Deboned Milkfish

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  • Topic: Milkfish, Philippine cuisine
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  • Published : February 6, 2013
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DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID-LA UNION CAMPUS

COLLEGE OF TECHNICAL EDUCATION
BACHELOR OF ELEMENTARY EDUCATION

“Homemade Boneless Bangus against Industrial Boneless Bangus”

In Partial Fulfilment
Of the requirements
In
Assessment of Learning
Second Semester, S.Y. 2012-2013

By
Zaila Cheska Madayag
Stephany Cabradilla
Chariz Solitario
Jessica Laigo
Nancy Arbiso
Norma Noces
Arnel Calica

Prof. Josephine E. Cacayan
Subject Teacher

January 22, 2013
INTRODUCTION

Fishing is an important industry in the Philippines. The average annual fish catch exceeds 2 million metric tons. Nearly half of the total catch is made by municipal and subsistence fishers who operate small boats in shallow coastal waters. The surrounding and inland seas of the Philippines yield crab, sardines, anchovies, tuna, scad, and mackerel. Shrimp, milkfish, and tilapia are raised in artificially created fishponds, in the fish-farming industry known as aquaculture. Much of the total catch is for domestic consumption, and about half of the protein in the Philippine diet comes from fish and other seafood. Shrimp and prawn exports to Japan are a significant source of foreign exchange. The pollution of coastal and inland waters and depletion of fish populations through overfishing have reduced the fishing sector’s productivity in some areas of the Philippines.

Milkfish (Chanos-chanos) or "bangus" is the leading commercial specie in the aquaculture industry. It can be cultivated in brackish water, marine and freshwater areas, in ponds, pens, and cages. Milkfish lays up to several million eggs in shallow, brackish water from the months of March to May.

Milkfish aquaculture first occurred around 800 years ago in the Philippines and spread in Indonesia, Taiwan and into the Pacific. Traditional milkfish aquaculture relied upon restocking ponds by collecting wild fry. This led to a wide range of variability in quality and quantity between seasons and regions. In the late seventies, farmers first successfully spawned breeding fish. However, they were hard to obtain and produced unreliable egg viability. In 1980 the first spontaneously spawning happened in sea cages. These eggs were found to be sufficient to generate a constant supply for farms.

Here in the Philippines, Pangasinan is very famous for its milkfish or bangus production. Bonuan Bangus have that delicious taste incomparable to any milkfish grown in other areas. The secret lies on the type of soil Dagupan City has. The city, being a delta, boasts of the kind of soil that is unique in producing the Bonuan or Dagupan bangus.

The fries or fingerlings may come from the same source but raised in different areas, the Bonuan bangus comes out differently from that of its cousins grown elsewhere.With a small head and tail and semi-round belly, the Bonuan bangus is practically smaller in size than those raised in the fishponds of Binmaley, Bolinao, Pampanga and other areas. Its scales are also smaller and finer.

Bangus can be prepared plain, smoked, in fillet, shanghai, sausage/longganisa, only the belly, and whole. Cooked either broiled or fried or sinigang, it emits a very different aroma that prompts anyone to ready himself for dinner.

It is within this frame of thinking that this study was conceived. The study of making Boneless Bangus could provide useful insights for the industry of fishing and for individual uses.

GENERAL OBJECTIVE
This research aims to enable the researchers to know how to make Boneless Bangus.
Specifically, the respondents should be able to :
1. Differentiate Homemade Boneless Bangus and Industrial Boneless Bangus.
2. Determine whether doing Boneless Bangus is cheaper and convenient than the Industrial Boneless Bangus.
3. Demonstrate the process on how to make Boneless Bangus

STEPS OF PERFORMANCE OF PROCESS AND PRODUCT

1. Making of Homemade Boneless Bangus.
2. Bangus or Milkfish.
3. Homemade...
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