Assemble these utensils:
kitchen scale
kitchen knife
cutting board
2 2-quart bowls
set of measuring cups
measuring spoons
wooden spoon
2 utility plates
skillet or frying pan
2-quart saucepan
5 No. 2 dean cans
Assemble these supplies:
For every kilo of fish meat (apahap, talakitok,
alumahan or torcillo
will do) use:
1/2 kilo salted pork
1/4 kilo onions
1 tablespoon salt
1/4 teaspoon white pepper
1/4 cup flour
1/2 kilo potatoes
Steps in preparation:
1. Cut salted pork and onions into small cubes. Saute them together until soft but not brown.
2. Wash fish, remove the fleshy portions and internal organs separately.
3. Simmer the heads and backbones of the fish for at least one hour. Remove the bones and scraps.
4. To 1 quart of cold fish broth, add 1 tablespoon salt and 1/4 teaspoon white pepper. Stir in 1/4 cup flour until the mixture is smooth. Allow to simmer until ready for use.
5. Cut the fish flesh and potatoes into 1/2" cubes just before using and put 3/4 cup of each in pint glass jars or No. 2 cans. (The fish cubes can be slightly sauteed or blanched in boiling water if the type of fish used falls apart easily.) 6. One-half cup of hot fish broth should be added to each can and the container sealed immediately.
7. Process No. 2 cans at 240°F or 10 pounds for 80 Minutes and the pint jar for 90 minutes at the same temperature.
8. Cool, label and store.
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