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    Smoked Bangus: Bangus or Milkfish (Chanos Chanos) Are An Extremely Prolific Breed of Fish. Apparently

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    Lisly Dizon
    Bangus or milkfish are extremely prolific fish that can produce up to 3 million eggs at a time. Smoked milkfish is produced by curing milkfish through smoking to extend its shelf life. It is commonly eaten as a snack or ingredient in dishes. Bagoong is a popular Filipino condiment made of fermented fish paste. It is considered a basic necessity and staple in native Filipino cuisine. Fermented foods are popular in many Asian countries due to their flavor and affordability compared to other preservation methods. Bagoong provides not only flavor but also protein, minerals, vitamins and is a low-cost food source.

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    Smoked Bangus: Bangus or Milkfish (Chanos Chanos) Are An Extremely Prolific Breed of Fish. Apparently

    Uploaded by

    Lisly Dizon
    797 views3 pages
    Bangus or milkfish are extremely prolific fish that can produce up to 3 million eggs at a time. Smoked milkfish is produced by curing milkfish through smoking to extend its shelf life. It is commonly eaten as a snack or ingredient in dishes. Bagoong is a popular Filipino condiment made of fermented fish paste. It is considered a basic necessity and staple in native Filipino cuisine. Fermented foods are popular in many Asian countries due to their flavor and affordability compared to other preservation methods. Bagoong provides not only flavor but also protein, minerals, vitamins and is a low-cost food source.

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    Smoked bangus

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    Bangus or milkfish are extremely prolific fish that can produce up to 3 million eggs at a time. Smoked milkfish is produced by curing milkfish through smoking to extend its shelf life. It is commonly eaten as a snack or ingredient in dishes. Bagoong is a popular Filipino condiment made of fermented fish paste. It is considered a basic necessity and staple in native Filipino cuisine. Fermented foods are popular in many Asian countries due to their flavor and affordability compared to other preservation methods. Bagoong provides not only flavor but also protein, minerals, vitamins and is a low-cost food source.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    797 views3 pages

    Smoked Bangus: Bangus or Milkfish (Chanos Chanos) Are An Extremely Prolific Breed of Fish. Apparently

    Uploaded by

    Lisly Dizon
    Bangus or milkfish are extremely prolific fish that can produce up to 3 million eggs at a time. Smoked milkfish is produced by curing milkfish through smoking to extend its shelf life. It is commonly eaten as a snack or ingredient in dishes. Bagoong is a popular Filipino condiment made of fermented fish paste. It is considered a basic necessity and staple in native Filipino cuisine. Fermented foods are popular in many Asian countries due to their flavor and affordability compared to other preservation methods. Bagoong provides not only flavor but also protein, minerals, vitamins and is a low-cost food source.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Smoked bangus

    Introduction:

    Bangus or Milkfish (Chanos chanos) are an extremely prolific breed of fish. Apparently


    one mature milkfish can produce as many as 3 million eggs at one time according to Genevieve
    Broad in her book Fishes of the Philippines. That is nearly as many eggs as the entire human
    population of Singapore! The adult fish are large and can measure up to 1.5 meters in length!!!
    Though most of the ones you see in the market are between 1-2 feet long. 

    Nowadays, fish that smoked using liquid smoking method are often done to produce a
    high quality smoked fish, which are typically less moisture content, lower salt and histamine than
    traditional method. Currently, the effects of liquid smoke on colour and sensory are at least as
    important as preservative effect. Histamine was often reported in seafood, mainly in the
    scombroid fishes. Histamine is generally not uniformly distributed in a decomposition of fish. It
    is derived from bacterial decarboxylation of amino acid histidine (Tao et al., 2011 and Patange et
    al., 2005). There were three different methods of smoking process in this research: corncob
    liquid smoke without redestilation; redestilate with zeolite; and liquid smoke redestilate with
    activated carbon. There are little informations on the effect of different redestilation methods of
    liquid smoke to the shelf-life of smoked milkfish and the objectives of this study were to
    investigate the effect of different redestilation on the amino acids and quality of smoked
    milkfish.

    Smoked milkfish or tinapang bangus is the product of curing the milkfish or bangus by
    smoking to extend its shelf life. It is good with rice as viand, perfect for “pulutan” or snack and
    makes a good ingredient to many recipes. You can also make money selling smoked milkfish or
    bangus.
    Bagoong
    Introduction:
    Fish paste or bagoong is a popular condiment in the Philippines which is part of most of
    the native dishes in the country. It is considered as one of the basic necessities for most Filipinos
    especially those in Pangasinan and in the Ilocos Region. Further, it is one of the established
    industries in Region I which made it a good export commodity

    In many parts of the world especially in Asia, fermented foods are popular and well liked
    by the general populace and so widely used that the daily diet of the people would not be
    complete without them. In a developing country like the Philippines, where many fermented
    food products are known, their popularity is due not only to their characteristic flavor but also to
    the fact that other processing methods, such as freezing and canning, are generally expensive.

    Despite their popularity, research and development on fermented foods is meager. Most
    of the traditional food fermentation industries especially in the Philippines are rural, seasonal,
    labor intensive, informal, and capital deficient. Commonly, fermented foods are sold and
    consumed in the areas where they are produced.

    The methods of processing were developed in homes and improvements were based on
    the observations of the practitioners. Fermentation processes are normally handed down from
    generation to generation. There is little interest in knowing the role of microorganisms and the
    physical and chemical changes that occur in the products. What is recognized are changes in
    color, odor, and taste that result from modifications of the process or variations in the ingredients
    or conditions. Most processes are conducted on a trial-and-error basis with little quality control.
    Product quality primarily depends on the experience of the processor.

    In the Philippines, fermented fishery products can be divided into two groups. The first
    group includes those containing high concentrations of salt—about 15 to 20 percent in the final
    product. This group consists of bagoong (fish paste) and patis (fish sauce). These products are
    generally used as condiments.Bagoong does not only add flavor to certain dishes, but also a good
    low-cost source of protein including mineral salts, Vitamin A, calcium and niacin.

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