The document summarizes the key steps in processing fish and seafood: 1. Fish are kept on ice before being processed, which may include removing ice, washing, grading by size, and removing heads. 2. Filleting is typically done by machine to cut fillets from the backbone and remove bones, and some fillets may be skinned. 3. Trimming removes remaining pin bones, and inspection removes any defects from the fillets. Portions are cut according to requirements. Fresh products are packaged on ice and frozen individually or in blocks for cold storage. Canning, pickling, freezing, drying, and smoking are also described as preservation methods.

1. Processing
Fish

9. Primary Processing of Fish and
Sea Food
• 1. Pre-treatment:
• Fish are kept on ice in boxes before delivery to the processing
plant. At the time of arrival, the fish may be re-iced and
placed in cold storage until required for further processing.
Pre-treatment involves ice removal, washing, grading
according to size and de-heading.

10. 2. Filleting
• The filleting areas are generally
separated from the
pretreatment department to
prevent workers and materials
from non-sterile pretreatment
from contaminating the sterile
filleting area.
• Filleting is performed by
machines with mechanical
knives that cut the fillets from
the backbone and remove the
collarbone. Some fillets may be
skinned at this step in this
process.

11. 3. Trimming and
Inspection
• : In the trimming section, pin bones are
removed and operators inspect the
fillets. Any defects and any inferior parts
found are removed. Off cuts are
collected and minced. Depending upon
the final products, the fillets can be cut
in to portions according to weight or
final product requirements.

12. 4.
Storage/Packaging
(Fresh):
• Fresh products are packaged in
boxes with ice which is
separated from the product by a
layer of plastic. Fillets or pieces
can be individually frozen and
wrapped in plastic. The blocks
are typically frozen and kept in
cold storage.

13. Preservation
Methods of Fish
1. Canning of Fish
• Canning is performed by two
methods: precooking and raw
pack. Precooking begins with
thawing of the fish which are
then eviscerated, washed and
cooked. Canning retains the
natural flavor of the fish usually
oily fish are most suitable for
canning.

14. 2. Pickling
(Salting) of Fish
• The dry salting or wet salting method
of pickling is widely used for fish
processing in India.
• In dry salting method, first fishes are
rubbed with salt powder and then
packed in tubs with dry salt powder
sprinkled in between layers of fishes.
• After 15-20 hours, the fishes are
removed from tubs, washed in brine
and then followed by sun drying for 2-
3 days.

15. In wet salting
• cleaned fishes with longitudinal silts
(cut) are packed in large container
which containing concentrated salt
solutions and stirred daily till
properly pickled.
• Generally, up to 8-10 days after
pickling, salty water is allowed to
drain off. Wet salted (pickled) fish is
sold into market without drying.

16. 3. Freezing of Fish
Freezing
• , greatly extend the period of storage. In freezing,
if the fish is gutted and frozen down to -28 to -
300C within two hours of its catch gives effective
keeping quality as similar to that of fresh fish.
• Large fish are frozen by sharp freezing, while
small fishes are usually frozen as fillets
(lengthwise cuts), steaks (crosscut section) or
sticks (lengthwise or crosswise cut from fillet or
steaks) are quick frozen.

17. 4. Drying of
Fish Sun drying
• is the most widely used method for
drying. Drying removes moisture from
tissues and arrests the bacterial and
enzymatic growth.
• This method is not hygienic and also
there is appreciable percentage of loss
due to spoilage and putrefaction.
• Dried fish develops a peculiar odor. The
fish can be dried in the covered solar
dryer with natural draft or forced draft

18. Smoking Fish
• Put fish in smoker when air
temperature is 100 F. (You
need a second
thermometer to measure
this.) During smoking, air
temperature should rise to
225 F. Fish flesh should
reach 180 F and be kept
there for 30 minutes.

19. Acitivity 1:”
Name Me”
• Directions: Look closely at the
pictures below, identify what
major form of pre-processed fish
is shown. Write your answer on
the space provided after the
number.

20. Acitivity 1:”
Name Me”
• Directions: Look closely at the
pictures below, identify what
major form of pre-processed fish
is shown. Write your answer on
the space provided after the
number.

21. Acitivity 1:”
Name Me”
• Directions: Look closely at the
pictures below, identify what
major form of pre-processed fish
is shown. Write your answer on
the space provided after the
number.

22. Acitivity 1:”
Name Me”
• Directions: Look closely at the
pictures below, identify what
major form of pre-processed fish
is shown. Write your answer on
the space provided after the
number.

23. Activity 2 “Fish
Be Familiar”
•Directions: In the pinned
note below fill each with
the seven steps in
processing fish and
describes how it is done.