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Other techniques, such as salting and marinating (using calamansi juice), were also used during the preparation of umai. Most of the respondents indicated that they would consider the umai ready to eat soon after marinating (with all ingredients) the raw fish. One third of both respondent groups indicated that they would chill the umai dish at 4°C for 30 minutes before serving. The respondents could not provide any rationale reasons behind these food preparation practices. Overall, this study provides evidence of the different prepara