The document outlines the post-harvest technology for fish, focusing on hygiene, processing equipment, and various fish products. It details the steps in processing fish, including washing, grading, and packaging, as well as value-added products like fish fillets, cutlets, and pickles. Additionally, it discusses institutional activities related to fisheries research and training in Vishakhapatnam.

2. CONTENTS:-
●INTRODUCTION
●PERSONAL HYGIENE DURING
FISH PROCESSING
●PROCESSING EQUIPMENT
●PROCESSING OF FISH
●DIFFERENT TYPE OF FISH
PRODUCT
●PACKAGING AND LABELING
●INSTITUTIONAL ACTIVITIES

3. Post harvest technology is interdisciplinary “Science and
Technique”
applied to aquacultural produce after harvest for its protection,
conservation, processing, packaging, distribution, marketing, and
utilization to meet the food and nutritional requirements of the people
in relation to their needs.
INTRODUCTION
POST HARVESTING TECHNOLOGY

4. PERSONAL HYGIENE DURING FISH
PROCESSING
HYGIENIC MEASURES
1. Equipments used for fishing should be properly washed
with potable water.
2. Fish should be put in ice-box as soon as it is caught.
3. Fish should be protected from the sun, dust, dirt, wind
and other contaminates.
Chlorine concentrations of 50 to 200 parts per million (ppm)
areg recommended for cleaning food contact surfaces, including
utensils, equipment, and tables.

5. PROCESSING EQUIPMENT
FISH MINCER SLICING MACHINE

6. PROCESSING OF FISH
STEPS IN PREPARING THE FISH:-
Bleeding
Gutting
Cutting
De-heading

7. FISH PROCESSING
PROCESSING
The action or process of treating or preparing
something in a particular way.
Processing of whole FISH
process the entire fish is processed and stored properly
fishes like anchovies, lizard fishes are included.
1. Raw material:Receiving
2.Washing (child water 2° tem.)
3. Weighing
4. Grading
5. Freezing(4° temp.)
6. Weighingand
7. Cartooning
8. Storage
(-20° temp)

8. SEMI DRESSED PROCESSING
PROCESSING PROCESS USUALLY THE MEDIUM
SIZE FISHES
Some of the fishes include yellow fin tuna,sail
fish,sword fish
Raw material receiving 》
Washing 》(Temperature:2ºc) 》
Weighing 》Grading 》Scaling 》Gilling 》
Gutting 》De-heading 》Trimming 》
Trimming 》Washing (Temperature -2ºc) 》
Storage

9. DRESSED FISH PROCESSING:
processing process usually the large size fishes are involved. Some of
the fishes include yellow fin tuna,sail fish,sword fish

10. DIFFERENT TYPE OF FISH PRODUCT
VALUE ADDED FISHERY PRODUCTS
additional activity adding to the other change the nature of a
product thus in one way
any additional that its value at the time of sale",
● FISH FILETS
● FISH CUTLETS
● FISH PICKLE
● FISH KHEEMA

11. FISH FILETS:-
A fish which has been cut for sliced away from the bone by cutting lengthwise
along Side of the fish parallel to the backbone.
Selection of fishes for filleting-select fresh fish for fileting and
wash with portable water.
Fig:- Fish Fillets

12. FISH CUTLETS :-
Fish cutlets (fish cakes (or) fish patties) made with fish, and
Spices are coated in Egg and breadcrumbs, and deep fried to golden
perfection.
●Minced fish
●Fish mixFormed product
(cakes if different shaped)
●Batterd product
●Batterd and breaded
●Fish cutlet
Flow steps

13. Preparation of fish cutlets

14. • FISH PICKLE :-
Fish pickle means an oily, semi-solid product with spices and acidic taste
obtained from maturation of the Partially fried fish with vinegar
1)Methi powder – 8g 2)Jeera powder -5g
3)Mustard -50g 4)kashmiri chili -50g
5)Garam masala -2g 6)citric acid – 2g
7)Yellow fish tuna fish meat – 2kg
8) paste of mirchi -200g
9) curry leaves .
10) Garlic -200g
11) Ginger -200g
INGREDIENTS:

15. Preparation of fish pickle

16. • FISH KHEEMA
Kheema means minced meat.Minced meat is cooked and then served as
a side dish

17. FREEZING OF SQUID
• SQUIDS ARE EXPORTED IN DIFFERENT FORM SUCH AS WHOLE,
WHOLE CLEANED, RINGS, TUBES, TENTACLES, FILLETS, STUFFED
Species of squids available in India
(1) Loligo duvaucelli
(2) Sepiateatisarctipinnis
Squid ring &
squid tubes

18. SQUID PINE CUT
Squid products

19. PACKAGING AND LABELING
. packing of squid Labeling of fish pickle

20. INSTITUTIONAL ACTIVITIES
VISITING OF INSTITUTES IN VISHAKHAPATANAM :-
FSI - FISHERIES SURVEY OF
INDIA
CMFRI - Central Marine
Fisheries Research Institute
CIFNET - Central Institute of
Fisheries Nautical and
Engineering Training
FROZEN EXPORT INDUSTRY’S
FISHING HARBOUR

21. Fishing Harbour

22. THANK YOU