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					What is Fish?
                11/18/2012




                    1
Man’s Bestfriend?




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What are the sources of fish?




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OCEAN FISH (MARINE)




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 FRESHWATER
Lakes
Rivers




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  FISH FARMING (AQUACULTURE)
 raising of food fish and
other aquatic life in protected
enclosures or in controlled,
natural environments.

 for commercial
harvesting




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Two Main Classes :

 FINFISH

 SHELLFISH


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FIN FISH (or VERTEBRATE FISH)
- with backbones and fins.
Examples: milkfish, mackerel, salmon




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SHELLFISH
-with exterior shell and no backbone
Examples: oysters, lobsters, crabs, shrimps




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Most Commonly-eaten Fish
                    Parrot Fish                         ARAWA
         Pomfret
            IVAY




           Surgeon Fish
                   VUYAYU




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Flying Fish
DIBANG




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Grouper

KAYING




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Milkfish
BANGUS




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MARKET FORMS OF FISH




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Market Forms of Fish

 (a) Whole or round:      (b) Drawn: viscera removed
  completely intact, as
   caught




c) Dressed: viscera, scales, head, tail, and fins removed




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(d) Steaks: cross-section slices, each containing a section
           of backbone




 (e) Fillets: boneless sides of fish, with skin on or off




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(f) Butterfly fillets: both sides of a fish still joined,
                   but with bones removed




 (g) Sticks or tranches: cross-section slices of fillets




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Nutritional Values of Fish
    Fish is an important part of a healthy diet. There are a
number of health benefits fish provide, helping you get vitamins
and nutrients you need on a daily basis.

 Protein
   Fish is a very good source of protein. Our bodies are not
   equipped to store protein, therefore consuming fish daily
   helps you fulfill your daily requirement.

 Omega-3 Fatty Acids
   Fish is a good source of omega-3 fatty acids. Our bodies
   don't manufacture this nutrient, which helps protect
   against heart disease.

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Calcium
  Fish also contains calcium, which helps to
maintain strong bones and teeth.

B Vitamins
   Fish contains B vitamins, which help to reduce
stress, anxiety and depression. The B vitamins help
your memory and reduce the risk of heart disease.

 Vitamin A
   Vitamin A helps the body tissue mend and
 provides the mechanics for cell growth. Some other
 common ailments Vitamin A helps ward off are
 arthritis, acne and bronchitis. Deficiency in Vitamin A
 causes Xerophthalmia and night blindness.

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Processing of Fish




                                                                          AKSULAN

SMOKING in food processing is the exposure of cured
meat and fish products to smoke for the purposes of
preserving them and increasing their palatability by adding
flavour and imparting a rich brown colour.

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DRYING (Dehydration)
 is effective weapon against
microbial attack, since the free
water in food is essential for the
proliferation of bacteria.

Can be traditional (under the sun)
or by advanced technology drying
equipments.
             MAYPAWPAW


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FREEZING                By refrigerator or
                       frozen storage, to slow
                       down the growth of
                       microorganisms and
                       decrease the rate of
                       chemical reaction that
                       spoils food.




0oC or 320F or below
       IFRISER
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CANNING
 Technique in preserving food in airtight
containers through the use of heat. The extensive
heat activates enzymes and kills microorganisms
that would cause food to spoil during storage.


DE-LATA




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FISH PROTEIN CONCENTRATES
   for supplementing diets



FISH MEALS
    not suitable for human consumption

  for poultry and animal ration



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Ways of Cooking Fish

Dry Heat Method
examples:
 Baking
 Grilling
 Frying



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Moist Heat Method
examples:
• Steaming
• Braising
• Stewing




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Special Health Notes:

 Keep in mind that some people are at greater
   risk for foodborne illness and should not eat
   raw or partially-cooked fish or shellfish.

 Avoid overcooking.


 Frozen fish – do not buy if seal is broken,
   package is torn open, or crushed on the edge.

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Freshness of fish is indicated by:


 Bright red gills
 clear eyes
 elasticity
 stiff tail
 bright and slightly bulging but firm flesh when
  pressed with a finger
 fresh odour


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 Fish Recipes
• Rellenong Bangus
• Adobong Isda
• Paksiw na Bangus
• Sarciadong Isda
• Escabeche
• Pesang Isda
• Fish Fillet with Tausi
• Steamed Lapu-Lapu
• Fish Afritada
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11/18/2012




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