Fishery Arts 7

ACKNOWLEDGMENT This is to acknowledge the different practitioners, experts, and specialists who made this learning materials and teaching guides for Grade 8 possible.

Writers ( Agriculture and Fishery Arts) 1. Aniceta Kong Master Teacher I Div. of Oriental Mindoro 2. Delia San Diego Master Teacher I FFHNAS, Sta. Maria, Bulacan 3. Julie Francisco Teacher I FFHNAS, Sta. Maria, Bulacan 4. Nenita dela Cruz Teacher III MMFSL, Malolos City 5. Emma Mendoza Master Teacher I TSF, Tanauan City

Language Editor Dr. Ofelia C. Flojo Retired Regional

English Supervisor CALABARZON

Consultant Alberto Dumo Retired BSE

Agriculture Specialist Sta. Maria Bulacan

Reviewers 1. Mila Dena Lomat Master Teacher I FNAS, Floridablanca,

Pampanga 2. Wilfred S. Murla Principal VHS – Annex, Victoria, Tarlac 3. Armado V. Illescas Master Teacher I MMFSL, Malolos City 4. Eliseo T. Caseres Instructor I MMFSL, Malolos City 5. Nenita P. Dela Cruz Teacher III MMFSL, Malolos City

Lay-Out Artist/Illustrator 1. Henry Allen M. Arcos 2. Brenn R. Bulado 3.Arlene A. Guiao 4.Francis C. Pili 5. Noel C. Pili 6. John S. Saladas

Management Team 1. Dr. Lolita M. Andrada Director IV 2. Joyce DR. Andaya Director III 2. Ms. Bella O. Marinas Chief,SDD 3. Dr. Jose D. Tuguinayo, Jr. SST. CHIEF, CDD, OIC 4. Mr. Emmanuel S. Valdez EPS II 5. Mr. Albert B. Erni EPS II 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.

TECHNOLOGY AND LIVELIHOOD EDUCATION AGRICULTURE AND FISHERY

(FISHERY ARTS EXPLORATORY)

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:

At the end of the module, you are expected to:

Demonstrate an understanding in the use of tools and equipment and their maintenance.

Demonstrate an understanding of mensuration and calculation, interpretation of plans and layout and application of safety measures in the workplace

apply the technical know-how in Fish Culture, Fish Capture and Fish Preservation.

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 .

K (Know) W (Want) L (Learned) S (So What)

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 __________________________________________________________________________________________________________________________________________________________________________________________________________________ TARGETS (specific objectives with dates indicated) _______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Lesson I: Fishery Objectives:

1. Explain the concepts of fishery; 2. Discuss the morphology of fish - its parts and functions; 3. Dissect and identify the external parts of fish; 4. Dissect, identify and state the functions of internal parts of the fish; 5. Distinguish the possibility of culturing, preserving and marketing of fish; 6. Differentiate the three branches of fishery arts

Fish culture, as an aspect of aquaculture, is one of the answers to the pressing

needs of increasing food production. As a subsidiary of aquaculture it deals with the cultivation of fishes in ponds and in other aquaculture facilities, such as cages, fish pens, tanks, raceways and rice paddies. Since many freshwater and brackish water species are cultured in ponds, it is the concern of this lesson to study fish and its parts with corresponding functions.

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. 1. A science that deals with the study of fishes is called _____

a. Aquaculture c. Biology b. Ichthyology d. Fish Culture

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

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. Fish is a business for it is a source of income, food and livelihood if it can be cultured for commercial purposes and marketed properly. Fishery is the business of catching, handling, taking, marketing and preserving of fish and other fishery products. 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.

Ichthyology - the science that deals with the study of fishes Ichthyologists - scientists or persons who study fishes External Parts of the Fish and Their Functions

1. Operculum/gill cover - part of the fish that covers the gills 2. Scales - part of the fish that cover the body 3. Lateral lines - lines along the body of the fish used to

help the fish adapt itself to its new environment 4. Fins - part of the fish that used for swimming,

balancing and propelling in water 5. Eyes - part of the fish that used for seeing 6. Mouth - part of the fish that used for swallowing

objects, particularly food 7. Anus - part of the fish that serves as an excretory

organ of the fish where the waste matter coming from the body of fish passes out.

8. Caudal Peduncle - part of the fish that connect the body and the tail

9. Nostril - part of the fish that used for smelling

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.

Fish Scales Tell the Age of a Fish

Look at the image of the fish scale. Like a tree, scales show rings that indicate periods of growth. Rings that are farther apart occur when the fish grows well and there is a lot of food in the summer season. Rings that are close together occur when the fish does not get much food and grows slowly. On the scale you can identify the summer growth and the winter growth. (There will be several rings in each).

The core represents the fish when it was first born, as a fry. The rings near the edge are the most recent periods of growth.

Types of Fish Scales

1. Placoid - it resembles a miniature tooth called denticles Ex. shark scales

2. Cycloid - it is oval or circular in outline and have a smooth

and exposed rear edge

3. Ctenoid - scales that have a rear edges made of small brush- like spines or comb liked teeth. Ex. Scales of perch, pongies and bass

4. Ganoid - a four- sided plate that fits closely against adjacent

plates without overlapping

Parts of Gills

1. Gill filament - used for exchange of gases such as oxygen and carbon dioxide.

2. Gill arch - used for support and for passing blood to and the gill filaments.

3. Gill rakers - used for straining food from the water

Diagrammatic Representattion of Two Forms of Fish Gills

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. What to reflect on and understand 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.

Lesson 2: Fish Culture Objectives:

1. Explain the phases or aspects of fish culture; 2. Classify fish culture; 3. Recite the different terminologies used in fish culture; 4. Enumerate the parts of a fish pond and the function of each part; 5. Discuss the species and characteristics of cultivable fish and the natural foods of

fish;

6. Analyze the importance of fish culture and of possible marketing strategies for the species of fish raised.

Activity Direction: Make a community survey to determine the species of freshwater fishes raised. Fill out the chart below

Name of fish farmer Address of fish farmer

Freshwater fishes raised

1. 2. 3. 4. 5.

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. Phases or Aspects of Fish Culture:

1. Fish Cultivation - the rearing of fish under controlled or semi- controlled condition

2. Fish Propagation - the process of increasing fish life either by natural or artificial means of reproduction

3. Fish Conservation - the scientific means of utilizing fish

and other fishery aquatic products/resources

Classification of Fish Culture

1. According to extent of financial investment a. Intensive - utilizes limited area with very high investment b. Extensive - utilizes wide area with minimal capital and very low

production c. Semi-intensive - employ some or the majority of the

modern techniques of production 2. According to purpose

a. for commerce or for business b. for recreation or for enjoyment c. for educational and cultural or scientific pursuit d. for food production

3. According to design a. natural pond b. artificial pond

4. According to state of water a. still water b. running water

5. According to salinity a. freshwater b. brackish-water c. marine or saltwater

6. According to temperature

a. Warm water or hot water b. Cold water

7. According to species raised a. Freshwater species b. Brackish-water species c. Marine or saltwater species

Terminologies used in the study of Fish Culture

1. Endemic or indigenous - native to the locality 2. Exotic or digenous - introduced by other countries 3. Habitat - the place where plants and animals grow

and naturally live 4. Herbivorous - species of fish that feed on plants and

vegetables only 5. Carnivorous - species of fish that feed on other

animals 6. Omnivorous - species of fish that feed on both plants

and animals 7. Tide - the periodic rise and fall of seawater 8. Milt - the male reproductive gland of fishes 9. pH - the hydrogen ion-concentration

of water 10. photosynthesis - the process by which plants manufacture

their food with the aid of sunlight 11. predators - species of fish feeding on other fishes specially

the cultivable ones 12. prolific - the process of producing young in great numbers 13. Sabalo - the bangus breeder or spawner 14. Salinity - the degree of freshness and saltiness of water 15. Temperature - the degree of coldness and hotness of water 16. Competition - the rivalry for food, space and oxygen

inside the fishpond 17. Cannibalistic - species of fish that feed on their own kind

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.

Compartments of a Fishpond and Functions

1. Nursery pond - the smallest and the cleanest compartment where fish are reared from fry up to pre- fingerling size

2. Transition pond - a compartment where fish are reared from pre- fingerling size to post fingerling size before stocking them in to other larger

compartments, it is also known as stunting pond.

3. Rearing pond - the largest compartment of a fishpond where fishes are reared from post fingerlings up to marketable size

4. Breeding pond - a compartment where spawners are confined and are used purposely for the production of fry

5. Catching pond - an area that serves as catchment basin for fish harvest

6. Head pond - an area that serves as water reservoir where water is stored before going to other pond compartments

7. Water supply canal - canal used to supply water throughout the whole fish pond system Interpreting Plans and Layout

Improved Fishpond Layout

Legend: NP – Nursery Pond FP – Formation Pond RP – Rearing Pond SC – Supply Canal

Kinds of Dikes

Illustration

1. Main dike - the largest of all dikes that surrounds the whole fishpond project

2. Secondary dike - the dike that surrounds the biggest compartment

3. Tertiary dike - the dike that surrounds the smallest compartment

Kinds of Gates

Illustration

1. Main gate - the largest gate that serves

as water entrance in the whole fishpond system

2. Secondary gate - the gate that can be

found in the largest compartment

3. Tertiary gate - the gate that can be

found in the smallest compartment.

Species of fish that are commonly cultured in ponds:

I. Native or Indigenous

Local Names English Names Scientific Names

Dalag

Mudfish or murrel Snakehead fish

Ophicephalus striatus

Hito

Freshwater catfish Clarias batrachus

Martiniko

Climbing perch Anabas testudinius

Biya

Goby Glossogobius guirrus

Ayungin

Therapon Therapon plumbeus

Bangus

Milk fish Chanos chanos

II. Introduced or Exotic Fishes


Karpa

Common carp Cyprinus carpio

Tilapia

Nile tilapia Oreochromis niloticus

Tilapia Zill’s tilapia Tilapia zilli

Tilapia Java tilapia Oreochromis mossambicus

Gorami

Giant gourami Osphronemous gourami

Plasalid

Plasalid Trichogaster pectoralis

III Crustaceans


Alimango

Mud crab Scylla serrata

Alimasag

Blue crab Neptunus pelagicus

Sugpo

Jumbo tiger prawn Penaeus monodon

Common Enemies of Fish

1. Predators - fish and other animals that prey on the cultured species of fish

2. Competitors - fish and other animals that compete with the cultured species in terms of food, space and oxygen

3. Nuisances - crustaceans and other animals that do a lot of damage to the food and in the habitat of fish.

Characteristics of Fish that are Suitable for Pond Culture

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.

Natural Food of Fish in the Pond

Picture

1. Plankton- small plants floating in

water

2. Lab-lab – a twining leguminous

plant

3. Algae – are a very large and

diverse group of simple, typically autotrophic organisms, ranging from unicellular to multicellular forms, such as the giant kelps that grow to 65 meters in length.

http://en.wikipedia.org/wiki/Autotrophic

http://en.wikipedia.org/wiki/Unicellular

http://en.wikipedia.org/wiki/Multicellular

http://en.wikipedia.org/wiki/Macrocystis_pyrifera

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.

Other Fish Culture Facilities 1. Hapa - it is an unframed

net tied to posts and principally used for nursing fry and holding of breeder. It looks like an inverted mosquito net.

2. Fish cage - it is a framed net

that is either fixed or mobile. Set in water and surrounded with a bamboo raft and provided with an anchor at the bottom. It is used for the culture of fish from fry to marketable size.

3. Fish pen - it is an enclosure

of net or bamboo slats with sturdy posts staked at the bottom of water and used for the culture of fish from fry to marketable size

Tank - it is a structure made of brick tile or concrete used for the purpose of culturing fish from fry, to marketable size. It can also be used as a breeding tank, or as

conditioning tank for breeders.

4. Raceway – an enclosure of concrete

soil or added materials generally in the shape of the canal through which constant water flows. Fish are raised in the raceway at high density and their waste products are carried out by the water passing through the areas.

Activity

Directions: Research on the different aquaculture facilities and practices commonly undertaken in the country today:

Aquaculture facilities Species of fish raised Location Ex. Cages Tilapia, bangus, grouper Freshwater, brackish water,

open salt water Process

Activity II Research on the evolution of fish and present your work to class.

1. Why is there a need to familiarize yourselves with the morphology of fishes? 2. How can you differentiate the various phases of fish culture? 3. Explain why there is a need for you to be acquainted with the different

terminologies to be used in fish culture. 4. How are the types of fish culture classified and why? 5. How are the different compartments divided based on specifications?

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. _________________________________________________________ _____________________________________________________________________ ________________________________________________________________________________________________________________________________________________________________________________________________________________

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.

Lesson 3 – Fish Capture

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.

4. Help them identify the gear to be presented.

5. Assist the learners to distinguish the possibility of marketing and having a source of income from gear construction and operation.

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.

Fishermen Fishing gear used

Methods of construction

Operation

1. 2. 3. 4. 5.

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 Basic Classification of Philippine Fishing Methods and Gears, and Safety Measures

1. Fishing without gear – a method that is composed of the most simple forms of gathering aquatic resources Examples:

a. Hand picking b. Diving

2. Stupefying methods - a method that depend on the psychological reaction of

fish to certain physical or chemical properties

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.

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

3. Fishing using miscellaneous hand or grappling instruments generally used for gathering sessile or trapped animals (panikwat)

English Names Local Names

1. Shovels - pala 2. Tongs - sipit 3. Gafts - gantso 4. Hoes - panghukay 5. Picks - patik, piko 6. Scrapers - pangayod 7. Spades - pangdukal 8. Grabs - pandakut 9. Rakes - kapangpangan- kalaskas, tagalog bikol –

kalaykay Tagalog-lawiswis, pangahig,ilongo- palunpat, iloko- tako, sagad, bikol - saliwsiw

10. Tweezers - pambunot 11. Dredges - pangahig 12. Scoops - tagalog – panalok,bithay,iloko – parwas,tagaban,

Kapangpangan- sagudsod,Sebu – sihud, Bisaya-sangya

13. Pokers - pangsundot 14. Clamps - pang-ipit 15. Snares - Tagalog – panilo, Bukidnon – panghilot,

Aklan – hikog

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

and generally thrown by hand or sometimes from a gun or bow-like device like pana, sibat, salapang or tiksal

b. Harpoons - pointed instruments with barbed blades detachable from the handle and either thrown by hand or discharged from a gun, panibat, or pamaril.

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.

a. Barricades - complete barriers

made of wooden trunks, debris, mud, weeds, banana stalks, rocks or bamboo webbing built across the natural migration path of fish.

b. Fish shelter - a structure made of anchored bunches of twigs and bushes, piles of rocks or poles which become the hiding place for fishes.

c. Fish coral - a guiding barrier

constructed of bamboo, brush or chicken wire which is set in tidal waters or along natural ways of fishes.

d. Fish pots - basket-like enticing

devices usually baited and made of bamboo, chicken wire, rattan and other suitable materials.

6. Fishing with lines - method of line fishing with hooks that follows the principle of offering the fish real or artificial bait which it tries to catch

a. Handlines - long simple lines with one or small series of hooks requiring constant attention

1. Simple handline or drop line-pangawil or kawil - single line with one or two barbed hooks

2. Multiple handline - single line with series of barbed hooks

3. Jigger - used in catching squids (kawil pangpusit)

4. Pole and line - handline attached to a pole (bingwit) used with various kinds baits (baliwasnan or bingwit)

5. Troll line - handline with a hook at the free end with natural or artificial bait drawn or towed by a fast-moving banca or boat.

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.

Set long lines - lines anchored or fixed and not free to move with the

current.

a. Drift long lines - lines without fixed attachments.

7. Falling Gear - a type of gear that works on the principle of covering the fish with a gear

1. Cover pot - salakab

2. Cover net - panaklob

3. Cast net - conical net which when thrown forms a

circle covering the fish.

8. Fish impounding nets - gear usually made

of woven or knitted fibers with mesh to confine the fish

a. Filter nets - a conical bag net without funnel – shaped valves made of sinamay cloth or cotton netting fixed in flowing water to filter shrimps, crabs, fishes etc. (dayakos or sala)

b. Hoop nets - funnel –

shaped bag-nets constructed over circular frames that have non-return valves but no wings. Can catch fishes in rivers and places with fast currents by straining the water. (bukatot na lambat)

c. Fyke nets - winged

conical filter nets with a series of circular hoops leading into a closed sac or trap with a small opening that makes exit difficult. (dayakos)

d. Pound nets - fixed

impounding nets supported by stakes or held in place or maintained in form by a combination of floats or bouys and weights and anchors (otoshi-ami)

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

a.Dip nets – salap or salok b. Crab lift nets - bintol

b. Lift net - salambaw d. Lever net - salambaw

e.blanket nets – paduyan f. Bag net - basin

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

h. two boat or four boat

lift net - lift nets in which the corners are lifted from anchored boats

i. push nets - a small triangular fishing net with a rigid frame that is pushed along the bottom in shallow waters and is used in parts of the southwestern Pacific for taking shrimps and small bottom-dwelling fishes

j. skimming nets - lift push nets operated in deeper waters from a small banca or raft, that use a skimming motion while drifting with the boat. (anod sulong)

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.

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

a. Dredges – nets used to collect shell fish by raking or scratching action (kaladkad)

b. Trawls - nets in the form of a conical bag with the mouth kept open by various devices and the entire gear is towed behind a moving boat. (galadgad or taksay) Examples:

1. Bottom trawl

2. Mid-water or pelagic trawls

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:

a. Beach seine - bayakos or pukod b. Lampara or sahid

c. Fish corral seine- segni in Bisaya d. Reef seine - can operate on reefs or over rough grounds.

13. Surrounding nets - fishing devices made of long walls of webbings;

capture of fish is by surrounding the fish not only from the side but also from beneath.

‘a. Round haul seine – sapyaw b. Purse seine – pangulong

c. Ring net - kubkob d. Scoop nets - gayad

e. Stop seine - pangulong

14. Gill nets - simple walled curtain-like nets set vertically in water

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)

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 Visit a fishing village. Observe the different techniques and gear employed in catching fishes and other aquatic resources

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?

Reflect and Understand Activity I Gather pictures regarding fishing gear and their operations.

Research and analyze by means of the internet additional information on fishing gear classifications and operations. Present your work to the class. Analyze how effective this method is for capturing or gathering fishes.

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.

4. Place the bait on the hook. 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.

Lesson 4 Fish Processing (Preservation) Objectives

1. Acquaint you with technology of fish processing 2. Familiarize you with the terminologies used in fish processing 3. Identify the market forms, cut and body forms of fish 4. Explain the principles involved in fish preservation 5. Differentiate the characteristics of fresh from stale fish 6. Enumerate and classify the different agents of spoilage 7. Enumerate and explain the types of fish curing and the principles of each type 8. Perform the methods of cutting fish 9. Familiarize yourself with the tools and equipment in fish preservation 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.

Modified True or false: Write true if the statement is correct and if false change the underlined word/s to make the statement correct.

___ 1. Knowledge in fish preservation will help, prevent or delay self-decomposition of fish

___ 2. Bacteria are the only cause of decomposition or spoilage in fish and other fish products

___ 3. When buying fish, we can detect if it is fresh by means of its odor only. ___ 4. Dehydration is the removal of moisture under controlled conditions. ___ 5. Eviscerating before chilling the fish is one way of controlling or delaying the

spoilage of fish

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. Terminologies in Fish Preservation

1. Autolysis - softening of tissue due to digestive action of enzyme 2. Canning - method of preparing food in a hermetically sealed

container by the application of heat 3. Drying - method of preservation by lowering the moisture

content through the application of natural or artificial heat

4. Dehydration - removal of moisture under controlled conditions 5. Eviscerate - removal of internal organs of fish 6. Gibbing - process of removing internal organs by cutting a

triangular cut at the throat of the fish 7. Icing - the application of ice to lower the

temperature of the fish 8. Pickling - the process of curing of fish in vinegar and spices 9. Pressure cooker - a closed metal fitted by a pressure gauge, control

Valve and pet cock 10. Pressure gauge - a device used to measure and maintain pressure

during processing 11. Can sealer - a machine used to close the open end of

tin can 12. Exhausting - elimination of air inside the can 13. Vacuum - empty space without air 14. Refrigeration - method of preservation by lowering the temperature

to point wherein bacterial growth is inhibited 15. Salting - method of preserving fish with salt as its

main preservative

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

Market Forms and Cuts of Fish

1. Whole or round fish - fish whose parts are still intact

2. Drawn fish - fish whose internal organs are removed by making a slit along the belly wall and the entrails pulled out

3. Dressed fish - fish whose scales, internal organs, fins,

head and tail are removed

4. Steaks - they are cross sections of a cleaned fish which are around 1-2 cm. thick

5. Splitted - fish that is cut open along the dorsal side from head to tail

6. Live fish - fish that are sold alive

7. Fillets - are the fleshy sides of the fish which are separated from the backbone and the ribs

a. Butterfly fillet - fillets that are joined together on the ventral sides by the underside skin

b. Single fillet - fillet from side of a fish cut away from the

backbone

8. Sticks - cuts from fillets or steaks. They are usually from

fish that has been minced and shaped, breaded and frozen.

Common Body Forms of Fish

1. Fusiform - torpedo-shaped kind. Ex: Tuna and galonggong

2. Compressiform - flat and compressed laterally. Ex: slipmouth,

Mouthfish

3. Depressiform - compressed dorsoventrally. Ex: stingray

4. Taeniform - ribbon-like species. Ex: hairtail

5. Anguilliform - serpentine shaped. Ex: eel

6. Globiform - short, rounded body and is globular. Ex. Puffer fish

Principles of Fish Preservation

1. Prevent or delay microbial decomposition of fish 2. Prevent or delay self-decomposition of fish 3. Prevent other causes of spoilage of fish like physical damages

Agents of spoilage

1. Microorganisms

Three Main Groups of Microorganism

a. Bacteria - responsible in the breakdown of plant and animal material and the possible the return of simple inorganic compounds to the soil. The result of this breakdown is spoilage, fermentation and decay. Since fish is an organic matter, it spoils easily. As soon as it dies, bacteria act on it.

b. Molds - fuzzy or cottony organisms that

grow on the surface of the food. They are responsible for the white, orange, black, green or blue green colonies on the surface of the food.

c. Yeasts - whitish to yellowish colonies on the surface of the food. They appear as a film on the surface of the liquid or as sediments at the bottom.

2. Enzymes - proteins that act as biochemical

catalysts in living organisms. They are normally present along the digestive tract and help in the breakdown of food into assimilable forms.

Changes in Fish After Death

1. Changes in Appearance - the color starts to fade until it becomes dull as spoilage progresses

2. Rigor mortis - characterized by the stiffening of the muscle tissue. This state lasts only for a few minutes in some fish to several hours in others. the fish in this state is considered fresh.

3. Autolysis - the breakdown of tissues caused by enzymes. Since it softens the tissue, it proves the activity of microorganisms.

4. Putrefaction – the state when the components of the flesh are assimilable forms. It is accompanied by a foul odor, which is the result of the breakdown of protein. The fish at this stage is spoiled and undesirable.

Characteristics of Fresh and Stale Fish

Fresh Fish Stale Fish

Eyes Bright, bulging pupils Velvet, black corneas transparent

Dull, wrinkled, sunken pupils, dull black, corneas opaque

Gills

Bright red, covered with clear slime, fresh odor under gill cover

Dull brown or gray, slime cloudy, odor under gill cover sour and offensive

Flesh Firm, stiff body; impression made by fingers do not remain

Soft and flabby; impression made by fingers remain

Belly walls Intact Often ruptured, viscera protruding

Muscle tissue White Pinkish, especially around backbone

Vent Pink, not protruding Pale brown protruding Odor Fresh, fishy odor Stale, sour or putrid Color Bright Faded and dull Classification of Bacteria According to Shape

1. Coccus - round 2. Bacillus - rod-shaped 3. Spirillus - spiral 4. Staphylococcus - grapelike 5. Streptococcus - chainlike

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

Classification of Bacteria According to Their Oxygen Requirement 1. Aerobic - requires free oxygen in order to live 2. Anaerobic - lives in the absence of free oxygen 3. Facultative - grows with or without free oxygen

Types of Enzymes

1. Lipolytic - enzyme that acts on fats 2. Proteolytic - enzyme that acts on proteins 3. Amylolitic - enzyme that acts on carbohydrates

Methods of Fish Preservation

1. Fish Curing 2. Utilization of Fishery By Products 3. Refrigeration and Cold Storage 4. Canning or Bottling

1. Fish Curing - includes all the methods of fish preservation except refrigeration and canning. It is the process of preservation by the use of preservatives and other chemicals for the purpose of keeping fish and other fishery products fresh for future use.

Types of Fish Curing

a. Salting - application of salt to the fish b. Drying - lowering of water content of the product

to a degree where bacteria cannot grow and reproduce

c. Smoking - application of smoke to the product d. Pickling and spicing - preservation of food by the use of

vinegar and other spices e. Salting - considered the basis of all methods of

fish preservation

Salt - colorless or white crystalline compound known chemically as sodium chloride (NaCl) occurring abundantly in nature, both in solid form and in solution

Factors Affecting Salting

1. Composition of salt

a. Pure salt - fish salted with pure salt is of better quality. It is soft and flabby and has yellowish white color

b. Impure salt - fish salted with impure salt is firm and rusty in color

2. Temperature - high temperature makes salt dissolve faster, permitting a rapid penetration of the product with salt.

3. Methods of Salting

a. Kench Salting or Dry salting b. Dry Salting to Make Brine c. Brine Salting d. Fermenting

4. Methods of Cleaning

a. whole fish b. splitted fish c. gutted fish 5. Size of the Fish - small sized of fish is salted faster than

larger size of fish 6. Storage of Fish

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 Factors Affecting Drying

1. Humidity of Air 2. Velocity of the wind 3. Intensity of sunshine

Humidity - amount of moisture in air Velocity - speed of air/wind Factors Affecting Dehydration

1. Kind of drier used 2. Temperature range 3. Storage of finished product 4. Relative humidity

The finished products of drying and dehydration is commonly called daing or tuyo

C. Smoking - method of preserving fish by the application

of smoke and other interrelated processes such as salting, drying and heat treatment

Smokehouse - an airtight container where smoke can be introduced. Types of smoking

1. Hot Smoking or barbecuing - a slow type of broiling that places the poduct in close proximity to the fire. The food is cooked and smoked in temperature ranging 150◦F to 190◦F.

2. Cold smoking - method of smoking in which the fish are hung at some distance from a low smoldering fire and cured at temperatures ranging from 90◦F to 110◦F.

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

D. PICKLING - preservation of food by the use of vinegar and other

spices. Pickling of fish as a method of preservation is not commercially done in the Philippines because the preservative action of vinegar is short. Pickling has some digestive action in fish which renders it softer and pastier. Pickled fish is usually used as appetizer so preservation by this method is recommended for use at home. Mensuration and Calculation Activity # 1 Demonstrate how to come up with the true and correct brine solution following the recommended ratio, salting process with emphasis on the proper amount of salt, drying and dehydration, and taking into consideration the exact or calculated number of days of exposure to sunlight.

2. CANNING - application of heat to food in a hermetically sealed container at a temperature and for a period of time sufficient to destroy microorganisms and to render any bacterial cell for a definite period of time.

BASIC CANNING EQUIPMENT

1. Can sealer - a machine or instrument that is used to close the open end of tin cans.

2. Pressure cooker - a modern household device used for processing food for a definite period of time and pressure.

3. Tin cans and glass jars - containers locally available for canning purposes only

4. Measuring spoons & cups –

devices used to measure liquids and solids ingredients

5. Colander - a receptacle for draining purposes

6. Basins - containers used for washing and for

the preparation of brine

7. Thermometer – a device used to check temperatures of cooking, drying and cold storage

8. A clock – an instrument used to determine the length of processing, salting, steaming or frying

9. Knives - tools used in cleaning, cutting fish

into accurate sizes

10. Cutting board – a durable board used primarily as guide so that exact sizes of fish will fit into the different containers

3. A. CHILLING - a process whereby the product is cooled to the temperature of melting ice 0◦C (32◦F). The usual cooling medium is ice. 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.

4. UTILIZATION OF FISHERY BY PRODUCTS – the conversion of waste materials coming from fish and other marine products into secondary products.

Directions: Make a community survey to determine where bagoong, tinapa, tuyo/daing are produced and accomplish the given form

Name of processor Address of processor

Product produced

1.

2.

3.

4.

5.

Process Demonstrate the procedures in preparing the different cuts and market forms of fish. Procedures in preparing for the 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

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

a. How did you find the activity? b. Did you demonstrate interest and skills in performing the activity? c. Do you think, you can apply your learned technology in a business venture?

How? d. Did you perform the activity with the proper use of tools. Did you observe proper

handling of the products and sanitation in the work area.

Process

Methods of Fish Processing Bagoong, Tinapa, Tuyo/Daing

A. Bagoong Making

Fish Bagoong

Here are the procedures in fish 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. 5. Patis is then filtered and bottled for household or commercial use. 6. Set aside the ground and solids. 7. Add saturated brine to the other solid part. 8. After two weeks, you will have second class patis and bagoong as solid ground.

B. Tuyo / Daing Making

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.

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.

Reflect and Understand Research and investigate through the internet some improved techniques involved in improving the preservation of fish and other fishery products. Gather some information from any industry owner on how to be successful in fish preservation like making bagoong, tinapa, daing, dried fish and home canning. To start, prepare a business plan for entrepreneurial activities involving fish preservation. Activity # 2 Organize a dialogue with experts and practitioners on food preservation with concentration on the use and maintenance of tools and equipment in fish processing.

Transfer Make your own fish bagoong using 1 kilo of fish. You will be evaluated using this scale.

1- Poorly performed 2 - Slightly 3 - Fair 4 - Good 5 - Procedures properly followed

Discussion 5 4 3 2 1 Use of tools Application of procedures Safety work habits Speed/time Appearance of finished product

Fish preservation or fish processing is a business or an entrepreneurial activity.

In this lesson, you were given knowledge on the components of fish preservation. You were made aware of the different areas of concern of fish preservation.

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.

GLOSSARY

Abdominal – posterior part of fish.

Aerobic bacteria – bacteria that thrive in the presence of oxygen.

Anaerobic bacteria – bacteria that thrive in the absence of free oxygen.

Anal fin – fin of fish that lies near the anus.

Anguilliform - a snake like body form of fish which is elongated and usually roundish as

in the swamp eel body.

Autolysis – softening of muscle tissue of fish due to continuous digestion of enzymes.

Backbone – the biggest bone of fish situated in the middle-most portion.

Brackish water – water that is midway between freshwater and marine water.

Brine – mixture of salt and water.

Butterfly fillet – the two fleshy sides of fish are cut and joined together by the flesh and

skin of the belly corresponding to two single fillets.

Canning – method of processing fish and fishery products in hermitically sealed

containers with the use of heat enough to destroy microorganisms likely to

cause spoilage.

Catching pond – pond where fish are impounded and caught.

Caudal fin – fin located at the tail.

Caudal peduncle – part of a fish lies between the anal fin and the base of the caudal fin.

Compressiform – the body of fish which is wide, flat, circular, and laterally compressed.

Curing – a method of preserving fish and other fishery products by salting, drying,

smoking and pickling.

Dehydration – the process of removing the moisture content of the fish with the use of a

mechanical device.

Depressiform – the body of the fish which is thin, flat, and strongly depressed.

Drawn – a cut of fish with only the viscera or internal organs are removed.

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.

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.

REFERENCES:

Books 1. Calmorin et al, Introduction to Fishery Technology

2. Villanueva et al,.Fishery Arts

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?

http://www.google.com.ph/imgres?num=10&hl=fil&biw=1366&bih=667&tbm=isch&tbnid=iWfIhtFzpjg3qM:&imgrefurl=http://www.prints-4-all.com/cgi-bin/category.cgi%3F%26category%3D21%26start%3D30&docid=dMB7AG7cO99bwM&imgurl=http://www.prints-4-u.com/store/image2/RESTRIKE/R3021980123.jpg&w=1727&h=1100&ei=IIaXULv8KOfmmAWyg4DYAQ&zoom=1&iact=hc&vpx=201&vpy=396&dur=2147&hovh=179&hovw=281&tx=180&ty=116&sig=110916898033753892310&sqi=2&page=1&tbnh=151&tbnw=242&start=0&ndsp=19&ved=1t:429,r:12,s:0,i:98

https://www.google.com.ph/search?q=carpa

http://www.google.com.ph/imgres?

Fishery Arts 7

Small Business & Entrepreneurship

Transcript of Fishery Arts 7