Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.): CHAPTER II. SALTING - DRYING - FERMENTING: I. FISH PREPARATION: I.1. Equipment for fish preparation

Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.)

(introduction...)

Acknowledgements

Preface

CHAPTER I. INTRODUCTION

(introduction...)

I. FISH SPECIES

II. PROCESSING METHODS

III. PREVENTION OF LOSSES AND SPOILAGE OF FISH

(introduction...)

III.1. Prevention of spoilage of fish before processing

III.2. Prevention of spoilage of fish during processing

III.3. Prevention of spoilage of fish after processing

CHAPTER II. SALTING - DRYING - FERMENTING

(introduction...)

I. FISH PREPARATION

(introduction...)

I.1. Equipment for fish preparation

I.2. Gutting and splitting methods

II. SALTING

(introduction...)

II.1. Kench salting

II.2. Pickle curing

II.3. Brine salting

II.4. Salt quality

III. DRYING

III.1. Basic principles

III.2. Natural drying

III.3. Artificial drying

III.4. Solar drying

IV. PACKAGING AND STORAGE

V. METHODS OF PREPARATION

(introduction...)

V.1. Dried/salted fish

V.2. Dried-unsalted fish

V.3. Dried/salted shark

VI. GENERAL PLAN FOR A FISH CURING YARD

VII. FERMENTED FISH PRODUCTS

(introduction...)

VII.1. Products which retain substantially the original form of the fish

VII.2. Fish paste products

VII.3. Liquid fish products

VII.4. Packaging

CHAPTER III. FISH SMOKING AND BOILING

(introduction...)

I. SMOKING

(introduction...)

I.1. Fish preparation prior to smoking

I.2. Cold smoking

I.3. Hot smoking

I.4. Fuel

I.5. Smoking kilns

I.6. Preparation of some smoked fish products

I.7. Packaging and storage of smoked fish

II. BOILED FISH PRODUCTS

(introduction...)

II.1. Traditional processing methods

II.2. Quality of boiled fish products

CHAPTER IV. THERMAL PROCESSING

(introduction...)

I. RAW MATERIALS

II. ENERGY AND MANPOWER REQUIREMENTS

III. PROCESSING OPERATIONS

III.1. Filling and sealing

III.2. Sterilisation

III.3. Cooling

IV. QUALITY CONTROL

V. POSSIBLE ALTERNATIVES TO THE USE OF METAL CANS

(introduction...)

V.1. Reusable container

V.2. New developments in aseptic (retortable) pouches

CHAPTER V. ALTERNATIVE TECHNOLOGIES: EVALUATION, EMPLOYMENT GENERATION AND MANPOWER TRAINING

(introduction...)

I. ASSESSMENT OF COSTS

II. SALTING AND DRYING

III. SMOKING

IV. THERMAL PROCESSING

V. EMPLOYMENT IMPACT OF ALTERNATIVE FISH PROCESSING TECHNOLOGIES

VI. ASSISTANCE TO THE SMALL-SCALE FISHERIES SECTOR: MANPOWER TRAINING AND SUPPORTING SERVICES

(introduction...)

VI.1. The socio-economic framework

VI.2. Infrastructural requirements

VI.3. Organisation of production and marketing of fresh and cured fish

VI.4. Extension services and training

CHAPTER VI. IMPACT OF SMALL SCALE FISH PROCESSING OPERATIONS ON THE ENVIRONMENT

(introduction...)

I. FISH RESOURCES

II. WASTE DISPOSAL

III. AIR POLLUTION

IV. CONCLUDING REMARKS ON ENVIRONMENTAL IMPACT

APPENDICES

APPENDIX I. Codex Codes and Standards issued by the Secretariat of the Joint FAO/WHO Food Standards Programme, FAO, Rome.

APPENDIX II. Bibliographical references

QUESTIONNAIRE

OTHER ILO PUBLICATIONS

BACK COVER

I.1. Equipment for fish preparation

Fish should never be prepared on the ground as it will pick up dirt even if it were prepared on a board or mat. A table or bench at comfortable working height should be used. The table may be made of wood, metal or concrete. A good design of such a table is shown in Figure II.1 & plate II.2. The surface of the table should be smooth so that it is easily cleaned. Drainage should also be provided to allow scrubbing of the surface with a brush. Whatever the material used for the surface of the table, it is preferable to use a separate wooden cutting board in order to avoid damaging a wooden surface or blunting knives on a metal or concrete one.

Knives are the most important tools for fish preparation. A selection of these is shown in Plate II.1. Short knives should be used for small fish, long flexible knives for filleting and stout knives for splitting big fish. Knives must be kept sharp. Blunt knives tear the fish and slow down the work. If a grind-stone is available, it should be used to shape or profile the cutting edge and to remove nicks. An oilstone or water lubricated stone may then be used to sharpen the cutting edge. A steel should be used to remove burrs on the edge. Proper grindstones are expensive and steels are not easily obtained in some countries. In any case, a fish curer should always have a good sharpening stone available.