Posted by: Chuck | June 7, 2013

Marine fish is usually plentiful during summer

Hello friends, choose to see goodness in everything around you, and you will soon appreciate your life more. Choose to see the good side of every event, thing, or person in your life and you will never run out of blessings to count. Let love embrace your life as God loves you. I am very concern about the Philippines and its countrymen future… We all should address one alarming trend in this country; to me the poor seem to get poorer while the rich somehow get richer. They are now very far apart… made possible by too much rule by corrupt politicians!

Fish Packed in Ice

Fish Packed in Ice (Photo credit: Wikipedia)

Marine fish is usually plentiful during summer, so it’s best for fisher folk to take advantage of this seasonal rise in marine production to earn extra cash. One good business is fish processing. There are, for instance, abundant tulingan, chabita, dilis, alamang, espada, dalagang bukid, galunggong, flying fish, and dorado in the market, and these can be made into value-added products. They sell their products at P45 to P60 per 250 grams and at P90 to P120 per 500 grams. “Thanks to the fish processing training and equipment from the Bureau of Fisheries and Aquatic Resources (BFAR), we were able to add another hit product in our bagsakan center,” says its president Beniflor Guittap. What’s good about fish processing is that there is no waste at all. The viscera can be turned into fish paste, the bones into fish powder, and the skin into chicharon. She adds that the products are prepared using readily available equipment, so these are ideal for small-scale livelihood ventures. And with proper handling and storage, refrigerated products can last for a week and frozen products for one month.

“The abundance of marine fishes during summer and the steady supply of farmed fishes like tilapia and bangus can be a great opportunity for RICs to engage in value-adding, aside from traditional processing method like drying, smoking and fermenting,” said fish processing expert Proserfina Reyno.


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