Republic of the Philippines

Department of Agriculture

Agricultural Training Institute

Elliptical Road, Diliman, Quezon City

Processing of
Burong Bangus
(Guevarra et al, 1978)

Materials Needed:
1 kilo bangus, 75.2 grams salt,
17 grams angkak, 5 cups rice

Remove the scales of the fish.

Debone the bangus.

Cut fish into butterfly fillets. Cut

into serving pieces.

Add 75.2 grams of salt and allow to

saturate for one hour.

Cook five cups of rice by boiling

in water. Cool.

Add the 17 grams angkak

to cooked rice.

Mix 400 grams salted fish and 850 grams

cooked rice. Pack rice and fish alternately in sterilized glass jar.

Place the remaining rice on the upper

layer of fish. Cover with plastic film.

10

Ferment for seven days at room

temperature.

in cooking oil, garlic and onions

before serving.

Saut

Copyright 2004

Source
Guevarra, G., Abella, F.F., Ballo, H.C..
Bangus deboning. Fisheries Newsletter.
Bureau of Fisheries and Aquatic
Resources, Quezon City, 1973.
Pictures Courtesy of
Leonarda S. Mendoza, PhD
Fishery Technologist and Subject Matter Specialist

This brochure was prepared at the Agricultural Training Institute (ATI) by

Polly Michelle S. Quides (managing editor and desktop publishing
artist), Antonieta J. Arceo (editor), Leonarda S. Mendoza, PhD
(fishery technologist and subject matter specialist), Roberto T.
Masbang and Editha S. Vinuya (editorial consultants) and Dir. Alberto
B. Maningding and Dir. Asterio P. Saliot (advisers).

Printed by:

AGRICULTURAL KNOWLEDGE MANAGEMENT DIVISION

Agricultural Training Institute
Diliman, Quezon City
Third Printing (2006)