Smoke fish or Tinapa is fish cooked/ preserved through smoking and is a Filipino native delicacy. It has a two-stage process; the brining part, which gives it a good salty taste and makes it moist; and the smoking part, which cooks the fish and gives it the smoky flavor.
ESTIMATED INVESTMENT COSTS
- Cost of Utensils
- Cutting Board – P60.00
- Strainer, Bowl, 8pcs @P155.00 each – P1,240.00
- Knife – P110.00
- Wooden Spoon – P50.00
- Measuring Cup – P45.00
- Big Basins, 5 pcs @ P150.00 each – P750.00
- Cooking Tongs – P70.00
- Trays (12×8 inches) 8pcs @ P75.00 each – P600.00
- Fire Charcoal, 20 packs @ P10.00 per pack – P200.00
- Sawdust/wood shaving 2 packs @ P30.00 per sack – P60.00
- Brining Container 5 pcs @ P275.00 each – P1,375.00
- Fishnet 5m @ P17.00 per meter – P85.00
- Polyethylene plastic (.002 thick) 100pcs @ P30.00 per pack of 100’s – P30.00
- Weighing scale for fish – P900.00
- Plastic sealer (for sealing of plastic bag) – P800.00
- Smokehouse (made to order) 2 pcs @ P2,500 each – P5,000.00
- Electric stove or Gas stove 1 pcs @ P900.00 – P900.00
- Bamboo sieves 8pcs @ P200.00 each – P1,600.00
- Subtotal = P9,200.00
- Raw Materials/ ingredients
- Fresh Galunggong 20kgs @ P90.00/kilo – P1,800.00
- Subtotal = P1,800.00
- Salt, 1.5kg (for every 20kg of fish) @10.00 – P15.00
- Water – P8.00
- Subtotal = P23.00
- ESTIMATED TOTAL INVESTMENT COST = P15,698.00
*Based on 2009 prices.
TIP: Smoke Fish products are available throughout the year because a wide of variety of fish like lapad, tunsoy banak, kabasi, hasa-hasa, galunggong and tamban can be processed using the same technology. Except for galunggong, all other species command a higher price.
- Cut the fish along the back just above the backbone to split it open leaving the belly solid.
- Remove all internal organs and blood.
- Wash fish thoroughly with running water.
- Prepare a brine solution (i.e mixture of water and salt). For 20-kg. fresh fish use 4 gallons of water and 1.5 kls. Of salt.
- Place the fish in the brine solution for 30 minutes. Be sure that the fish is completely submerged.
- Boil the brine solution for at least 5 minutes. Boiling the brine solution aids in maintaining the firmness of the fish.
- Strain the cooked fish and arrange in bamboo sieves. Be sure that excess water is completely drained.
- Partially sundry fish for 30-45 minutes. Make sure to cover fish with fishnet to avoid contamination.
- Prepare smokehouse using charcoals ans sawdust or “kusot” as fuel
- Put fish in bamboo sieves inside the smokehouse and cover. Smoking time varies according to size and dryness of fish. Longer smoking time makes storage longer.
- Remove fish from bamboo sieves and let them cool in room temperature.
- Weigh and wrap in plastic bags, then seal.
- Assumption: Fish Smoking is done for 22 days/month
- Sources on procedures:
Sustainable Livelihood Option for the Philippines – An information Kit (Coastal Ecosystems. Department of Environment and Natural Resources (DENR).
Department of Science and Technology (DOST) – Industrial Technology Development Institute
ESTIMATED COSTING AND PRICING (FOR 1 KILO OF TINAPA)
- Direct Cost
- Raw materials (2kg fresh fish) – P90.00
- Ingredients used – P1.00
- Packaging Materials for 1kg – P.20
- Labor Cost (P382/day min wage for 20kg produced – P19.10
- Total Direct Cost – P110.30
- Indirect Cost
- Water (P200.00 for 20kgs/22 days) – P0.50
- Electricity (P750.00 for 20kgs/22 days) – P1.70
- Contingency Cost (10% of Direct Cost) – P11.03
- Production Cost
- Total: Direct Cost – P11.30
- Add: Total Indirect Cost – P12.23
- Estimated Production Cost per Kg = P123.53
- Production cost per kg – P123.53
- Add: 25% mark-up of the production cost – P30.88
- Estimated Selling Price per Kg – P154.41
- Market Price per kg P160-200.0
*The higher the volume of production per day (more than 20 kgs) the lower production cost, thus further increasing the mark-up to more than 25%. The higher the markup, the higher the profit margin.
*If price per kg is lower compared with the existing market price, increase mark-up 25% or more.
*Labor is based on NCR Minimum Wage Rates per Wage Order No. NCR-14 effective 14, June 2008.