketing and having a source
of income from gear construction and operation.
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Activity
Directions: Visit a fish landing area in your community. Take note of the fishing
gears used by the fishermen and conduct an interview on how they were constructed
and operated.
Consolidate fishing gear. This can be a part of expanding your business opportunities.
Know
There are various fishing gear used in catching fish and other fish products and
different methods of construction and operation are involved. Some fishermen and their
relatives practice the different ways of constructing a gear to augment family income
1. Fishing without gear – a method that is composed of the most simple forms of
gathering aquatic resources
Examples:
a. Hand picking
b. Diving
a. Mechanical stupefying
1. Hitting a fish directly with any object like stones, clubs, hammers etc.
2. Hitting a submerged stone with another where fish is hiding.
3. Using of dynamite detonated by a blasting cap with a short fuse.
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c. Fish poisoning
1. Using toxic plants like Derris or “Lagtang” (“Tubli” in Cebuanos) whose
coffee-like berries are toasted, crushed and pulverized and sprinkled into
the water as bait
2. Using chemicals like Rotenon, Endrin, Cyanide, Burnt lime, Copper-vitriol
etc
3. Using deoxygenation of the water by stirring up the mud in shallow regions
d. Electrical fishing
4. Wounding Gear - gears used by man who to wound a fish from some distance
either by throwing pointed objects or using specials equipment
a. Spears, lances and arrows - instruments with pointed barbed or barbless
blades at the right straight tip which are not removable from the handle
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and generally thrown by hand or sometimes from a gun or bow-like device
like pana, sibat, salapang or tiksal
c. Riffle - baril
5. Barriers and Traps - gears that lead the fish into a situation or enclosure from
which it cannot escape or from which the way of escape is not easily located.
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d. Fish pots - basket-like enticing
devices usually baited and made of
bamboo, chicken wire, rattan and
other suitable materials.
4. Pole and line - handline attached to a pole (bingwit) used with various
kinds baits (baliwasnan or bingwit)
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6. Longlines - extremely long lines with a
large series of baited hooks either set or
drifting that requires only periodical
attention at more or less a fixed time
intervals.
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3. Cast net - conical net which
when thrown forms a
circle covering the
fish.
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9. Scooping nets – nets that take fish by submerging a hanging net and swiftly
lifting the gear to capture or enclose the fish over it
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g. new look - a lift net is like a bag
net but the handling process is
accomplished from a rectangular
platform supported by four-corner
posts
10. Drive-in gear - a gear that uses a scare line or other devices to frighten the fish
toward the net. The harvest of the fish is affected by the lifting process of the
nets.
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a. Drive-in-net - kalaskas b. Muro-ami
11. Dragged gear - nets which are pulled through the water or near the bottom or
even pelagically for an unlimited time
Examples:
1. Bottom trawl
2. Mid-water or pelagic
trawls
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12. Seine nets – nets that consist of a bust or bag with very long wings or towing
warps. The capture of fish is done by surrounding a certain area of water with
school of fish and towing the gear over this area with both ends to a fixed point
on the shore or on a vessel
Examples:
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c. Ring net - kubkob d. Scoop nets - gayad
14. Gill nets - simple walled curtain-like nets set vertically in water
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b. Set gill nets - are nets that anchored or fixed – largarete patuloy,
palagiang paningahan
c. Drift gill nets - gill nets that are set free from the bottom and free to drift
with the current (panti)
d. Encircling gill net - nets spread out in a circle and gilling process is
hastened by frightening the fish with various devices mostly by noise.
(bating or halang)
e. Trammed nets - the capture is by entangling the fish itself in the pockets
or spaces created by the nets while the fish is try to escape. (transmalyo)
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15. Traps for jumping or flying fishes - a method of catching fish that it jumps, falls
back into a horizontal floating or suspended net, raft trap, or even in an empty
boat or box (pangsiriw in Iloko)
Process
Activity I
1. Why is there a need to get acquainted with the different fishing gear used
in the Philippines?
2. How are these fishing gear classified?
3. If you were given a chance to go with a fisherman to fish what would you
do to have more catch and which of the gear would you recommend?
Why?
4. Do you think the kind of gear and the method of operation have a role in a
successful fishing operation ? Why?
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Transfer
Activity I
You may now start making a simple hand line. The materials needed are:
1. Bamboo pole – 3 to 5 meters long, 2 inches in diameter and tapered at one
end
2. Synthetic line – no. 8, 3 ½ meters long
3. Terminal tackle – a term applied to things like hooks and baits that are
attached to the end of the fishing line
Tools needed:
Bolo
Spoke shave
Hammer
After preparing the needed materials and hooks, follow the procedures
below:
1. Thread one end of the line through the hole of the hook and tie into two knots
to secure the hook.
2. Tie the other end of the line twice around the tapered end of the pole just
beside the internodes to keep this from slipping.
3. Tie with a square knot.
Activity 2
Investigate/research on the safety measures in fish capture in the following
workplaces:
1.1. Inlands/Ponds
1.2. Lakes/Bays
1.3. Seas/Ocean
In this lesson, you were given information on the different fishing gear used in the
country and how to capture fish by means of these gears. After you were introduced to
the content of this lesson, perhaps you can undertake some activities related to fish
capture most especially going out to fish and constructing a gear like the pole and line.
This activity can be a hobby and business activity for you and your family.
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Lesson 4 Fish Processing (Preservation)
Objectives
Pre-Assessment
A. To assess yourself, answer this pre-test to determine what you know and
what you should know. Write your answer on your test notebook.
Write true if the statement is correct and if false change the underlined
word/s to make the statement correct.
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Know
There are methods and ways of controlling and delaying the spoilage of fish and
other fish products.
Knowledge of fish processing will help you put up your business that can improve
the standard of living of your family.
Fish Preservation - is any operation that can prevent or inhibit the natural process of
breakdown or decomposition taking place in the fish. It is known as fish processing.
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16. Smoking - process of preserving fish with the application of
smoke and other interrelated processes such as
salting, drying, and heating treatments
17. Viscera - internal organs, entrails of fish
18. Rigor mortis - stiffening of the muscles or tissues of the fish several
hours after death
19. Brine - mixture of salt and water
20. pH - refers to hydrogen-ion concentration
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5. Splitted - fish that is cut open along the dorsal side
from head to tail
b. Single fillet - fillet from side of a fish cut away from the
backbone
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Common Body Forms of Fish
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Principles of Fish Preservation
Agents of spoilage
1. Microorganisms
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Changes in Fish After Death
1. Coccus - round
2. Bacillus - rod-shaped
3. Spirillus - spiral
4. Staphylococcus - grapelike
5. Streptococcus - chainlike
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Classification of Bacteria According to Their Temperature Requirement
1. Thermophilic - thrive at high temperature
(heat loving)
2. Psychrophilic - thrive best at low temperature
(cold-loving organisms)
3. Mesophilic - those that thrive between low and high
temperatures
Types of Enzymes
1. Lipolytic - enzyme that acts on fats
2. Proteolytic - enzyme that acts on proteins
3. Amylolitic - enzyme that acts on carbohydrates
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Salt - colorless or white crystalline compound known chemically as
sodium chloride (NaCl) occurring abundantly in nature, both
in solid form and in solution
1. Composition of salt
4. Methods of Cleaning
a. whole fish
b. splitted fish
c. gutted fish
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B. Drying and Dehydration - lowering the water content of the fish
with the aid of heat
Drying - known as natural drying
Dehydration - used of chemical devices to
provide artificial heat for dryin
1. Humidity of Air
2. Velocity of the wind
3. Intensity of sunshine
Types of smoking
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Factors Affecting Smoking
1. Kind of Fish - fat fish are preferable to lean ones. Scaly fish are
usually used to obtain an attractive appearance of the finished
product
2. Condition of raw materials
3. Kind of smoke-producing materials
a. Hard wood - good quality of smoke is produced
b. Soft wood - thin smoke is produced; thus, a low
grade of smoked product
4. Length of smoke curing
Activity # 1
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BASIC CANNING EQUIPMENT
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6. Basins - containers used for washing and for
the preparation of brine
3. B. FREEZING – a process of lowering the temperatures of fish from 0◦C to 5◦C in two
hours or less and further reducing the temperature to recommended storage
temperature of 30◦C. In this method, water in the flesh of the fish is crystallized.
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4. UTILIZATION OF FISHERY BY PRODUCTS – the conversion of waste materials
coming from fish and other marine products into secondary products.
1.
2.
3.
4.
5.
Process
Demonstrate the procedures in preparing the different cuts and market forms of fish.
1. For the drawn fish - remove the internal organs by making a slit along the
belly wall then pull out the entrails
2. For dressed fish - remove the scales, internal organs. Cut the fins, head
and tail
3. For steaks - scale the fish. Cut it crossed sectionally around one to
two centimetres thick
4. For splitted - cut and open the fish along the dorsal side from head
to tail.
5. For fillets - scale the fish. Split and prepare the butterfly and the
single fillet
a. Butterfly fillet - remove the head and the tail, be sure that the fleshy side is
separated from the backbone and the ribs but still joined together the ventral
side by the underside skin. Scales may or may not be removed.
b. Single fillet - cut only one piece of the fleshy side of the fish
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6. Wash the prepared forms and cuts of fish
Note: Be sure to use a sharp knife in doing the activity. Observe proper care and
follow the safety precautionary measures
Process
Methods of Fish Processing Bagoong, Tinapa, Tuyo/Daing
A. Bagoong Making
Fish Bagoong
1. The scales are removed, and the fish is split on the dorsal side.
2. The internal organs, gills, false kidney and black membrane are removed.
3. The fish is washed thoroughly and drained.
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4. 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. Turn over every
3 hours.
Activity # 1
1. Cut out pictures of the prepared fish for bagoong, tinapa, tuyo/daing and
arrange those pictures in a clear book.
2. Shoot a video on the actual preparation of bagoong, tinapa and tuyo/daing.
3. Make a powerpoint presentation on the preparation of bagoong, tinapa and
tuyo/daing.
Activity # 2
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Transfer
Make your own fish bagoong using 1 kilo of fish. You will be evaluated using this scale.
Discussion 5 4 3 2 1
Use of tools
Application of procedures
Safety work habits
Speed/time
Appearance of finished product
Summary
In this module, you learned about fishery and fish as main products.
Fish capture is an amazing activity. It is not only about the catching fish but also
constructing the different gears for fishing. You had also gained knowledge on the
terminologies used in fish preservations. The preparation of fish for processing is
included in the module as well as the microorganisms causing spoilage to fish. Also you
learned the different facilities, terminologies and the different compartments of ponds
and their functions. With the technology imparted to you in this lesson, you can already
prepare for an entrepreneurial venture. With this knowledge you will be able to improve
the economic status of your life and help the economy of your community and the
country as a whole.
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GLOSSARY
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Dressed – a market form of fish in which the fish is scaled and its head, fins, tail, and
viscera are removed.
Dorsal fin – the fin at the back of the fish.
Drying – A method of preserving fish in which its moisture is removed by exposure to
natural current of air and the humidity is regulated by climatic condition.
Enzymes – organic catalysts able to accelerate chemical reactions found in the flesh
and digestive tract of the fish.
Facultative bacteria – bacteria that live in either the presence of free oxygen.
Fillets – the fleshy portions of the fish cut and made totally boneless.
Fish – a cold-blooded animal, typically with backbone, gills and fins and primarily
dependent on water as a medium to live.
Fishpond - an artificial body of water surrounded by dikes and with accessories such as
gates, pipes, and canals to facilitate water management.
Fusiform – the body of fish which is roundish, elongated, and slender, tapering towards
the head and tail; for instance, the body of the yellow fin tuna.
Gills – the breathing organs of the fish which lie behind the cavity of the mouth and
which consist of bony archers to the rear and reddish , slender filaments.
Globiform – a short globular body form of fish as in the puffer fish.
Lateral line – a line located at the middle portion of the body of the fish, from the head or
shoulder to the base of the caudal fin.
Mesophilic bacteria – bacteria that thrive at room temperature..
Molds – cottony organisms that are commonly found on the surface of decaying food,
especially in dark and damp places.
Nursery pond – a pond where fry are reared to fingerling size.
Operculum – a plate that covers the gills of fish.
Pectoral fins – fins that lie at the anterior part of the trunk near the operculum.
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Pelvic fins – fins which may be located far back on the body of fish in an abdominal
position.
Pickling – a method of preserving fish using vinegar, salt, sugar and spices.
Psychrophilic bacteria – bacteria that grow best in temperatures of 00C or lower, also
called cold-loving bacteria.
Rigor mortis – a change in the fish which occurs a few hours after its death and
characterized by stiffness due to formation of lactic acid caused by bacteria.
Salting – a method of curing fish and other fish products where salt is the main
preservative agent.
Single fillet – a cut of fish in which one side of the flesh is cut away from the backbone.
Smoking – a method of preserving fishby applying smoke and using interrelated
processes such as salting, drying and heat treatment.
Split fish – a cut of fish prepared by making a cut down the dorsal side extending from
the caudal peduncle to the head and by the running edge of a knife along the
backbone
Steak – a cut of fish where cross section slices are made from dressed fish usually
three-fourths of an inch.
Sticks – fish fillet with uniform length and thickness.
Taeniform - a ribbon-like elongated body of fish, as the hairtail.
Thermophilic bacteria – also called heat-loving bacteria, these thrive in temperatures of
45oC to 60oC.
Transition pond – a pond where fingerlings are acclimatized before stocking in the
rearing pond.
Whole or round fish – a market form of fish with all its parts intact.
Yeasts – fungi that clump together in a yellow, whitish, frothy, viscuous growth
promoting fermentation in saccharine liquids with the production of alcohol
and carbon dioxide.Eg., brewing of beer and the rising of bread.
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REFERENCES:
Books
Handbook
1. BFAR Handbook
2. Classification of Fishing Gears Handbook BFAR
3. Effective and Affordable Secondary Education Module, BSE
4. Fish Processing Handbook for Filipinos
5. Leaflets on Urban Aquaculture Project
6. Leaflets on Biology of Tilapia
7. National Integrated Fisheries Technology Development Center Handbook
Others
1. http://www.google.com.ph/imgres?
2. https://www.google.com.ph/search?q=carpa
3. http://www.google.com.ph/imgres?
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