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Gourmet Tuyo Recipe

Special Spicy Gourmet Tuyo

Want to start your own Business with Gourmet Tuyo? This recipe is easy and from the scratch. This is the basic recipe and all you have to do is to put your own spin of flavor to make it your own. 

Special Spicy Gourmet Tuyo


  • ½ kilo tuyo (dried herring, boneless)
  • 1 cup extra virgin olive oil (or half corn oil & half olive oil)
  • 2 heads garlic, crushed
  • 1 tablespoon labuyo, chopped (red hot chili peppers)
  • ½ cup apple cider vinegar (use your favorite vinegar)
  • 1 tsp sugar
  • 1 teaspoon Spanish paprika
  • 1 bay leaf


  1. Remove head, tail and soft parts of the tuyo. Fry in a little olive oil and remove scales.
  2. Arrange in a large bottle or covered dish.
  3. In a casserole, heat olive oil. Fry garlic until golden, add labuyo, bay leaf and vinegar.
  4. Bring to a boil, add sugar and paprika. Pour over tuyo, cool and store in the refrigerator.
  5. Serve after a few days to allow flavors to blend.
  6. When ready to serve, heat over low fire and sprinkle with toasted garlic.
  7. For Business: You may follow the procedure below if you want to sell it in bottles.

Cooking Tips:
For best result or taste: Store it for 3 to 4 days in the fridge using airtight containers and let the flavors sinked in to the fish before serving.

How to Store it in Jars/Canning Process

This process is also known as a hot water bath or hot-water canning. It’s a fairly straightforward system, consisting only of a big pot with a rack for jars at the bottom.

In a boiling-water canner, jars are simply submerged in simmering water for the allotted amount of time. Jars are heated in a boiling water canner to 100°C (or 212°F). This temperature is sufficiently hot to destroy the bacteria present in high-acid meals.


  1. Prepare the Jars/Bottles first. There are two ways to sterilize the bottles:
    • A. Wash them thoroughly. Let dry. Then put the bottles inside the oven at 100 degrees Centigrade for 5-10 minutes.
    • B. Wash them thoroughly. Put them in a casserole and let boil. Then let dry.
  2. Transfer the Gourmet Tuyo in the Sterilised Jars with more infused oil mixture.
  3. Pack the jar as tightly as you can with the oil infused mixture.
  4. Make sure to remove Air Bubbles. 
  5. Insert a thin, flexible spatula down along the sides of the jar to remove any air bubbles.
  6. Leave ½ inch headspace in the bottle. 
  7. Use a clean, moist cloth to wipe the jar’s rim and threads to get rid of any residue that can affect the seal. 
  8. Set the lid on the jar and screw on the band no more than fingertip-tight, just tight enough that you could turn the band another ¼ to ½ inch tighter. This is important for a proper seal.
  9. Start the Canning process: In a large pot with a rack, place the pint jars on the rack and fill it with water (water should be 1-2 inches above the jars). 
  10. Start timing when the water starts to boil. Then just let it simmer for 35 minutes with cover (45 minutes for quart size jars). Remove jars from the canner and let them cool on wire racks.
  11. Never tighten the bands. Allow 12 to 24 hours for cooling. After that, test the seal by pressing your finger firmly on the lid’s center. It must be tight. It is not properly sealed if there is a popping sound. 
  12. Shelf life: 1 year at room temperature. Refrigerated: must consume quickly. Frozen: Up to 6 months