Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Learning
Activity Sheet 10
in
TLE (Food Processing)
Third Quarter: Week 3
Prepare Fish and Other Marine Products
According to Specifications
(TLE_AFFP9-12FR-IIIc-2)
Selecting and Preparing Fish and Other Marine Products for Fermentation
and Pickling

MELC: LO 2. Prepare fish and other marine products according to

specifications
Code: TLE_AFFP9-12FR-IIIc-2
Objectives:
a. Identify the market forms of fish.
b. Follow the procedure of cleaning and eviscerating of fish.
c. Arrange the steps in dressing of fish.

Sorting and Grading

After harvesting fish, it needs to be sorted and graded immediately to
prevent deterioration or changes in physical and chemical attributes due to
its perishability.
Maintaining the Freshness of Shellfish
1. Avoid the fish from struggling due to the onset of pre-rigor mortis
causing the fish flesh to stiffen at once.
2. Do not expose the fish to high temperature. Keep them in the shade
covered with wet burlaps or banana leaves
3. Eviscerate the fish when necessary to prevent autolytic changes
because its viscera or internal organs become the focal points for
spoilage
4. Put ice while the fish is fresh to inhibit spoiling. Preserve them as
quickly as possible
5. Shellfish should be alive until it is cooked and processed. Crustaceans
like shrimps, crabs and mollusks should be handled properly and
kept alive until cooked. For shrimps, they could be preserved
immediately with ice to maintain their freshness.
6. Sort or classify the shellfish to prevent contamination leading to
spoilage.

Preparing Fermented or Pickled Fish and Shellfish

A. Preparing wet fish

Nowadays, because of the busy schedule, most consumers prefer

buying fish that are already cut according to their preferences.

Market forms or cuts to prepare fish for pre-treatment processes:

1. Live fish or whole round- transported and marketed alive. All parts
are intact and may be alive or dead.

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2. Drawn Fish- fish has been eviscerated or gutted by making a slit on
the ventral side to remove the viscera or internal organs

3. Dressed Fish- the fish is drawn further to remove the gills, fins,
scales, head, and tail. This is already prepared for cooking or for
special preparation to improve the presentation

4. Steaks- this a cross-section of a fish cut approximately at right

angles to the backbone or cut from dressed fish similar to chunks.

5. Fillets- Fleshy or meaty section of a fish removed from the

backbone and ribs of the fish. Fillet can be of different styles.

Block Fillet/butterfly- the flesh

from both sides of a single fish
usually joined along with the
back cut from dressed fish.
This is done by dressing the
fish and splitting after.

http://bit.ly/350sT7q
Cross-cut fillet- a fillet from flat
fish where the flesh from each
side is removed as a single
piece

http://bit.ly/386F9p7
Quarter-cut fillet- a fillet from
flat fish, the flesh from each
side is cut off in two pieces.

http://bit.ly/354Sf4b
Single fillet- The flesh from one
side of the fish

http://bit.ly/2X32NMN

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 Sticks- are small elongated
chunks of uniform size and
thickness cut from the fleshy
portion of the fish.

http://bit.ly/3hCtRvH

A. Cleaning and Eviscerating Fish

Cleaning and eviscerating are done by making a slit on the belly cavity
of the fish to remove the gills and fins. In some cases, scaling is done with
the use of a knife or scaler beginning from the tail toward the head. If head
and tail are removed, cut off gills with head followed by cutting the oval fin.
For small fishes, cleaning is done by removing the head and the gut in one
stroke or using the index finger to nob.

http://bit.ly/3rLBd4J

B. Skinning Fish

Skinning fish involves the removal of the fish skin. This is done
by removing skin along backbone and cutting off a narrow strip of
skin to the entire length of the backbone. To do this, loosen the skin
from top to bottom then draw the skin off toward the tail. Make sure
fish is fresh so that skin can easily be drowned off.

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 http://bit.ly/3pGyxUf

C. Cutting Fish

Most of the time, fishes are cut depending on the desired sizes and
manner of cooking or processing them. Consumer’s preference is always
considered.
D. Dressing Fish

Usually, dressing of fish is done by removing the following:

 Fish head
 Tails
 Viscera or internal organs
 Scales

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Steps in dressing fish:
1. Weigh the fish. Then wash it with clean water to remove the slime
2. Lay the fish flat on the cutting board. Holding the knife on the right
hand, and head of the fish with the left hand. Then scale the fish.
3. 3. Cut the tail and the head of the fish leaving only the trunk or body of
the fish.
4. Cut the dorsal and ventral fins using kitchen scissors.
5. Remove the internal organ and with the use of a sharp knife, scrape the
belly cavity, blood and false kidney.
6. Wash very well in clean water.
7. Weigh the dressed fish and determine the % left after dressing by
following the formula:

Net weight = weight of dressed fish x 100%

Weight of fish before cleaning
E. Splitting Fish

1. Weigh the fish (preferably milkfish)

2. Lay the fish on the cutting board with the head towards the worker
and the dorsal side along the edge of the table. Using a sharp knife,
cut on the nape through the head, keeping the knife hard against
the vertebral column.
3. Turn the knife facing the posterior end or tail portion and cut
towards the tail keeping close to the dorsal fin until it reaches the
tail
4. Open out the fish like a butterfly with the use of knife but do not
cut through skin.
5. Remove the internal organs, gills, and black membrane (optional)
or peritoneal (black) lining.
6. Clean and split the fish.

http://bit.ly/2WZZCFP

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Assessment 1: Is it Right?

Directions: Read the statement carefully. Write the word FISH if the
statement is correct and MARINE if not. Write the answers on a separate
sheet of paper.
1. Avoid the fish from struggling due to the onset of pre-rigor mortis
causing the fish flesh to stiffen at once.

2. Do not expose the fish to low temperature. Keep them in the shade
covered with wet burlaps or banana leaves.

3. Eviscerate the fish when necessary to prevent autolytic changes

because its viscera or internal organs become the focal points for
spoilage.

4. Put ice while the fish is fresh to inhibit spoiling. Preserve them as
quickly as possible.

5. Shellfish should be frozen until it is cooked and processed.

Crustaceans like shrimps, crabs and mollusks should be handles
properly and kept alive until cooked.

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Activity 1: Let’s process!

Directions: Using the graphic organizer below, complete the step by step
procedures in dressing fish. Copy and answer the activity on a separate
sheet of paper.

6. 1.

5. 2.

4. 3.

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Assessment 2: What is what?

Directions: Identify what is being asked in the sentences below. Write the
answers on a separate sheet of paper.

1. These are small, elongated chunks of uniform

size and thickness cut from the fleshy portion
of the fish.

2. It is a fillet from flat fish, the flesh from each

side is cut off in two pieces.

3. The flesh from one side of the fish

4. It is transported and marketed alive. All parts

are intact and may be alive or dead.

5. The fish is drawn further to remove the gills,

fins, scales, head, and tail.

6. Fish has been eviscerated or gutted by making

a slit on the ventral side to remove the viscera
or internal organs

7. A fillet from flat fish where the flesh from each

side is removed as a single piece

8. Fleshy or meaty section of a fish removed from

the backbone and ribs of the fish.

9. This a cross-section of a fish cut approximately

at right angles to the backbone or cut from
dressed fish like chunks.

10. The flesh from both sides of a single fish

usually joined along the back cut from dressed
fish.

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Activity 2: Clean and Share:

Directions: Ask your parent or guardian to have fish as your dish. Then let
them assign you, to clean up the fish. After that, discuss the step-by-step
procedures and share your experience while you were cleaning the fish.
Write the answers on a separate sheet of paper.

Rubrics:
Criteria 5 4 3 2 1
Procedure List all the Missed one Missed two Missed 3-4 Missed 5-6
in procedure procedure procedure procedure procedure
Cleaning
Spelling All words 1-5 words 6-10 words 11-15 15-20
are in are are words are words are
correct incorrect incorrect incorrect incorrect
spelling spelling spelling spelling spelling
Neatness No There are There are There are There are
Erasures 1-5 6-10 11-15 15-20
erasures erasures erasures erasures

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References:

K to 12 Basic Education Technology and Livelihood Education Agri-Fishery-

Arts-Food (Fish) Processing Curriculum Guide Grade 9-12 pp.
Villanueva Ma. Carina Santiago, CBLM for food Processing NCII, Processed
Foods and Beverage Sector pp.73-78

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 All Rights Reserved
2020

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD

Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE

Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD

Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager
ACKNOWLEDGEMENT
RAMILO C. CRUZ, PhD
Education Program Supervisor, EPP/TLE/TVL
CAROLINA S. VIOLETA, EdD
LOUIE
Schools P. DEL
Division ROSARIO
Superintendent
KLEAVHEL C. FAMISAN
PHOEBE MARIE B. SANTARROMANA
JERRY D. CRUZ, PhD, CESE
Content/Language/Layout Editor
Asst. Schools Division Superintendent

MYRA T. DE JESUS
DOMINADOR M. CABRERA, EdD
Developer/Writer
Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager

RAMILO C. CRUZ, PhD

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Education Program Supervisor, EPP/TLE/TVL

MYRA T. DE JESUS
Developer/Writer