Smoked fish, known locally as tinapa, is a traditional Filipino delicacy made by preserving fish through brining and smoking. Among the various fish species used, Tunsoy (Fimbriated Sardines) is a key product in the industry. This article examines the value chain of smoked Tunsoy, covering its production process, economic viability, challenges, and growth potential. Production Process of Smoked Fish The production of smoked fish involves two main stages: brining and smoking. First, the fish are soaked in a saltwater solution for 30 minutes, which enhances flavor and moisture retention. Next, they undergo smoking for 1 hour, giving them their signature aroma and taste. The full process includes washing (2-4 hours), soaking in brine (30 minutes), cooking (15 minutes), straining and cooling (1-2 hours), transferring cooked fish (6-12 hours), and finally smoking (1 hour). Since the entire process takes 24-48 hours and relies heavily on manual labor, there is minimal mechanizatio...
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