To dry bangus, start by cleaning the fish and removing its scales, head and innards. Then, rinse the fish with cold water to remove any remaining blood and slime. Pat the fish dry with a paper towel.
Next, cut the bangus into desired portions, such as fillets or steaks. Place the portions on a baking sheet lined with parchment paper. Sprinkle the fish with salt, pepper and other desired seasonings.
Bake the bangus in an oven preheated to 200 degrees Fahrenheit (93.3 degrees Celsius). Bake for about 30 minutes, or until the fish flakes easily with a fork.
Finally, allow the bangus to cool before serving or storing. To store, place the dried bangus in an airtight container and refrigerate for up to three days.
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Answer:
To dry bangus, start by cleaning the fish and removing its scales, head and innards. Then, rinse the fish with cold water to remove any remaining blood and slime. Pat the fish dry with a paper towel.
Next, cut the bangus into desired portions, such as fillets or steaks. Place the portions on a baking sheet lined with parchment paper. Sprinkle the fish with salt, pepper and other desired seasonings.
Bake the bangus in an oven preheated to 200 degrees Fahrenheit (93.3 degrees Celsius). Bake for about 30 minutes, or until the fish flakes easily with a fork.
Finally, allow the bangus to cool before serving or storing. To store, place the dried bangus in an airtight container and refrigerate for up to three days.
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