Tilapia Processing, Escabeche Style

Prepare the following materials and ingredients. Choose fresh tilapia and good quality ingredients.

  • 150 gms tilapia
  • 20 gms onion
  • 3 gms garlic
  • 5 ml cooking oil
  • 7 gms ginger
  • 15 gms coarse salt
  • 55 gms sugar
  • 7 gms red pepper
  • 240 ml vinegar diluted with water (1:4 ratio)
  • 0.8 gm powdered whole pepper


  1. Select fresh tilapia and clean them by removing the scales, heads, fins, tails, and viscera and washing the fish thoroughly.
  2. Cut the fish cross-sectionally into the size that would fit the size of the cans you are going to use. Soak in brine solution (95% water and 5% salt) for 30 minutes and drain.
  3. Deep fry the fish in oil until golden brown.
  4. Saute garlic, onion, ginger and red pepper in cooking oil. Add vinegar diluted with water, salt, sugar and powdered whole pepper. Allow mixture to simmer for 10 minutes.
  5. Put half-fried fish in tin cans, then add the boiled mixture . Leave a 1/4 inch headspace from the content to the top of the can.
  6. Exhaust for 30 minutes to remove air, thus, creating a partial vacuum.
  7. Seal the can immediately in a can sealer and process under pressure at 15 lb for 45 minutes.
  8. Cool the cans under running water. Dry the cans, label and store properly. (Bottles with sealable caps maybe used instead of tin cans for containers.)

For more information, contact:

TRC at TLRC Building
#103 J. Abad Santos cor. Lopez Jaena Sts.,
Little Baguio, San Juan, Metro Manila
Tel: (02) 727-6205
Web: www.tlrc.gov.ph

source: www.tlrc.gov.ph

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