How to Make Fish Ham Bangus (Milkfish)
November 8, 2006 by Leo 6,894 Views
What will I be doing?
Making homemade milkfish ham, and selling it to cafeterias and eateries.
What will I need to start?
Start with two pieces of bangus, brown sugar, MSG, salt, black pepper, Prague powder, gin, ham spice, beer, laurel, sugar and pineapple juice. You’ll also need polyethylene plastic bags for packaging, LPG or wood for fuel, and an assistant. Your total initial investment should come to around P407.
Who will my customers be?
Initially, housewives and office workers looking for an alternative to pork-based ham sold in supermarkets. Later, you can supply grocery stores, cafeterias and eateries with your product.
How much should I charge?
P70 to P75 per six pieces of bangus, which will cost you P67 to produce.
How much will I make?
P12 to P42 per six pieces.
FISH HAM BANGUS
Ingredients
- 1 kg bangus
- 2 tbsp brown sugar
- 1 tsp monosodium glutamate (MSG)
- 1 tbsp salt
- ½ tsp black pepper
- ¼ tsp prague powder
- 1 – 1½ tsp gin
- 1 tsp ham spice
Utensils
- weighing scale
- measuring cups
- measuring spoons
- knife
- chopping board
Procedure:
- Clean bangus, remove scales, internal organs, tails and fins.
- Split at the back from head to tail.
- Mix ingredients to the bangus and store in closed container in the refrigerator for 3 days.
- Prepare mixture of the following:
- ¾ cup beer
- 1 pc laurel
- 1 cup sugar
- 1 cup pineapple juice
- ½ cup water
- Boil the mixture and cool.
- Soak cured bangus for 2 hours.
- Drain and pack.
source: mis.dost.gov.ph, photo from karen.mychronicles.net
For training and seminars, Call the Industrial Technology Development Institute of the Department of Science and Technology ([02] 837-2071) for a schedule of their training course on bangus ham making and its recipe.
2009 · All Rights Reversed ·
@amor, call spices and foodmix house at (02) 742-7866/0826.
saan ba pwede bili prague powder? i am from batangas city…
@myra, ok lang po. you can use any materials posted here.
Dear Leo,
I would like to request permission to print the bangus ham recipe in Pamilyang PInoy, a magazine for micro entrepreneurs.
Many thanks,
Myra
aalisin po ba ang bones ng bangus to prepare it
@faith, beer for curing. gin was added with the rest of the ingredients into the bangus.
I’m just confused, is it beer or gin po b ang ggmitin for the curing?tenx po
@jenelyn, it should be stored in freezer. shelf life can be a few months under constant temp.
Hi, I tried doing the fish ham bangus and it taste good. I would like to know the shelflife of the product and where should it be stored, ref or freezer? Thanks a lot!
Really?. Cool. Tried calling that num but no one’s ans , maybe bec of the holiday. I’ll try it again this week. Thanks Leo. I owe you one.
hi mary, you can buy the ingredients at:
Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: lulu_sfmh@yahoo.com
Web: http://www.spicesandfoodmix.com
Hello. Alam nyo ba saan makakabili ng prague powerder and ascorbic acid?. I really have hard time finding one. I looked through megamall supermarket, shopwise and farmers plaza. I really cant find one. Any help please? :-(
bhe, according to thespicehouse.com “Curing salt is also known as Prague Powder Number 1. This is a standard 6.25% cure for any meat that requires cooking, smoking or canning.” for more information regarding this ingredient, you can call:
Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: lulu_sfmh@yahoo.com
Web: http://www.spicesandfoodmix.com
parang masarap kainin ang recipe na bigay nyo aside from the ordinary boneless daing!!! gusto ko lang po sana itanong kung ano ang pagkakaiba ng prague powder sa curing salt? maraming salamat at isasama ko tong recipe na to sa mga susunod na lutuin ko.
Remia Matti Says: 11/10/2006 10:35:00 AM
ang galing, thank you for sharing.
ang chicharon lang talaga hindi ko kayang gawin :D, sinusunod ko naman ang recipe mo (but i have to confess mainipin pamilya ko kaya kinakain namin agad kahit hindi pa masyadong natutuyo sa araw, two days lang nabibilad piniprito na agad.:D )
Eu-Leh Says: 11/10/2006 10:54:00 AM
You’re welcome Remia! Correction, it’s not my recipe, it was lifted from MIS-DOST website (as most of the recipes posted here).
May kasabihan nga sa ingles na “patience is a virtue”, and it also applies to cooking.. hahaha.
earl vincent Says: 11/13/2006 11:27:00 AM
maam eu-leh yung sa bangus di na kailangan pang e boneless? kasama na pati ang mga buto2x nya?
Eu-Leh Says: 11/13/2006 06:20:00 PM
Hi Earl, I think it’s not necessary to debone the fish, but I guess the costumers will prefer it boneless.
earl vincent Says: 11/14/2006 05:52:00 AM
ok thanks sir eu-leh