Preparation and Packaging Tips in Making Homemade Sardines

Preparation and Packaging Tips in Making Homemade Sardines – In preparing to make homemade sardines, you can use fish like tawilis, tunsoy, tamban, or small milkfish.

Buy only fresh fish to ensure quality and premium taste. Grade the fish according to appearance, smell, and firmness. Reject those that have red eyes, loose scales, and bruises. Try to buy fish early in the morning. And keep in mind the unhygienic practices, insufficient refrigeration, and sub-standard manufacturing practices can cause an outbreak of fish-borne illnesses.

All personnel that come directly or indirectly in contact with the fish preparation should keep themselves personally clean. They should wear protective clothing and head covering to avoid food contamination.

In packing the homemade sardines, buy only brand-new bottle caps, preferably made of metal and not plastic to ensure a much longer shelf life (two years at the most). The caps of properly sealed bottle pop up when opened.

Bottles may be bought second-hand from Divisoria, Manila, but be sure they are thoroughly washed and cleanse prior to sterilization.

When business expands, give your product a catchy brand name. Use labels and PVC seals to give your product presentation a professional look.

Entrepreneurs can buy supply of brand new bottles and caps at:

BOTTLE CAP CORPORATION OF THE PHILIPPINES
138 Capt. Cruz St., Valenzuela City
Telephone: (02) 294-3487

Or a second-hand bottles from Baby Adona of Pavia St., Tondo, Manila.

Source: Entrepreneur magazine