dried fishDried split fish, commonly known as “daing” (split form) is the fish that has been converted from the fresh state to a much lower moisture level with the use of heat with or without salt to maintain its acceptability over an extended period of time.

Salted Dried Split Fish
Ingredients:
60 kg Fresh Galunggong
6.5 Kg salt for every 60 Kg of fish
5 gallons of water

Materials:
Strainer Bowl, Cutting Board, Knife, Big Basins, Brining Container, Wire screen mesh (12 meters, cut in half)

Procedure:
1. Wash the Galunggong thoroughly with clean and fresh water.
2. Split the fish into butterfly fillet and remove the gills and internal organs. Wash fish again thoroughly.
3. Place the fish in a strainer and drain.
4. Prepare the brine solution (i.e., mixture of water and salt). For a 60-kg. fresh fish, use 6.5 kls. of salt and 5 gallons of water.
5. Soak the fish in brine solution for one hour.
6. Drain the salted fish.
7. Rinse the fish thoroughly under running water to wash
off excess salt.
8. Arrange or lay fish in wire screen mesh. Do not place the fish on top of each other so that fish will dry evenly.
9. Cover the fish with the other half of the screen mesh/wire screen to prevent contamination while drying.
10. Dry fish under the sun or direct sunlight for two to three days.
11. After drying, allow the dried fish to cool for at least 6
hours at room temperature.
12. Weigh, pack, seal, and store dried fish at room temperature.

Assumptions:
- Salted fish drying is done for 22 days / month.
- 60-kg. fish produces 40 kg. of dried fish (daing).

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Tuyo is a tagalog word meaning dried. The process of salting and drying preserves the fish that can be stored for months. Salted fish drying is seasonally done for six months, pertaining to the summer season when there is only little amount of rain and the producers have ample time to dry and preserve the fish.

Salted Dried Fish (Tuyo)
Ingredients:
60 kg Fresh Tunsoy fish
6.5 kg salt (for every 60 kls. of fish)
5. gallons Water

Materials:
Strainer Bowl, Cutting Board, Knife, Big Basins, Brining Container, Wire screen mesh (12 meters, cut in half)

Procedure:
1. Thoroughly wash the Tunsoy fish with clean and fresh water. Place in a strainer for 20 minutes to drain.
2. Prepare the brine solution (i.e., mixture of water and salt). For a 60-kg fresh fish, use 6.5 kls. of salt and 5 gallons of water.
3. Soak the fish in the brine solution for three hours.
4. Transfer the fish into a strainer to drain.
5. Rinse the fish thoroughly under running water to wash off excess salt.
6. Place brined fish in a single layer on a 6-m. wire screen mesh.
7. Cover the fish with the other half of the wire screen to protect it from flies and dust.
8. Dry under the sun for two to three days depending on the size of the fish. It is advisable to dry the fish under the sun for three to four hours in the morning and air dry in room temperature to prevent rapid rate of drying.
9. Turn the fish over every hour or two for even drying. A well-dried fish is light in weight and the meat is tender.
10. Weigh, pack, seal, and store the fish at room temperature.

Assumptions:
- Salted fish drying is done for 22 days/month.
- 60-kg. fish produces 40-kg. of salted dried fish.

Source: www.dti.gov.ph
BUREAU OF MICRO, SMALL AND MEDIUM ENTERPRISE DEVELOPMENT (BMSMED)
5/F, Trade and Industry Building
361 Sen. Gil J. Puyat Ave. Makati City
Tel. Nos.: (02) 897.1693 / 897.7596 / 890.4968
Fax No.: (02) 896.7916
Email: [email protected]

Photo: home.planet.nl

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