Processing Tilapia into Daing (Dried), Buro, Smoked

Dried Tilapia (Daing)

The common method of processing tilapia in case of oversupply are drying, salting, smoking and “buro” making. Sundrying (dalangdang) is the most common processing method practiced in Region 02. It is also the simplest and least expensive way to preserve tilapia. The steps in drying fresh tilapia are:

  1. Split the fish into butterfly fillets along the backbone with a sharp knife.
  2. Remove the gills and internal organs or the entrails.
  3. Wash fish to remove all traces of blood.
  4. Immerse split fish into a brine solution of 1 part salt to 3 parts water for 30 minutes to 1 hour depending on the size of fish
  5. Drain the fish and dry under the sun for 1 to 2 days.
  6. Store dried tilapia in a cool, dry place.

Burong Tilapia

“Burong isda” or fermented fish is a favorite among the Tagalogs and Ilocanos. To prepare “burong tilapia” follow these procedures:

  1. Scale 1 kilo of tilapia and split the fish along the dorsal side. Remove the internal organs, gills and traces of blood. Wash thoroughly and drain. Cut into single fillets. Mix one cup of salt. Cover and set aside.
  2. Add 4-5 cups of water to 2 cups of rice and cook. Remove rice from the pot and allow to cool.
  3. Grind 2 tablespoons of “angkak” or red rice finely and mix with 2 cups of rice.
  4. Use a wide-mouthed sterilized jar. Spread a thin layer of rice mixture at the bottom and then spread the fillet over it. Spread another layer of rice and continue packing fish and rice alternately.
  5. Cover with a thick layer of rice then sprinkle salt over the rice mixture. Clean the neck of the jar and cover tightly. Allow to ferment for 1 to 3 weeks.

Smoked Tilapia

Smoked tilapia is a delicacy not only in our country but also in Thailand and Nigeria. Tests indicate that smoked tilapia is highly acceptable among Filipinos.

Procedure in smoking tilapia:

  1. Remove the gills and entrails
  2. Wash and soak in brine solution (1:3 salt to water) for 30 minutes to one house depending on the size of fish.
  3. Boil in 10% brine solution (1 part salt to 9 parts water) for 10 to 20 minutes.
  4. Smoke for 30 minutes at 43-66 °C.
  5. Pack in plastic bags and refrigerate.

source: STII and PCARRD

Leave a Reply

Your email address will not be published. Required fields are marked *