Philippine Tambayan

Smoked Soft - Boned bangus

Procedure

1. Remove the gills and open the soft belly to remove the internal organs.
2. Wash fish thoroughly to remove blood, slime, dirt, etc.
3. After washing, soak fish in concentrated brine for 120 minutes. To prepare concentrated brine, mix thoroughly 1 part salt and 3 parts water.
4. Drain brined bangus for a few minutes, wrap in aluminum foil and then process in a retort or pressure cooker at 10 lbs pressure for an average time of 90 to 120 minutes.
5. After processing,” dry to the touch” under the sun for 30 to 48 minutes or in any suitable artificial dryer.
6. Smoke the processed fish in a suitable smokehouse for 30 to 45 minutes until golden brown.

Source: semi intensive pond for milkfish, DA brochure

Sustainable livelihood option for the Philippines

DENR

Livelihood options forcoastalc ommunities

Vol. II IRR and SMISLE publications- bfar

MARID agribusiness digest

September and October 1999

BANGUS DEBONING / BONELESS BANGUS

Procedure

1. Wash the fish
2. Split the fish, butterfly style.
3. Remove the internal organs, gills, blood and slime.
4. Remove the backbone and dorsal fins by means of a sharp knife.
5. With the use of forceps, remove the spines at the belly cavity. This can be done easily because the spiner are superficially embedded.
6. Debone.

Make a superficial slit along the dent of the dorsal and ventral muscles with the edge of a knife. Remove spines one after the other by inserting the pair of forceps between the segments of the dorsal and ventral muscles.

Continue removing the spines in  similar manner on the dorsal and ventral areas until all spines are eliminated.

From the dorsal portion, there are approximately 44 branching spines embedded between the muscle segments. Starting from the nape along the lateral line 22 spines are embedded and along the ventral muscles are  24 spines.

Source: semi intensive pond for milkfish, DA brochure

Sustainable livelihood option for the Philippines

DENR

Livelihood options forcoastalc ommunities

Vol. II IRR and SMISLE publications- bfar

MARID agribusiness digest

September and October 1999

Do’s and Don’t’s in setting up and managing a fish pond.

1. Avoid areas with problems of domestic, industrial or agricultural pollution.
2. Ensure sufficient supply of clean water.
3. Put up independent water supply
4. Apply complete drying and if indicated liming of sediments.
5. Always stock good quality fingerlings
6. Practice right stocking density according to management capability and environmental conditions.
7. Maintain high quality water supply
8. Always ensure sufficient water exchange.
9. Avoid adding large volumes of new water that may contain pollutants (setting of water in reservoir before use can improve its quality).
10. Set regular water quality monitoring (e.g turbidity, water color, dissolved oxygen, ph, and temperature ) activities.
11. Anticipate adverse weather conditions. Sudden rain or thunderstorms during hot day may present dangers as well as sudden changes in water temperature which may also result in some fish kills.
12. Observe extra precaution to minimize the possibility of dike wash-out flooding and the like.
13.  Apply controlled feeding and feed fish only  with high quality food.
14. Monitor survival rate , biomass , growth and health .
15. Quarantine new stock. Read the rest of this entry »