Starting a Business in Tuyo or Salted Dried Fish Making

Tuyo is a Tagalog word meaning dried. The process of salting and drying preserves the fish that can be stored for months. Sailed 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.

Estimated Investment Cost (in Php based on 2009 prices)

A.   Cost of Utensils

  • Strainer Bowl, 10pcs @P155 each – 1,550.00
  • Measuring cup – 45.00
  • Big Basins, 6 pcs @P150 each – 900.00
  • Cooking Tongs – 70.00
  • Trays (12 x 8 inches), 8 pcs @P75 each – 600.00
  • Brining Container, 6 pcs @P275 each – 1,650.00
  • Polyethylene plastic (.002″ thick), 100 pcs @P30/pack of 100’s – 30.00
  • Subtotal – P4,845.00

B.   Equipment

  • Weighing scale for fish – (1-10 kg) – 900.00
  • Plastic Sealer (for sealing of plastic bags) – 800.00
  • Wire screen mesh (12 m. cut in half) @P35/meter – 420.00
  • Subtotal – P2,120.00

C   Raw Materials/Ingredients

  • Fresh Tunsoy fish, 60 kg @P70/kg – 4,200.00
  • Salt, 6.5 kg (for every 60 kg fish) @P9/kg – 58.50
  • Water – 15.00
  • Subtotal – P4,273.50

Estimated total investment cost – P11,238.50


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


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

Estimated Costing and Pricing (for 1 kg of Tuyo)

  • A. Direct cost (raw materials, ingredients, packaging, labor) – 78.43
  • B. Indirect cost (water, electricity, contingency) – 8.66
  • C. Production cost (A+B) – 87.09
  • D. Product pricing (C+25% markup) – 108.86
  • Market price/kilo – P110.00 to P150.00


  • The higher the volume of production per day (more then 60 kgs.), the lower the production cost, thus further increasing the mark-up to more than 25%. The higher the mark-up, the higher the profit margin.
  • If price per kilogram is lower compared with the existing market price, increase mark-up to 25% or more.

Registration Requirements

  • Business name registration (
  • Mayor’s/Business Permit (check your local municipality/city)
  • BIR TIN (
  • BFAD Certificate (

Financing Facility

  • Small Business Corp. ([02] 751-1888)
  • People’s Credit and Finance Corp (
  • NLDC ([02] 914-7290 to 97)

Technical Assistance (Training and Seminar)

  • TESDA (


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