Bangus Fillet Adobo in Olive Oil, 10 oz. No added sugar we use a maroon ribbon

we use a maroon ribbon + our brand's gift tag (please see the photo)

Retort canning subjects the bottles in high temperature and high pressure with an automatic sealing cap

jar will make about 400 - 600 grams of cooked pasta

We also developed our recipe with the international palate in mind

it will last three months after opening

Bangus Fillet Adobo in Olive Oil, 10 oz. No added sugar we use a maroon ribbonBangus (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