CONCEPT NOTE IN

FRESHWATER FISH

Haluan (Snakehead)
Project Summary
Food spoilage can be defined as any change
that renders food unfit for human consumption.
These alterations can be caused by a variety of
reasons, including contamination from
microbes, insect infestation, or breakdown by
endogenous enzymes (those found naturally in
food) (Wilfred & Paul, 2023).
On the other hand, food preservation is
a way of ensuring food security by man,
this process has been there from the
earlier centuries to current times using
various methods with a common
purpose, which is to extend the
restoration-time of the food, for
cunsumption purposes.
 Haluan (Bisaya) or Snake Head as its
english term, is a voracious freshwater fish that
is native to Notheastern China across the rivers
and swamps in the Philippines. The fish can
use fins to walk on a mud and can survive out
of water for three days and a threat to American
populations of fish.
And because we go after practicality, the
availability of this fish “haluan” within the
community fall us into conclusion to
conduct an experimental preservation
using this species.
Problem
Food spoilage

Target Area & Beneficiaries

Locals
Duration
December 2023

Approach/Method Use
Brining is an age-old process of food
preservation were taken on long ocean
voyages and military campaigns before
the advent of refrigeration.
Budget
Approximately 300 pesos only.
 Steps
Step 1: Mix together liquid, salt, and sugar
until salt and sugar are fully dissolved.

Step 2: Add the fish to the brine, making

sure that it is fully submerged.

Step 3: Leave the fish in the brine for an

hour per pound.
 Ingredients
1. 4 cups cold water
2. Salt (6 Tbsp. Diamond Crystal kosher salt or 4
and 1/2 Tbsp.
3. 2 Tbsp. brown or white sugar (optional)
4. Lean protein for brining
5. Optional ingredients: peppercorns, juniper
berries, rosemary, thyme and/or sage sprigs, bay
leaves, allspice berries, whole cloves, star anise,
other favorite herbs and spices
 Procedure:

1. In a large nonreactive container, combine the

water, salt and sugar (if using), stirring to dissolve the
salt and sugar.
2. Transfer to a resealable bag, add the meat and
any optional ingredients and seal the bag, squeezing
out as much air as possible
3. Set aside in the refrigerator for 1-2 hours
Remove the protein from the brine, pat it dry, and
proceed with your recipe.
Brining improves the ability for lean cuts
of meat or fish to retain their moisture
during the cooking process. This extra
step can really make a difference
whether you're using a water-based
brine or a dry brine.