SMOKED FISH
INGREDIENTS:
 1 Kilogram tamban, galunggong or
bangus
 Salt
Smoked materials:
 Sawdust
Procedure:
 Clean and wash fish very well.
 Remove all internal organs (big)
 Wash well and soak for 30 minutes in
solution of 1 cup salt and 4 cups
water or 20 degrees salinometer.
 Drain and Place fish on woven basket
and dip in boiling water using 10%
brine solution until the eyes of fish
turn white.
 Sprinkle water to remove excess salt.
Arrange fish on smoking trays and
drain, sundry or air dry for 1 to 2
hours before smoking.
 Smoke fish at 32 to 38 C for 1-2 hours
or until golden brown in color
SMOKED FISH
INGREDIENTS:
 1 Kilogram tamban, galunggong or
bangus
 Salt
Smoked materials:
 Sawdust
Procedure:
 Clean and wash fish very well.
 Remove all internal organs (big)
 Wash well and soak for 30 minutes in
solution of 1 cup salt and 4 cups
water or 20 degrees salinometer.
 Drain and Place fish on woven basket
and dip in boiling water using 10%
brine solution until the eyes of fish
turn white.
 Sprinkle water to remove excess salt.
Arrange fish on smoking trays and
drain, sundry or air dry for 1 to 2
hours before smoking.
 Smoke fish at 32 to 38 C for 1-2 hours
or until golden brown in color
SMOKED FISH
INGREDIENTS:
 1 Kilogram tamban, galunggong or
bangus
 Salt
Smoked materials:
 Sawdust
Procedure:
 Clean and wash fish very well.
 Remove all internal organs (big)
 Wash well and soak for 30 minutes in
solution of 1 cup salt and 4 cups
water or 20 degrees salinometer.
 Drain and Place fish on woven basket
and dip in boiling water using 10%
brine solution until the eyes of fish
turn white.
 Sprinkle water to remove excess salt.
Arrange fish on smoking trays and
drain, sundry or air dry for 1 to 2
hours before smoking.
 Smoke fish at 32 to 38 C for 1-2 hours
or until golden brown in color