UNIVERSITY OF SOUTHEASTERN PHILIPPINES

USEP Tagum-Mabini Campus

Department of Agricultural Engineering

FISHERY SCIENCE 1
Principles of Fishery Science

Name: Jenny T. Villanueva BSAE 4E

SALTING FRIGATE TUNA FISH

(Laboratory Exercise No.1)

Introduction:
Salting is the one of the oldest techniques for preserving fish, and it is a
traditional processing method in many countries all over the world. It is a simple
method of fish preservation, with salt and fish, and sometimes water, as the only
ingredients. However, if the salting process is carried out incorrectly, due to the use
of poor quality starting materials, that is, stale fish or addition of insufficient salt,
the product can spoil and will be lost. The presence of sufficient quantities of
sodium chloride in fish can prevent, or drastically reduce, bacterial action. A
concentration of between 6 and 10 per cent salt in the tissue will prevent the
activity of most spoilage bacteria; the removal of some water from the tissue during
the salting process will also reduce the activity of the spoilage bacteria.
In this exercise, Frigate tuna was preserved through the simple salting
process.
Objectives:

To know one of the basic forms of preservation of fish.

To understand its importance in fish preservation and preparation.
To be familiar with the methods of salting the fish.

Materials and Ingredients:

0.2 kg Frigate Tuna Salt Knife
 Strainer Cutting Board Container (for
storage)

Procedure:

1. Prepared all the needed materials and ingredients.

2. Cleaned and prepared the Frigate tuna fish taking the guts and the gills out
and removing all other adhering materials; then thoroughly washed it with
clean water.

3.

Drained the cleaned and

prepared Frigate tuna using the strainer bowl for at least 15 minutes,
removing some water from the fish tissue.

4. Drenched the drained fish with salt. Turned over and salted the other side.
5. Placed the salted Frigate Tuna in the storage container embedded with a
single layer of sodium chloride. Another layer of salt was generously sprinkled
on top of the salted Frigate Tuna.

6. Covered the container and left in

a cool place for the required time.

Documentation:

Some of the photos taken during the process of Salting the Frigate Tuna
commonly known to Filipinos as Tulingan, as per Laboratory Exercise No. 1 for
Fishery Science 1 under Dr. Daniel T. Ugay; performed by the student(Jenny T.
Villanueva) .