HOW
TO MAKE SALTED DRIED FISH
Fresh
fish rapidly deteriorates unless some way can be found to preserve it. Drying
is a method of food preservation that works by removing water from the food,
which inhibits the growth of microorganisms. Open air drying using sun and wind
has been practiced since ancient times to preserve food. Water is usually
removed by evaporation (air drying, sun drying, smoking or wind drying) but, in
the case of freeze-drying, food is first frozen and then the water is removed
by sublimation. Bacteria, yeasts and molds need the water in the food to grow,
and drying effectively prevents them from surviving in the food.
Fish
are preserved through such traditional methods as drying, smoking and salting.
The oldest traditional way of preserving fish was to let the wind and sun dry
it. Drying food is the world's oldest known preservation method, and dried fish
has a storage life of several years. The method is cheap and effective in
suitable climates; the work can be done by the fisherman and family, and the
resulting product is easily transported to market.
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).
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.
Reviews:
Đăng nhận xét