Bangus (Milkfish) Fillet Adobo in Olive Oil.
The adobo sauce our heirloom recipe. We thought of retorting the glass jar so that it has a long shelf life of three (03) years, even without preservatives, or any chemical additives.
Adobo is a slow cooking method of cooking in vinegar and soy sauce.
Retort canning is an industry standard method of packing food in glass jar. Retort canning subjects the bottles in high temperature and high pressure with an automatic sealing cap.
The Bangus meat are in fillets. We included the bones since it becomes soft since we cook this for about two hours in the canner, which is a source of high calcium. We also included the skin which is source of collagen.
Consuming seafood lowers uric acid.
Seafood is also rich in Omega 3.
This makes our bangus bottled food a healthier alternative.
Serving suggestions:
Serve with hot dinorado rice / fried rice.
As filling in a warm pan de sal for breakfast / merienda.
Also available in 10 oz. jars.
