1 Honey-Cured Smoked Salmon 1 quart water 1/2 cup salt 3/4 cup honey 1/4 cup golden rum

1/4 cup lemon juice 10 cloves 10 allspice berries 1 bay leaf 1 large fillet of salmon Combine all the ingredients besides the salmon to make the brine. Place the salmon, skin side up, in a non-reactive dish and cover with brining liquid. Allow fish to brine for 2 hours. Rinse the salmon in fresh water and pat dry with paper towels. Place salmon on a drying rack (or grill rack that you will use to smoke the salmon on) and allow to air dry for about 1 hour. Smoke salmon skin side down for about 1 1/2 hours, keeping temperature at 160 degrees Fahrenheit.

Sonnys Smoked Fish dark brown sugar rock salt fish (cut into smoking size pieces ) Optional (Garlic salt, Old Bay spice, Jalapeno juice and peppers) Implements needed: Electric smoker Wood chips (alder, cherry, apple, hickory) use one or mix. Brine: Layer the fish, skin side down in container. Liberally sprinkle a handful and half of rock salt. Spread 2 hefty handfuls of dark brown sugar over the fish (add optional ingredients if desired). Repeat the process of layering fish and brine until the container is 3/4 full of fish. This will allow for the expansion of fluid from the fish. Keep in a cool, dry place as in a refrigerator. Check after one day to see if it is to your taste and ready for smoking. Smoking Process: After pulling fish out of the brine, rinse lightly with tap water in container. Place fish in smoker skin-side down. Try to have continuity of size and thickness of fish. Have your desired wood chips already in place. Smoke for 25 to 30 minutes. Let cool down for 15 to 20 minutes (unplug smoker). Repeat, adding wood chips as needed. Sample 2nd smoking after its cool down phase. If not to desired taste, smoke a third time. Thicker pieces will need more cycles of smoking and cooling down. (possibly up to 5 cycles). Remember to smoke the fish, don't cook it!! If the fish is to be frozen after smoking, it may become somewhat drier in taste. Experiment with small quantities to familiarize yourself with the smoking process.

2 Tinapa Ingredients: 5 Lbs of Galunggong fish 1 Quart of Salt 3 Quarts of water 2 Lbs. of Hickory wood chunks for smoking Directions: Note: Soak wood chunks in water two days before using it. For the Brine: In a large bowl or small bucket add warm water and dissolve the salt. Clean the fish and add the brine onto the fish. I just use our kitchen sink for this (make sure your sink is clean and rinsed thoroughly). Let it brine for 1 hour while stirring the brine every ten minutes. The rule of thumb: brine the fish for an hour for every half inch (thickness) of fish. After an hour remove the fish from the brine, rinse it well, and set aside. The Smoker: Depending on your smoker, the best way to do this is to keep the fish away from the heat source as much as possible. Place your fish on the rack and add your wood chunks to the heat source. Cover the smoker and let it smoke for 1 hour. You will need to add wood chunks every 20 minutes to keep the smoke going. Enjoy your freshly made Tinapa. Serve with fresh tomatoes and onions and dont forget the garlic flavored vinegar dipping sauce.

PICKLED FISH 4 lbs. fish (Northern best) Cut fish in bite-size chunks, rinse clean. Soak 3 days in 1 quart water and 1 cup pickling salt. Drain, rinse off. Soak 2 days in white vinegar. BRINE: 4 c. white vinegar 2 c. sugar 4 tbsp. pickling spices Boil 5 minutes. Cool to room temperature. Add 3 tablespoons lemon juice and sliced onions. Drain fish. Pour cooled brine over the fish. Put in jars and refrigerate. Make sure fish are completely covered with brine. Wait a week before using.

3 BANGUS IN OIL (SPANISH-STYLE) Materials: Juvenile bangus Corn oil Carrots Pickles Salt MSG Bottle caps PVC seals and labels Equipment: Pressure cooker Stove Frying pan Balance (1 kg capacity) Knives Chopping board Strainer Stockpot Procedure Cut the fish transversely to fit the size of bottle. Remove the internal organs. Wash fish thoroughly to remove all traces of blood. Dry under the sun for around 2 hours or until firm. Deep fry in oil for 2 minutes. Fill fish into bottles at 145+10 gm. per bottle. Arrange around the bottles the following: 2 slices carrot, a slice of pickle, 2 sili labuyo, 4 black peppers and an olive. Add a pinch of salt and MSG. Fill the corn oil up to 1/4 into headspace from the top of the bottle. Cap the bottles tightly. Arrange in pressure cooker. Process for 100 minutes psi. Cool. Wash the bottles. Dry. Place seal then label. Store in a cool dry place for 1 month or more to attain desired flavor. FISH IN BRINE 3 -5 lbs fish, roughly

Brine 1 gallon water 1 1/3 cups canning salt 2/3 cup brown sugar Directions: Mix all ingredients very well until sugar is disolved. Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator. Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal. Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

4 BANGUS IN TOMATO SAUCE (SARDINES) Ingredients : 1 kilo of small bangus (milkfish), not more than six inches long 2 carrots, sliced thinly 1 c. of tomato sauce 1/2 c. of olive oil 2 onions, sliced thinly 4 tomatoes, roughly chopped 1 tbsp. of finely minced garlic 1 bay leaf 5-6 peppercorns 2 red hot chili peppers 1-1/2 tsp. of salt 3 tsp. of sugar 1/2 c. of water Cooking procedure : Cut off the heads and tail tips of the bangus. Mix together all the ingredients except the bangus and carrots. Pour into the pressure-cooker. Arrange the fish side by side in layers. Cover with the sliced carrots. Lock the pressure cooker and set over high heat. When the valve starts to whistle, lower the heat and cook for an hour to an hour and a half, depending on the size of the fish. Turn off the heat. Open the pressure cooker after allowing the pressure to dissipate, about 10 to 15 minutes. Carefully lift each fish and transfer to a shallow serving bowl, arranging them side by side. Serve hot with steamed rice or pan de sal. FISH IN VINEGAR (KINILAW NA ISDA) 1 cup of kakang gata (coconut cream) 2 tablespoons finely minced garlic 1 cup white vinegar 6 tablespoons lime juice 5 diced tomatoes 1 cup finely minced onion 3 tablespoons finely minced ginger root 1 red bell pepper, diced 1 green bell pepper, diced jalapeno peppers 1/4 cup spring onion, minced salt and pepper to taste 1] Wash the fresh Tanigue or sea bass fillets and remove any remaining skin and bones. Cut into oneinch cubes. Place in a bowl and sprinkle with salt and pepper. Mix well. Pour in the vinegar and mix well. Marinate fish in vinegar for at least 40 minutes to 2 hours in the refrigerator. 2] Drain the fish and mix well with lime juice and all other ingredients. Then chill for another 20 minutes. Pour in the coconut cream, mix well and serve cold.

5 Smoked fish salad with preserved lemons and almonds Ingredients 8 slices cold- smoked preserved salmon, or a mixture of salmon, tuna, halibut or marlin 10 blanched almonds 1 segments preserved lemons 40 g mixed salad leaves 1 tsp extra virgin olive oil 1 tsp lemon juice freshly ground black pepper Method 1. Remove the smoked fish from its packaging and leave to stand at room temperature for at least 20 minutes. Meanwhile, heat a dry frying pan over a moderate heat. Add the blanched almonds and toast for 3 minutes, stirring constantly, until golden brown. Remove to a heatproof dish to cool. Rinse the segment of preserved lemon thoroughly under cold running water, peeling away the flesh and discarding it. Dry the remaining rind, then place on a chopping board and slice it very finely into strips. Place the salad leaves in a bowl and add the preserved lemon strips and the toasted almonds (halved or chopped if desired). Toss well and set aside. Arrange the slices of smoked fish on serving plates, in alternating colours if you are using a mixture of fish. Add the olive oil and lemon juice to the salad, season generously with black pepper and toss. Arrange the salad on the serving plates and take to the table. Thai Preserved Fish 1 fish (1Kg.) tilapia, carp, cyprinid 1 tbsp. sea salt 1 cup sticky rice (or steamed rice) 6 cloves garlic (minced) 1 tbsp. rice flour 1 egg (beat) water 1 big plastic bag to pack the fish Method: 1. Clean the fish very well and scrape the scales off. Cut the stomach part and throw away the inside part. Rinse out it again with a lot of water. 2. In a big bowl, mix rice flour with water. Soak the fish inside the bowl. 3. Leave it drain. 4. Soak the sticky rice with water. After that, put it over the drained fish. 5. Make sure you put some rice inside the mouth and stomach. 6. Put the fish inside plastic bag and wrap very well, with rubber band or scotch tape. 7. Leave it lay in sealed plastic container at room temperature for 3-4 days. 8. Later, keep it in refrigerator. 9. Soak it in a bowl of beaten egg before you deep fry. Dont forget to remove the rice you see outside the fish. Leave the rice in side its mouth and stomach there. I think it will be ok. 10. Dress the fish with fried sliced garlic, fried kaffir lime leaves and fried sliced red onion.

6 Fermented Fish Sauce 3 kg of fish/3 portions of fish 1 kg of salt/1 portion of salt 1/2 kg of rice bran (eg, half the amount of salt) Scale, gut, wash and drain the fish.Put the drained fish in a large bowl and add the salt. Mix together, and then leave to sit, covered, for 12 hours. After 12 hours, add the rice bran and mix again. Shift the mixture into a pottery or glass jar. Use your hand to press down the contents. A boiled rock may be used to maintain pressure on the fish. Do not fill the jar completely; leave 7 to 8 cm (3 in) at the top as there will be expansion with fermentation. Cover the jar, and then leave it for at least six months. A year is preferable. During the fermentation, check the mixture. Use a large spoon to turn it and press it down again. It will keep two years in the jar. Store carefully.

Bagoong-Alamang kilo of fatty pork, cut into tidbits 2-3 cloves garlic, grinded using mortar and pestle 1 onion, minced 3 tomatoes, chopped a bowl of bagoong alamang 1). Cook the pork in its own juice until it renders fat and saut until the meat is brownish. 2). Separate the cooked meat to one side and fry the garlic using the pork fat until golden brown. 3). Throw in the onions and tomatoes, and saut together with the pork until the tomatoes are mashed. 4). Add in the bagoong alamang and continue frying over low to medium heat until desired consistency. 5). You may wish to add vinegar, chili and sugar for zest, zing and sweetness. 6). Remove from oil and drain or leave it drenched in pork fat.