FISH BALLS (CANNED)

Assemble these utensils:

kitchen scale

liquid measuring cup

set of measuring spoons

skillet or frying pan

meat grinder

2-quart utility bowl

tablespoon

pressure canner

steamer or large saucepan with rack

thermometer

timer

2 No. 2 cans

Assemble these supplies:

1 kilo fish meat (talakitok, lapu-lapu

or apahap will do)

1/2 cup milk

1/2 cup fish broth (made by simmering

the fish bones in a little water for 1 hour)

3 tablespoons flour

1 tablespoon patis

nutmeg to taste

pepper to taste

ginger to taste

hot oil for frying tomato sauce, optional

Helpful Hint:

For salmon style, follow the above directions but replace the oil and tomato sauce with equal amounts of hot water.

Steps in preparation:

1. Put the meat through a 1/8" hole meat grinder. Use all the meat that can be scraped from the bone.

2. Mix together the following ingredients until smooth- milk, fish broth, flour, patis, nutmeg, pepper, ginger and tomato sauce.

3. Mix in the ground fish.

4. Make the paste into balls about 1 inch thick.

5. Fry the balls in hot oil at 375°F for 30 seconds to 1 minute or until a light brown in color.

6. Fill balls into 2 cans with hot fish broth or a light tomato sauce.

7. Exhaust at 180°F for 10 minutes.

8. Process for 90 minutes at 240°F.

9. Store and cool.

CANNED BANGUS (MILK FISH)

Assemble these utensils:

kitchen knife

cutting board

2-quart utility bowl

set of measuring cups

set of measuring spoons

pressure canner

large kettle or steamer with rack

2 No. 2 cans

Assemble these supplies:

2 medium-sized bangus

4 tablespoons tomato sauce

2 tablespoons oil

dash of salt

1 teaspoon mono sodium glutamate (MSG)

Steps in preparation:

1. Wash and scale the fish.

2. Cut off the fins and heads. 3. Open the soft belly to remove the viscera, blood, kidney, and peritoneum with the aid of a brush and running water.

4. Wash the dressed fish thoroughly.

5. Cut into can-length sizes on a cutting board prepared for the purpose.

6. Wash and soak in concentrated brine solution for 10 to 20 minutes depending on the size of the fish. Wash and rinse well with plain water.

7. Pack in cans.

8. Exhaust for ten minutes at 180°F.

9. Add 2 tablespoons each of hot concentrated tomato sauce and 1 tablespoon refined oil and 1/2 teaspoon MSG in each can.

10. Seal completely.

11. Process for 120 minutes at 10 lbs. pressure (240°F).

12. Cool the cans immediately in running water.

13. Dry and label properly. Yield: 2 No. 2 cans.