Preserving Fish

Question 1

Includes the use of ice or mechanical refrigeration to 0*C

Answer 1

Chilling

Question 2

What starts after 40 minutes of catching the fish?

Answer 2

Rigor mortis

Question 3

Temporary method of preservation, but it’s the cheapest and simplest way of preventing spoilage

Answer 3

Chilling

Question 4

The more sophisticated way of keeping the fish fresh, the temperature being 0C to 5C

Answer 4

Refrigeration

Question 5

This method is ideal for storage for longer periods. Temperature is 18C or 0F

Answer 5

Freezing

Question 6

refers to freezing in air with natural air circulation or with electric fans, the temperature is from -15C to -29C, may take from 3-72 hours

Answer 6

Sharp freezing

Question 7

Cooling the fish from a temperature of 0C to -5C in less than 2 hours

Answer 7

Quick freezing

Question 8

Fish is kept in the freezer until its temperature reaches -20*C or lower

Answer 8

Quick freezing

Question 9

This preservation method uses salt/sodium chloride as preservation medium

Answer 9

salting

Question 10

the liquid in the tissues becomes a concentrated salt solution

Answer 10

osmosis

Question 11

split fish are salted then arranged in layers in a jar or pot, allowing the liquid to drain freely from the fish

Answer 11

kench/dry salting

Question 12

involves the immersion of cleaned fish on a brine solution

Answer 12

brine salting

Question 13

the fish are placed in a container with weight on top to keep fish completely immersed

Answer 13

brine salting

Question 14

the preferred amount of salt concentration when brine salting

Answer 14

25%

Question 15

removal of water from the fish either by sun drying or wind drying

Answer 15

drying

Question 16

the removal of water from the fish using artificially heated air (the use of ovens or machines called mechanical driers)

Answer 16

dehydration

Question 17

three factors that affect the rate of drying & dehydration

Answer 17

temperature, humidity, movement of air

Question 18

presence of moisture in the air

Answer 18

humidity

Question 19

fish are laid on a tray inside the drier and exposed to heated air with controlled relative humidity & circulation

Answer 19

dehydration

Question 20

another method of dehydrating fish by removing water vapor from frozen fish under a vacuum

Answer 20

freeze-drying

Question 21

involves four interrelated processes namely: salting, drying, heat treatment, and smoking

Answer 21

smoke curing

Question 22

fish is subjected to temperature of 29.4C to 32.2C with the smoking process done intermittently

Answer 22

cold smoking

Question 23

when fish is subjected to a temperature of 48.9C to 82.9C, the duration is also short

Answer 23

hot smoking

Question 24

hot smoking and cold smoking are an example of…

Answer 24

hot treatment

Question 25

the fish is subjected to smoke to impart the desired flavor and color of the fish

Answer 25

smoking

Question 26

this is a method where fish is treated with vinegar, condiments, and spices to improve flavor & extend shelf live

Answer 26

pickling & spicing

Question 27

acetic acid which prevents growth of bacteria

Answer 27

vinegar

Question 28

the hydrolization of proteins in the tissues of fish

Answer 28

fish fermentation

Question 29

this process is facilitated by the presence of of salt which helps the microbial & enzymatic action in the fish

Answer 29

fermentation

Question 30

recommended salt-fish proportion

Answer 30

2% of the weight of the fish

Question 31

natural fermentation period

Answer 31

8 months

Question 32

where fish is allowed to "ripen" which makes the flesh disintegrate

Answer 32

fermentation

Question 33

examples of fermented products

Answer 33

patis & bagoong

Question 34

it is the fermenting mixture that's settled on the bottom of patis, hence called the by-product of patis

Answer 34

bagoong

Question 35

clear liquid on top of the fermenting mixture that is yellow amber to brown in color

Answer 35

patis