Fish processing technology includes the different processes and techniques employed in the post-

harvest handling, processing, and marketing of fishery aquatic products from the time of harvesting to final utilization.

Fish Processing Technology Proper Handling of Fresh Aquatic Products

T he FishMart in Cordillera region

is a food depot and distribution system providing fresh, marine, and processed

products from the producers to any place in the region

All aquatic products must be handled with care after harvest to avoid losses, damage and subsequently

to spoilage. Shellfish such as crabs, mussels, clams, oysters whenever possible should be alive until processing or cooking.

Steps in Preserving the Quality & Freshness of Aquatic Products

The application of processing technology in aquatic products is aimed mainly at preserving or delaying spoilage brought about by microorganisms, enzymes, and physical or mechanical means.

where there is deficiency in iodine intake, and where it will be sold on wholesale and retail prices at the price lower than the prevailing market prices to its target communities.

FishMart Cordillera

The fish must be handled gently from harvest to the processing plant.1

The fish must be sorted according to size without delay and kept at low temperature, cleanliness, speed, and care to maintain the quality and freshness.

2Wash the fish with water to remove unwanted materials and minute organisms that causes spoilage.

3After washing, chilling of fish with crushed ice must be done immediately and ready for blast freezing (-30 degree Celsius) to maintain its freshness.

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B. S H R I M P SShrimps harvested from the wilds and ponds should be cleaned thoroughly and protected from high temperature.

1Wash the shrimp with cold running water to eradicate microorganisms that trigger the spoilage.

2Before freezing, packed the shrimps in a desirable container to acquire good appearance and quality product.

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Oysters and mussels should be harvested with care. They must be gathered in clusters to reduce water loss, which could shorten its life after harvest.

1When shucking oyster, the shell should be thoroughly cleaned by brushing off the attached dirt before inserting the knife between the shells in the right of the hinge and then cutting the muscle.

2After shucking, the meat must be washed in cool running water and must be kept at low temperature until processing.

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C. O Y S T E R S & M U S S E L SA. F I S H

No. Blasted/ Frozen Products Unit Price (PhP)

1 1. Whole Bangus (Blast frozen) kg 140.00

2 Smoked Bangus (deboned) 3pcs/pack 145.00

3 Marinated Bangus (deboned) pack 145.00

4 Tilapia (Blast Frozen) kilogram 100.00

5 Green Mussel (Tahong) kilogram 250.00

6 Oyster (Talaba) kilogram 180.00

7 Shrimp (P. vannamei) kilogram 420.00

8 Pangasius Cream dory (Fillet) kilogram 200.00

9 Squid (frozen) kilogram 160.00

No. Dried Fish Unit Price(PhP)

1 Pusit (Splitted) kilogram 1,200.00

2 Danggit kilogram 750.00

3 Dilis (Splitted) kilogram 850.00

4 Dilis (Whole) kilogram 700.00

5 Abo (Splitted) kilogram 450.00

6 Banak (Splitted) kilogram 150.00

7 Smoked Salinas (Whole) kilogram 350.00

8 Lapad/Tuyo (Whole) kilogram 280.00

Processed Fish (Bottled) Unit Price(PhP)

1 Bagoong (12’s Big) 750 ml 365.00/box 35.00/bot

2 Bagoong (24’s Small) 320 ml 365.00/box 16.00/bot

3 Bagoong (24’s Pouch) 40 ml 240.00/box 10.00/pc

4 Padas Salted Tiny Siganid (24’s S) 320 ml 860.00/box 38.00/bot

5 Patis Fish Sauce(12’s Big) 750 ml 365.00/box 35.00/bot

6 Patis Fish Sauce (24’s Small) 320 ml 365.00/box 17.00/bot

7 Alamang Sauteed Tiny Shrimp (B) 340 g1500.00/

box75.00/bot

8 Alamang Sauteed Tiny Shrimp (S) 240 g1200.00/

box55.00/bot

9 Alamang Sauteed Tiny Shrimp (P) 1.35oz 280.00/box 12.00/pc

Republic of the PhilippinesDepartment of Agriculture

BUREAU OF FISHERIES AND AQUATIC RESOURCESCordillera Administrative Region

Easter Road, Guisad, Baguio City 2600(074) 443-6716 | 445-8499 | 422-2506

bfarcar@yahoo.comhttp://car.bfar.da.gov.ph

Products Offered

Source: Fish Processing and Technology, Hermes et al

Aquatic Products Fresh Spoiled

1. FISHGills Odor

fresh seawedyno unpleasant smell

off odor (sour, sulphily, or ammoniacal, fecal)

Color bright red

Eyesclear, bright (cornea clear black)

yellowish, grayish, or dull brown

Body Colornormal bright, glossy and shiny

faded or dull color

Fleshfirm and elastic, springs bak when pressed

very soft, finger impression remains when pressed

2. SHRIMPS & LOBSTERS

fresh, sweet odorfirm flesh and semi transparent

off odor(sulphily, or ammoniacal)

3. CLAMS & OYSTERS

shells firmly closed when touched, produces a hard pebble like sound when topped

bright meat and shell full of clear liquor

fresh, sweet odor

shell opened

dried up and discoloured meat, no liquorstrong off odor (sour, sulphily, or ammoniacal)

Sensory Characteristics of Fresh & Spoiled Aquatic Products