The document discusses the smoking process for bangus fish. Smoking involves exposing fish to wood smoke until it turns golden brown, as the chemicals in smoke help destroy bacteria. The key steps are weighing, washing, brining, brine cooking, smoking, cooling, and packing the fish using equipment like a smoke house, smoking trays, basins, and food tongs. Various citrus and guava leaves can be used to produce the smoke.

1. FISH
PROCESSING

2. BANGUS
SMOKING

3. Definition of terms
Smoking
It is the process of curing where
fish is exposed to wood smoke until
golden brown in color.
Wood smoke contains chemicals
that can destroy bacteria.

4. Purpose of smoking
It is the process of curing where
fish is exposed to wood smoke until
golden brown in color.
Wood smoke contains chemicals
that can destroy bacteria.

5. Equipment/tools needed
Smoke House

6. Equipment/tools needed
Smoking Tray

7. Equipment/tools needed
Aluminum Tray

8. Equipment/tools needed
Basin

9. Equipment/tools needed
Cooking Vat

10. Equipment/tools needed
Smoke producing materials

11. Equipment/tools needed
Citrus leaves
Different Citrus leaves Guava leaves
Lime leaves

12. Equipment/tools needed
Ladle

13. Equipment/tools needed
Food Tong

14. Raw materials
salt Fish

15. Procedure of smoking
1. Weighing of fish
2. Washing and cleaning
3. Brining/Draining
4. Brine Cooking
5. Smoking
6. Cooling
7. Packing

16. Bangus tinapa