Pinoy food technologies, resources, news and reviews. Includes food safety and health issues
Here’s a common house scenario: Mother went to market and bought some fresh fish, especially her favorite galunggong. After going home, she removed the gills and other internal organs and washed it thoroughly. Rinsed well and sprinkled salt on it. Then she started frying it in a hot cooking oil. … I bet you know [...]
Department of Health published a regulation prescribing the standard of identity and quality of patis. (Fish Sauce, Condiments, Sauces, Seasonings) 1. Identity: Patis is the clear liquid sauce, straw yellow to amber in color, obtained from the liquefaction of the mixture of fish or shrimp and common salt, and has a strong salty taste with [...]
Having trouble buying a good quality fish? The following fish freshness criteria will help you identify good quality fish. This commodity spoils rapidly. Sharpen your senses to avoid ones. Number “3″ is best while number “0″ is worst. Visual Evaluation Skin 3. Bright, iridescent pigmentation, no discoloration.Aqueous, transparent, mucus. 2. Pigmentation bright but not lustrous. [...]
This is the last part of my training lecture on Fish Processing. Click the link to access the first part. FISH KIKIAM Ingredients 2 cups filleted/chopped fish ½ cup chopped shrimps ½ cup singkamas (in small cubes) ½ cup carrots ½ cup finely chopped kintsay ½ – ¾ tbsp. refined salt 1½ tsp. white pepper [...]
A smoked fish with a twist! Spicy smoked fish. Its delicious and can be sold for money. Get the ingredients you need. Ingredients: 5 kg fish of uniform sizes 1 gallon water 250 g salt 2.5 tbsp powdered salt 2.5 tbsp powdered garlic 1 tbsp chili powder 1 tbsp black pepper , powder 1 tbsp [...]
According to : © FAO and WHO 2009 This Code of practice for fish and fishery products has been developed by the Codex Committee on Fish and Fishery Products from the merging of the individual codes listed in Appendix 121 plus a section on aquaculture and a section on frozen surimi. These codes were primarily [...]
The best method of assessing the freshness or spoilage of fish is by sensory evaluation techniques. It is recommended that appropriate sensory evaluation criteria be used to evaluate the acceptability of fish and to eliminate fish showing loss of essential quality provisions of the appropriate Codex Standards. As an example, fresh whitefish species are considered [...]
