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| 64. HOW TO MAKE DRIED FISH Product description Dried fish commonly called as "tuyo" is a favorite food of Filipinos. Dried fish is prepared by frying or smoking and also used as condiment in some food preparations. Raw Materials: Fresh fish Coarse fish Equipment: Solar drier/any drier Basins Cutting knives Procedure: Clean thoroughly fresh fish and split into butterfly fillet (for smaller fish, splitting is not necessary). Soak fish in ten (10) percent brine for 30 minutes to leach out the blood. Soak in 33% brine for 3-6 hours. Drain the water from the fish and arrange on drying trays. Dry the fish under the sun or in an artificial drier at 65-70� C. Cool and then place in polyethylene bags 65. HOW TO MAKE SMOKED FISH (TINAPA) Raw materials: 1 kilo tamban or galunggong Salt Utensils: Kitchen knife Smoking trays Tin cans Procedure: 1. Cut the fish along the back just above the backbone to split it open leaving the belly solid. 2. Remove all internal organs and blood. 3. Make another cut under the backbone. 4. Wash well and soak for 30 minutes in a solution of � cup salt and 4 cups water. 5. Place fish in a coarsely woven basket and dip in boiling 10% salt solution (approximately 6 tbsp. salt for every 4 cups water until the eyes turn white). 6. Arrange fish in smoking trays and drain for 10 minutes. 7. Partially dry fish in cool, shady place for about 3 hours before smoking. 8. Smoke fish at 32-38� C for 1-2 hours or until golden brown in color. 9. Cool smoked fish for a while and brush with vegetable oil. 66. HOW TO MAKE FISH BALLS Materials needed: 1 kilo fish (lapu-lapu, talakitok, apahap, maya-maya, or carp) 2 carrots 2 potatoes 1 head garlic 2 eggs 3/4-1 1/4 cups cornstarch ginger, pepper, salt, vetsin and soysauce Utensils: Kitchen knife Chopping board Measuring cups Strainer Ladle Frying pan Kettle Stove Jars/bottles Procedure: 1. Boil fish for 3-5 minutes in water with ginger. 2. Strain and put in a container. Remove the heads entrails, skin and bones. Flake the fish. 3. Peel and chop the carrots, onions, garlic and potatoes. Mix and combine with the fish flakes. 4. Grind. Add the eggs, salt, pepper, vetsin and cornstarch. 5. Mash and form into balls. 6. Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain. 7. Deep fry in hot oil. 8. Store in sterilized bottles, add 2% brine solution (1 tsp. salt for every 4 cups water). 9. Cover and boil for 1� hours. 10. Store for 12 days. |