Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.): CHAPTER II. SALTING - DRYING - FERMENTING: I. FISH PREPARATION: I.2. Gutting and splitting methods

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.2. Gutting and splitting methods

It is usual to split lean fish from the belly side, a method known as cod splitting, although all large round-bodied fish can be processed in a similar way.

Plate II.1. Cutting knives and sharpening tools

1. Oilstone (in protective box)
2. Filleting
3. Or skinning
4. Knives
5. Block fillet knife
6. Kippering (herring splitting) knife
7. Gutting knife
8. Cod splitting knife
9. Large broad-
10. bladed knives
11. Steel

Plate II.2. Protective clothing and filleting table

Figure II.1. Fish filleting table

This method can only be practised if the fish has been gutted before splitting. In some fisheries, however, splitting from the back is the usual practice. This latter method of splitting is known as mackerel splitting. Whatever the method, all cuts should be made with a clean sweep of the knife as ragged cuts spoil the appearance of the fish and salt penetration and drying are likely to be uneven. Cod-style splitting of a large fish is illustrated in the sequence of Plates II.3 to II.10.

To gut the fish, prior to splitting, a single cut should be made from the vent to the throat. The guts should be pulled out in one piece and cropped into a barrel or other suitable container.

After splitting and if the flesh is thicker than about 2 cm, scoring cuts should be made along the length of the fish at intervals of 2-4 cm depending on the flesh thickness. These scores should not be so deep as to cut through the skin.

All black membranes should be removed from the inside of the fish. It is important that no pieces of gut remain. The fish should then be carefully washed.

Back or mackerel splitting is commonly used with smaller and fatty fish. The head is invariably left on. The method is illustrated in Plates II.11 to II.15 in the case of herring. After splitting, the guts, gills and hearts should be removed and, using a small brush, the dark coloured blood next to the backbone cleaned out. The fish should then be washed thoroughly.