THE ARROYO fish is considered a pest in the ponds in Brgy. Tagalag, Valenzuela City, but this abundant tilapia species now offers benefits to the Tagalag Fishing Village.
Held at the Brgy. Tagalag Multipurpose Court, the Department of Tourism (DOT)-National Capital Region, in partnership with Valenzuela Tourism Office, recently held the “Catch to Cash: Farm to Table Culinary Training.”
The two-day training hopes that the 15 participants will gain a basic understanding of the benefits of tourism and opportunities it can provide; learn the basics of aquaculture and fish processing, and gain stronger the skills to develop aqua-business enterprises; link sustainable aqua-cultural practices to farm tourism or agritourism; learn traditional food preservation methods from aging, curing and smoking to boning and marinating; and help communities become more self-sufficient on the household level by teaching the basics of fish preservation.
Bernadette Romulo-Puyat, DOT secretary, said in her message that the training will provide participants with the technical know-how of food preservation to extend the shelf life of fish and other aquatic resources both for livelihood and sustainability.
“This will help communities not only to become more self-sufficient on the household level, but also to provide opportunities for livelihood by teaching traditional foodpreservation,” Puyat also said.
Woodrow Maquiling Jr., DOT-NCR regional director and concurrent assistant secretary for tourism development, said the department aims to strengthen and empower communities in their livelihood and businesses that benefit from tourism and the bounty of this river.
At the event, Lawrence Albert Erfe, chef, entrepreneur and professor at the Center for Asian Culinary Studies, has taught participants how to reap the benefits from the pest through practical food preparation and preservation.
Here, they have prepared the Arroyo Spanish-style sardines which could potentially be one of the must-try products in the municipality that tourists can try or take home as “pasalubong.”
Ingredients:
Arroyo Fish — Filleted (2 kilograms)
Water (1 liter)
Ice (250 grams)
Salt (1 tablespoon)
Knorr Seasoning (1 tbsp.)
Patis (1 tbsp.)
Cooking oil (500 ml)
Infused Oil:
Achuete Seeds (1 tsp.)
Soya Oil (1 L)
Carrot — Sliced (100 g.)
Pickle Chips (100 g.)
Sili Labuyo (8 pieces)
Whole Black Pepper (1 tbsp.)
Bay Leaf (8 pcs.)
Garlic Cloves (16 pcs.)
250 ml Bottle (8 pcs.)
Procedure:
1. Process fish. Take out scales and bones, then fillet.
2. Soak in ice water with salt for 30 minutes.
3. Season with patis (fish sauce) and Knorr.
4. Deep fry in oil until browned.
5. For the infused oil: Add all ingredients in a pot then simmer gently over low heat. Set aside cool.
6. Sterilize bottles and caps. Let dry.
7. Place about 100 g. of fillet together with ingredients from infused oil.
8. Pour in infused oil. Seal bottles.
9. Boil bottles for 30 minutes.
10. Rinse and seal with plastic.
“Ultimately, we can showcase the Tagalag Fishing Village as a farm tourism or agritourism site that pursues sustainable practices,” Puyat added. “This will open other opportunities for tourism-related livelihoods, such as local eateries offering fresh catch seafood dishes, while fish vendors, fisherfolks, and other micro, small and medium enterprises can offer fresh and preserved fish products.”
