How processing of fish is done.

Their are different methods used in the processing of fish, which I will like to elaborate here today.

1. Handling

The traditional method of handling fish encourages fish spoilage right from the catching site, (rivers, seas). Immediately after catching, fish are put inside canoes containing dirty water. They are gutted(intestines removed) immediately and this encourage bacterial and germ to set in fast. The time lag between catching, transportation and landing encourages fish flesh quality deterioration and short shelf life for such fish. This could be combated by observing the following rules.

a. Kill the fish immediately after being caught by piercing the head with a needle or any sharp object, this prolong the period the fish will stiffen.

b. Cut the fish immediately and remove the gills and cut off the head.

c. Wash with a clean running water

d. Put the fish on ice in insulated boxes, in the absence of ice, the fish should be kept in the shade in clean containers and away from intense sunlight.

e. Get the fish as fast as possible to the landing area/market for further preservation and sales.

1. Scaling of fish

For a whole flat fish, wash and cur off the head. Holding the fish by the tail and using a sharp knife, scale it by scrapping toward the head, scrap until the scales removed, turn the fish and scale the other side.

1. Cutting

Cutting is the removal of the guts(intestine) of the fish. Gutting should be carried out on fish no matter what method of preservation is going to be applied. After gutting, the fish should be washed thoroughly with clean running water,. Gutting and washing of the fish helps to prevent bacterial attack before and during processing, preservation and storage.

1. Salting and sun drying

Salting is done to reduce the population of blow flies. (Dermestes) this could also be dine in two ways.

A. Dry salting: in this method, the fish is filleted and salt granules are rubbed into the surface of the fillets. The fish is then hanged to dry.

B. Improved salting: this is done on small sardines(clupeids). The process involves soaking the clupeids/sardines in salt solution after washing for about 30-60minutes. The salt solution should be in a ratio of 5 (water) to (salt). After soaking in the salt solution, the clupeids should be sundried on raised wire mesh rack covered with muslin cloth for about 2-3 days. It is very important to leave the vluoeids to dry completely before storage. The dried clupieds should be stored in air tight containers and kept in a dry place.

1. Smoking

Fish smoking still remains the main method of fish preservation in most African countries. Before smoking, large fish are cut into small pieces while the medium sized once are curled round in such a way that their tail reaches the head and are skewed into a pointed stick. In some cases, the tail is fixed in the fish pectoral spine. The fish are laid on the chicken wire trays in the traditional smoking klin.

1. Filleting fish

This is the process of separating the fish flesh from the bones. It can be achieved by.

A. Lay the fish flat on a board with it tail nearest to you.

B. Using a sharp knife, outline the backbone.

C. Cut through the line of the backbone.