Answer:

a) Wash fish. Remove gills and viscera.

b) Wash inside and outside of fish thoroughly after eviscerating.

c) Soak fish in brine (1:3 salt to water ratio by volume) for 60, 90 and 120 minutes for small, (250 g); medium, (350 g) and large (500 g) drawn milkfish, respectively.

d) If desired, precook fish by steaming or boiling until the eyes turn opaque. Boiling is usually for 10 minutes to 15 minutes while steaming is around 15 to 20 minutes.

e) Drain until fish are dried to skin feel.

f) Arrange the drained fish on trays. Smoke for 30 minutes to 1 hour or until golden brown color is attained using the drum type smoke house. If a cabinet type smoke house is used, it would take about 2-1/2 hours smoking. It is

recommended to turn fish every 30 minutes to obtain a more attractive color.

Explanation:

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