San Agustin Local Fish Prep

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Fresh catch handling guide

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RENZO MARK LEO CACHO

Filipinas

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San Agustin Local Fish PrepVersión en línea Fresh catch handling guide por 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.

San Agustin Local Fish PrepVersión en línea

Fresh catch handling guide

por RENZO MARK LEO CACHO

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.

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.

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.

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.

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.

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.

Slide 7: Cleaning steps (2)

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

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.

Slide 9: Safety checks during processing

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

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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