Assemble these utensils:
kitchen scale
4-quart utility bowl
utility plate
pressure cooker
steamer or large kettle with rack
thermometer
pressure canner
timer 3 No. 2 cans
Assemble these supplies:
1 1/2 kilos lapu-lapu flesh
salt
tomato sauce (optional)
Steps in preparation:
1. Remove the viscera and scales from the fish.
2. Wash the fish well inside and out-side.
3. Soak in saturated brine for 6 to 12 hours. Wash and rinse well.
4. Steam from 15-30 minutes in a pressure cooker at 250°F.
Cook well, but not until completely disintegrated.
5. Remove the flake of fish from the skin and bones.
6. Fill the flakes tightly into No. 2 C-enameled cans.
7. Exhaust 15 minutes at 210 to 212°F in a steam bath before sealing.
8. Process for 90 minutes at 240°F. Yield: 3 No. 2 cans.
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