Parts of Milkfish

Functions:
Mouth to catch food, to allow a passage of water over the gills, to act as a nursery. Nostrils are not part of their breathing apparatus, they are not connected to the fishs throat. They do contain an organ called sensory rosette, however, which is how fish smell. Many fish have acute senses of smell, so their nostrils are very functional. Eyes To See. Gill Cover can be deduced from the term, a hard but flexible cover which forms the outer wall of the gill chamber in bony fish. The cover protects the gills and also plays a role in the pumping mechanism that regulates the continuous flow of water over them. Pelvic Fin either of a pair of fins attached to the pelvic girdle in fishes that help control the direction of movement. Dorsal Fins unpaired median fin on the backs of fishes and some other aquatic vertebrates that help to maintain balance. Pectoral Fin either of a pair of fins situated just behind the head in fishes that help control the direction of movement. Spiny Rays area always anterior. Spines are generally stiff and sharp. Soft Rays are generally soft, flexible, segmented, and may be branched. Lateral Line allows the detection of movement and vibrations in the water surrounding an animal, providing spatial awareness and the ability to navigate in space. This plays an essential role in orientation, predatory behavior, and social schooling. Caudal Fin - the tail of fishes.

Processed Fish: Curing

Cured Salmon

Procedure: 1. Rinse off the salmon fillet under cool running water and pat it dry with a paper towel. You can cure salmon fillets with or without the skin. 2. Lay out multiple sheets of plastic wrap, large enough to wrap the salmon fillet. 3. Mix together the salt, sugar and liquid to create a thick rub. Different liquids can be used to achieve varying flavors of cured salmon, such as vodka, wine or lemon or lime juice. Other ingredients can be added such as herbs or citrus zest. Dill is commonly used when curing salmon. 4. Put the salmon skin side down onto the plastic wrap. Rub the salt cure all over the flesh of the fish, pressing it down into the fish and evenly over the fillet. If you are using a salmon fillet without skin, rub the salt cure into both sides of the fish. 5. Wrap the salmon fillet in the plastic wrap as tightly as you can and place it into a baking dish, skin side down, so the fillet lays flat. 6. Put a flat dish on top of the fillet and weigh it down with something heavy like a brick. Refrigerate for 24 to 48 hours. Half way through the curing process drain any liquid that has accumulated in the baking dish. 7. Unwrap the fish, then rinse the cure off of the fillet with cold water and pat it dry with paper towels. Slice thinly. Tips: Dress cured salmon with olive oil and fresh herbs. Cured salmon can be enjoyed in chowder, salads, on bread or served with crackers. For a quick version of cured salmon, slice the fish thin, coat both sides with the salt cure, wrap in plastic wrap during the curing process and refrigerate for 2 hours. Brown sugar can be used in place of white sugar for a sweeter tasting cure.

Processed Fish: Drying

Dried Fish (Tuyo)

Procedure:
1. Thoroughly wash the Tunsoy fish with clean and fresh water. Place in a strainer for 20 minutes to drain. 2. Prepare the brine solution (i.e., mixture of water and salt). For a 60-kg fresh fish, use 6.5 kls. of salt and 5 gallons of water. 3. Soak the fish in the brine solution for three hours. 4. Transfer the fish into a strainer to drain. 5. Rinse the fish thoroughly under running water to wash off excess salt. 6. Place brined fish in a single layer on a 6-m. wire screen mesh. 7. Cover the fish with the other half of the wire screen to protect it from flies and dust. 8. Dry under the sun for two to three days depending on the size of the fish. It is advisable to dry the fish under the sun for three to four hours in the morning and air dry in room temperature to prevent rapid rate of drying. 9. Turn the fish over every hour or two for even drying. A well-dried fish is light in weight and the meat is tender. 10. Weigh, pack, seal, and store the fish at room temperature.

Processed Fish: Freezing

Milkfish

Procedure: 1. Choose the right fish to freeze. More oily fish freezes better. 2. If the fish is still whole and small enough to fit in freezer, don't skin or fillet it, the skin will protect it. 3. If not whole, cut into individual serving sizes. 4. Wrap tightly in plastic wrap or in a plastic freezer bag, be sure to remove as much air as possible. Fish are especially susceptible to freezer burn. 5. Use a vacuum packing system if you have one.

6. Make sure to label your fish with the type and date. Different cuts of fish can look very similar, especially when frozen.

Processed Fish: Smoking

Tinapa

Procedure: 1. Depending on your smoker, the best way to do this is to keep the fish away from the heat source as much as possible. 2. Place your fish on the rack and add your wood chunks to the heat source.

3. Cover the smoker and let it smoke for 1 hour. 4. You will need to add wood chunks every 20 minutes to keep the smoke going. 5. Enjoy your freshly made Tinapa. 6. Serve with fresh tomatoes and onions and dont forget the garlic flavored vinegar dipping sauce.

Processed Food: Home Canning

Sardines

Procedure: 1. Scale the fish. Remove the heads and internal organs located within the chest of the fish, such as its heart and lungs, and their abdomens. Pack the scaled fish into canning jars. 2. Mix the water and mustard together and distribute it evenly into each canning jar until the mixture is gone. Add 1 tsp. of both canning salt and lemon juice to each jar. Fill each jar to 1 inch from the top with vegetable oil. Set the lids on top of each jar and place all jars in a pressure cooker or canner. 3. Cook the canned sardines in a pressure cooker for 70 minutes at 15 pounds of pressure. Let the pressure cooker cool completely (overnight is best) before touching it or attempting to remove jars so as not to injure yourself from the very hot steam inside of the cooker. Canning preserves the nutritional values of the sardines which are rich

in potassium, vitamin B6, niacin and calcium. Place your canned sardines in your pantry and enjoy them anytime in the next six months.