How to Make Bangus Fish Ham


  • 1 kg bangus
  • 2 tbsp brown sugar
  • 1 tsp monosodium glutamate (MSG)
  • 1 tbsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp prague powder
  • 1 – 1 & 1/2 tsp gin
  • 1 tsp ham spice


  • weighing scale
  • measuring cups
  • measuring spoons
  • knife
  • chopping board


  1. Clean bangus, remove scales, internal organs, tails and fins.
  2. Split at the back from head to tail.
  3. Mix ingredients to the bangus and store in closed container in the refrigerator for 3 days.
  4. Prepare mixture of the following:
    • 3/4 cup beer
    • 1 pc laurel
    • 1 cup sugar
    • 1 cup pineapple juice
    • 1/2 cup water
  5. Boil the mixture and cool.
  6. Soak cured bangus for 2 hours.
  7. Drain and pack.

What will I be doing?

Making homemade milkfish ham, and selling it to cafeterias and eateries.

What will I need to start?

Start with two pieces of bangus, brown sugar, MSG, salt, black pepper, Prague powder, gin, ham spice, beer, laurel, sugar and pineapple juice. You’ll also need polyethylene plastic bags for packaging, LPG or wood for fuel, and an assistant. Your total initial investment should come to around P814.00.

Who will my customers be?

Initially, housewives and office workers looking for an alternative to pork-based ham sold in supermarkets. Later, you can supply grocery stores, cafeterias and eateries with your product.

How much should I charge?

P140 to P150 per six pieces of bangus, which will cost you P134 to produce.

How much will I make?

P24 to P84 per six pieces.


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