6 kgs Fresh danggit650 grams salt for every 6 Kgs of fish
half a gallon of water
Materials:
Strainer Bowl, Cutting Board, Knife, Big Basins, Brining Container, Wire screen mesh (13 meters, cut in half)
1. Wash the fish thoroughly with clean and fresh water.
2. Split the fish into butterfly fillet and remove the gills and internal organs. Wash fish again thoroughly.3. Place the fish in a strainer and drain.
4. Prepare the brine solution (i.e., mixture of water and salt). For a 6-kg. fresh fish, use 650 grams of salt and half gallon of water.
5. Soak the fish in brine solution for one hour.
6. Drain the salted fish.
7. Rinse the fish thoroughly under running water to wash off excess salt.
8. Arrange or lay fish in wire screen mesh. Do not place the fish on top of each other so that fish will dry evenly.
9. Cover the fish with the other half of the screen
mesh/wire screen to prevent contamination while drying.
10. Dry fish under the sun or direct sunlight for two to three days.
11. After drying, allow the dried fish to cool for at least 6 hours at room temperature.
12. Weigh, pack, seal, and store dried fish at room temperature.
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