DRIED FISH

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.  

Raw Materials:
    

  • Fresh fish
  • Coarse fish     

Equipment:         

  • Solar drier/any drier
  • Basins
  • Cutting knives

Procedure:     
 

  1. Clean thoroughly fresh fish and split into butterfly fillet (for smaller fish, splitting is not necessary).
  2. Soak fish in ten (10) percent brine for 30 minutes to leach out the blood.
  3. Soak in 33% brine for 3-6 hours.
  4. Drain the water from the fish and arrange on drying trays.
  5. Dry the fish under the sun or in an artificial drier at 65-70°.
  6. Cool and then place in polyethylene bags. 

Source: Technology developed by: Industrial Technology Development Institute (DOST)

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One Response to DRIED FISH

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