DTI brings fish processing techniques to San Jose
SAN JOSE, Province of Dinagat Islands, June 28 (PIA) - Bangus, being the Philippine’s national fish, is known to most Filipinos, be it fried, grilled or stewed. Deboning it adds hassle but it makes the fish even more delicious.
This is just one of the techniques local micro entrepreneurs learned during the “Skills Training on Bangus Deboning and Tilanggit Making” last May 12, 2014 at Aurelio Elementary School, Barangay Aurelio, of the said municipality.
The said training was conducted by DTI-Province of Dinagat Islands Field Office (DTI-PDI) in partnership with the Bureau of Fisheries and Aquatic Resources-PDI (BFAR-PDI).
Juanita M. Bahian, officer-in-charge of BFAR-PDI, graced the activity and delivered a message of encouragement to the participants. She urged them to try and engage in income generating activities by incorporating value-adding elements to agricultural farm/aquamarine products. Applying value-adding activities like deboning to aquamarine produce such as bangus (milkfish) could fetch more income compared to selling the fish in its natural state since it results to a more attractive product and gives it a longer shelf-life.
Maricel Maturan and Mila Destreza, both from BFAR-Caraga Regional Office familiarized the participants with the anatomy of bangus particularly the bone groups and their location. They demonstrated how to debone the whole fish starting from the biggest bones down to the intricate ones. This is to ensure that the fish is free of bones which could otherwise pose problems to the consumers.
If deboning bangus was not enticing enough, the resource speakers also demonstrated how to make “tilangguit.” The name play involves sun-drying Tilapia using the procedure in drying Dangguit, a fish usually associated by Filipinos as the best dried fish.
Aside from demonstrating the deboning process, the trainers also taught participants how to improve the taste and quality of the finished product by immersing the same in properly prepared brine solution and then sealing it in food-grade cellophane packet.
To cap the event, the participants had their hands dirty as they had their turns in processing the said fishes.
All of the participants were member-beneficiaries of the town's Special Program on Agrarian Reform Communities (SPARC).
The said training was held under the DTI’s Small and Medium Enterprises Roving Academy (SMERA). (DTI-13/PIA-Caraga)