Republic of the Philippines

Department of Education

Region II
Division of Cagayan
Bidduang National High School
Bidduang, Pamplona, Cagayan
FEEDBACK
Customers have commented that our product, bangus sardines, smells delicious and fragrant, that
its thorn is soft and edible because it is cooked properly, that it is in clean condition, and that the
next time we make bangus sardines, we should hang the bottle on the wall.
CHARACTERISTICS

Bangus Spanish Style Sardines typically have the following characteristics:

1. Fish Type: Bangus (milkfish) is the primary used, known for its tender and flavorful meat.
2. Preparation: The bangus is usually scaled, cleaned, and removed its internal organs.
3. Cooking Method: The bangus will cook in the pressure cooker on low heat for 2 hours.
4. Preservation in Oil: Like traditional Spanish-style sardines, these bangus sardines are often
preserved in olive oil, enhancing the dish richness and providing longer shell life.
5. Herb and Spices: The olive oil may contain a mix of herbs and spices, contributing to a well-
balanced and aromatic flavor profile.
6. Convenient Packaging: Typically packaged in jars or cans, ensuring convenience in storage and
transport.
7. Versatility: Can be enjoyed on its own, paired with rice, bread, crackers, or as a compliment to
various dishes.

LOGO

PACKAGING
 Republic of the Philippines

Department of Education

Region II
Division of Cagayan
Bidduang National High School
Bidduang, Pamplona, Cagayan
Spanish-style Bangus must be carefully packaged in jars or cans using the multiple stages to
guarantee the product is sealed correctly, kept fresh, and retains its quality.

LABELING
 Republic of the Philippines

Department of Education

Region II
Division of Cagayan
Bidduang National High School
Bidduang, Pamplona, Cagayan