tle fishery arts

Fishery Arts

food processing, fish wharf operation, and fish production

Fish

cold-blooded vertebrate living in water, breathing by means of gills; whose body may or may not be covered with scales

Fishery

the business of catching, handling, taking, marketing and preserving of fish and other fishery products

Fish Culture

human effort of raising the maximum productivity of fish and maintaining the supply of these products to satisfy human needs

Fish Capture

deals with the scientific method of catching fish as well and the type of fishing gear used

Fish Preservation

deals with the scientific method of preserving fish and other fishery aquatic products to prevent spoilage

Ichthyology

science that deals with the study of fishes

Ichthyologists

scientists or people who study fishes

Fish Preservation

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

Autolysis

softening of tissue due to digestive action of enzyme

Canning

method of preparing food in a hermetically sealed container by the application of heat

Drying

method of preservation by lowering the moisture content through the application of natural or artificial heat

Dehydration / Dehydrating

removal of moisture under controlled conditions

Eviscerate

removal of internal organs of fish

Gibbing

process of removing internal organs by cutting a triangular cut at the throat of the fish

Salting

method of preserving fish with salt as its main preservative

Smoking

process of preserving fish with the application of smoke and other interrelated processes such as salting, drying, and heating treatments

Viscera

internal organs, entrails of fish

Rigor Mortis

stiffening of the muscles or tissues of the fish several hours after death

Brine

mixture of salt and water

pH

refers to the hydrogen-ion concentration

Fish Curing

includes all methods of fish preservation except refrigeration and canning

The only fish preservation method/s that are not under fish curing

Refrigeration and Canning

Utilization of Fishery by Products

conversion of waste materials coming from the fish and other marine products into secondary products

Chilling

process whereby the product is cooled to the temperature of melting ice 0 degrees Celsius (32 degrees F)

Freezing

process of lowering the temperatures of fish from 0 degrees to 5 degrees Celsius in two hours

Can Sealer

machine or instrument that is used to close the open end of tin cans

Pressure cooker

modern household device used for processing food for a definite period of time and pressure

Tin cans and glass jars

containers locally available for canning purposes only

Measuring spoons and cups

devices used to measure liquid and solid ingredients

Colander

receptacle for draining purposes

Basins

containers used for washing and for the preparation of brine

Thermometer

device used to check temperatures

Clock

an instrument used to determine the length of processing, salting, steaming or frying

Knives

tools used in cleaning, cutting fish into accurate sizes

Cutting board

durable board used primarily as a guide so that exact sizes of fish will fit into different containers