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SS3: AGRICULTURAL SCIENCE - 1ST TERM

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  1. Crop Improvement | Week 1
    9 Topics
    |
    1 Quiz
  2. Animal Improvement | Week 2
    6 Topics
    |
    1 Quiz
  3. Animal Health Management I - Introduction | Week 3
    7 Topics
    |
    1 Quiz
  4. Animal Health Management II | Week 4
    5 Topics
    |
    1 Quiz
  5. Animal Health Management III | Week 5
    7 Topics
    |
    1 Quiz
  6. Aquaculture | Week 6
    11 Topics
    |
    1 Quiz
  7. Apiculture or Bee-keeping | Week 7
    10 Topics
    |
    1 Quiz



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Topic Content:

  • Definition of Fish Processing
  • How Fish can be preserved
    • Salting, Smoking, Freezing, Irradiation, etc.

What is Fish Processing?

As discussed, harvested fish is either consumed, sold or preserved for future use. Fishes are highly perishable and it is important that they are handled properly immediately after catching, until they are preserved for human consumption. Proper, efficient processing prevent deterioration and ensure a quality product.

Fish processing involves the removal of inedible parts like scales, fins, gut, bones and gills and changing the fish from one form into a preservable form. The preserved part is then cooked or fried for eating.

By-products of fish processing include:

  • Fish meal
  • Fish scales
  • Cod liver oil
  • Fish skin

How Can Fish be Preserved?

The major cause of spoilage in fresh fish is bacterial attack. The main aim of fish processing and preservation is to slow down or prevent bacterial deterioration.

Food is preserved to;

 

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