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How to Make Bottled Fish (Sardines)
Bottling Sardines or any other small fish could be done at home. This is a good income opportunity for communities or households that are located near coastal regions. Housewives can also make extra income through home based fish bottling. Here's how: 1. Sorting and Standards a. Sort fish according to size. Receive only within the standards or 5 to 6 inches from head to tail to avoid undersized fishes.
b. Fish should be fresh and no sign of deterioration, no tear of meat, or soft fish meat. 2. Cleaning and De-gutting a. Removal of entrails should not cause severe damage to meat.
b. Cut off head and tail using sharp knife to avoid damage of the meat.
c. Wash thoroughly with clean water.
d. Allow to drain and air dry.
e. Make sure excess water is drained to avoid accidents when cooking fish. 3. Sterilizing bottles a. While clean fish meat is air dried, sterilize bottles to be used.
b. Fill sterilizer with water then immerse empty bottles.
c. Arrange properly to avoid breakages of the bottles.
d. After sterilizing the bottles, invert to remove water in the bottles. 4. Preparation of Vegetables a. Clean carrots and peel. Remove the stalk. Cut designs on the carrots then slice into thin slices. Set aside.
b. Drain the sliced pickle relish and set aside.
c. Sift whole black pepper to remove impurities. 5. Fry clean fish a. Make sure that the fish are dry to avoid damage of the fish during frying.
b. Use corn oil for deep frying.
c. Do not over cook the fish.
d. Remove fried fish from the frying pan. 6. Assembling the bottled fish a. In one bottle put 1 to 2 slices of carrots, 1 to 2 slices of sliced pickle, 5 pcs. of whole black pepper, 4 to 5 pieces of fried fish.
b. Fill bottle with corn oil up to the brim.
c. Cover tightly. 7. Sterilization of bottled fish a. Put the covered bottles in the sterilizer and fill with water.
b. Sterilize for 1 and a half hour then allow to cool before removing sterilized bottled fish. 8. Sealing and labeling a. Cap seal the bottles and properly label.
b. Expiry date or best before date is 6 months from production date. For example, if produced on January 1, 2008 than expiry date is July 1, 2008. |
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May, 2012
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