Dried fish commonly called as “tuyo” is a favorite food of Filipinos. Dried fish is
prepared by frying or smoking and also used as condiment in some food preparations.
- Fresh fish
- Coarse fish
- Solar drier/any drier
- Cutting knives
- Clean thoroughly fresh fish and split into butterfly fillet (for smaller fish, splitting is not necessary).
- Soak fish in ten (10) percent brine for 30 minutes to leach out the blood.
- Soak in 33% brine for 3-6 hours.
- Drain the water from the fish and arrange on drying trays.
- Dry the fish under the sun or in an artificial drier at 65-70°.
- Cool and then place in polyethylene bags.
Source: Technology developed by: Industrial Technology Development Institute (DOST)