Fish and shellfish play an important role in livelihoods and economies. There are several methods for processing fish and shellfish to preserve them, including freezing, smoking, drying, curing, and canning. Each method has advantages and effects on the flavor, quality, and shelf life of the processed fish or shellfish. Proper processing, packaging, pricing, and marketing of fish and shellfish products are necessary to maintain or improve quality and earn a profit.

3. plays an
important role in our
livelihood.

4. Become
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6. Methods ofProcessing fish and shellfish:
Freezing
Smoking
Drying or dehydration
Fish Curing
Canning

8. Simplest and most natural wayof preserving fish.
Maintain the flavor and quality of fresh fish.
Reducesor halt the biochemical reactions in fish flesh.

10. Freezer

11. Fish

17. .

18. .

20. Little preservativeaction
Unique taste and flavor imported by the smoking process.
The fish is placed near a fire where it is cooked and saturated with
smoke.

23. Grill

24. Fish

26. Washand evisceratethe fish

28. •Keep the fish awayfrom the heat asmuch possible.
•Cover the smoker and let the smoke for 1 ½ hour.
•You’ll need to add wood every 20 minutes to keep the smoke.

30. Oil-drumsmoker
Altona-type oven
Chorkor

40. One of the most popular method of processing fish.
You expose the fish products to a temperature that’s high enough to
removethemoisture but low that it doesn’t cook.

42. Fish

43. Salt

45. This method has these advantages:
•Dried fish requires less storage space thanother types of fish.
•Dried fish weighsmuch less thanthe equivalent amountof canned
products.
•Fish can be preserved withoutthe addition of sugar or any other
preserving agents.

62. Electric Dehydrator

66. Involves the addition of ingredients such as salt, sugar and some
preservatives oradditives.
Lengthens the shelf life and at the same time develops cured color
and flavor in fish.

69. Processof applying heat to food that is sealed in a jar in order to
destroymicroorganisms that can cause spoilage.
involves the addition of ingredients such as salt, sugar and some
preservatives oradditives.
Lengthens the shelf life and at the same time develops cured color
and flavor in fish.

70. Open-kettle
Method
•Thesterilized orheat-treated food is
placed in sterile jars and completely sealed
without any further processing.
•Applied to sugar preserves, jams, and
pickles.

72. Can-cooked method
•Theprepared food is packedin jars or
cans.
•They are either packedcold or
thoroughly heatedto partially cook
the food before processing.

74. Pressure canner

77. •Processed fishproducts serve as alternativesto fresh fish
especiallyif the supply of fresh fish is scarce.
•Maintain,if not improve, the qualityof fish products.

78. Cost of ₱roduction and
Marketing of ₱rocessed
Fish

79. Operating Expenses
Production Cost
-Cost of actualmaterials or ingredients and labor used in
producing products.
-Additional costs that cover the basic operation of the rest of the
business.

80. Profit
-net income thatthe business earns..

81. TinapangBangus(for arecipe)
ProductionCost:
3 medium-sizedbangus(1Kilo) ₱150.00
4 cupssalt 55.00
water 5.00
Operating Expenses:
transportation 25.00
Utilities 60.00
Salaries 50.00
Promotions 50.00
_____________
Productioncostandoperatingcost = ₱ 395.00
Example:

82. Pricing the Product
- The entrepreneur should see to it thatthe profit desired is
realisticand reasonable.

83. Here is another way to price a product.
Formula:
*Total Sale
------------------------------ = Selling price per item
number of items or pieces(product)
*Production Cost + operating expenses + profit forecast = Total sales
₱80.00 + ₱50.00 + ₱30.00 = ₱160.00(Total Sales)
₱ 160.00
------------- = ₱20.00 selling price per item
8

84. Marketing the Product
- Understand the needs of the target customers or the target
market

85. Marketing Techniques
- If the target market has been identified, the major goal is to
motivate and persuade the customers to buy the product.

86. The ff. techniques will help market the product:
1.Offering a good quality product.
2.Packaging the product
attractively.
3.Selling the product at an
affordable price
4.Ensuring that a food product has
a satisfying taste- delicious and
well-blended.

87. Marketing Tools
An entrepreneur should try to differentiate his product from
other competitors to attract customers.

88. The marketing tools that will help him include:
1. Posters, flyers and brochures
2. Callingor business cards
3. Sponsoring events
4. Word of Mouth
5. Media
6. Telephone Sales

92. Sponsoringevents