Bangus (Milkfish) is a large silvery fish and one of the important seafood in Southeast Asia. The fry are collected from rivers and raised in ponds where they grow very quickly and are then sold either fresh, frozen, canned, or smoked. Because milkfish is notorious for being much bonier than other food fish, deboned milkfish, or “boneless bangus,” has become popular in stores and markets.
Bangus is one of the staples in the Filipino diet. It is almost always a part of every meal, thus, it is considered as the Philippines’ national fish. It provides livelihood to many Filipinos. Bangus occupies an important niche in the country’s economy since it is being exported abroad and is a major dollar earner. One way to add value to bangus is to process it into “hamonadong bangus.”
How to make Hamonadong Bangus
Materials Needed:
- Bangus (259 grams in size of more)
Marinating solution:
- 80 Degrees Salometer brine (composed of 267.03 grams of salt per liter of water)
- 250 grams brown sugar
- 6 pcs. bay leaves
- nutmeg
- black pepper
- Prague powder
- paprika
Procedure
- Wash milkfish then split. Remove all internal organs and false kidney. Debone.
- Simmer the marinating solution for one hour then cool. Bring the volume to one liter.
- Soak the fish in the cool marinating solution for 30 minutes to one hour depending on size.
- Store in a chill room overnight for slow curing or at room temperature until flesh is translucent. Remove from the solution and wash surface to remove excess salt. Do not soak.
- Spread on trays and surface dry. In the meantime, kindle smoke house.
- Smoke until golden brown. Cool before packing in boxes.
- Keep refrigerated if packed in plastic bags.