How to Make Bangus Hamonado for Food Business


  • 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


  1. Wash milkfish then split. Remove all internal organs and false kidney. Debone.
  2. Simmer the marinating solution for one hour then cool. Bring the volume to one liter.
  3. Soak the fish in the cool marinating solution for 30 minutes to one hour depending on size.
  4. Store in a chill room overnight for slow curing or at room temperature until flesh is translucent.
  5. Remove from the solution and wash surface to remove excess salt. Do not soak.
  6. Spread on trays and surfs. In the meantime, kindle smoke house.
  7. Smoke until golden brown.
  8. Cool before packing in boxes.
  9. Keep refrigerated if packed in plastic bags.

Click image to enlarge

source: DA, Agricultural Training Institute

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