Vol. 2

STUDIES ON THE SALT CONCENTRATION OF COMMERCIALLY DRIED (TUYO) AND SMOKED (TINAPA) HERRING


BY V. UYENCO, P. RODRIGUEZ, AND R. TARUC
Of the Bureau of Fisheries, Manila

INTRODUCTION

The Philippine fish production for 1949 was estimated at some 238,000,000 kilograms of fish. Ten per cent of this, or 23,800,000 kilograms, were processed and the rest sold fresh or iced. Of the processed fish, 70 per cent were dried and smoked, and the 30 per cent were manufactured into fermented products like fish paste (bagoong) and fish sauce (patis).

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