(PAGASA 24-HOUR PUBLIC WEATHER FORECAST as of Saturday, 23 October 2021) At 3:00 AM today, the Low Pressure Area (LPA) was estimated based on all available data at 75 km Southeast of Tacloban City, Leyte (10.7°N, 125.4°E) embedded along the Intertropical Convergence Zone (ITCZ) affecting Palawan, Visayas, and Mindanao. Meanwhile, another Low Pressure Area (LPA) was estimated based on all available data at 100 km West Southwest of Dipolog City, Zamboanga del Norte (8.3°N, 122.5°E). Caraga Region will have Partly cloudy to cloudy skies with isolated rainshowers or thunderstorms due to ITCZ / Localized thunderstorms. Possible flash floods or landslides during severe thunderstorms. Light to Moderate winds coming Northeast to Northwest will prevail with Slight to Moderate seas / (0.6 to 2.5 meters).



Saturday, June 28, 2014

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)