DRIED FISH

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.

 

 

Source: Technology developed by: Industrial Technology

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.