All of us like to eat fish as a matter of fact, we like to try different recipes at times. Fish can be fried, baked, broiled, barbequed, made into a stew or chowder, and then there is one type of fish processing that seems to excite many and that is smoking.Smoking is the process of cooking, flavoring or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses can be processed also. Smoking alone does not preserve but has to be used in combination with other techniques, most commonly salt/sugar curing.
Making Smoked Bangus is a good business to start at home with a small capital investment needed.
How to make Smoked Bangus
Materials Needed:
- Bangus (whole)
- Brine solution (composed of 267.03 grams of salt per liter of water)
- Smoking trays
- Smokehouse
Procedure in making Smoked Bangus:
- Wash milkfish, remove gills and viscera. Wash well then drain.
- Debone the milkfish.
- Soak in saturated brine solution for 60 to 120 minutes depending on the size of the fish.
- Precook in boiling 10 percent brine solution for 15 to 20 minutes.
- Dry surface until pellicle is formed
- Arrange in smoking trays and expose tc smoke for 30 minutes to one hour.
- Smoke until golden brown
- Cool then pack in containers