Processing of Soft-Boned Bangus (Milkfish)

Ingredients and Materials Needed:

  • Bangus (whole)
  • 800 Salometer brine (composed of 267.03 grams of salt per liter of water)
  • Pressure cooker
  • Smokehouse
  • Aluminum Foil

Steps in processing soft-boned bangus

  1. Prepare small bangus for processing.
  2. Clean fish, remove grills, viscera and false kidney. Wash thoroughly.
  3. Soak in saturated brine solution for 60 to 120 minutes depending on the size of the fish.
  4. Drain and wrap with aluminum foil.
  5. Arrange bangus in pressure cooker. Pressure cook at 10 lbs. pressure for 90, 120 and 150 minutes for small, medium and large milkfish respectively.
  6. Remove aluminum foil and arrange in smoking trays. Smoke for 30 minutes until golden brown.
  7. Allow to cool. Then pack in boxes.
  8. Refrigerate if longer storage is needed.

Click image to enlarge

source: DA, Agricultural Training Institute