Activity 3: Direction. You are about to make Salted Dried Fish. Given the following raw data, present what you have gathered in textual form.


"Salted Dried Split Fish Fresh galunggong 60 kls, salt 6.5 kilos. First , Wash the Galunggong thoroughly with clean and fresh water. then, Split the fish into butterfly fillet and remove the gills and internal organs. Wash fish again thoroughly. next, Place the fish in a stainer and drain. After that, Prepare the brine solution (i.e., mixture of water and salt). For a 60-kg. fresh fish, use 6.5 kls. of salt and 5 gallons of water. Once finished, Soak the fish in brine solution for one hour. Drain the salted fish, Rinse the fish thoroughly under running water to wash off excess salt. Arrange or lay fish in wire screen mesh. Do not place the fish on top of each other so that fish will dry evenly. Do Cover the fish with the other half of the screen mesh/wire screen to prevent contamination while drying. Dry fish under the sun or direct sunlight for two to three days. After drying allow the dried fish to cool for at least 6 hours at room temperature, Finally, Weigh, pack, seal, and store dried fish at room temperature."​