MAJORSHIP

(FISHERY)
 FISHERY
-is the business of catching, handling, taking, marketing and
preserving of fish and other fishery products.

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).
*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.

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.
 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- it deals with the scientific method of catching fish
as well and the type of fishing gear used.
3. Fish Preservation- it 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.

Ichthyologist- scientists or person who study fishes.
External Parts of the Fish and their Functions:

1. Gill Cover (Operculum)- parts 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 fishing that is used for swimming, balancing and
propelling in water.
5. Eyes- parts 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. Nostril- part of the that is 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 the instruction from the
brain to the rest of the body.
3. Brain- the control center of the fish where both automatic functions and higher
behavior 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 buoyancy 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 and the 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 a 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.
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.
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 or 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.

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 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 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 which plants manufacture their food with
the aid of sunlight.
11. Predators- species of fish feeding on other fishes specially the cultivated
ones.
12. Prolific- the process of producing young in great numbers.
13. Sabalo- the bangus breeder of spawner.
14. Salinity- the degree of freshness and saltness 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 water.
19. Spat- the larvae of oyster and mussel which are free swimming on the
water.
20. Catadromous- species of fish that go down from freshwater to
saltwater to spawn (eels).
21. Anadromous- species of fish that go upstream from saltwater
to freshwater to spawn (bangus).
22. Oviparous- species of fish whose eggs are fertilized and
developed outside the body (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 (rays and shark).
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 ventricular 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 totel number of fish stocked at a given area at a
given time.
30. Biomass- the total weight of the animal in the given environment.
 Compartments of a Fishpond and Functions
1. Nursery pond- the smallest compartment 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.
 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 f Fish that are Suitable for Pond Culture

1. Fish should be palatable and good tasting- the must have a delicate
flavor.
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 not be a universal feeder- the culture fish require food which
can be grown easily and abundantly under favorable conditions.
5. Fish should have high market demand- the fish must command a high
price to recover the expenses incurred.
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.
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.
Example: hand picking, diving
2. Stupefying methods- a method that depend on the psychological
reaction of fish to certain physical or chemical properties.
Example: hitting the fish directly with stones, hammers, etc. or using
detonated dynamite.

*Fish Poisoning- using toxic plants like “Derris” or “Lagtang” (“Tubli” in

Cebuanos) whose coffee-like are toated, crushed and pulverized and
sprinkled in the water as bait. Using also chemicals like Rotenon,
Cyanide, Burnt Lime, Copper-vitriol etc.
3. Fishing using miscellaneous hand or grappling instruments- generally
used for gathering sessile or trapped animals (panikwat).
4. Wounding Gear- gears used by man who wound a fish from
some distance either by throwing pointed objects of 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
5. Barriers and Trap
6. Fishing with Lines
6. Fishing with Lines
6. Fishing with Lines
7. Falling Gear
8. Fish Impounding Nets
8. Fish Impounding Nets
9. Scooping Nets
9. Scooping Nets
9. Scooping Nets
9. Scooping Nets
9. Scooping Nets
10. Drive-in Gear- a gear that uses a scarce 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.
11. Dragged Gear
11. Dragged Gear
12. Seine Nets
12. Seine Nets
13. Sorrounding Nets
13. Sorrounding Nets
14. Gill Nets
14. Gill Nets
14. Gill Nets
14. Gill Nets
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.
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 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- methods 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 a salting, drying, and
heating treatments.
17. Viscera- internals organs, entrails of fish
18. Rigor Mortis- stiffening of the muscles or tissue of the fish
several hours after death.
19. Brine- mixture of salt and water.
20. pH- refers to hydrogen-ion concentration.
21. Putrefaction- the state when the components of the flesh are
assimilate form. 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.
Market Forms and Cuts of Fish
Market Forms and Cuts of Fish
Market Forms and Cuts of Fish
Market Forms and Cuts of Fish
Common Body Forms of Fish
Common Body Forms of Fish
Common Body Forms of 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

2. Enzymes
Characteristics of Fresh and Stale Fish
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. Thermophlic- 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 temperature.
Classification of Bacteria according to their OXYGEN REQUIREMENT:
1. Aerobic- require 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 as fats.
2. Proteolytic- enzyme that acts on proteins.
3. Amylolitic- enzyme that acts on carbohydrates.
 Methods of Fish Preservation

1. Fish Curing
2. Canning or Bottling
3. Refrigeration and Cold Storage
4. Utilization of Fish By Products
1. Fish Curing- includes all the methods 0f 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.
A. Salting- considered the basis of all methods of fish preservation.

*Salt- colorlesss or white crystalline compound known chemically as sodium

chloride (NaCl) occuring 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. Size- small sized of fish is salted faster than larger size 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 official heat of drying.

C. Smoking- method of preserving fish by the application of smoke and

other interrelated processes such as salting, drying and het 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
product in close proximity to the fire. The food is cooked and smoked in
temperature ranging 150F to 190F.
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 90F to 110F.
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 the 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.
2. Canning- application of heat to food in 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:

Basic Canning Equipment:
Basic Canning Equipment:
Basic Canning Equipment:
Basic Canning Equipment:
3.A. Chilling- a process whereby the product is cooled to the
temperature of melting ice zero degree to 32F. The usual cooling
medium is ice.
3.B. Freezing- a process of lowering the temperature of fish from zero
degree to 5C in two hours or less and further reducing the
temperature to recommended storage temperature of 30C. 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.