Materials Needed:
- Bangus (whole)
- Brine solution (composed of 267.03 grams of salt per liter of water)
- Smoking trays
- Smokehouse
Procedure
- 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
Click image to enlarge
source: Department of Agriculture, Agricultural Training Institute, photo from pinaymtchef.blogspot.com, bulatlat.com, flickr.com, marketmanila.com
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I have tried making my own Tinapang Bangus at home and followed the same procedure as above and the result was good. I bought my sawdust from a lumberyard at a very cheap price almost free from the province. I used a bamboo steamer with cover as my smoking tray and made my own smokehouse using my barbecue grill. All you have to do is capture all the smoke by covering parts of the grill so the smoke goes to your smoking tray. It doesn’t take too long to smoke to get the golden color, one hour is enough if you have a good smoke.
I`m a food technology student from PUP, and our study is about bottled smoked bangus in oil(sunflower,soya,corn), im just want to know how long do you exposed the bangus in the smokehouse to achieved golden brown color ? because on our part, we take about 6-7 hours to have a golden brown color.
thanks.
I’m residing in Manila, do you know anyone who is selling sawdust for fish smoking. Please send me contact details of them through my email address larrybarberan@gmail.com or please reply here.
Or to anyone selling it please send me details on the email address stated above.
Thanks!