TLE 8

1. METHODS OF
SALTING

2. This is done by directly
applying granules of
salt to the fish. The
surface of the fish is
completely covered

3. This is a solution of salt
and water. The fish is
submerged for several
hours depending upon
the amount of salt
required.

4. This is similar to kench
curing except that the
brine is not allowed to
drain. The salted fish is
kept in a barrel or any

5. This is a process of
salting fish such as
anchovies (dilis),
tunsoy, kalaso ang
galunggong.

7. TOOLS AND EQUIPMENT
USED IN SALTING

8. FISH
SCALER
Used to remove the
scales of the fish

9. KNIVES
Used for cutting and
eviscerating the
fish.

10. MEASURING
SPOONS
Used to measure
the preservatives of
ingredients neede

11. OIL DRUM
This a container to
keep salted fish
during process

12. SALINOMETE
R
Used to measure the
salinity or
concentration of brine
solution.

13. WOODEN
BASIN
Used in mixing salt
and fish.

14. WOODEN
VAT
Used to brine
salting large
quantities of fish.

16. WOODEN
BASKET OR
KAING
Used in carrying or
transporting fish
materials and finished
products.