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FISH PROCESSING AND PRESERVATION 3(2-1)

FISH PROCESSING AND PRESERVATION 3(2-1). Fish processing.

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FISH PROCESSING AND PRESERVATION 3(2-1)

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  1. FISH PROCESSING AND PRESERVATION3(2-1)

  2. Fish processing The processing of fish and other seafoods delivered by fisheries , which are the supplier of the fish products industry. Although the term refers specifically to fish, in practice it is extended to cover all aquatic organisms harvested for commercial purposes, whether harvested from cultured or wild stocks. The largest fish processing companies can have their own fishing fleets. The products of the industry are usually sold wholesale to grocery chains or to intermediaries.

  3. Fish processing may be subdivided into two major categories: fish handling (which is initial processing of raw fish) and fish products manufacturing. Another natural subdivision is into primary processing involved in the filleting and freezing of fresh fish for onward distribution to fresh fish retail and catering outlets, and the secondary processing that produces chilled, frozen and canned products for the retail and catering trades.

  4. Value addition Value addition means means “any additional activity that in one way or the other change the nature of a product thus adding to its value at the time of sale.” Value addition is an expanding sector in the food processing industry, especially in export markets. Value is added to fish and fishery products depending on the requirement of different markets.

  5. Globally a transition period is taking place where cooked products are replacing traditional raw products in consumer preference. For example, there is a demand in urban centers for “ready to eat” and “ready to cook” convenience products in a frozen condition. There is also a need to divert low value fish to human consumption which can be facilitated by diversifying fishery products to value added products, such as minced meat from low priced fishes.

  6. Fish handling operations sorting dressing cutting eviscerating skinning pre-cooking breading spicing filleting salting packing

  7. Fish products

  8. Japanese utensils used to fillet large tuna

  9. Filleting

  10. Cutting frozen tuna with a band saw

  11. Filleting and freezing of fish • Flesh cut parallel to the backbone of the fish. Fishes like milk fish, cat fish, perches, mullets, carps, eel, etc., are suitable for filleting and freezing. • Filleting can be done by hand which is economical or by using a filleting machine. • Fillets may be with or without skin and it fetches a much higher price in the luxury market. • Fillets are dripped in brine to enhance their appearance and to reduce the amount of drip and it also gives a salty flavour. • The freezing of fillets can be an individual quick freezing of block freezing.

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