ABSTRACT
The traditional fish preservation techniques of smoking, drying, and fermentating are used widely by lower income families in both rural and urban areas of the Philippines. About 64 percent of an annual catch of 1.3 to 1.5 million metric tons is eaten fresh; about 33 percent is processed by the traditional methods of salting, drying, or smoking. Smoking has very little preservation action, but it does add a distinctive flavor and attractive color. Smoking can be done as an additional step after salting and drying. Smoked and dried fish bring about US $0.04 per fish in the market. Operating costs include the purchase of the fresh fish, wages to laborers, and fuel. The Bureau of Fisheries and Aquatic Research has regional offices that are active in trying to improve the techniques used by the municipal fishermen and to explore ways to enhance their productivity.
