3. Equipment and Tools for Salting, Curing and
Smoking to Be Assembled According to
Manufacturer’s Specifications
For Salting and Curing
FreezerRefrigerator Gas range/oven
-necessary in maintaining the freshness of fish.
- source of heat.
4. Salinometer
- an instrument used to measure
brine strength.
Weighing scales of varying capacities –
devices used to measure
the weight of fish/raw materials and
ingredients needed in fish/food
processing.
Beaker-
a device used to measure
liquid ingredients.
5. Measuring cup –
used to measure dry
ingredients.
Measuring spoon
- used to measure small
amount of solid and liquid.
Cutting board –
used to protect the
table when slicing
or cutting food.
6. Basin – use in the
preparation of
brine or curing
mixture.
Kitchen scissor –
used in trimming-off the fins
of a fish.
Cutting implements/knives
- used for cutting fish and other
raw materials.
Food tong –
used to turn or lift food