Materials:100 grams size bangus
½ teaspoon salt
2 tbsp. cooking oil
½ tsp. vetsin
4 tbsp. tomato sauce
2 slices bell pepper
Procedure:
1. Remove the fish scales, gills and internal organs, fins, tail, and the black lining in the belly.
2. Wash very well and drain.
3. Slice according to the size of the can, and arrange the pieces inside the can.
4. Steam the can for 20 minutes to remove the moisture in the fish.
5. Remove all moisture from the can, put in the tomato sauce and all other ingredients.
6. Seal the can and heat at 115.6°C for one and a half hours.
7. To avoid overcooking, put the can immediately in running water after cooking.
8. Wipe clean the cooled can. The viscerals removed from the fish can be used as fish concentrate when dried and powdered, and for fish curls.
Source: PCARRD Farmnews January 1984
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