How to Make Salted Dried Fish

(Daing)
Dried split fish, commonly known as daing (split form)
is the fish that has been converted from the fresh state to a
much lower moisture level with the use of heat with or
without salt to maintain its acceptability over an extended
period of time.
Salted Dried Split Fish
Ingredients:
60 kg Fresh Galunggong
6.5 Kg salt for every 60 Kg of fish
5 gallons of water
Materials:
Strainer Bowl, Cutting Board, Knife, Big Basins, Brining Container, Wire screen
mesh (12 meters, cut in half)
Procedure:
1. Wash the Galunggong thoroughly with clean and fresh water.
2. Split the fish into butterfly fillet and remove the gills and internal organs. Wash
fish again thoroughly.
3. Place the fish in a strainer and drain.
4. Prepare the brine solution (i.e., mixture of water and salt). For a 60-kg. fresh
fish, use 6.5 kls. of salt and 5 gallons of water.
5. Soak the fish in brine solution for one hour.
6. Drain the salted fish.
7. Rinse the fish thoroughly under running water to wash
off excess salt.
8. Arrange or lay fish in wire screen mesh. Do not place the fish on top of each
other so that fish will dry evenly.
9. Cover the fish with the other half of the screen mesh/wire screen to prevent
contamination while drying.
10. Dry fish under the sun or direct sunlight for two to three days.
11. After drying, allow the dried fish to cool for at least 6
hours at room temperature.
12. Weigh, pack, seal, and store dried fish at room temperature.
Assumptions:
Salted fish drying is done for 22 days / month.
60-kg. fish produces 40 kg. of dried fish (daing).

Tuyo is a tagalog word meaning dried. The process of salting and drying
preserves the fish that can be stored for months. Salted 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.
Salted Dried Fish (Tuyo)
Ingredients:
60 kg Fresh Tunsoy fish
6.5 kg salt (for every 60 kls. of fish)
5. gallons Water
Materials:
Strainer Bowl, Cutting Board, Knife, Big Basins, Brining Container, Wire screen
mesh (12 meters, cut in half)
Procedure:
1. Thoroughly wash the Tunsoy fish with clean and fresh water. Place in a
strainer for 20 minutes to drain.
2. Prepare the brine solution (i.e., mixture of water and salt). For a 60-kg fresh
fish, use 6.5 kls. of salt and 5 gallons of water.
3. Soak the fish in the brine solution for three hours.
4. Transfer the fish into a strainer to drain.
5. Rinse the fish thoroughly under running water to wash off excess salt.
6. Place brined fish in a single layer on a 6-m. wire screen mesh.
7. Cover the fish with the other half of the wire screen to protect it from flies and
dust.
8. Dry under the sun for two to three days depending on the size of the fish. It is
advisable to dry the fish under the sun for three to four hours in the morning and
air dry in room temperature to prevent rapid rate of drying.
9. Turn the fish over every hour or two for even drying. A well-dried fish is light
in weight and the meat is tender.
10. Weigh, pack, seal, and store the fish at room temperature.
Assumptions:
Salted fish drying is done for 22 days/month.
60-kg. fish produces 40-kg. of salted dried fish.

How to Make Dried Squid

Dried squid or Bulad Pusit is made from cleaned fresh
squids which are then sun-dried. Follow the procedures
below on how to make dried squid (pusit).
Dried Squid Processing1
Ingredients:
Squid and Salt

Procedure
1. Sort out the squid according to size (small, medium, and
large) small size ranges from 25-30 cm long, medium size
ranges from 31-35 cm, and large from 36-40 cm.
2. Manually clean the squid thoroughly by removing the eyes, skin, mouth,
and fins using salt or tap water.
3. Slit open the underneath portion of the squid entrails.

4. Sun dry cleaned squid inside out from 8:00 am to 3:00 pm using a dryer made
a bamboo mat known as capping.

5. Collect the sun-dried then air-dry for an hour under the shade.

6. Sun-dry the squid again from 4:00 pm to 5:00 pm.

7. Collect the squid late in the afternoon when the temperature is low to prevent
the squid from sticking to dryer.

8. Sun-dry squids the following day, this time outside out.

9. Flatten the body and tentacles of the squid by spreading some oil and rolling a
bottle over it.

10. Weigh the squid and pack by kilogram.

11. Lay flat inside a prepared box ready for transport.

Processed by: Balite2 SEA-K Women Association, Brgy. Balite, Sagay, Camiguin.
Tel No.: 09177561218
Processing of dried squid (Ichiban dried squid)2
a. Preparation
Fresh squid are cut longitudinally in the center of the abdomen. The head is cut
in the center and the organs and eyes are removed. The fins, skin, soft shell and
beak remain.
b. Washing
The prepared squid is first washed in seawater to remove contaminants, which
adhere, and it is then washed in fresh water to remove the salt.
c. Drying-shaping
There are various drying methods, including suspension drying and skewer
drying, but hanging drying is usually employed. Ropes are stretched and the
prepared, washed squid are hung in places with good exposure to sunlight. The
arms are separated and extended to facilitate drying. The squid are left on the
ropes at night, since air circulation is good even then.
The squid are removed from the rope the next day, extended and shaped. The
squid are then spread on a straw mat with their backs upward, and they are
dried in the sun. They are inverted during drying to continue the process and
packed in boxes with a plastic layer at night. The next day, they are removed and
again extended and shaped. They are stretched on straw mats until sufficiently
dried.
Starting a Tinapa or Smoked Fish Business

Smoked fish or tinapa is fish cooked/preserved through

smoking and is a Filipino native delicacy. It has a two-stage process: the brining part, which gives it a
good salty taste and makes it moist; and the smoking part, which cooks the fish and gives it the smoky
flavor. Almost any fish can be made into tinapa.

Tinapa is a popular breakfast item served with fried eggs and sliced tomatoes.

Estimated Investment Cost (based on 2009 prices)

Cost of Utensils:

o Cutting Board 60.00

o Strainer Bowl, 8 pcs @P155 1,240.00
o Knife 110.00
o Wooden Spoon 50.00
o Measuring Cup 45.00
o Big Basins, 5 pcs @ P150 each 750.00
o Cooking Tongs 70.00
o Trays (128 inches), 8 pcs @P75 each 600.00
o Fire charcoal, 20 packs @P10/pack 200.00
o Sawdust/Wood shavings, 2 sacks @P30/sack 60.00
o Brining Container, 5 pcs @P275 each 1,375.00
o Fishnet 5 m, @P17.00/meter 85.00
o Polyethylene plastic (0.05 mm thick), 100 pcs @P30/pack of 100s 30.00
o Sub-Total P4,675.00
Equipment:

o Weighing scale for fish 900.00

o Plastic Sealer (for sealing of plastic bags) 800.00
o Smokehouse (made to order). 2 pcs. @ P2,500 each 5,000.00
o Electric Stove or Gas Stove 900.00
o Bamboo Sieves, 8 pcs @P200 each 1,600.00
o Sub-Total P9,200.00
Raw Materials/Ingredients:

o Fresh Galunggong @P90/kg 1,800.00

o Salt, 1.5 kg (for every 20 kg of fish) @P10/kg 15.00
 o Water 8.00
o Sub-Total P23.00
Estimated total investment cost P15,698.00
Tip: Smoked fish products are available throughout the year because a wide variety of fish species like
Lapad, Tunsoy, Banak, Kabasi, Hasa-Hasa, Galunggong and Tamban can be processed using the same
technology. Except for Galunggong, all other species command a higher price.

Procedure
1. Cut the fish along the back just above the backbone to split it open leaving the belly solid.
2. Remove all internal organs and blood.
3. Wash fish thoroughly with running water.
4. Prepare brine solution (i.e.. mixture of water and salt). For 20-kg fresh fish, use 4 gallons of water
and 1.5 kg of salt.
5. Place the fish in the brine solution for 30 minutes. Be sure that the fish is completely submerged.
6. Boil the brine solution for at least 5 minutes. Boiling the brine solution aids in maintaining the
firmness of the fish.
7. Strain the cooked fish and arrange in bamboo sieves. Be sure that excess water is completely
drained.
8. Partially sundry fish for 30-45 minutes. Make sure to cover fish with fishnet to avoid
contamination.
9. Prepare smokehouse using charcoals and sawdust or kusot as fuel.
10. Put fish in bamboo sieves inside the smokehouse and cover. Smoking time varies according to size
or dryness of fish. Longer smoking time makes storage longer.
11. Remove fish from bamboo sieves and let them cool in room temperature.
12. Weigh and wrap in plastic bags, then seal.
Assumption: Fish Smoking is done for 22 days/month
Estimated Costing and Pricing (for 1 kg)
o A. Direct cost (fish, ingredients, packaging, labor) 110.30
o B. Indirect cost (water, electricity, contingency) 13.23
o C. Production cost/kg (A+B) 123.50
o Product pricing (C+25% markup) 154.41
o Market price/kg P160-P200
Tips:

o The higher the volume of production per day (more than 20 kg), the lower the production cost, thus
further increasing the mark-up to mom than 25%. The higher the markup, the higher the profit
margin.
o If price per kilogram is tower compared with the existing market price, increase mark-up to 25% or
more.