How to Make Dried Dilis

Dried Boneless Dilis

Materials:

Anchovies (Dilis)
Drying trays
Sharp knife
Plastic bags

Procedure:

1. Clean the fish thoroughly.

2. Split the dilis.
3. Spread in the drying trays evenly.
4. Dry under the sun until you achieve the desired dryness.
5. Cool and pack in plastic bags.
6. Store in a cool place.
 How to Make Dried Squid

Dried Squid

Materials:

Squid
Drying trays
Plastic bags

Procedure:

1. Wash the squid thoroughly. Split and remove internal organs.

2. Spread the washed squids on drying trays.
3. Dry under the sun. Turn over once or twice a day to attain uniform dryness.
4. Cool and pack in plastic bags.
5. Store in cool dry place.
 Smoked, Dried Shrimp

Prep Time
10 mins
Cook Time
2 hr
Total Time
2 hr 10 mins

You can of course skip

the smoking step if you
feel like it, but I think it
adds another layer of
flavor. Any shrimp will
work here, but I used
Gulf shrimp.

Ingredients
1 pound shrimp, shells on
1/4 cup kosher salt

Instructions
1. Mix the salt with a quart of water until the salt dissolves. Submerge the shrimp in this brine
for at least 4 hours, and overnight is better.
2. If you want to smoke your shrimp, lay them out in your smoker in one layer. Smoke over the
wood of your choice -- I prefer alder or oak -- for 2 hours. Keep the smoker fairly cool, about
180 degrees Fahrenheit.
3. Now it's time to dry your shrimp. You can dry them in the hot sun if you live in a hot, dry
place. Or in an oven set on its lowest setting. I use a dehydrator. I start it at 135 degrees
Fahrenheit, then after an hour or so, drop it to about 110 degrees. The shrimp are done when
the snap in half cleanly.
4. Let them cool to room temperature and pack into a glass jar. I add a silica pack desiccant to
prevent any unwanted moisture from building up. They should keep this way a year.
 How to make bottled sardines

A. BOTTLED SARDINES
IN CORN OIL
INGREDIENTS and price
estimates:
1 kilo fish in season
(tawilis), P100/kg
6 to 7 pieces laurel or
bay leaf, P10/10g
60 to 70 pcs.
peppercorn, P10/30g
6 to 7 pcs. red pepper
(siling labuyo), P15/7.5g
1 pc whole carrot, sliced
thinly, P15/pc,
1 pc whole pickle, sliced
thinly, P42/225gbottle
(contains 8 pcs)
1 liter corn oil (cholesterol free), P100/1L
Soaking solution (brine)
1/4 cup salt
2 cups water

EQUIPMENT/UTENSILS: Cups
Pressure cooker Measuring spoons
8 oz. bottles with brand new caps (required to Knife
attain a two-year shelf life) Spatula
Chopping board
Plastic bowl or basin
Strainer
Cooking mittens or potholder

PROCEDURE:
Step 1. Remove or cut the head, tails, fins, and internal organs of each fish, then wash them.
Step 2. Dissolve the 1/4 cup of salt in 2 cups water to make 10 percent salt solution (brine). Stir.
Step 3. To preserve the fish, soak them in the salt solution for 15 minutes. This will wash out the blood
and fishy odor. Drain afterwards.
Step 4. While the fish is still soaking in brine, sterilize the bottles. There are two ways to do this:
a. Wash them thoroughly. Let dry. Then put the bottles inside the oven at 100 degrees Centigrade for 5-10
minutes.
b. Wash them thoroughly. Put them in a casserole and let boil. Then let dry.
 Salted Dried Fish (Tuyo)

Ingredients:
60 kg Fresh Tunsoy fish
6.5 kg salt (for every 60 kls. of fish)
5. gallons Water
Materials:
Strainer Bowl, Cutting Board, Knife, Big Basins, Brining Container, Wire screen mesh (12
meters, cut in half)

Procedure:
1. Thoroughly wash the Tunsoy fish with clean and fresh water. Place in a strainer for 20
minutes to drain.
2. Prepare the brine solution (i.e., mixture of water and salt). For a 60-kg fresh fish, use 6.5 kls.
of salt and 5 gallons of water.
3. Soak the fish in the brine solution for three hours.
4. Transfer the fish into a strainer to drain.
5. Rinse the fish thoroughly under running water to wash off excess salt.
6. Place brined fish in a single layer on a 6-m. wire screen mesh.
7. Cover the fish with the other half of the wire screen to protect it from flies and dust.
8. Dry under the sun for two to three days depending on the size of the fish. It is advisable to dry
the fish under the sun for three to four hours in the morning and air dry in room temperature to
prevent rapid rate of drying.
9. Turn the fish over every hour or two for even drying. A well-dried fish is light in weight and
the meat is tender.
10. Weigh, pack, seal, and store the fish at room temperature.
Assumptions:
Salted fish drying is done for 22 days/month.
60-kg. fish produces 40-kg. of salted dried fish.