How to make your own bangus escabeche in can. Canning remains as one of the best methods of preventing spoilage that result from microbial action.

Bangus Escabeche
(Palomares et al, 1978)


900 grams Bangus (dressed)


25 grams Cooking oil
10 grams Garlic
25 grams Ginger
360 ml Vinegar-water (1:3)
50 grams Sugar
30 grams Red bell pepper
1 gram Ground pepper
50 grams Onion
1.8 grams Salt


1. Scale and eviscerate fish; wash and clean fish thoroughly. Cut transversely.
2. Soak fish pieces in 90º salometer brine (22.5% salt solution) for 30 minutes.
3. Drain the fish and deep fry in oil until golden brown.
4. Prepare Sauce by sautéing garlic, ginger, onion and red pepper in oil respectively. Add the vinegar-water mixture, sugar, salt and powdered pepper and simmer for 20 minutes.
5. Fill fried fish into cans (170-180 g/can) then add the sauce to 0.42 cm (1/6 inch) headspace.
6. Exhaust over steam or boiling water to an internal temperature of 82.2ºC (180ºF).
7. Seal cans completely and process.

milkfish processing

Source: (Wilfredo G. Yap, Antonio C. Villaluz, Ma. Gracia G. Soriano, and Mary Nia Santos) Milkfish Production and Processing Technologies in the Philippines