How to Make Burong Isda

Burong isda is a well-loved traditional Filipino delicacy made from fermented fish and rice. This dish, known for its distinct sour-salty flavor and soft texture, has been a staple in many Filipino households, particularly in provinces where fermented foods are a part of everyday meals.

Whether you’re a food enthusiast looking to try something new or an aspiring entrepreneur considering a food business, learning how to make burong isda can be both rewarding and profitable. In this article, we’ll dive deep into the process of making burong isda, its health benefits, and how you can market it effectively.

What is Burong Isda?

Burong isda, also known as “buro,” is a fermented fish dish made by preserving freshwater fish in a mixture of cooked rice and salt. This process allows beneficial bacteria to break down the fish proteins, resulting in a soft, flavorful, and slightly tangy dish. It is commonly enjoyed sautéed with garlic and onions and served with fried or grilled meats.

The fermentation process also enhances its nutritional value, making it rich in probiotics that promote gut health. Burong isda is traditionally made with dalag (mudfish) or hito (catfish), but other freshwater fish varieties can also be used.

Benefits of Eating Burong Isda

Aside from its deliciously unique taste, burong isda offers several health benefits:

1. Rich in Probiotics

Fermented foods like burong isda contain beneficial bacteria that aid digestion and improve gut health. These probiotics help maintain a healthy balance of gut flora, which boosts immunity and promotes better nutrient absorption.

2. High in Protein and Omega-3 Fatty Acids

Since burong isda is made from fish, it provides a high-quality source of protein and omega-3 fatty acids, which are essential for heart and brain health.

3. Supports Weight Management

Because it is naturally low in carbohydrates and high in protein, burong isda can be a good addition to a balanced diet, helping you stay full longer while maintaining muscle mass.

4. Long Shelf Life

The fermentation process preserves the fish, extending its shelf life and making it a great food option for storage and resale.

How to Make Burong Isda at Home

Making burong isda involves a simple yet meticulous process that requires proper handling to ensure food safety and achieve the best flavor.

Ingredients & Materials Needed

Ingredients:

• 1 kg fish (dalag or hito)
• ⅔ cup salt
• 3 ⅓ cups rice
• 6 ⅔ cups water
• Angkak (red yeast rice) – optional but enhances color and flavor

Equipment:

• Fermenting jars or airtight containers
• Mixing bowls
• Strainer
• Plastic or banana leaves for covering

Step-by-Step Procedure

Step 1: Preparing the Fish

1. Remove the scales of the fish and clean it thoroughly.
2. Slice the fish from head to tail and wash it to remove any impurities.
3. Drain the fish completely to prevent excess moisture from affecting fermentation.
4. Generously rub salt over the fish, ensuring every part is well-coated.
5. Cover the fish to prevent flies from laying eggs and let it sit for at least two hours.

Step 2: Preparing the Rice Mixture

1. Cook the rice as you normally would, then let it cool.
2. Mix the cooked rice with angkak, which helps in developing the characteristic pinkish color and enhances the fermentation process.

Step 3: Fermenting the Fish

1. In a clean jar, layer the salted fish with the rice mixture, making sure the fish is fully covered.
2. Tightly pack the mixture into the jar to minimize air exposure.
3. Cover the jar with a plastic bag or banana leaves to prevent air contamination.
4. Store the jar in a cool, dry place and allow it to ferment for 7 to 10 days. Over time, the mixture will develop a distinct sour aroma and turn slightly pinkish.

How to Cook Burong Isda

While burong isda can be eaten as is, it is best enjoyed when sautéed. Here’s how you can prepare it:

Ingredients:

• 2 tbsp cooking oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1 cup fermented burong isda

Cooking Instructions:

1. Heat oil in a pan over medium heat.
2. Sauté the garlic and onions until fragrant.
3. Add the fermented burong isda and stir-fry for 5–7 minutes.
4. Serve hot with fried or grilled meats and vegetables.

How to Market Burong Isda as a Business

With the rising popularity of fermented foods, burong isda can be a profitable product to sell. Here are some ways to market it effectively:

1. Sell in Pasalubong Centers or Local Markets

Burong isda is a specialty product that can attract both locals and tourists. Look for pasalubong centers, weekend markets, or online platforms to sell your product.

2. Offer Online Orders and Delivery

Use social media and online marketplaces like Facebook, Shopee, or Lazada to reach more customers. Offer home deliveries and bundle deals for bulk orders.

3. Improve Packaging for Better Shelf Life

Use vacuum-sealed pouches or glass jars to maintain freshness and extend the shelf life of your burong isda. Adding proper labels with nutritional facts and storage instructions can also help attract buyers.

4. Collaborate with Restaurants and Carinderias

Many restaurants serve traditional Filipino dishes. Partnering with local food establishments can increase your product’s demand.

Final Thoughts

Burong isda is a delicious and nutritious Filipino delicacy that has been enjoyed for generations. Whether you want to make it for personal consumption or as a business venture, following the correct fermentation process ensures a high-quality product.

With its increasing demand and unique taste, burong isda can become a sought-after dish both locally and internationally. If you’re considering starting a burong isda business, now is the perfect time to take advantage of the growing market for fermented foods.

By applying proper food safety measures and using effective marketing strategies, you can turn this traditional dish into a profitable and sustainable venture.