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this refers to the process associated with fish and fish products between the time fish are caught or harvested .
1. receiving- this activity includes sorting and grading of raw materials according to the size, species and quality, also including the segregating suitable from unsuitable ones.
Raw materials refers to fresh fishes newly caught, chilled or frozen that are not yet subjected to the treatment with preservatives like salt vinegar and smoke . they are used during salting , curing and smoking . prior to the processing of fish, the raw materials must be efficiently prepared to achieve top quality processed products, maximu yield and highest possible profits.
-characteristics of a fresh and spoiled fish-
odor- a fresh fish has a "FRFESH FISHY ODER", a spoiled fish has a "A STALE SOUR OR PUTRID SMELL".
Eyes- a fresh fish has is bright red, covered with slime and a odor under gill cover is fresh , a spoild fish has a dull brown or gray with cloudy slime, oder under gill cover is sour and offensive .
Body color- a fish has a bright color and a spoiled fish has a faded color .
flesh- a fresh fish has a firm stiff body, finger impressions do not remain, a spoild fish is soft and flabby, finger impressions remain.
belly walls- a fresh fish has a intact walls but a spoiled one is often ruptured , viscera protruding
muscle tissue- a fresh fish has a white muscle tissue but a spoiled fish has a pinkish espacially around the backbone.
vent- a fresh is pink and not protruding , a spoiled fish is brown and protruding
Sorting fish according to there quality is done with the organoleptic evaluation of there condition based on the characteristis of a fresh and a stale fish.
steps in cleaning a fresh fish
1 scalling
Removal of the scales from a fish using a blunt knife. using a sharp knife shouldnt be used on this process or it might penetrate or the skin and damage the underlying flesh.
tools that can remove the scales on the fish:::
knife, metal scaler and a electric scaler
2 c
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