How to Make Canned Bangus (Salmon Style)


  • Clean the fish by removing the scales, head, fins and internal organs. Wash thoroughly.
  • Cut the fish uniformly to fit the size of the tin can.
  • Pack the fish in tin cans and weight for uniformity of contents.
  • Exhaust the cans of fish for 20 minutes.
  • To each can of fish, add 1/4 teaspoon of iodized salt and 2 tablespoon of water.
  • Seal the cans in can sealer.
  • Process in a pressure cooker for 100 minutes at 10 lbs. pressure or at 240°F.
  • Cool the canned fish in running water and wash before labeling.

For training and seminars, contact:

Pinoy Fishmart Multi-Purpose Cooperative
2/F PCA Annex Bldg., Commonwealth Ave.
Diliman, Quezon City
Tel: (02) 929-3118, Fax: (02) 929-7018
Mobile: 0927-9064170
Email: [email protected], [email protected]

source: Pinoy Fishmart

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