Earning a Living from Meat and Fish Processing

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Gathered around the table: Good company plus all these mouthwatering food makes up good times in the kitchen. From the looks of our group photo, we surely enjoyed preparing the ham, longganisa, tuna nuggets, and Spanish-style sardines. We even invited some of our colleagues for a taste test and a mini-feast! And yes, it is Center Director Maria Lydia Echavez-approved and also secured a thumbs up from Assistant Center Director Noemi Beth G. Macario. Big thanks to our very own foodies Ms. Tonette and sir Efren C. Macario for doing the demo on our ‘AgriStoryahay sa ATI’ episode 23 on Meat and Fish Processing.

Since the pandemic prompted everyone to stay at home, most of the popular restaurants and those in the food business have resorted to takeout or online selling. In these dire times, keeping one’s business afloat above troubled waters in the midst of pandemic and not finding ways and means to generate the cash flow would most likely cause the business to cease. Businesses that are commodity-based, that needs physical contact, and relies on heavy foot traffic will need to make major changes to adapt or else they will eventually fold.

Thanks to technology and gadgetry, many of us were already using our phones for the majority of our waking hours, but during the current stay-at-home measures, digital technology has become more important than ever. Remote communication through our personal digital devices such as our smartphones is essential for staying connected with friends, family and co-workers. Add to that, online selling.

Most offices and establishments have turned to webinars and content creation like the Agricultural Training Institute-Regional Training Center X (ATI-RTC X) via ‘AgriStoryahay sa ATI’ webinar series as part of the new normal. Now on its 23rd episode, the subject about food processing is very timely, perfect for our clients and patrons who are at home and are planning to venture in food business these 'ber' months.

Food processing makes food last longer and it makes a commodity or products more convenient. It also counteracts food spoilage by microorganisms and enzymes and transforms farm products from raw to ready-to-eat food. Another advantage is the presence of package and label to ensure safety as it contain useful information to trace contents even putting warning sign labels with possible presence of allergens or allergy-causing ingredients.

Thanks to our resource persons, our Food Technologist Anthonette June D. Russell and food entrepreneur Efren C. Macario shared and showed us that there is profit if we engage in food processing. What’s more engaging in the episode was the behind-the-scenes and shooting session was light and fun at the same time educational. Between takes, Tonette throws in trivia and info supported with scientific explanations. For example, the reason why there are chemical food preservatives (granted it is taken in allowable amount) used in food processing because it improves color, texture, mouthfeel and other sensory attributes. Meanwhile, our erstwhile Accountant sir Efren is no slacker in the kitchen too since he now takes orders (together with ma’am Obing and kids) making Ilocos longganisa for patrons in Metro Cdo and Bukidnon. You might also want to order his newly perfected Cinnamon bread which is really really good!

Episode 23 of AgriStoryahay focuses on Meat and Fish Processing and we are sharing below the recipes with their corresponding costing courtesy from our resource persons:

Sumptuous Ham –As a processed meat, the term “ham” includes both whole cuts of meat and ones that have been mechanically formed. Ham is pork leg that has been preserved by wet or dry curing, with or without smoking. This slightly sweet and soft textured ham tastes like the sliced cold cuts found at the deli counter. The slice will take on the flavor of whatever glaze you use to dress it.

Pork meat, pigi/kasim - 2 kg

Curing Mixture
Salt - 1 cup
Brown sugar - ¼ cup
Prague powder/pink salt - 2 tbsp

Cooking Solution
Beer - ¾ cup
Pineapple juice - 1 cup
Brown sugar - 1 cup
Garlic cloves (Ahos) - 2 pcs
Bay leaves (or dahoon paminta) - 2 pcs


Pork meat, pigi/kasim - 2 kg ₱ 496.00

Curing Mixture
Salt - 1 cup ₱ 5.00
Brown sugar - ¼ cup ₱ 3.00
Prague powder/pink salt - 2 tbsp. ₱ 2.00

Cooking Solution
Beer - ¾ cup ₱ 6.00
Pineapple juice - 1 cup ₱ 17.00
Brown sugar - 1 cup ₱ 10.00
Garlic cloves o ahos - 2 pcs ₱ 2.00
Bay leaves (paminta dahon) - 2 pcs ₱ 2.00
TOTAL ₱ 542.00
Yield in pieces 1
Price per piece ₱ 543.00

Savory Longganisa – I have to say that these Vigan longganisa (or Ilocos longganisa) are savory. I really like the taste of sour in this particular longganisa because it simply counters the "umay" factor when one indulges with it. To eat breakfast like a king would be an understatement. Unli rice pa more! Best paired with other breakfast essentials like egg or bacon or fried fish and whatever breakfast items you fancy.


Pork lean meat, ground - 700 g
Pork hard/back fat, ground - 300 g

Spices and seasonings
Salt - 1 tbsp.
Soy sauce o toyo - ½ cup
Vinegar o suka - ½ cup
Black pepper, ground - 1 tbsp
Garlic, minced - ¼ cup
Brown sugar - 2 tbsp

Small pig intestine o ilogon - 1 kg


Pork lean meat, ground - 700 g ₱ 159
Pork hard/back fat, ground - 300 g ₱ 61.00

Spices and seasonings
Salt - 1 tbsp ₱ 0.4
Soy sauce o toyo - ½ cup ₱ 6.00
Vinegar o suka - ½ cup ₱ 5.00
Black pepper, ground - 1 tbsp ₱ 0.6
Garlic, minced - ¼ cup ₱ 12.50
Brown sugar - 2 tbsp ₱ 2.50

Small pig intestine o ilogon - 1 kg ₱ 65.00
TOTAL ₱ 312.00
Yield in pack (200g/pack) 7 packs
Price per pack ₱ 44.57

Tasty Tuna Nuggets – With this tasty treat on board, you can say goodbye to some of its commercial counterparts. Tonette’s tasty tuna nuggets are budget-friendly and one of my personal favorites. Aside from the freshness of the tuna, its flavorful taste comes from the spices which gives a pleasing aroma with a hint of garlicky notes. I am sure that with this treat, kids will love it too!


Tuna, ground - 1 kg

Ingredients for the Batter
Flour - 12 tbsp
Salt - 1 tsp
White pepper - 1 tsp
Garlic, minced - 5 pcs
Pineapple juice - 1 cup
Egg - 3 pcs
Calamansi, squeezed - 3 tbsp
Soy sauce o toyo - 8 tsp

Ingredients for Dredging
Flour - 1 cup
Bread crumbs - 2 cups
Egg - 1 pc


Tuna, ground - 1 kg ₱ 190.00

Ingredients for the Batter
Flour - 12 tbsp. ₱ 10.00
Salt - 1 tsp ₱ 0.3
White pepper - 1 tsp ₱ 0.50
Powdered onion - 1 tsp ₱ 0.50
Garlic, minced - 5 pcs ₱ 1.25
Egg - 3 pcs ₱ 21.00
Calamansi, squeezed - 3 tbsp. ₱ 8.00
Soy sauce o toyo - 8 tsp ₱ 2.00

Ingredients for Dredging
Flour - 1 cup ₱ 8.00
Bread crumbs - 2 cups ₱ 32.00
Egg - 1 pc ₱ 7.00
TOTAL ₱ 385.55
Yield in pieces 75
Price per piece ₱ 3.74

Homemade style Spanish sardines – Whether one is rich or poor, you’ll find a can of sardines in almost every Filipino household primarily because of its affordability and availability. In addition to that, sardines are versatile ingredients that can be served as is or turned into another dish. For this cooking session, sir Efren was able to capture the freshness and essence of the fish for us to enjoy---tasty and savory sardines in every serving!

There is an advantage when using a pressure cooker to make this dish but slow cooking also works fine. It takes about an hour and a half to cook on low heat. The ultimate goal is to get the fish meat and small fish bones to become so tender without the fish breaking into pieces.


Sardines - 1 kg

Spices and seasoning
Garlic - 12 tbsp
Salt - 1 tsp
Vegetable oil - 1 tsp
Bayleaf o laurel - 5 pcs
Black pepper - 1 cup
Cleaning of Fish
Vinegar o suka - 1 cup
Glass jar


Sardines - 1 kg ₱ 70.00

Spices and seasoning
Garlic - ¼ cup ₱ 6.25
Salt - ¼ tsp ₱ 0.15
Vegetable oil - 1 ½ cup ₱ 33.00
Bayleaf o paminta dahon- 5 pcs ₱ 4.00
Black pepper - 1 cup ₱ 0.3

Cleaning of Fish
Vinegar o suka - 1 cup ₱ 5.00

Glass jar (4 pcs) @ ₱ 26.00 each ₱ 104
TOTAL ₱ 222.7
Yield in bottles 4 pcs
Price per bottle ₱ 55.67

For the processing and cooking session, here’s the link to the full video: https://www.facebook.com/watch/?v=756116571836534&extid=GJSkjwUzeIOkzpkA

ATI Today

Extension services continue to evolve. With the challenges that extension workers and farmers face, the Agricultural Training Institute (ATI) continues to explore various strategies to improve its efforts as the extension and training arm of the Department of Agriculture. In over 30 years, the ATI has celebrated various successes and learned from the lessons during hard times. Nonetheless, we are proud to be standing the test of time through the support of our partners and the clientele themselves. This is the ATI Today, more committed to bring you extension services beyond boundaries.