Fish and shell postharvest production in Apayao [Philippines]
2010
Parugrug, L.A. | Usita, N.P., Apayao State Coll. ,Malama, Conner, Apayao (Philippines)
The study was conducted to determine the indigenous processing of fish and shell in Apayao [Philippines]. It was also conducted to produce fish and shell food products. Results showed that the most common dishes for freshwater fish and shell fishes include abraw, sinursuran and sagket. The natives customarily cook fish and shell fishes with added hot chili. This reflects the Apayao's inclination to hot and spicy foods. Abraw is a combination of grated coconut flesh with added agatol/crablets and agurong. All three are made to ferment overnight and cooked the following day with coconut milk and hot chili. Sinursuran refers to fishes cooked in bamboo internodes with salt and hot pepper. The content is crushed using a 'sursur' or a long stick. Sagket making can be applied meat or fishes which employs the practice of allowing the fish or meat's flesh to develop a rotten odor and is later cooked with salt and hot pepper. Moreover, it was found that all freshwater and shell fishes available in Apayao can be4 made into fish- and shell-based flakes, noodles, burgers, sauces, soups, breads and crackers, fish bone soups, kropek, canned/bottled/tetra packed fish and shells and other nutritious fish ans shell food products. However, it is recommended that more studies be made to establish the process flow of making these products without compromising the quality of the output. It is recommended that further studies should be made regarding the indigenous processing of freshwater and shell fishes to include shelf-life analysis and nutritional content evaluation on the products. More experiments on other products should be conducted to explore the potentials of the food products.
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