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San Agustin Local Fish Prep

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Fresh catch handling guide

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Philippines

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San Agustin Local Fish Prep
 

San Agustin Local Fish PrepOnline version

Fresh catch handling guide

by RENZO MARK LEO CACHO
1

Slide 1: Local species in San Agustín

Knowledge: In San Agustín, common fish include Bangus (milkfish) and Tilapia. Recognize these species by size, color, and fins to identify them accurately at harvest.

2

Slide 2: Bangus characteristics

Bangus: Silvery body with a dark back, laterally compressed. Prefers brackish waters and coastal ponds. Knowing its appearance helps with quick identification post-harvest.

3

Slide 3: Tilapia characteristics

Tilapia: Silver body with a rounded tail and yellowish fins. Hardy, fast-growing, often raised in tanks. Easy to spot by shape and fin color.

4

Slide 4: Other common species

Other species: Catfish and other freshwater fish may be present. Look for distinct barbels on catfish and different body shapes to distinguish them.

5

Slide 5: Safe handling after harvest

Skills: Handle fish gently, wear gloves, and avoid dropping them. Keep meat clean and prevent contact with dirty surfaces to reduce contamination.

6

Slide 6: Cleaning steps (1)

Cleaning steps: Rinse fish with clean water, remove scales if needed, and remove guts promptly to maintain quality and safety.

7

Slide 7: Cleaning steps (2)

Cleaning steps: Use a sanitized knife, cut behind the gill cover, and rinse again to remove blood and slime.

8

Slide 8: Sanitation and tools

Sanitation: Clean all surfaces, knives, and cutting boards before and after processing. Store fish on chilled surfaces to maintain freshness.

9

Slide 9: Safety checks during processing

Safety checks: Maintain proper refrigeration, monitor temperature, and practice hand hygiene to protect public health.

10

Slide 10: Attitudes toward cleanliness

Attitudes: Value cleanliness and hygiene in processing for market readiness. A hygienic operation builds trust and improves sale value.

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