How to Cook Tinapang Bangus

Ingredients:

* Fresh bangus
* Salt
* Sawdust (kusot na pino)
* Firewood

Tools:

* Drum
* Tray
* Basin
* Knives
* Plastic sealer
* Stove
* Steamer
* Measuring cup
* Chopping board
* Forceps

Procedure:

Step 1. In a basin with water, dissolve salt. Nine half water, one half salt. Salt answer ought to be enough to hide all the fish. Set aside.

Step 2. Clean the fish completely.

Step 3. Split fish on the dorsal aspect beginning from the tail to the head by running the sting of the knife along the backbone.

Step 4. Lay fish open like butterfly fillet. Remove gills and internal organs. Wash fish to get rid of blood and dirt.

Step 5. Remove all bones and spines.

Step 6. Marinade the fish in the salt solution for 2 minutes.

Step 7. Arrange on tray. Sun dry for 30 minutes or until the skin is already dry.

Step 8. Make a hearth inside the drum. Put sawdust to form a thick smoke. Put the attempt on drum and start smoking till the fish color turned golden brown. If the smoke is too much, fifteen minutes is enough.

Step 9. Take away the tray from drum. Let it dry. Put in plastic baggage and seal using the plastic sealer.

Step 10. Store in freezer.