Food Processing And Preserving Home Edition

🎉 Calling all Seafood Enthusiasts! 🐟

Get ready to dive into a flavor ocean with our latest addition - Smoked Herring Fish! Freshly caught and expertly smoked, our herring fish brings a unique taste that's sure to hook your taste buds. 🌊🔥

We're excited to see your reaction to this mouth-watering delicacy, so we've got a challenge for you. Share a picture of your best herring dish, tag us, and use the hashtag for a chance to win a special seafood hamper! 🎁

Don't know how to prepare it? No worries! Drop by our stall and we'll give you some pro-tips on how to make the perfect smoked herring meal. 🍽️

Join us on this flavorful journey and let's create a wave of deliciousness together! 🤤

Have you already tried our Smoked Herring Fish? Comment below with your thoughts or your favorite herring recipe. Let's get the conversation (and the flavors) flowing!

Hey seafood lovers! 🐟✨ Dive into the rich flavors of the sea with our freshly packed Spanish Style Sardines in Corn Oil! 🌊🍽️ These jars are bursting with taste and tradition, perfect for your next meal or snack.

Have you tried our sardines yet? Share your favorite sardine recipe or how you love to enjoy them! 🍅🥖 Whether it's on toast, mixed into a pasta, or straight out of the jar, we want to hear from you!

Don't forget to tag a friend who's always up for a food adventure! 🏷️👫 And if you haven't got your hands on these beauties yet, drop by our stall or send us a message to snag a jar (or five!).

Bottled Bangus in Oil is a popular Filipino delicacy made from milkfish (known as bangus in the Philippines) that has been gad, cooked, and preserved in oil. It is a traditional method of preserving fish and has been enjoyed by Filipinos for generations. The fish is first cleaned and marinated in a flavorful mixture of vinegar, garlic, salt, and spices. It is then cooked until tender and packed in oil along with the marinade, which helps to preserve the fish and enhance its flavor. Bottled Bangus in Oil can be enjoyed as a delicious and convenient ready-to-eat dish, often served with rice or as a topping for salads and pasta. It is a versatile and flavorful seafood option that showcases the rich culinary heritage of the Philippines.

Ingredients:
500g small sized bangus
2 small sized carrots, sliced thickly
4pcs whole sweet pickles, sliced thickly
1T whole black peppercorn
4pcs bay leaf or laurel
¼ t refined salt
Cooking oil for frying

Procedure:
1. Scale the fish and remove the head, fins, tail and internal organs.
2. Wash the fish thorougly to remove blood and dirt.
3. Drain and cut transversely to fit the size of the jar.
4. Soak in 20% Brine solution for 30minutes. To prepare brine: dissolve 1 part to 4 parts water.
5. Dry the fish under the sun
6. Deep fry in pre-heated cooking oil for about 30 seconds to 1 minute. Drain then cool to room temperature.
7. Pack fish in 12 ounce jars then add the other ingredient. Arrange properly.
8. Fill jar with pre-heated oil leaving ⅙ to ¼ inch headspace. Exhaust to an internal temperature of about 85⁰C. Close the jar tightly.
9. Process/sterilize in a pressure cooker for about 2 hours at 115.6⁰C.
10. Allow to cool at room temperature 28-30⁰C.
11. Wash the glass jars to remove adhering oil and dry.
12. Label and store at room temperature 28-30⁰C.

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Freshly grated pineapple is cooked with water until softened, then sugar and lime juice are added to the pot for sweetness and zest. It only takes about an hour for the mixture to thicken into a delicious jam that can be jarred and refrigerated for up to three months.

Ingredients:

1 pineapple

1 cup water

2 cups sugar

Juice of 2 limes

To make the jam:
1.Add 2 cups of prepared fruit to a large mixing bowl.
2.Add the sugar and mix well.
3.Let the mixture stand for 20 minutes, stirring occasionally.
4.Dissolve powdered pectin in 1 cup cold water in a saucepan.
5.Bring to a boil and boil for 1 minute.
6.Add pectin solution to the fruit and sugar mixture.



Food Processing And Preserving Home Edition