2.6 Something’s Fishy About Processing
This middle school lesson, “Something’s Fishy about Processing!” (part of the Middle School Food and Agricultural Literacy Curriculum), teaches students the methods used to process aquaculture and seafood products. Through an interactive “fishing” interest approach and an Eyewitness News group activity, students explore eight seafood processing steps—cleaning, smoking, marinating, canning, freezing, breading, opening shellfish, and grading/boiling crustaceans—and are assessed with a short quiz.
At a glance
- Learning objectives
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- As a result of this unit, the student will be able to examine processes involved in food science.
- As a result of this lesson, the student will be able to explain methods utilized to process aquaculture and seafood products.
- Time required
- 45 minutes
- Grade level
- Middle School
- Materials
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- Overhead projector/transparencies
- Red, yellow, and blue notecards
- Plain index cards
- Various colors of construction paper cut into fish shapes
- Various items to be used as "ocean litter"
- Nets or fishing poles with optional magnets
- Writing surface
- Writing utensil
- MS.FS.2.6.ASSESS.A – one per student
- MS.FS.2.6.TM.A – one per teacher
- MS.FS.2.6.TM.B as a transparency or transferred onto index cards to be handed out to groups of students
- Lesson Number
- MS.FS.2.6
- Precepts
- B. Relationships; B2. Interact and work with others
- Key Terms
- Cleaning, Smoking, Marinating, Canning, Freezing, Grading
- Resources
- National FFA Organization. (2009). LifeKnowledge Online. Retrieved September 1, 2009 from http://agedlearning.org — Hayes, K. Introduction to Food Science, Purdue University CopyMat, 2005. — Primary Skills Victoria (2009). Seafood Processing. Retrieved September 1, 2009. From The Victorian Primary Industries Training Board Web site. http://www.psv.com.au/seafood_processing.htm
Downloads & Links
Aligned Standards
National Standards
- FPP.04.02.01.b.Discuss desirable qualities of processed meat, egg, poultry, fish, and dairy products.
- FPP.04.03.02.aExplain methods and materials for processing foods for sale as fresh-food products.
- FPP.04.03.05.a.Explain materials and methods of food packaging and presentation.
- NL-ENG.K-12.12Applying Language Skills
- NL-ENG.K-12.4Communication Skills