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Bangus Bangus Bangus: Innhs Sardines Innhs Sardines Innhs Sardines
Bangus Bangus Bangus: Innhs Sardines Innhs Sardines Innhs Sardines
Procedure
1. Cut each fish to fit the size of the glass bottle and wash thoroughly to remove blood ves-
sels and other foreign matter.
2. Soak fish in salt solution for 30 minutes to wash out the fishy odor, then drain.
3. Put fish in a glass bottle, together with carrots, pickled cucumber, bay leaves, peppercorn,
and chili.
4. Pour in enough olive oil to cover all ingredients leaving about 1 inch of empty space on
top.
5. Place them inside the pressure cooker.
6. Cook in pressure cooker for 1 hour at 21 degrees Celsius or 1.5 hours at 116 degrees Celsi-
us.
7. When finished, used potholder to take out the bottles.
8. Cool jars under running water, making sure to also rinse off any adhering oil. Allow them
to cool and dry in an inverted position. This is to make sure the cans are not leaking.
9. Label and store at room temperature. The longer you leave them out, the more they will
cure and increase in flavor.