TLE 102 | INTRODUCTION TO AGRICULTURE AND FISHERIES
PREPARED BY: TAYLOR A. SWIFT
LESSON 7: METHODS, TOOLS AND EQUIPMENT OF FISH PRESERVATION
Overview: Fish preservation methods primarily involve techniques like freezing, salting (curing), drying,
smoking, canning, and pickling which aim to inhibit bacterial growth by removing moisture or introducing
preservatives, while the tools and equipment used include knives, scales, filleting knives, ice containers, salt
tanks, smokers, and canning jars depending on the chosen preservation method.
1. Chilling and Freezing
• Tools:
o Knives: Sharp knives for cleaning and filleting fish.
o Cutting boards: For preparing fish.
o Containers: Food-grade containers for storing fish.
o Scales: To weigh fish for proper portioning.
• Equipment:
o Refrigerators: For short-term storage at low temperatures.
o Freezers: For long-term storage at very low temperatures.
o Ice machines: To produce ice for chilling and transporting fish.
o Blast freezers: For rapidly freezing large quantities of fish.
2. Drying
• Tools:
o Knives: For cleaning and filleting fish.
o Cutting boards: For preparing fish.
o Racks or screens: For air-drying fish.
o Salting containers: For pre-treating fish before drying.
• Equipment:
o Solar dryers: For sun-drying fish.
o Mechanical dryers: For controlled drying with heat and airflow.
o Dehumidifiers: To remove moisture from the air in drying rooms.
3. Salting
• Tools:
o Knives: For cleaning and filleting fish.
o Cutting boards: For preparing fish.
o Salting containers: Barrels, tanks, or vats for salting fish.
o Weighing scales: To measure salt accurately.
TLE 102 | INTRODUCTION TO AGRICULTURE AND FISHERIES
PREPARED BY: TAYLOR A. SWIFT
o Salinometers: To measure the salinity of brine solutions.
• Equipment:
o Brine tanks: For preparing and storing brine solutions.
o Pumping systems: To circulate brine in large-scale operations.
4. Smoking
• Tools:
o Knives: For cleaning and filleting fish.
o Cutting boards: For preparing fish.
o Smoking racks: For holding fish in the smokehouse.
o Wood for smoking: Various types of wood (e.g., hardwood, fruitwood) for flavor.
• Equipment:
o Smokehouses: Structures designed for smoking fish, with controlled temperature and
smoke.
o Smoke generators: To produce smoke from wood.
o Ventilation systems: To control airflow and smoke density.
5. Canning
• Tools:
o Knives: For cleaning and filleting fish.
o Cutting boards: For preparing fish.
o Canning jars or cans: For packaging the fish.
o Jar lifters: For safely handling hot jars.
• Equipment:
o Pressure canners: For heat-treating fish at high temperatures to kill bacteria.
o Retorts: Large-scale pressure cookers for commercial canning.
o Sealing machines: To seal cans or jars.
6. Pickling
• Tools:
o Knives: For cleaning and filleting fish.
o Cutting boards: For preparing fish.
o Pickling containers: Jars or crocks for holding pickled fish.
o Measuring spoons and cups: For accurate measurement of ingredients.
• Equipment:
o Cooking pots: For preparing pickling solutions.
TLE 102 | INTRODUCTION TO AGRICULTURE AND FISHERIES
PREPARED BY: TAYLOR A. SWIFT
o Pasteurizers: For heat-treating pickled fish to extend shelf life.
Important Considerations:
• Hygiene: Maintaining clean tools and equipment is crucial to prevent contamination and ensure food
safety.
• Temperature control: Many preservation methods rely on precise temperature control, so accurate
thermometers and monitoring systems are essential.
• Food safety: Following proper procedures and guidelines for each preservation method is vital to
prevent foodborne illnesses.
ENRICHMENT OR INFORMATION AND DETAILS
Methods of Fish Preservation
1. Chilling and Freezing
Chilling involves storing fish at temperatures just above freezing (0°C to 5°C). It slows down
microbial growth and enzymatic activity.
• Freezing involves reducing the temperature of fish to -18°C or lower, which halts microbial
and enzymatic processes, preventing spoilage for long periods.
• Tools/Equipment: Refrigerators, freezers, ice packs.
2. Salting
Salting draws out moisture from fish, which helps prevent bacterial growth. It also helps preserve
the fish’s taste and texture.
• Dry Salting: Fish is packed in salt to cure it.
• Brining: Fish is soaked in a saltwater solution.
3. Smoking
Smoking preserves fish by exposing it to smoke generated by burning wood. The smoke has
antibacterial properties, and the drying process helps reduce moisture content.
• Cold Smoking: Fish is smoked at temperatures between 20°C and 30°C, which allows slow
drying.
• Hot Smoking: Fish is smoked at temperatures between 60°C and 85°C, which cooks the fish
while preserving it.
• Tools/Equipment: Smokers, wood chips, smokehouses.
4. Drying
Drying removes moisture from fish, making it less hospitable for bacteria and molds. This method
can be done using sunlight or mechanical dryers.
Sun Drying: Fish is exposed to sunlight and air, typically on drying racks.
• Machine Drying: Fish is dried in temperature-controlled machines (dehydrators or
commercial dryers).
• Tools/Equipment: Drying racks, dehydrators, ovens, or solar dryers.
TLE 102 | INTRODUCTION TO AGRICULTURE AND FISHERIES
PREPARED BY: TAYLOR A. SWIFT
5. Canning
Canning involves placing fish in airtight containers (typically cans or jars), heating it to kill
bacteria, and sealing it to prevent contamination.
• Pressure Canning: The fish is sealed in a can and cooked under high pressure.
• Hot Water Canning: Fish is heated in a hot water bath before being sealed in cans.
• Tools/Equipment: Pressure canners, jars, lids, water bath canners.
6. Fermentation:
Fermentation is a preservation method where fish is processed by the action of beneficial bacteria. This
process reduces spoilage and extends shelf life.
• Fermented Fish Paste: Fish is mixed with salt and left to ferment, as in the case of bagoong
(fermented fish paste).
• Fish Sauce: Fish undergoes fermentation in brine or saltwater, producing a liquid fish
sauce.
• Tools/Equipment: Fermentation containers, salt, fish, air-tight storage containers.
7. Pickling:
Pickling involves preserving fish in a vinegar-based solution that inhibits bacterial growth and adds flavor.
• Tools/Equipment: Vinegar, salt, containers for pickling (glass jars, plastic containers).
Tools and Equipment Used in Fish Preservation
1. Refrigerators and Freezers:
➢ Purpose: To maintain a low temperature for chilling and freezing fish.
➢ Types: Chest freezers, upright freezers, commercial refrigerators.
2. Ice Production Equipment:
➢ Purpose: To provide ice for chilling fish immediately after capture.
➢ Types: Ice machines, ice packs, ice slurry (a mixture of ice and water), ice storage bins.
3. Salting Equipment:
➢ Purpose: To facilitate the salting process in large-scale fish preservation.
➢ Types: Salt containers, brining tanks, curing bins, drying racks for salted fish.
4. Smokehouses:
➢ Purpose: To provide controlled environments for smoking fish at the appropriate
temperature.
➢ Types: Traditional smokehouses, electric smoke generators, cold and hot smoking units.
5. Canning Equipment:
➢ Purpose: To prepare fish for canning, ensuring a sterile environment.
➢ Types: Canning machines, pressure cookers, can sealing machines, and canning jars or cans.
TLE 102 | INTRODUCTION TO AGRICULTURE AND FISHERIES
PREPARED BY: TAYLOR A. SWIFT
6. Dehydrators and Drying Racks:
➢ Purpose: For drying fish, either through mechanical dehydrators or outdoor air-drying.
➢ Types: Commercial dehydrators, solar drying racks, mesh drying nets, and ovens.
7. Fermentation Containers:
➢ Purpose: To provide an environment for fish fermentation.
➢ Types: Large plastic or ceramic containers, air-tight jars, fermentation tanks.
8. Vacuum Sealers:
➢ Purpose: To vacuum seal fish in bags to reduce exposure to oxygen, prolonging freshness,
especially during freezing or long-term storage.
➢ Types: Vacuum sealing machines, vacuum bags.
9. Pickling Containers:
➢ Purpose: For storing fish in vinegar or brine solutions for pickling.
➢ Types: Glass jars, plastic containers, fermentation tanks.
References
Philippine Council for Aquatic and Marine Resources Research and Development (PCAMRD). (2016). Fish
preservation methods and their application in the Philippines. PCAMRD Fisheries Technology
Series, 12(2), 20-30. Retrieved from https://www.pcamrd.dost.gov.ph
FAO Fisheries and Aquaculture Department. (2007). Guidelines for the control of fish spoilage. Food and
Agriculture Organization of the United Nations , FAO Fisheries Circular No. 998. Retrieved
from https://www.fao.org/fishery/circulars
Philippine Fisheries Development Authority (PFDA). (2017). Tools and equipment for fish preservation in local
fisheries. PFDA Fisheries Bulletin, 24(1), 56-61. Retrieved from https://www.pfda.gov.ph
TLE 102 | INTRODUCTION TO AGRICULTURE AND FISHERIES
PREPARED BY: TAYLOR A. SWIFT
