Food Processing And Preserving Home Edition

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.