How to make Sardines

Sardines in Tomato Sauce 

Ingredients 

dressed fish (bangus, tunsoy, galunggong) 

170-180 grams sauce 

60 grams composed of: tomato sauce 

37.8 grams tomato paste 

12.6 grams corn or vegetable oil 

9.0 mL hot pepper extract* 

0.7 mL salt 1-2 grams 

Mix the sauce ingredients and heat to 82 degrees C with constant stirring then add the fish. 

Utensils weighing scale, salinometer, chopping board, thermometer, knife, double boiler, colander, stove, pressure cooker 

Packaging Materials 8-oz sterilized bottles with new caps 

Procedure 

1. Scale fish and remove the head, fins, tail, belly flaps and internal organs. 

2. Wash fish thoroughly to remove blood and other foreign matters. 

3. Cut the fish transversely to fit the size of the container. Scrape off remaining blood vessels and black pigments.

4. Soak fish in 20% salt solution (1 part salt to 4 parts water) for 30 minutes. Drain. 

5. Fill the cut fish into cans or glass jars. 

6. Fill with the heated sauce to 1/6-inch headspace from the top of the container. 

7. Exhaust to an internal temperature of 82oC and seal. 

8. Process sealed cans and jars for one hour at 121 degrees C (15 psig) or for 1½ hour at 116 degrees C (10 psig). 

9. Cool cans under running water. Allow the glass jars to cool atmospherically. 

10. Wash cans and jars, dry, label and store.

 * Prepare by boiling red hot peppers (siling labuyo) of known weight in water (1 part pepper to 3 parts water) until soft. Pass the softened hot peppers through a strainer to remove skins and seeds. Restore the water that evaporated. 

Spanish Sardines 

Ingredients 

Per 8 oz glass jar or 307 x 201.25 can dressed fish (tamban, tunsoy, silinyasi, tawilis) 

170 grams monosodium glutamate or vetsin, 

0.2 gram whole black peppercorn, 

6 pcs siling labuyo, 

1-2 pcs bayleaf or laurel, 

1 pc carrots, sliced transversely, 

3 pcs sweet pickles, sliced transversely,  pcs 

  Utensils 

weighing scale 

salinometer 

chopping board

thermometer 

knife 

double boiler colander 

stove 

pressure cooker 

Packaging materials 8 -oz sterilized bottles with new caps 

Procedure 

1. Wash the fish thoroughly. Remove the head, fins, internal organs and blood. 

2. Cut the fish transversely to fit the size of the container and scrape off remaining blood. 

3. Soak fish in 20% salt solution (1 part salt to 4 parts water) for 30 minutes. Drain. 

4. Fill the cut fish into cans or glass jars. Fill-in weight for 307 x 201.25 can and 8-oz. glass jar is 170 grams. 

5. Add other ingredients and enough vegetable oil into each can leaving 1/6- to ¼-inch headspace. 

6. Exhaust to an internal temperature of 82 degrees C and seal. 

7. Process in a pressure cooker or a retort for one (1) hour at 121 degrees C (15 psig) or 1 ½ hour at 116 degrees C (10 psig). 

8. Cool cans under running water. Allow the glass jars to cool atmospherically. 

9. Wash glass jars and cans to remove adhering oil and dry. 10. Code, label and store at room temperature. 

  Source: dost.gov.ph, photo from dapitan.com