Product Type: Fisheries - Milkfish (Semi-dried product and need to be frozen)
Stage: Processing & Packaging
Problem: Over-yield
Solution: Multiple product development, processing and frozen storage

1. Raw material-Milk fish is seasonal, unusual to be found during winter.
   
2. Slicing from the back and remove all the innards and discard, cut from the back in order to completely keep the fish in butterfly shape.
   
3. Degutted; cleaning-up the Milk fish fillets.
   
4. oak in seasoning liquid in order to apply flavor and increase the drying speed.
   
5. Drying with low-temperature-low-humidity treatment, drying under 20℃ to prevent the growth of bacteria.
   
6. Air-drying in shade, avoid sun light which causes fat oxidation.
   
7. Cold-air drying which is the common way for fish-drying; decreases the moisture by air convection and therefore reduces water activity in fish fillets.
   
8. Vacuum package and frozen storage are suitable for the products that are not dried completely due to high moisture and water activity. Freezing is compulsory to avoid growth of potentially-dangerous Clostridium botulinum in vacuum packages.