Smoked fish or tinapa is fish cooked/preserved through smoking and is a Filipino native delicacy. It has a two-stage process: the brining part, which gives it a good salty taste and makes it moist; and the smoking part, which cooks the fish and gives it the smoky flavor. Almost any fish can be made into tinapa.
Tinapa is a popular breakfast item served with fried eggs and sliced tomatoes.
Estimated Investment Cost (based on 2009 prices)
Cost of Utensils:
- Cutting Board – 60.00
- Strainer Bowl, 8 pcs @P155 – 1,240.00
- Knife – 110.00
- Wooden Spoon – 50.00
- Measuring Cup – 45.00
- Big Basins, 5 pcs @ P150 each – 750.00
- Cooking Tongs – 70.00
- Trays (12×8 inches), 8 pcs @P75 each – 600.00
- Fire charcoal, 20 packs @P10/pack – 200.00
- Sawdust/Wood shavings, 2 sacks @P30/sack – 60.00
- Brining Container, 5 pcs @P275 each – 1,375.00
- Fishnet 5 m, @P17.00/meter – 85.00
- Polyethylene plastic (0.05 mm thick), 100 pcs @P30/pack of 100’s – 30.00
- Sub-Total – P4,675.00
- Weighing scale for fish – 900.00
- Plastic Sealer (for sealing of plastic bags) – 800.00
- Smokehouse (made to order). 2 pcs. @ P2,500 each – 5,000.00
- Electric Stove or Gas Stove – 900.00
- Bamboo Sieves, 8 pcs @P200 each – 1,600.00
- Sub-Total – P9,200.00
- Fresh Galunggong @P90/kg – 1,800.00
- Salt, 1.5 kg (for every 20 kg of fish) @P10/kg – 15.00
- Water – 8.00
- Sub-Total – P23.00
Estimated total investment cost – P15,698.00
Tip: Smoked fish products are available throughout the year because a wide variety of fish species like Lapad, Tunsoy, Banak, Kabasi, Hasa-Hasa, Galunggong and Tamban can be processed using the same technology. Except for Galunggong, all other species command a higher price.
- Cut the fish along the back just above the backbone to split it open leaving the belly solid.
- Remove all internal organs and blood.
- Wash fish thoroughly with running water.
- Prepare brine solution (i.e.. mixture of water and salt). For 20-kg fresh fish, use 4 gallons of water and 1.5 kg of salt.
- Place the fish in the brine solution for 30 minutes. Be sure that the fish is completely submerged.
- Boil the brine solution for at least 5 minutes. Boiling the brine solution aids in maintaining the firmness of the fish.
- Strain the cooked fish and arrange in bamboo sieves. Be sure that excess water is completely drained.
- Partially sundry fish for 30-45 minutes. Make sure to cover fish with fishnet to avoid contamination.
- Prepare smokehouse using charcoals and sawdust or “kusot” as fuel.
- Put fish in bamboo sieves inside the smokehouse and cover. Smoking time varies according to size or dryness of fish. Longer smoking time makes storage longer.
- Remove fish from bamboo sieves and let them cool in room temperature.
- Weigh and wrap in plastic bags, then seal.
Assumption: Fish Smoking is done for 22 days/month
Estimated Costing and Pricing (for 1 kg)
- A. Direct cost (fish, ingredients, packaging, labor) – 110.30
- B. Indirect cost (water, electricity, contingency) – 13.23
- C. Production cost/kg (A+B) – 123.50
- Product pricing (C+25% markup) – 154.41
- Market price/kg – P160-P200
- The higher the volume of production per day (more than 20 kg), the lower the production cost, thus further increasing the mark-up to mom than 25%. The higher the markup, the higher the profit margin.
- If price per kilogram is tower compared with the existing market price, increase mark-up to 25% or more.
- Business name registration (www.bnrs.dti.gov.ph)
- Mayor’s/Business Permit (check your local municipality/city)
- BIR TIN (www.bir.gov.ph)
- BFAD Certificate (www.bfad.gov.ph)
- People’s Credit and Finance Corp (www.pcfc.gov.ph)
- Small Business Corp. ( 751-1888)
- NLDC ( 817-3012/2657/0445)
Technical Assistance (Training and Seminar)
- DOST-STII ( 837-2191 to 95, www.stii.dost.gov.ph)
- TESDA (www.tesda.gov.ph)