SMOKIN
G
Presented by: Group 3
DEFINITION OF
TERMS
Smoking: The process of preserving fish by exposing it to smoke
from burning materials.
Tinapa: A popular Filipino smoked fish (commonly made with
bangus or tamban).
Brining: Soaking fish in saltwater prior to smoking to enhance
flavor and preservation.
What is Smoking in
Fisheries?
• Smoking is a preservation technique that
involves drying and flavoring fish with smoke
from materials such as wood or coconut
husks.
• This method is used to preserve different fish
species like bangus (milkfish), tamban
(herring), and galunggong (round scad).
• Smoking provides a distinct taste and
prolongs the fish's shelf life.
MATERIALS AND INGREDIENTS USED IN
SMOKING
Fish Types Ingredients for Smoking Materials
Brining
• Salt • Wood (e.g.,
• Bangus
• Water hardwood like
(Milkfish)
• Optional: oak)
• Galunggong
Sugar, garlic, • Coconut husks
(Round Scad)
or spices for • Rice hulls
• Tamban
(Herring) flavor.
SMOKING PROCESS
1.Preparation: Fish is cleaned and gutted (e.g.,
bangus, galunggong).
2.Brining: Fish is soaked in saltwater for 2–4
hours.
3.Drying: Fish is air-dried to remove excess
moisture.
4.Smoking: Fish is exposed to hot smoke (60°C–
85°C), which both flavors and preserves it.
5.Cooling and Storage: After smoking, fish is
EXAMPLE: TINAPA
PRODUCTION IN THE
• Location: Taal, Batangas, and Bacoor, Cavite.
PHILIPPINES
• Fish Used: Bangus, tamban, galunggong.
• Process: The fish is cleaned, brined, dried, and
hot-smoked using coconut husks and rice hulls.
• Result: Smoked fish products like tinapa are
popular in markets and often exported to other
regions.
IMPORTANCE OF SMOKING IN
FISHERIES
• Preservation: Smoking allows fish to be stored for
longer periods without refrigeration.
• Flavor Enhancement: Smoking adds a distinct and
appealing taste.
• Reduction of Spoilage: Helps coastal communities
avoid fish wastage.
• Economic Impact: Smoked fish like tinapa is sold in
local markets and generates income for fisherfolk.
ADVANTAGES OF SMOKING
• Extended Shelf Life: Smoked fish can last for weeks or
months.
• Flavor Profile: Adds a rich, smoky taste that is highly
sought after.
• Low-Cost Preservation: Smoking is affordable,
especially in rural areas with limited refrigeration.
• Market Demand: Smoked fish has a good market,
both locally and internationally.
DISADVANTAGES OF SMOKING
• Health Risks: Smoking can produce harmful Polycyclic
Aromatic Hydrocarbons (PAHs), which may pose health
risks if improperly handled.
• Labor Intensive: Requires a lot of manual labor, from
preparation to monitoring the smoking process.
• Inconsistent Quality: Variations in traditional smoking
methods can result in inconsistent product quality.
• Environmental Concerns: Wood and smoke generation
may contribute to environmental degradation if not
managed sustainably.
CONCLUSI
ON
• Smoking is an essential fish preservation method
in the Philippines, extending shelf life and
enhancing flavor.
• While beneficial, health and environmental
concerns should be addressed through
modernized smoking techniques.
• Safer, sustainable practices will ensure that
smoking continues to support both local
economies and food safety.
REFERENC
ESPost-Harvest Handling and Processing of Fish. Retrieved
• Bureau of Fisheries and Aquatic Resources (BFAR). (2021).
from https://www.bfar.da.gov.ph
• Acuña, R. T. (2019). Traditional Fish Smoking Techniques in
the Philippines: Health and Safety Concerns. Retrieved from
https://www.philippinejournaloffisheries.org
• Lopez, M. A. (2020). Smoking Methods and Market Demand
for Tinapa in the Philippines. Retrieved from
https://www.seafdec.org.ph
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