FERMENT FISH AND OTHER MARINE

PRODUCTS
One of the oldest and most widely used food
preservation methods in every household is fermentation.
Fermented fish produces two products, first is the
bagoong (fish paste) and patis (fish sauce). Anchovies,
shrimp, slipmouth, tilapia, sardines, herring, silverside,
oysters, clams, and other shellfish are the most commonly
used fish for fermentation. Anchovies are the most
common because of their low price and availability in the
local market.
The fish sauce or patis is the liquid obtained on the
top of the mixture after it has been thoroughly fermented.
It has the same raw material as the fermented fish but they
differ in the fermentation period. After years of
fermentation, the fish sauce may be obtained either from
fish or shrimp bagoong. The longer the fermentation
period, the better quality produced. To obtain the fish
sauce, drain and filter the liquid that forms on top of the
mixture. Heating will also help develop its desirable
qualities which make it more delicious.
MARINE PRODUCTS COMMONLY USED IN
FERMENTATION

Anchovies Sardines Herring

 Silverside Tiny shrimps Slipmouth

Tilapia Oyster Clams

MIXING REQUIREMENTS:
ITEM WEIGHT
Fish or alamang 1 kilogram
Salt ¼ kilogram
FISH PASTE (BAGOONG)
Procedure:
1. Weigh, wash and drain the fish.
2. Prepare 10% brine solution.
3. Soak the fish in a brine solution using the ratio of 1:9 (1
cup of salt mix with 9 cups of water) for 10-15 minutes.
4. Drain the well.
5. Apply salt using the ratio of 1:4, 1 cup of salt in every 4
cups of fish.
6. Mix well using a wooden ladle.
7. Pack mixture in a glass jar or fermenting vats.
8. Cover tightly.
9. Let the mixture stand for 2 weeks to 1 year to develop
its characteristics, aroma and flavor.
SHRIMP PASTE
Procedure:
 1. Place the tiny shrimps in a clean strainer and wash with
clean water.
2. Drain well using a strainer.
3. Mix the tiny shrimps and salt in a mixing bowl with the
use of a wooden ladle.
4. Transfer in a glass jar or plastic container and cover
tightly.
5. Store in cool and dry place for 1-2 months or longer.
Personal Protective Equipment (PPE):
Apron Hand gloves Hair net Hand towel
Mask
Sanitary practices in mixing fish and salt
1. Always wear Personal Protective Equipment.
2. To avoid contamination, wash and sanitize all the
utensils and equipment.
3. Maintain cleanliness and orderliness throughout the
process.
Methods in preparing 10% brine solution
1. Prepare the salt and water.
2. Mix 1 cup of salt with 9 cups of water.
Methods of preparing fish and other fishery products
1. Sort the fish.
2. Remove seaweeds, small stones and small seashells to
avoid spoilage.
3. Weigh the fish with the desired kilogram using a weighing
scale.
4. Thoroughly wash the fish with clean fresh water.
5. Drain.
Methods of heating fish and other fishery products
1. Separate the fish sauce from fish paste.
2. Place the fish sauce in a sauce pan.
3. Boil/heat the extracted sauce
4. Let it cool.
5. Pack and seal.