Arlene Joy Pasquin

SMOKED BANGUS

Process Principle

Wash the fish with running water and remove the gills and microorganisms
Keeping viscera. and other
elements out

Wash inside and outside of fish thoroughly after Keeping

eviscerating.
microorganisms and other
elements out

Soak fish in brine for 60- 120 minutes .

Addition of chemical preservatives

Precook the fish by steaming or boiling until the eyes turn

Use of opaque.
high temperatures to destroy
microorganisms

Drain the fish and smoke for 30 to 60 minutes or until golden

Usebrown
of highcolor is attained.
temperatures to destroy
microorganisms

Pack the fish in a plastic container.Keeping microorganisms and other

elements out
Arlene Joy Pasquin

DAING NA BANGUS

Process Principle

Split the bangus by splitting andof fish

Preparation
cutting the dorsal side of the fish

Remove the internal

Keepingorgans except for and other
microorganisms
the skins and scales
elements out

Clean the fish in running water and

Keeping microorganisms and other
drip the excess water. Rub salt
elements out/ Addition of chemical
generously on both sides.

Prepare a container to marinade the

Addition of chemical preservatives
fish. Pour vinegar, garlic and
peppercorns. Ziplock is better to use
than Tupperware.

Keeping microorganisms
Pack the marinated fish and keep and other
elements out/ Use of low
refrigerated.
temperatures