Comments on: Tinapa & Daing / Smoked & Dried Fish

by: Richard Delayco

Sat, 12 Apr 2008 23:31:20 +0000

Hi there can you help me, I’m interested on the preservations of dried fish in olive oil like herring fish or any other fish available, do you have some procedures on how to do it? thanks very much in advance marketman….love ur articles

by: sylvia

Sat, 29 Mar 2008 11:54:25 +0000

im into appropriate tech and i make tinapa using a simple device. in a kawali, put a cup of bigas(rice) the cheap quality or rice hulls or palay, whichever is available. on top of the rice layer, sprinkle 2 tbsp of brown sugar. Put a rack (or a wire mesh) over the sugar and rice, at least 3-4 inches away. On this wire mesh, arrange your soaked and blanched fish. Cover the kawali and heat to slow medium. When the rice starts to burn,the sugar will produce a sweet smelling smoke and will fill your covered kawali and smoke your fish beautifully. Lower your fire to low and wait for 30 min to 1 hours, depending on how smoked you want your fish to be.

by: Jaf

Wed, 19 Mar 2008 18:23:50 +0000

Hi! I want to engage in dried fish business but I do not know where to sell it. Please help find locations or areas where people usually buys dried fish in bulk. Thank you!

by: Marketman

Mon, 25 Feb 2008 07:58:54 +0000

jarah, as far as I know, plastics are the only packaging used, if any at all. Besides banana leaves in some markets.

by: jarah

Mon, 25 Feb 2008 07:48:58 +0000

i am a packaging engineering student from iloilo city.. i just want to know what are the common packaging for dried fish here in phillipines.. i don’t have enough knowledge about it.. we are having a study project on this topic.. maybe you could help me.. we are studying this to improve the market of dried fish here in philippines .. we are the first packaging engineering students here in philippines.. maybe in future we can help our dried fish industry and philippine delicacies… thank you.. please send your reply in : leejarah@yahoo.com… thank you