SMOKED FISH (TINAPA) MAKING

Smoked fish or Tinapa making is one of the well-known products among Filipinos Smoked fish making is a good livelihood option that can be undertaken by the whole family. It can serve as either main or supplemental source of income.






I. Investment Requirements 

• Fresh fish (40 kgs. @ Php 90/kg) Php 3,600.00
• Salt (2 kgs. @ Php 15/kg) 30.00
• Water @ Php 37.80/day 37.80
• Firewood 107.50 (5 bundles @ Php21.50/bundle)
• Sawdust (3 sacks @ Php 36/sack) 108.00
• Labor 125.00 (1 person @ Php 125/day, 4 hrs. only)
• Brining container (1 pc. @ Php 270) 270.00
• Cooking kettle (1 unit @ Php 270) 270.00
• Concrete Stove 1,080.00 (2 units @ Php 540/unit)
• Knives & Utensils 540.00
• Bamboo trays (5 trays @ Php50/tray) 250.00 

          Total Cost Php 6,418.30

II. Procedures/Methods
   
     Preparation:

1. Wash the fish thoroughly.
2. Prepare the brine solution i.e., a mixture of water and salt. For 40-kg. fresh fish, use 10 gallons of water and two kilograms of salt.
3. Place the fish in the boiling brine solution. Be sure that the fish is completely submerged. Boiling the brine solution aids in maintaining the firmness of the fish.
4. Let the solution boil for at least five minutes.
5. Strain the cooked fish and arrange in bamboo trays. Be sure that excess water is completely drained.
6. Prepare the drum smoker using firewood or wood shavings (kusot) as fuel. The wood shavings can be bought from local dealers at Php20 per sack.
7. Cover the drum smoker. Smoking time varies according to fish size or dryness of fish. Longer smoking time makes storage longer.
8. Alternate position of trays frequently for even curing and smoking.
9. After smoking, remove the bamboo trays and let them cool in room temperature.

         Tip: Smoked fish products are available throughout the year because a wide variety of fish                  species like, lapad, tunsoy, banak, kabasi, hasa-hasa, galunggong, tamban and bangus can be                processed using the same technology. Except for galunggong, all the other species command                higher price. Frozen or stale fishes from the market are not good to smoke.

III. Costing and Pricing

       Particulars/Cost:

• Fresh fish (40 kgs. @ Php90/kg.) Php 3,600.00
• Salt (2 kgs. @ Php15/kg.) 30.00
• Water @ Php37.80/day 37.80
• Firewood 107.50 ( 5 bundles @ Php21.50/ bundle)
• Sawdust (3 sacks @ Php36/sack) 108.00
• Electricity 8.19 (P180/month divided by 22 days)
• Labor (4 hrs) P125.00
• Distributed cost of brining container @1.03
• Distributed cost of cooking kettle @1.03
• Distributed cost of bamboo trays @.95
• Distributed cost of concrete stove @4.09
• Distributed cost of Utensils & knives @2.05

         Total Cost Php 4,025.64
         Add: 30% markup on total cost 1,207.70
         Total Php 5,233.34
         Selling Price/kg Php 130.84
         (total cost + 30% markup divided by 40 kgs.)

         Market Price : Php150.00/kg. or higher

Ecological Implications:

Wastewater generated from the washing, cleaning and cooking of smoked fish should be disposed of properly or maybe used for watering plants. Smoking fish uses a lot of firewood. Use fallen trees, branches, coconut husks and shavings as alternatives. Ashes collected from firewood can be packed in plastic containers and sold in local markets as substitute for cleansers or powdered detergents.

Laws and Restrictions:

Although this is a micro-scale business, tinapa producers are required to secure business permit from the municipal or provincial offices.

IV. Support Services/Financing Facilities

Technical assistance:
Department of Science and Technology (DOST)
Gen. Santos Avenue, Bicutan, Taguig, Metro Manila
Tel. Nos. 837.2071 to 82/837.3171 to 90

Financing:
Quedan Corporation
34 Panay Avenue, Quezon City
Tel. Nos. 373.9704/05/11/15/410.7847/41

V. Training Institution

Technology & Livelihood Resource Center (TLRC)
City State Center, 709 Shaw Blvd., Pasig City
Tel. Nos. 637.4108 to 22
Fax No. 633-5860
source: dti.gov.ph, photo from marketmanila.com