The milkfish is an important seafood in the Philippines and in other Southeast Asia and some Pacific Islands. Because milkfish is notorious for being much bonier than other food fish, deboned milkfish, called “boneless bangús” in the Philippines, has become popular in stores and markets.
Milkfish processing takes two forms. Traditional ways include smoking, drying, and fermenting. Bottling, canning, and freezing are of recent origin.
Making Bangus Hamonado is another alternative way of processing Milkfish. A good business to start with low capital investment. It is easy to prepare and the ingredients are very findable in the market.
How to make Bangus Hamonado
Ingredients:
- Bangus (259 grams in size or more)
Marinating solution:
- 80° Salometer brine (composed of 267.03 grams of salt per liter of water)
- 250 g Brown sugar
- 6 pcs Bay leaves
- Nutmeg
- Black pepper
- Prague powder
- Paprika
Procedure
- Wash milkfish then split. Remove all internal organs and false kidney. Debone.
- Simmer the marinating solution for one hour then cool. Bring the volume to one liter.
- Soak the fish in the cool marinating solution for 30 minutes to one hour depending on size.
- Store in a chill room overnight for slow curing or at room temperature until flesh is translucent.
- Remove from the solution and wash surface to remove excess salt. Do not soak.
- Spread on trays and surfs. In the meantime, kindle smoke house.
- Smoke until golden brown.
- Cool before packing in boxes.
- Keep refrigerated if packed in plastic bags.
source: DA, Agricultural Training Institute