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Ingredientes
- 1 kilo Fresh Tunsoy fish
- 1 kilo Salt
Direcciones
- Thoroughly wash the fish in clean water then drain for 20 minutes.
- While draining the fish, prepare the brine solution : mix 5gallons of water with 6.5kilos of salt.
- Soak the fish in the brine solution for 3hours then drain.
- Rinse the fish thoroughly under running water to wash off excess salt.
- Place the fish in a single layer on a 6-m wire screen mesh.
- Cover the fish with the other wire screen mesh.
- Dry under the sun for two to three days depending on the size of the fish. It is advisable to dry the fish under the sun for three to four hours in the morning and air-dry in room temperature to prevent rapid rate of drying.
- Turn the fish over every hour or two for even drying.
- Completely dried tunsoy (tuyo) is now ready for cooking.
- Store in the fridge for longer shelf life.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1000g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 387580mg | 16149% |
| Potassium 80mg | 2% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
