Canning involves the application of sufficient amount of heat to the food material contained in hermetically sealed containers with the aim of destroying spoilage agents that would otherwise spoil the fish at normal storage conditions.
Standardization of canning procedures for milkfish was conducted by Palomares et al. (1978) for various recipes or products namely sardine style bangus ; salmon style bangus ; bangus relleno; paksiw na bangus; smoked bangus in oil; bangus escabeche; and curried bangus.
Smoked Bangus in Oil
(Palomares et al, 1978)
1. Split belly, remove gills, internal organs and blood, wash thoroughly.
2. Make a slight cut along backbone to facilitate intake of salt.
3. Soak fish in 100º salometer brine (25% salt solution) for 30 minutes. Drain.
4. Cook in boiling 80º salometer brine (20% salt solution) until the eyes turn white. Cool.
5. Dry under the sun or any suitable drier until the skin of the fish appears dry.
6. Smoke for 2 hours or until golden brown.
7. Cut the fish transversely to fit the size of the container.
8. Pack in cans (307 x 201.25 size) at 170-180 g/can. Add enough corn oil into each can leaving 0.42 cm (1/6 inch)
9. Exhaust over steam or boiling water to an internal temperature of 82.2ºC (180ºF).
10. Seal cans completely and process
Source: (Wilfredo G. Yap, Antonio C. Villaluz, Ma. Gracia G. Soriano, and Mary Nia Santos) Milkfish Production and Processing Technologies in the Philippines