One of the oldest and most widely
used food preservation methods in every
household is fermentation.
Fermented fish produces two
products, first is the bagoong (fish
paste) and patis (fish sauce).
Anchovies, shrimp, slipmouth, tilapia,
sardines, herring, silverside, oysters,
clams, and other shellfish are the most
commonly used fish for fermentation.
Anchovies are the most common because
of their low price and availability in
the local market.
The fish sauce or patis is the
liquid obtained on the top of the
mixture after it has been thoroughly
fermented. It has the same raw material
as the fermented fish but they differ
in the fermentation period. After years
of fermentation, the fish sauce may be
obtained either from fish or shrimp
bagoong. The longer the fermentation
period, the better quality produced. To
obtain the fish sauce, drain and filter
the liquid that forms on top of the
mixture. Heating will also help develop
its desirable qualities which make it
more delicious.
MARINE PRODUCTS COMMONLY USED IN
FERMENTATION
Anchovies
Sardines
Herring
Silverside
Tiny shrimps
Slipmouth
Tilapia
Oyster
Clams
MIXING REQUIREMENTS:
ITEM
WEIGHT
Fish or alamang
1 kilogram
Salt
¼ kilogram
FISH PASTE (BAGOONG)
Procedure:
1. Weigh, wash and drain the fish.
2. Prepare 10% brine solution.
3. Soak the fish in a brine solution
using the ratio of 1:9 (1 cup of salt
mix with 9 cups of water) for 10-15
minutes.
4. Drain the well.
5. Apply salt using the ratio of 1:4, 1
cup of salt in every 4 cups of fish.
6. Mix well using a wooden ladle.
7. Pack mixture in a glass jar or
fermenting vats.
8. Cover tightly.
9. Let the mixture stand for 2 weeks to
1 year to develop its characteristics,
aroma and flavor.
SHRIMP PASTE
Procedure:
1. Place the tiny shrimps in a clean
strainer and wash with clean water.
2. Drain well using a strainer.
3. Mix the tiny shrimps and salt in a
mixing bowl with the use of a wooden
ladle.
4. Transfer in a glass jar or plastic
container and cover tightly.
5. Store in cool and dry place for 1-2
months or longer.
Personal Protective Equipment (PPE):
Apron Hand gloves
Hair net
Hand
towel
Mask
Sanitary practices in mixing fish
and salt
1. Always wear Personal Protective
Equipment.
2. To avoid contamination, wash and
sanitize all the utensils and
equipment.
3. Maintain cleanliness and
orderliness throughout the process.
Methods in preparing 10% brine
solution
1. Prepare the salt and water.
2. Mix 1 cup of salt with 9 cups of
water.
Methods of preparing fish and other
fishery products
1. Sort the fish.
2. Remove seaweeds, small stones and
small seashells to avoid spoilage.
3. Weigh the fish with the desired
kilogram using a weighing scale.
4. Thoroughly wash the fish with clean
fresh water.
5. Drain.
Methods of heating fish and other
fishery products
1. Separate the fish sauce from fish
paste.
2. Place the fish sauce in a sauce
pan.
3. Boil/heat the extracted sauce
4. Let it cool.
5. Pack and seal.