Fishery Arts 7

ACKNOWLEDGMENT
This is to acknowledge the different practitioners, experts, and specialists who
made this learning materials and teaching guides for Grade 8 possible.
Writers ( Agriculture and Fishery Arts)
1. Aniceta Kong Master Teacher I Div. of Oriental Mindoro
2. Delia San Diego Master Teacher I FFHNAS, Sta. Maria, Bulacan
3. Julie Francisco Teacher I FFHNAS, Sta. Maria, Bulacan
4. Nenita dela Cruz Teacher III MMFSL, Malolos City
5. Emma Mendoza Master Teacher I TSF, Tanauan City
Language Editor
Dr. Ofelia C. Flojo Retired Regional
English Supervisor
CALABARZON
Consultant
Alberto Dumo Retired BSE
Agriculture Specialist
Sta. Maria Bulacan
Reviewers
1. Mila Dena Lomat Master Teacher I FNAS, Floridablanca,
Pampanga
2. Wilfred S. Murla Principal VHS – Annex, Victoria, Tarlac
3. Armado V. Illescas Master Teacher I MMFSL, Malolos City
4. Eliseo T. Caseres Instructor I MMFSL, Malolos City
5. Nenita P. Dela Cruz Teacher III MMFSL, Malolos City
Lay-Out Artist/Illustrator
1. Henry Allen M. Arcos
2. Brenn R. Bulado
3.Arlene A. Guiao
4.Francis C. Pili
5. Noel C. Pili
6. John S. Saladas
Management Team
1. Dr. Lolita M. Andrada Director IV
2. Joyce DR. Andaya Director III
2. Ms. Bella O. Marinas Chief,SDD
3. Dr. Jose D. Tuguinayo, Jr. SST. CHIEF, CDD, OIC
4. Mr. Emmanuel S. Valdez EPS II
5. Mr. Albert B. Erni EPS II
NOTE:
All pictures and graphic illustrations taken from the internet are properties of the
original owners and are used only as supplemental materials for educational purposes.

TECHNOLOGY AND LIVELIHOOD EDUCATION
AGRICULTURE AND FISHERY
(FISHERY ARTS EXPLORATORY)
Introduction
This module will introduce you to the exploratory aspects of Fishery Arts. It
explains the different areas covered by Fishery I; namely, Fish Morphology, Fish
Culture, Fish Capture and Fish Preservation. Fish, as the major product will be
discussed first in this module. You will be given information on the morphology of fishes;
fishery as a business; and the three branches of fishery including technical terms
encountered in the study of fishery for further understanding of the topic.
You will also be given insights into what you could learn in this module. In this
process, you would be able to decide on which area of fishery arts you would specialize
in so you can participate in any fishery programs of the government and promote
economic progress of the community and the country.
Objectives:
At the end of the module, you are expected to:
 Demonstrate an understanding in the use of tools and equipment and their
maintenance.
 Demonstrate an understanding of mensuration and calculation, interpretation of
plans and layout and application of safety measures in the workplace
 apply the technical know-how in Fish Culture, Fish Capture and Fish Preservation.

Pre-assessment
Directions: Provide information on what you already know in the first column
(K), and what you want to know in the second column (W). You will record what you
have learned in the third column (L) as the lesson proceeds, and the fourth column (S)
So What is used to list ways in which the new knowledge will be useful to you in relation
to Fish Morphology, Fish Culture, Aquaponix, Fish Capture, and Fish Preservation .
K (Know) W (Want) L (Learned) S (So What)
Fish Morphology
Fish Culture
Fish Capture
Learning Goals/Targets
Having identified your strengths and areas for improvement, you are now ready
to set your learning goals and target.
Now, think further and write your goals and targets below.
GOALS
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
TARGETS (specific objectives with dates indicated)
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
_____________________________________________________________________

Lesson I: Fishery
Objectives:
1. Explain the concepts of fishery;
2. Discuss the morphology of fish - its parts and functions;
3. Dissect and identify the external parts of fish;
4. Dissect, identify and state the functions of internal parts of the fish;
5. Distinguish the possibility of culturing, preserving and marketing of fish;
6. Differentiate the three branches of fishery arts
Fish culture, as an aspect of aquaculture, is one of the answers to the pressing
needs of increasing food production. As a subsidiary of aquaculture it deals with the
cultivation of fishes in ponds and in other aquaculture facilities, such as cages, fish
pens, tanks, raceways and rice paddies. Since many freshwater and brackish water
species are cultured in ponds, it is the concern of this lesson to study fish and its parts
with corresponding functions.
Before going through the lesson, try to answer this pre-test to enable you to find
out what you already know and what you still need to know about fish morphology, fish
culture, fish capture, and fish preservation. Answer this in your test notebook.
Write the letter of the word or group of words that best completes the thought of
each of the statements below.
1. A science that deals with the study of fishes is called _____
a. Aquaculture c. Biology
b. Ichthyology d. Fish Culture
2. The human effort of raising the maximum productivity of fish and other fishery
products to satisfy human needs is ______
a. Fish Culture c. Fish Cultivation
b. Fish Capture d. Fish Propagation
3. When fishes are imported or introduced into the country they are classified as _____
a. endemic or indigenous c. wild
b. native d. exotic or indigenous

4. A fishpond which is used by students in school is intended for:
a. commercial or business
b. recreational or enjoyment
c. educational and cultural or scientific pursuit
d. food production
5. _____exists when the pond is overstocked and has lesser growth of natural
food, a rivalry for food, space and oxygen.
a. Spawning c. Fighting
b. Competition d. Cannibalism
Know
Fish is a cold-blooded vertebrate living in water, breathing by means of gills;
whose body may or may not be covered with scales. In general, it includes all the fin
fishes and other aquatic animals such as crustaceans,( crabs, prawns, shrimps,
lobsters) and mollusk ( clams, mussels, oysters, snails and shellfishes ).
Based on the fossils recovered five million years ago, there was no distinguishing
feature of a fish. The primitive fish belongs to ostracoderms, which has a mouth just a
small opening, and the placoderms to which our present day bony fish belong.
Fish is a business for it is a source of income, food and livelihood if it can be
cultured for commercial purposes and marketed properly.
Fishery is the business of catching, handling, taking, marketing and preserving of
fish and other fishery products.
Branches of Fishery:
1. Fish Culture - the human effort of raising the maximum productivity of fish and other
fishery aquatic products and maintaining the supply of these products to satisfy
human needs.
2. Fish Capture - branch of fishery science that deals with the scientific method of
catching fish as well and the type of fishing gear used.
3. Fish Preservation - branch of fishery science that deals with the scientific method
of preserving fish and other fishery aquatic products to prevent spoilage.

Ichthyology - the science that deals with the study of fishes
Ichthyologists - scientists or persons who study fishes
External Parts of the Fish and Their Functions
1. Operculum/gill cover - part of the fish that covers the gills
2. Scales - part of the fish that cover the body
3. Lateral lines - lines along the body of the fish used to
help the fish adapt itself to its new environment
4. Fins - part of the fish that used for swimming,
balancing and propelling in water
5. Eyes - part of the fish that used for seeing
6. Mouth - part of the fish that used for swallowing
objects, particularly food
7. Anus - part of the fish that serves as an excretory
organ of the fish where the waste matter
coming from the body of fish passes out.
8. Caudal Peduncle - part of the fish that connect the body and the
tail
9. Nostril - part of the fish that used for smelling

Internal Parts of Fish and their Functions
1. Spine – the primary structural framework upon which the fish’ s body is built. It
connects to the skull at the front of the fish and the tail at the rear. The spine is
made up of numerous vertebrae, which are hollow and which protect the
delicate spinal cord.
2. Spinal cord – the part that connects the brain to the rest of the body and relays sensory
information from the body to the brain, as well as instruction from the brain to
the rest of the body .
3. Brain – the control center of the fish where both automatic functions and higher
behaviours occur. All sensory information is processed here.
4. Lateral line – one of the fish’s primary sense organs. It detects underwater vibration and
is capable of determining the direction of their source.
5. Swim or air bladder – a hollow, gas-filled balance organ that allows a fish to conserve
energy by maintaining neutral bouyancy in water.
6. Kidney – filters liquid waste materials from the blood. These waste are then passed out
the body
7. Stomach and intestines – break down food and absorb nutrients.
8. Pyloric caeca – finger like projection located near the functions of the stomach and the
Intestine. It known to secrete enzymes that aid digestion. It may also
function to absorb digested food or do both.
9. Liver – it assists digestion by secreting enzymes that break down fats, and also serves
as storage area for fats and carbohydrates.
10. Heart – circulates blood throughout the body.
11. Muscle – provide movement and locomotion . These are parts of the fish that are
usually eaten. They compose the fillet of the fish.
12. Gonad - hormone-secreting sexual gland of a fish.

Fish Scales Tell the Age of a Fish
Look at the image of the fish scale. Like a tree, scales
show rings that indicate periods of growth. Rings that are
farther apart occur when the fish grows well and there is
a lot of food in the summer season. Rings that are close
together occur when the fish does not get much food and
grows slowly. On the scale you can identify the summer
growth and the winter growth. (There will be several rings
in each).
The core represents the fish when it was first born, as a
fry. The rings near the edge are the most recent periods
of growth.
Types of Fish Scales
1. Placoid - it resembles a miniature tooth called denticles
Ex. shark scales
2. Cycloid - it is oval or circular in outline and have a smooth
and exposed rear edge
3. Ctenoid - scales that have a rear edges made of small brush-
like spines or comb liked teeth.
Ex. Scales of perch, pongies and bass

4. Ganoid - a four- sided plate that fits closely against adjacent
plates without overlapping
Parts of Gills
1. Gill filament - used for exchange of gases such as oxygen and
carbon dioxide.
2. Gill arch - used for support and for passing blood to and
the gill filaments.
3. Gill rakers - used for straining food from the water
Diagrammatic Representattion
of Two Forms of Fish Gills

Activity
Collect samples of fish and identify the external and internal parts.
Process
Activity
Research on the morphology of fishes, evolution of fishes, some fish culture
facilities in the country, classification, construction and operation of common fishing
used in the Philippines.
What to reflect on and understand
Activity
Watch a video presentation about the morphology of fish.
What to transfer
Activity I
Bring some fish samples to be dissected and identified.
Now you were given an idea on the morphology of fishes and the branches of
fishery that comprise the component of fishery arts. Lesson 1 enlightened you on the
importance of gaining knowledge and technology regarding fishery arts. It will make you
aware of the importance of the technical know-how you could learn from fishery arts that
will help you decide whether or not you can be one of the successful entrepreneurs in
the fishery industry.
You are now ready to move on to the next phase of the lesson about fish culture.
Lesson 2: Fish Culture
Objectives:
1. Explain the phases or aspects of fish culture;
2. Classify fish culture;
3. Recite the different terminologies used in fish culture;
4. Enumerate the parts of a fish pond and the function of each part;
5. Discuss the species and characteristics of cultivable fish and the natural foods of
fish;

6. Analyze the importance of fish culture and of possible marketing strategies for
the species of fish raised.
Activity
Direction: Make a community survey to determine the species of freshwater fishes
raised. Fill out the chart below
Name of fish farmer
Address of fish
farmer
Freshwater fishes
raised
1.
2.
3.
4.
5.
This what will include topics to be discussed as you go along with the lessons.
Know
Many programs and activities had been done in response to the problems
regarding the shortage of the supply of fish in the country. One of which these program
is Fish Culture. Fish culture then must be introduced to enhance awareness and adopt
some of the technology and its adoption as additional source of food and income.
Phases or Aspects of Fish Culture:
1. Fish Cultivation - the rearing of fish under controlled or semi-
controlled condition
2. Fish Propagation - the process of increasing fish life either by
natural or artificial means of reproduction

3. Fish Conservation - the scientific means of utilizing fish
and other fishery aquatic products/resources
Classification of Fish Culture
1. According to extent of financial investment
a. Intensive - utilizes limited area with very high investment
b. Extensive - utilizes wide area with minimal capital and very low
production
c. Semi-intensive - employ some or the majority of the
modern techniques of production
2. According to purpose
a. for commerce or for business
b. for recreation or for enjoyment
c. for educational and cultural or scientific pursuit
d. for food production
3. According to design
a. natural pond
b. artificial pond
4. According to state of water
a. still water
b. running water
5. According to salinity
a. freshwater
b. brackish-water
c. marine or saltwater

6. According to temperature
a. Warm water or hot water
b. Cold water
7. According to species raised
a. Freshwater species
b. Brackish-water species
c. Marine or saltwater species
Terminologies used in the study of Fish Culture
1. Endemic or indigenous - native to the locality
2. Exotic or digenous - introduced by other countries
3. Habitat - the place where plants and animals grow
and naturally live
4. Herbivorous - species of fish that feed on plants and
vegetables only
5. Carnivorous - species of fish that feed on other
animals
6. Omnivorous - species of fish that feed on both plants
and animals
7. Tide - the periodic rise and fall of seawater
8. Milt - the male reproductive gland of fishes
9. pH - the hydrogen ion-concentration
of water
10.photosynthesis - the process by which plants manufacture
their food with the aid of sunlight
11.predators - species of fish feeding on other fishes specially
the cultivable ones
12.prolific - the process of producing young in great
numbers
13.Sabalo - the bangus breeder or spawner
14.Salinity - the degree of freshness and saltiness of water
15.Temperature - the degree of coldness and hotness of water
16.Competition - the rivalry for food, space and oxygen
inside the fishpond
17.Cannibalistic - species of fish that feed on their own kind

18.Plankton - the biological association of minute plants
and animals which are found growing on
the surface of the water.
19.Spat - the larvae of oyster and mussel which are
free swimming in water.
20.Catadromous - species of fish that go down from
freshwater to saltwater to spawn
ex: eels
21.Anadromous - species of fish that go upstream from
salt water to freshwater to spawn
ex: bangus
22.Oviparous - species of fish whose eggs are fertilized and
developed outside the body
ex: tilapia
23.Viviparous - species of fish that bring forth living young
which during their early development
receive nourishment from their mother fish
24.Ovoviviparous - species of fish whose eggs are fertilized and
developed within the body but the young when
born alive do not receive nourishment from the
mother fish
ex: Rays and Sharks
25.Food chain - the linear relationship of undergoing the
process of eating and being eaten.
26.Scavenger - species of fish that feed on decaying
organic matter
27.Lab-lab - the vernacular term for all the
greenish, brownish or yellowish crust of
micro benthic fauna and flora, which are
found growing in matrix or mat at
the pond floor.
28.Fecundity - the number of eggs laid by a female fish
in one spawning.
29. Standing crop - the total number of fish stocked at a given
area at a given time.
30.Biomas - the total weight of the animal in the
given environment.

Compartments of a Fishpond and Functions
1. Nursery pond - the smallest and the cleanest compartment
where fish are reared from fry up to pre-
fingerling size
2. Transition pond - a compartment where fish are reared from pre-
fingerling size to post fingerling size before
stocking them in to other larger
compartments, it is also known as stunting
pond.
3. Rearing pond - the largest compartment of a fishpond where
fishes are reared from post fingerlings up to
marketable size
4. Breeding pond - a compartment where spawners are confined
and are used purposely for the production of
fry
5. Catching pond - an area that serves as catchment basin for fish
harvest
6. Head pond - an area that serves as water reservoir where
water is stored before going to other pond
compartments
7. Water supply canal - canal used to supply water throughout the
whole fish pond system
Interpreting Plans and Layout
Improved Fishpond Layout

Legend:
NP – Nursery Pond
FP – Formation Pond
RP – Rearing Pond
SC – Supply Canal
Kinds of Dikes Illustration
1. Main dike - the largest of all dikes that
surrounds the whole fishpond project
2. Secondary dike - the dike that
surrounds the biggest compartment
3. Tertiary dike - the dike that surrounds
the smallest compartment
Kinds of Gates Illustration
1. Main gate - the largest gate that serves
as water entrance in the whole fishpond
system
2. Secondary gate - the gate that can be
found in the largest compartment
3. Tertiary gate - the gate that can be
found in the smallest compartment.

Species of fish that are commonly cultured in ponds:
I. Native or Indigenous
Local
Names
English Names Scientific Names
Dalag
Mudfish or murrel
Snakehead fish
Ophicephalus
striatus
Hito
Freshwater
catfish
Clarias batrachus
Martiniko Climbing perch Anabas testudinius
Biya Goby
Glossogobius
guirrus
Ayungin Therapon
Therapon
plumbeus
Bangus
Milk fish Chanos chanos

II. Introduced or Exotic Fishes
Local Names English Names Scientific Names
Karpa Common carp Cyprinus carpio
Tilapia Nile tilapia
Oreochromis
niloticus
Tilapia Zill’s tilapia Tilapia zilli
Tilapia Java tilapia
Oreochromis
mossambicus
Gorami Giant gourami
Osphronemous
gourami
Plasalid Plasalid
Trichogaster
pectoralis

III Crustaceans
Local Names English Names Scientific Names
Alimango Mud crab Scylla serrata
Alimasag Blue crab
Neptunus
pelagicus
Sugpo
Jumbo tiger
prawn
Penaeus monodon
Common Enemies of Fish
1. Predators - fish and other animals that prey on the cultured
species of fish
2. Competitors - fish and other animals that compete with the cultured
species in terms of food, space and oxygen
3. Nuisances - crustaceans and other animals that do a lot of
damage to the food and in the habitat of fish.

Characteristics of Fish that are Suitable for Pond Culture
1. Fish should be palatable and good tasting – the fish must have a delicate flavour.
2. Fish must be a fast grower – the fish must be able to grow rapidly or can give a
possibility of four or more harvests a year .
3. Fish should be resistant to pests, diseases and parasites – the fish should not
succumb to abrupt changes in temperature or salinity and can tolerate such
conditions in all its existence.
4. Fish should be a universal feeder – the culture fish require food which can be
grown easily and abundantly under favourable conditions.
5. Fish should have high market demand – the fish must command a high price to
recover the expenses incurred.
Natural Food of Fish in the Pond Picture
1. Plankton- small plants floating in
water
2. Lab-lab – a twining leguminous
plant
3. Algae – are a very large and
diverse group of simple, typically
autotrophic organisms, ranging
from unicellular to multicellular form
s, such as the giant kelps that grow
to 65 meters in length.

6. Fish should not be destructive in confinement, either to its kind or to other
species or to its environment – the fish should be prolific which means that
reproduce very often to have a continuous supply of fry or stocks.
Other Fish Culture Facilities
1. Hapa - it is an unframed
net tied to posts and principally used
for nursing fry and holding of breeder. It
looks like an inverted mosquito net.
2. Fish cage - it is a framed net
that is either fixed or mobile. Set in
water and surrounded with a bamboo
raft and provided with an anchor at the
bottom. It is used for the culture of fish
from fry to marketable size.
3. Fish pen - it is an enclosure
of net or bamboo slats with sturdy
posts staked at the bottom of water and
used for the culture of fish from fry to
marketable size
Tank - it is a structure made of
brick tile or concrete used for the purpose of
culturing fish from fry, to marketable size. It
can also be used as a breeding tank, or as
conditioning tank
for breeders.
4. Raceway – an enclosure of concrete
soil or added materials generally in the
shape of the canal through which
constant water flows. Fish are raised in
the raceway at high density and their
waste products are carried out by the
water passing through the areas.

Activity
Directions: Research on the different aquaculture facilities and practices commonly
undertaken in the country today:
Aquaculture facilities Species of fish raised Location
Ex. Cages Tilapia, bangus, grouper Freshwater, brackish water,
open salt water
Process
Activity II
Research on the evolution of fish and present your work to class.
1. Why is there a need to familiarize yourselves with the morphology of fishes?
2. How can you differentiate the various phases of fish culture?
3. Explain why there is a need for you to be acquainted with the different
terminologies to be used in fish culture.
4. How are the types of fish culture classified and why?
5. How are the different compartments divided based on specifications?
Understanding
Let us reflect and understand:
Write your opinion and reflection after discussing the first part of the
module. Would it be enough for you to decide whether or not you will be a part of the
fish industry to augment family income?
Ex. As a student of TLE and given some knowledge and skills in the culture,
harvest and preservation of fish and other fish products I have decided to apply
this knowledge to improve myself in the fish industry.
_________________________________________________________
_____________________________________________________________________
______________________________________________________________________
______________________________________________________________________
____________________________________________________________________

Transfer
Activity I
Visit a nearby fishpond, draw it on a coupon bond with a scale of 1 mm: 1m. Follow the
specific dimensions and scale. Then indicate the parts.
Activity II
Collect samples of natural food and preserve them. Put the corresponding labels for
each.
In this lesson, you were acquainted with some technical terms in the study of fish
culture. It is hoped that it create awareness, interest and enthusiasm that might lead you
to consider fish culture as a hobby or as a livelihood activity.
Now if limited area is the problem, the next lesson could provide solutions. Learn
it now.
Lesson 3 – Fish Capture
Objectives
1. Explain the importance of knowing the classification of fishing gear used in the
Philippines.
2. Familiarize the learners with the simple construction and operation of common
fishing gear.
3. Teach the learners the proper ways of handling the fishing gear and safety
measures in the operation of the gear.
4. Help them identify the gear to be presented.
5. Assist the learners to distinguish the possibility of marketing and having a source
of income from gear construction and operation.

Activity
Directions: Visit a fish landing area in your community. Take note of the fishing
gears used by the fishermen and conduct an interview on how they were constructed
and operated.
Fishermen Fishing gear
used
Methods of
construction
Operation
1.
2.
3.
4.
5.
Consolidate fishing gear. This can be a part of expanding your business opportunities.
Know
There are various fishing gear used in catching fish and other fish products and
different methods of construction and operation are involved. Some fishermen and their
relatives practice the different ways of constructing a gear to augment family income
Basic Classification of Philippine Fishing Methods and Gears, and Safety
Measures
1. Fishing without gear – a method that is composed of the most simple forms of
gathering aquatic resources
Examples:
a. Hand picking
b. Diving
2. Stupefying methods - a method that depend on the psychological reaction of
fish to certain physical or chemical properties
a. Mechanical stupefying
1. Hitting a fish directly with any object like stones, clubs, hammers etc.
2. Hitting a submerged stone with another where fish is hiding.
3. Using of dynamite detonated by a blasting cap with a short fuse.

c. Fish poisoning
1. Using toxic plants like Derris or “Lagtang” (“Tubli” in Cebuanos) whose
coffee-like berries are toasted, crushed and pulverized and sprinkled into
the water as bait
2. Using chemicals like Rotenon, Endrin, Cyanide, Burnt lime, Copper-vitriol
etc
3. Using deoxygenation of the water by stirring up the mud in shallow regions
d. Electrical fishing
3. Fishing using miscellaneous hand or grappling instruments generally used for
gathering sessile or trapped animals (panikwat)
English Names Local Names
1. Shovels - pala
2. Tongs - sipit
3. Gafts - gantso
4. Hoes - panghukay
5. Picks - patik, piko
6. Scrapers - pangayod
7. Spades - pangdukal
8. Grabs - pandakut
9. Rakes - kapangpangan- kalaskas, tagalog bikol –
kalaykay
Tagalog-lawiswis, pangahig,ilongo- palunpat, iloko-
tako, sagad, bikol - saliwsiw
10.Tweezers - pambunot
11. Dredges - pangahig
12. Scoops - tagalog – panalok,bithay,iloko – parwas,tagaban,
Kapangpangan- sagudsod,Sebu – sihud, Bisaya-
sangya
13.Pokers - pangsundot
14.Clamps - pang-ipit
15.Snares - Tagalog – panilo, Bukidnon – panghilot,
Aklan – hikog
4. Wounding Gear - gears used by man who to wound a fish from some distance
either by throwing pointed objects or using specials equipment
a. Spears, lances and arrows - instruments with pointed barbed or barbless
blades at the right straight tip which are not removable from the handle

and generally thrown by hand or sometimes from a gun or bow-like device
like pana, sibat, salapang or tiksal
b. Harpoons - pointed instruments with barbed blades detachable from the
handle and either thrown by hand or discharged from a gun, panibat, or
pamaril.
c. Riffle - baril
5. Barriers and Traps - gears that lead the fish into a situation or enclosure from
which it cannot escape or from which the way of escape is not easily located.
a. Barricades - complete barriers
made of wooden trunks,
debris, mud, weeds, banana
stalks, rocks or bamboo
webbing built across the
natural migration path of fish.
b. Fish shelter - a structure
made of anchored bunches of
twigs and bushes, piles of
rocks or poles which become
the hiding place for fishes.
c. Fish coral - a guiding barrier
constructed of bamboo, brush
or chicken wire which is set in
tidal waters or along natural
ways of fishes.

d. Fish pots - basket-like enticing
devices usually baited and made of
bamboo, chicken wire, rattan and
other suitable materials.
6. Fishing with lines - method of line fishing with
hooks that follows the principle of offering the
fish real or artificial bait which it tries to catch
a. Handlines - long simple lines with one or
small series of hooks requiring constant
attention
1. Simple handline or drop line-pangawil or
kawil - single line with one or two
barbed hooks
2. Multiple handline - single line
with series of barbed hooks
3. Jigger - used in catching squids (kawil
pangpusit)
4. Pole and line - handline attached to a pole (bingwit) used with various
kinds baits (baliwasnan or bingwit)
5. Troll line - handline with a hook at the free
end with natural or artificial bait drawn or
towed by a fast-moving banca or boat.

6. Longlines - extremely long lines with a
large series of baited hooks either set or
drifting that requires only periodical
attention at more or less a fixed time
intervals.
Set long lines - lines anchored
or fixed and not free to move with the
current.
a. Drift long lines - lines without fixed
attachments.
7. Falling Gear - a type of gear that works on the
principle of covering the fish with a gear
1. Cover pot - salakab
2. Cover net - panaklob

3. Cast net - conical net which
when thrown forms a
circle covering the
fish.
8. Fish impounding nets - gear usually made
of woven or knitted fibers with mesh to
confine the fish
a. Filter nets - a conical bag
net without funnel – shaped
valves made of sinamay cloth or
cotton netting fixed in flowing
water to filter shrimps, crabs,
fishes etc. (dayakos or sala)
b. Hoop nets - funnel –
shaped bag-nets constructed
over circular frames that have
non-return valves but no wings.
Can catch fishes in rivers and
places with fast currents by
straining the water. (bukatot na
lambat)
c. Fyke nets - winged
conical filter nets with a series of
circular hoops leading into a
closed sac or trap with a small
opening that makes exit difficult.
(dayakos)
d. Pound nets - fixed
impounding nets supported by
stakes or held in place or
maintained in form by a
combination of floats or bouys and
weights and anchors (otoshi-ami)

9. Scooping nets – nets that take fish by submerging a hanging net and swiftly
lifting the gear to capture or enclose the fish over it
a.Dip nets – salap or salok b. Crab lift nets - bintol
b. Lift net - salambaw d. Lever net - salambaw
e.blanket nets – paduyan f. Bag net - basin

g. new look - a lift net is like a bag
net but the handling process is
accomplished from a rectangular
platform supported by four-corner
posts
h. two boat or four boat
lift net - lift nets in
which the corners are
lifted from anchored
boats
i. push nets - a small
triangular fishing net
with a rigid frame that
is pushed along the
bottom in shallow
waters and is used in
parts of the
southwestern Pacific
for taking shrimps and small bottom-dwelling fishes
j. skimming nets - lift push nets
operated in deeper waters from
a small banca or raft, that use a
skimming motion while drifting
with the boat. (anod sulong)
10.Drive-in gear - a gear that uses a scare line or other devices to frighten the fish
toward the net. The harvest of the fish is affected by the lifting process of the
nets.

a. Drive-in-net - kalaskas b. Muro-ami
11.Dragged gear - nets which are pulled through the water or near the bottom or
even pelagically for an unlimited time
a. Dredges – nets used to collect shell
fish by raking or scratching action
(kaladkad)
b. Trawls - nets in the form of a
conical bag with the mouth kept
open by various devices and the
entire gear is towed behind a
moving boat. (galadgad or taksay)
Examples:
1. Bottom trawl
2. Mid-water or pelagic
trawls

12.Seine nets – nets that consist of a bust or bag with very long wings or towing
warps. The capture of fish is done by surrounding a certain area of water with
school of fish and towing the gear over this area with both ends to a fixed point
on the shore or on a vessel
Examples:
a. Beach seine - bayakos or pukod b. Lampara or sahid
c. Fish corral seine- segni in Bisaya d. Reef seine - can operate
on reefs or over rough grounds.
13.Surrounding nets - fishing devices made of long walls of webbings;
capture of fish is by surrounding the fish not only from the side but also from
beneath.
‘a. Round haul seine – sapyaw b. Purse seine – pangulong

c. Ring net - kubkob d. Scoop nets - gayad
e. Stop seine - pangulong
14.Gill nets - simple walled curtain-like nets set vertically in water

b. Set gill nets - are nets that anchored or fixed – largarete patuloy,
palagiang paningahan
c. Drift gill nets - gill nets that are set free from the bottom and free to drift
with the current (panti)
d. Encircling gill net - nets spread out in a circle and gilling process is
hastened by frightening the fish with various devices mostly by noise.
(bating or halang)
e. Trammed nets - the capture is by entangling the fish itself in the pockets
or spaces created by the nets while the fish is try to escape. (transmalyo)

15.Traps for jumping or flying fishes - a method of catching fish that it jumps, falls
back into a horizontal floating or suspended net, raft trap, or even in an empty
boat or box (pangsiriw in Iloko)
Process
Activity I
Visit a fishing village. Observe the different techniques and gear
employed in catching fishes and other aquatic resources
1. Why is there a need to get acquainted with the different fishing gear used
in the Philippines?
2. How are these fishing gear classified?
3. If you were given a chance to go with a fisherman to fish what would you
do to have more catch and which of the gear would you recommend?
Why?
4. Do you think the kind of gear and the method of operation have a role in a
successful fishing operation ? Why?
Reflect and Understand
Activity I
Gather pictures regarding fishing gear and their operations.
Research and analyze by means of the internet additional information on fishing
gear classifications and operations. Present your work to the class. Analyze how
effective this method is for capturing or gathering fishes.

Transfer
Activity I
You may now start making a simple hand line. The materials needed are:
1. Bamboo pole – 3 to 5 meters long, 2 inches in diameter and tapered at one
end
2. Synthetic line – no. 8, 3 ½ meters long
3. Terminal tackle – a term applied to things like hooks and baits that are
attached to the end of the fishing line
Tools needed:
Bolo
Spoke shave
Hammer
After preparing the needed materials and hooks, follow the procedures
below:
1. Thread one end of the line through the hole of the hook and tie into two knots
to secure the hook.
2. Tie the other end of the line twice around the tapered end of the pole just
beside the internodes to keep this from slipping.
3. Tie with a square knot.
4. Place the bait on the hook.
Activity 2
Investigate/research on the safety measures in fish capture in the following
workplaces:
1.1. Inlands/Ponds
1.2. Lakes/Bays
1.3. Seas/Ocean
In this lesson, you were given information on the different fishing gear used in the
country and how to capture fish by means of these gears. After you were introduced to
the content of this lesson, perhaps you can undertake some activities related to fish
capture most especially going out to fish and constructing a gear like the pole and line.
This activity can be a hobby and business activity for you and your family.

Lesson 4 Fish Processing (Preservation)
Objectives
1. Acquaint you with technology of fish processing
2. Familiarize you with the terminologies used in fish processing
3. Identify the market forms, cut and body forms of fish
4. Explain the principles involved in fish preservation
5. Differentiate the characteristics of fresh from stale fish
6. Enumerate and classify the different agents of spoilage
7. Enumerate and explain the types of fish curing and the principles of each type
8. Perform the methods of cutting fish
9. Familiarize yourself with the tools and equipment in fish preservation
Pre-Assessment
A. To assess yourself, answer this pre-test to determine what you know and
what you should know. Write your answer on your test notebook.
Modified True or false:
Write true if the statement is correct and if false change the underlined
word/s to make the statement correct.
___ 1. Knowledge in fish preservation will help, prevent or delay self-decomposition of
fish
___ 2. Bacteria are the only cause of decomposition or spoilage in fish and other
fish products
___ 3. When buying fish, we can detect if it is fresh by means of its odor only.
___ 4. Dehydration is the removal of moisture under controlled conditions.
___ 5. Eviscerating before chilling the fish is one way of controlling or delaying the
spoilage of fish

Know
There are methods and ways of controlling and delaying the spoilage of fish and
other fish products.
Knowledge of fish processing will help you put up your business that can improve
the standard of living of your family.
Fish Preservation - is any operation that can prevent or inhibit the natural process of
breakdown or decomposition taking place in the fish. It is known as fish processing.
Terminologies in Fish Preservation
1. Autolysis - softening of tissue due to digestive action of enzyme
2. Canning - method of preparing food in a hermetically sealed
container by the application of heat
3. Drying - method of preservation by lowering the moisture
content through the application of natural or artificial
heat
4. Dehydration - removal of moisture under controlled conditions
5. Eviscerate - removal of internal organs of fish
6. Gibbing - process of removing internal organs by cutting a
triangular cut at the throat of the fish
7. Icing - the application of ice to lower the
temperature of the fish
8. Pickling - the process of curing of fish in vinegar and spices
9. Pressure cooker - a closed metal fitted by a pressure gauge, control
Valve and pet cock
10.Pressure gauge - a device used to measure and maintain pressure
during processing
11.Can sealer - a machine used to close the open end of
tin can
12.Exhausting - elimination of air inside the can
13.Vacuum - empty space without air
14.Refrigeration - method of preservation by lowering the temperature
to point wherein bacterial growth is inhibited
15.Salting - method of preserving fish with salt as its
main preservative

16.Smoking - process of preserving fish with the application of
smoke and other interrelated processes such as
salting, drying, and heating treatments
17.Viscera - internal organs, entrails of fish
18.Rigor mortis - stiffening of the muscles or tissues of the fish several
hours after death
19.Brine - mixture of salt and water
20.pH - refers to hydrogen-ion concentration
Market Forms and Cuts of Fish
1. Whole or round fish - fish whose parts are still intact
2. Drawn fish - fish whose internal organs are removed by
making a slit along the belly wall and the
entrails pulled out
3. Dressed fish - fish whose scales, internal organs, fins,
head and tail are removed
4. Steaks - they are cross sections of a cleaned fish which
are around 1-2 cm. thick

5. Splitted - fish that is cut open along the dorsal side
from head to tail
6. Live fish - fish that are sold alive
7. Fillets - are the fleshy sides of the fish which are
separated from the backbone and the ribs
a. Butterfly fillet - fillets that are joined together on the
ventral sides by the underside skin
b. Single fillet - fillet from side of a fish cut away from the
backbone
8. Sticks - cuts from fillets or steaks. They are usually from
fish that has been minced and shaped, breaded
and frozen.

Common Body Forms of Fish
1. Fusiform - torpedo-shaped kind. Ex: Tuna and galonggong
2. Compressiform - flat and compressed laterally. Ex: slipmouth,
Mouthfish
3. Depressiform - compressed dorsoventrally. Ex: stingray
4. Taeniform - ribbon-like species. Ex: hairtail
5. Anguilliform - serpentine shaped. Ex: eel
6. Globiform - short, rounded body and is globular. Ex. Puffer fish

Principles of Fish Preservation
1. Prevent or delay microbial decomposition of fish
2. Prevent or delay self-decomposition of fish
3. Prevent other causes of spoilage of fish like physical damages
Agents of spoilage
1. Microorganisms
Three Main Groups of Microorganism
a. Bacteria - responsible in the breakdown
of plant and animal material and the
possible the return of simple inorganic
compounds to the soil. The result of this
breakdown is spoilage, fermentation and
decay. Since fish is an organic matter, it
spoils easily. As soon as it dies, bacteria
act on it.
b. Molds - fuzzy or cottony organisms that
grow on the surface of the food. They are
responsible for the white, orange, black,
green or blue green colonies on the
surface of the food.
c. Yeasts - whitish to yellowish colonies on
the surface of the food. They appear as a
film on the surface of the liquid or as
sediments at the bottom.
2. Enzymes - proteins that act as biochemical
catalysts in living organisms. They are normally
present along the digestive tract and help in the
breakdown of food into assimilable forms.

Changes in Fish After Death
1. Changes in Appearance - the color starts to fade until it becomes dull
as spoilage progresses
2. Rigor mortis - characterized by the stiffening of the muscle tissue. This
state lasts only for a few minutes in some fish to several hours in
others. the fish in this state is considered fresh.
3. Autolysis - the breakdown of tissues caused by enzymes. Since it
softens the tissue, it proves the activity of microorganisms.
4. Putrefaction – the state when the components of the flesh are
assimilable forms. It is accompanied by a foul odor, which is the result
of the breakdown of protein. The fish at this stage is spoiled and
undesirable.
Characteristics of Fresh and Stale Fish
Fresh Fish Stale Fish
Eyes
Bright, bulging pupils
Velvet, black corneas
transparent
Dull, wrinkled, sunken
pupils, dull black,
corneas opaque
Gills
Bright red, covered with
clear slime, fresh odor
under gill cover
Dull brown or gray,
slime cloudy, odor under
gill cover sour and
offensive
Flesh
Firm, stiff body;
impression made by
fingers do not remain
Soft and flabby;
impression made by
fingers remain
Belly walls
Intact Often ruptured, viscera
protruding
Muscle tissue
White Pinkish, especially
around backbone
Vent Pink, not protruding Pale brown protruding
Odor Fresh, fishy odor Stale, sour or putrid
Color Bright Faded and dull
Classification of Bacteria According to Shape
1. Coccus - round
2. Bacillus - rod-shaped
3. Spirillus - spiral
4. Staphylococcus - grapelike
5. Streptococcus - chainlike

Classification of Bacteria According to Their Temperature Requirement
1. Thermophilic - thrive at high temperature
(heat loving)
2. Psychrophilic - thrive best at low temperature
(cold-loving organisms)
3. Mesophilic - those that thrive between low and high
temperatures
Classification of Bacteria According to Their Oxygen Requirement
1. Aerobic - requires free oxygen in order to live
2. Anaerobic - lives in the absence of free oxygen
3. Facultative - grows with or without free oxygen
Types of Enzymes
1. Lipolytic - enzyme that acts on fats
2. Proteolytic - enzyme that acts on proteins
3. Amylolitic - enzyme that acts on carbohydrates
Methods of Fish Preservation
1. Fish Curing
2. Utilization of Fishery By Products
3. Refrigeration and Cold Storage
4. Canning or Bottling
1. Fish Curing - includes all the methods of fish preservation except
refrigeration and canning. It is the process of preservation by the use of
preservatives and other chemicals for the purpose of keeping fish and
other fishery products fresh for future use.
Types of Fish Curing
a. Salting - application of salt to the fish
b. Drying - lowering of water content of the product
to a degree where bacteria cannot grow
and reproduce
c. Smoking - application of smoke to the product
d. Pickling and spicing - preservation of food by the use of
vinegar and other spices
e. Salting - considered the basis of all methods of
fish preservation

Salt - colorless or white crystalline compound known chemically as
sodium chloride (NaCl) occurring abundantly in nature, both
in solid form and in solution
Factors Affecting Salting
1. Composition of salt
a. Pure salt - fish salted with pure salt is of better
quality. It is soft and flabby and has
yellowish white color
b. Impure salt - fish salted with impure salt is firm and
rusty in color
2. Temperature - high temperature makes salt dissolve
faster, permitting a rapid penetration of
the product with salt.
3. Methods of Salting
a. Kench Salting or Dry salting
b. Dry Salting to Make Brine
c. Brine Salting
d. Fermenting
4. Methods of Cleaning
a. whole fish
b. splitted fish
c. gutted fish
5. Size of the Fish - small sized of fish is salted faster than
larger size of fish
6. Storage of Fish

B. Drying and Dehydration - lowering the water content of the fish
with the aid of heat
Drying - known as natural drying
Dehydration - used of chemical devices to
provide artificial heat for dryin
Factors Affecting Drying
1. Humidity of Air
2. Velocity of the wind
3. Intensity of sunshine
Humidity - amount of moisture in air
Velocity - speed of air/wind
Factors Affecting Dehydration
1. Kind of drier used
2. Temperature range
3. Storage of finished product
4. Relative humidity
The finished products of drying and dehydration is commonly called
daing or tuyo
C. Smoking - method of preserving fish by the application
of smoke and other interrelated processes
such as salting, drying and heat treatment
Smokehouse - an airtight container where smoke can be introduced.
Types of smoking
1. Hot Smoking or barbecuing - a slow type of broiling that places the
poduct in close proximity to the fire. The food is cooked and smoked in
temperature ranging 150◦F to 190◦F.
2. Cold smoking - method of smoking in which the fish are hung at some
distance from a low smoldering fire and cured at temperatures ranging
from 90◦F to 110◦F.

Factors Affecting Smoking
1. Kind of Fish - fat fish are preferable to lean ones. Scaly fish are
usually used to obtain an attractive appearance of the finished
product
2. Condition of raw materials
3. Kind of smoke-producing materials
a. Hard wood - good quality of smoke is produced
b. Soft wood - thin smoke is produced; thus, a low
grade of smoked product
4. Length of smoke curing
D. PICKLING - preservation of food by the use of vinegar and other
spices. Pickling of fish as a method of preservation is not commercially
done in the Philippines because the preservative action of vinegar is
short. Pickling has some digestive action in fish which renders it softer
and pastier. Pickled fish is usually used as appetizer so preservation by
this method is recommended for use at home.
Mensuration and Calculation
Activity # 1
Demonstrate how to come up with the true and correct brine
solution following the recommended ratio, salting process with emphasis
on the proper amount of salt, drying and dehydration, and taking into
consideration the exact or calculated number of days of exposure to
sunlight.
2. CANNING - application of heat to food in a hermetically sealed
container at a temperature and for a period of time sufficient to destroy
microorganisms and to render any bacterial cell for a definite period of time.

BASIC CANNING EQUIPMENT
1. Can sealer - a machine or instrument that
is used to close the open end of tin cans.
2. Pressure cooker - a modern household
device used for processing food for a
definite period of time and pressure.
3. Tin cans and glass jars - containers
locally available for canning purposes
only
4. Measuring spoons & cups –
devices used to measure
liquids and solids ingredients
5. Colander - a receptacle for draining purposes

6. Basins - containers used for washing and for
the preparation of brine
7. Thermometer – a device used to check
temperatures of cooking, drying and cold storage
8. A clock – an instrument used to determine the
length of processing, salting, steaming or frying
9. Knives - tools used in cleaning, cutting fish
into accurate sizes
10.Cutting board – a durable board used
primarily as guide so that exact sizes of fish
will fit into the different containers
3. A. CHILLING - a process whereby the product is cooled to the temperature of melting
ice 0◦C (32◦F). The usual cooling medium is ice.
3. B. FREEZING – a process of lowering the temperatures of fish from 0◦C to 5◦C in two
hours or less and further reducing the temperature to recommended storage
temperature of 30◦C. In this method, water in the flesh of the fish is crystallized.

4. UTILIZATION OF FISHERY BY PRODUCTS – the conversion of waste materials
coming from fish and other marine products into secondary products.
Directions: Make a community survey to determine where bagoong, tinapa, tuyo/daing
are produced and accomplish the given form
Name of processor Address of
processor
Product produced
1.
2.
3.
4.
5.
Process
Demonstrate the procedures in preparing the different cuts and market forms of fish.
Procedures in preparing for the market forms of fish:
1. For the drawn fish - remove the internal organs by making a slit along the
belly wall then pull out the entrails
2. For dressed fish - remove the scales, internal organs. Cut the fins, head
and tail
3. For steaks - scale the fish. Cut it crossed sectionally around one to
two centimetres thick
4. For splitted - cut and open the fish along the dorsal side from head
to tail.
5. For fillets - scale the fish. Split and prepare the butterfly and the
single fillet
a. Butterfly fillet - remove the head and the tail, be sure that the fleshy side is
separated from the backbone and the ribs but still joined together the ventral
side by the underside skin. Scales may or may not be removed.
b. Single fillet - cut only one piece of the fleshy side of the fish

6. Wash the prepared forms and cuts of fish
Note: Be sure to use a sharp knife in doing the activity. Observe proper care and
follow the safety precautionary measures
a. How did you find the activity?
b. Did you demonstrate interest and skills in performing the activity?
c. Do you think, you can apply your learned technology in a business venture?
How?
d. Did you perform the activity with the proper use of tools. Did you observe proper
handling of the products and sanitation in the work area.
Process
Methods of Fish Processing Bagoong, Tinapa, Tuyo/Daing
A. Bagoong Making
Fish Bagoong
Here are the procedures in fish bagoong making:
1. Wash and drain the fresh fish.
2. Mix with salt; one part salt to three parts fish.
3. Pack tightly in jars and store for six months.
4. Drain the liquid formed (patis) after storing for six months.
5. Patis is then filtered and bottled for household or commercial use.
6. Set aside the ground and solids.
7. Add saturated brine to the other solid part.
8. After two weeks, you will have second class patis and bagoong as solid ground.
B. Tuyo / Daing Making
1. The scales are removed, and the fish is split on the dorsal side.
2. The internal organs, gills, false kidney and black membrane are removed.
3. The fish is washed thoroughly and drained.

4. The fish is soaked in 25% brine solution (salt and water) from 30 minutes to
an hour depending on the size of the fish. Smaller fish are soaked for a
shorter time compared to the bigger ones.
5. After salting, the fish are washed to remove the dirt and excess salt on the
surface.
6. Spread out the fish on drying trays and place under the sun. Turn over every
3 hours.
Activity # 1
1. Cut out pictures of the prepared fish for bagoong, tinapa, tuyo/daing and
arrange those pictures in a clear book.
2. Shoot a video on the actual preparation of bagoong, tinapa and tuyo/daing.
3. Make a powerpoint presentation on the preparation of bagoong, tinapa and
tuyo/daing.
Reflect and Understand
Research and investigate through the internet some improved techniques
involved in improving the preservation of fish and other fishery products. Gather some
information from any industry owner on how to be successful in fish preservation like
making bagoong, tinapa, daing, dried fish and home canning.
To start, prepare a business plan for entrepreneurial activities involving fish
preservation.
Activity # 2
Organize a dialogue with experts and practitioners on food preservation with
concentration on the use and maintenance of tools and equipment in fish processing.

Transfer
Make your own fish bagoong using 1 kilo of fish. You will be evaluated using this scale.
1- Poorly performed 2 - Slightly 3 - Fair 4 - Good 5 - Procedures properly followed
Discussion 5 4 3 2 1
Use of tools
Application of procedures
Safety work habits
Speed/time
Appearance of finished product
Fish preservation or fish processing is a business or an entrepreneurial activity.
In this lesson, you were given knowledge on the components of fish preservation. You
were made aware of the different areas of concern of fish preservation.
Summary
In this module, you learned about fishery and fish as main products.
Fish capture is an amazing activity. It is not only about the catching fish but also
constructing the different gears for fishing. You had also gained knowledge on the
terminologies used in fish preservations. The preparation of fish for processing is
included in the module as well as the microorganisms causing spoilage to fish. Also you
learned the different facilities, terminologies and the different compartments of ponds
and their functions. With the technology imparted to you in this lesson, you can already
prepare for an entrepreneurial venture. With this knowledge you will be able to improve
the economic status of your life and help the economy of your community and the
country as a whole.

GLOSSARY
Abdominal – posterior part of fish.
Aerobic bacteria – bacteria that thrive in the presence of oxygen.
Anaerobic bacteria – bacteria that thrive in the absence of free oxygen.
Anal fin – fin of fish that lies near the anus.
Anguilliform - a snake like body form of fish which is elongated and usually roundish as
in the swamp eel body.
Autolysis – softening of muscle tissue of fish due to continuous digestion of enzymes.
Backbone – the biggest bone of fish situated in the middle-most portion.
Brackish water – water that is midway between freshwater and marine water.
Brine – mixture of salt and water.
Butterfly fillet – the two fleshy sides of fish are cut and joined together by the flesh and
skin of the belly corresponding to two single fillets.
Canning – method of processing fish and fishery products in hermitically sealed
containers with the use of heat enough to destroy microorganisms likely to
cause spoilage.
Catching pond – pond where fish are impounded and caught.
Caudal fin – fin located at the tail.
Caudal peduncle – part of a fish lies between the anal fin and the base of the caudal fin.
Compressiform – the body of fish which is wide, flat, circular, and laterally compressed.
Curing – a method of preserving fish and other fishery products by salting, drying,
smoking and pickling.
Dehydration – the process of removing the moisture content of the fish with the use of a
mechanical device.
Depressiform – the body of the fish which is thin, flat, and strongly depressed.
Drawn – a cut of fish with only the viscera or internal organs are removed.

Dressed – a market form of fish in which the fish is scaled and its head, fins, tail, and
viscera are removed.
Dorsal fin – the fin at the back of the fish.
Drying – A method of preserving fish in which its moisture is removed by exposure to
natural current of air and the humidity is regulated by climatic condition.
Enzymes – organic catalysts able to accelerate chemical reactions found in the flesh
and digestive tract of the fish.
Facultative bacteria – bacteria that live in either the presence of free oxygen.
Fillets – the fleshy portions of the fish cut and made totally boneless.
Fish – a cold-blooded animal, typically with backbone, gills and fins and primarily
dependent on water as a medium to live.
Fishpond - an artificial body of water surrounded by dikes and with accessories such as
gates, pipes, and canals to facilitate water management.
Fusiform – the body of fish which is roundish, elongated, and slender, tapering towards
the head and tail; for instance, the body of the yellow fin tuna.
Gills – the breathing organs of the fish which lie behind the cavity of the mouth and
which consist of bony archers to the rear and reddish , slender filaments.
Globiform – a short globular body form of fish as in the puffer fish.
Lateral line – a line located at the middle portion of the body of the fish, from the head or
shoulder to the base of the caudal fin.
Mesophilic bacteria – bacteria that thrive at room temperature..
Molds – cottony organisms that are commonly found on the surface of decaying food,
especially in dark and damp places.
Nursery pond – a pond where fry are reared to fingerling size.
Operculum – a plate that covers the gills of fish.
Pectoral fins – fins that lie at the anterior part of the trunk near the operculum.

Pelvic fins – fins which may be located far back on the body of fish in an abdominal
position.
Pickling – a method of preserving fish using vinegar, salt, sugar and spices.
Psychrophilic bacteria – bacteria that grow best in temperatures of 00C or lower, also
called cold-loving bacteria.
Rigor mortis – a change in the fish which occurs a few hours after its death and
characterized by stiffness due to formation of lactic acid caused by bacteria.
Salting – a method of curing fish and other fish products where salt is the main
preservative agent.
Single fillet – a cut of fish in which one side of the flesh is cut away from the backbone.
Smoking – a method of preserving fishby applying smoke and using interrelated
processes such as salting, drying and heat treatment.
Split fish – a cut of fish prepared by making a cut down the dorsal side extending from
the caudal peduncle to the head and by the running edge of a knife along the
backbone
Steak – a cut of fish where cross section slices are made from dressed fish usually
three-fourths of an inch.
Sticks – fish fillet with uniform length and thickness.
Taeniform - a ribbon-like elongated body of fish, as the hairtail.
Thermophilic bacteria – also called heat-loving bacteria, these thrive in temperatures of
45oC to 60oC.
Transition pond – a pond where fingerlings are acclimatized before stocking in the
rearing pond.
Whole or round fish – a market form of fish with all its parts intact.
Yeasts – fungi that clump together in a yellow, whitish, frothy, viscuous growth
promoting fermentation in saccharine liquids with the production of alcohol
and carbon dioxide.Eg., brewing of beer and the rising of bread.

REFERENCES:
Books
1. Calmorin et al, Introduction to Fishery Technology
2. Villanueva et al,.Fishery Arts
Handbook
1. BFAR Handbook
2. Classification of Fishing Gears Handbook BFAR
3. Effective and Affordable Secondary Education Module, BSE
4. Fish Processing Handbook for Filipinos
5. Leaflets on Urban Aquaculture Project
6. Leaflets on Biology of Tilapia
7. National Integrated Fisheries Technology Development Center Handbook
Others
1. http://www.google.com.ph/imgres?
2. https://www.google.com.ph/search?q=carpa
3. http://www.google.com.ph/imgres?

Fishery Arts 7

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