Food 3 – Food Preservation
How to cook “Smoked Bangus”
Brine solution (composed of 267.03 grams of salt per liter of water)
Wash bangus, remove gills and viscera. Wash well then drain.
Debone the bangus.
Soak in saturated brine solution for 60 to 120 minutes depending on the size of the fish.
Precook in boiling 10 percent brine solution for 15 to 20 minutes.
Dry surface until pellicle is formed
Arrange in smoking trays and expose to smoke for 30 minutes to one hour.
Smoke until golden brown
Cool then pack in containers