TABLE OF CONTENT

1. AVILA, MA. ELIOSA

2. BAGNOL, JAEPIO

3. CARNASA, JAY

4. DELFIN, ARIELA MAE

5. DIONIO, BIEN LLOURENZ

6. DAPITELLA, ALLEN JOY

7. FRUCTOUSO, SOFIA CLAIER

8. LABAJO, RONNIE

9. MABANO, MONIQUE JANE

10. MAJOMAS, KENNETH

11. MONTECALVO, PRINCE

12. PALAD, CHELSON DAVE

13. PRIETO, MA. CRISTINA

14. RAUT-RAUT JOANN

15. ROTERSOS, HEINDRILITO

 INTRODUCTION TO AGRICULTURE AND FISHERIES

FULLNAME: ARIELA MAE A. DELFIN DATE:

COURSE/YEAR: BTVTED 2- FSM

SALTED DRIED FISH

(GISAO, SAMULITE, SAP-SAP)

INGREDIENTS:

 ASSORTED FISH (SAP-SAP, GISAO, SAMULITE)

 LEMON
 WATER
 VINEGAR (SUKA)
 PERPPER
 SALT
PROCEDURES:

 Wash the raw fish thoroughly with clean and fresh water.
 Split the into butterfly fillet and remove the gills and internal organs.
Then wash the fish thoroughly.
 Place the fish in a strainer and drain.
 Prepare the marinate solution (mixture of lemon vinegar, pepper, water
and salt)
 Soak the fish in marinated solution overnight.
 Arrange or lay fish in net mesh. (Do not place the fish on the top of each
other so that fish will dry eventually).
 Cover the fish with the other half of the net mesh to prevent
contamination while drying.
 Dry fish under the sun or direct sunlight for two or three days.