FISH HATCHERY

FISH HATCHERY

   We went to the fish hatchery, near the Expo Hill and just a few minute from 13^th College. At that place, we learn how the fish being processed into pekasam and gain a lot of knowledge about the fish processing procedure.

The table below are the percentage of each ingredients needed to make pekasam.

INGREDIENT	PERCENTAGE
Freshwater Fish (black or red Tilapia)	100
Fried rice	25
Salt	15
Brown Sugar	15
Tamarind(asam jawa)/ Gelugor	0.5

Then, there are about 11 steps for the fish processing procedure to make pekasam. All of the steps are divided into 4 types, which are fish, ripened 1, ripened 2 and pekasam.

Firstly, we must catch the freshwater fish from the pond using either trawl, catch by our own hand or by using the fish catching tools .Then, we must reeds and clean the fish with 0.5 % of tamarind. After that, we need to weigh the fish and mix it with 15% of salt.

Secondly, for the Ripened 1 procedure, we must ripen the fish for 2 or 3 days before we can remove the salt on the fish by clean it with water. Then, we need to drain the water that have on the fish. The fish were being stirred with 25% of grind fried rice. Next, we mixed the fish with 1.5% of brown sugar before we added a few tamarind (asam keping).

Last but not least, for the second ripened process, the fish needed to be kept for about 14 days. Finally, the pekasam were finished and we can weigh it 250 gram for packaging before they sell it either inside or outside UPM with the price RM 5.

someone transferring fish into another pool

pekasam