INNHS INNHS INNHS

SARDINES SARDINES SARDINES

BANGUS BANGUS BANGUS

Olive Oil Olive Oil Olive Oil

PRODUCT OF INNHS COOKERY PRODUCT OF INNHS COOKERY PRODUCT OF INNHS COOKERY

Ingredients: Ingredients: Ingredients:

Milk Fish (Bangus) Milk Fish (Bangus) Milk Fish (Bangus)
Bay leaves Bay leaves Bay leaves
Peppercorn Peppercorn Peppercorn
Olive oil Olive oil Olive oil
Salt Solution Salt Solution Salt Solution
Water Water Water

Manufactured by: Manufactured by: Manufactured by:

INNHS Cookery INNHS Cookery INNHS Cookery
Laoag City, 2900 Laoag City, 2900 Laoag City, 2900

Mfg. Date: 11/25/2017 Mfg. Date: 11/25/2017 Mfg. Date: 11/25/2017

Exp. Date: 12/25/2017 Exp. Date: 12/25/2017 Exp. Date: 12/25/2017
 INNHSARDINES
Ingredients:
kilo sardines (bangus),
cleaned without head and tail
1 medium sized carrot (cut thickly)
3 pcs. of pickled cucumber (cut thickly)
2 bay leaves
Peppercorn
Salt solution
(1part salt to 4 parts water)
Water
cup of olive oil
Chili (optional)

Procedure
1. Cut each fish to fit the size of the glass bottle and wash thoroughly to remove blood ves-
sels and other foreign matter.
2. Soak fish in salt solution for 30 minutes to wash out the fishy odor, then drain.
3. Put fish in a glass bottle, together with carrots, pickled cucumber, bay leaves, peppercorn,
and chili.
4. Pour in enough olive oil to cover all ingredients leaving about 1 inch of empty space on
top.
5. Place them inside the pressure cooker.
6. Cook in pressure cooker for 1 hour at 21 degrees Celsius or 1.5 hours at 116 degrees Celsi-
us.
7. When finished, used potholder to take out the bottles.
8. Cool jars under running water, making sure to also rinse off any adhering oil. Allow them
to cool and dry in an inverted position. This is to make sure the cans are not leaking.
9. Label and store at room temperature. The longer you leave them out, the more they will
cure and increase in flavor.