Samahan si Kara David na alamin ang paraan at proseso ng pagpaparami ng bangus. Panoorin ang video.
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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FunTranscript
00:00 In the summer,
00:02 there are only those in Pangasinan who enjoy and live in this kind of climate.
00:11 The milkfish.
00:17 In the salty water, the milkfish lay eggs.
00:22 When they hatch, they return to the so-called brackish water
00:27 or the place where salt water and fresh water meet.
00:31 That's where they grow.
00:33 Before the Castilians arrived in the Philippines,
00:35 there were already milkfish in the country's villages.
00:38 Due to the high demand for milkfish in Dagupan,
00:41 the Bureau of Fisheries and Aquatic Resources of BIFAR
00:44 came up with a way to increase the number of milkfish.
00:48 They built a breeding facility in Dagupan
00:52 to raise the milkfish that lay eggs.
00:56 [Music]
00:59 Oh my gosh!
01:01 It's so big!
01:04 Wow! Look at that!
01:08 Oh my gosh!
01:09 It's so big!
01:10 How many kilos is that, brother?
01:12 8 kilos.
01:13 8 kilos?
01:14 Oh my gosh!
01:15 The milkfish are this big!
01:17 This particular tank, this is the breeder's tank.
01:22 Almost all of the milkfish in this tank
01:26 are the current milkfish.
01:30 The water here is very salty.
01:32 They pump it out from the sea.
01:34 That's the perfect environment for breeders.
01:38 It's so big!
01:40 We need to get the right sex ratio when breeding.
01:48 50% of the milkfish in our tank should be female
01:53 and 50% should be male.
01:55 So that we can be sure that we'll get eggs.
01:57 Correct.
01:58 The problem is that physically,
02:01 we can't tell which one is the female.
02:04 Oops!
02:07 Wow!
02:09 Wait, brother!
02:11 It's slippery.
02:13 Oh, yes!
02:15 Sorry, sorry.
02:17 This is so heavy.
02:18 Oh my gosh!
02:20 Shucks!
02:21 Sorry.
02:22 Oh my God, brother!
02:23 Wait a minute!
02:25 Oh my God!
02:30 It's like I'm wrestling with a milkfish.
02:32 This is the anal opening.
02:35 I'll go in from the side.
02:38 You do it.
02:39 This is the punch.
02:40 You'll go in completely?
02:43 Yes.
02:44 Then, how do you get it?
02:45 You just have to aspirate it.
02:46 Aspirate?
02:47 Okay.
02:48 Brother, you might eat it.
02:49 It's salty.
02:52 What do you get inside?
02:53 The part of the donut.
02:55 Okay.
02:56 It's a quantum.
02:57 It's a granule.
02:58 It's a female.
02:59 You already know?
03:00 Yes, the round ones.
03:01 Oh my gosh!
03:02 I don't know if you can see it,
03:04 but it's like there's a round one.
03:07 That's the white one.
03:10 So, this is a female.
03:13 This is a female.
03:15 Are those the eggs?
03:16 Yes.
03:17 Wow, amazing.
03:18 Here at the Breeder Tank,
03:20 the milkfish take care of the eggs.
03:23 The milkfish lay eggs at night.
03:25 Almost all of the fish.
03:26 They can lay eggs at 10 o'clock.
03:30 So, in the morning, early in the morning,
03:34 we collect the eggs here.
03:37 Oh, there's a lot!
03:39 There's a lot of small ones.
03:41 That's it.
03:42 A milkfish can lay more than 100,000 eggs per month.
03:49 The eggs are strained to remove the dirty ones.
03:54 Let's estimate the number of eggs collected.
03:57 How do I count that?
03:59 By weight.
04:00 I thought you were going to count it for me one by one.
04:03 Okay, so 172 grams.
04:09 Times 868.
04:12 What's 868?
04:15 It's per gram.
04:17 149,298.
04:20 The eggs here?
04:22 Yes.
04:23 That's a lot.
04:26 149,000 eggs.
04:28 I'm good at counting.
04:29 It's only 24 hours to wait for the eggs to be strained
04:37 and the milkfish larvae will be released.
04:40 They will be placed in hatching tanks
04:44 and fed with algae until they grow.
04:48 Hey, you can eat it.
04:49 You can eat it!
04:52 After 18 to 21 days, the larvae will grow up to 1 centimeter long.
04:59 This is what they call a fry that can be harvested and sold.
05:03 Harvesting fry is not easy because you have to count it manually before putting it in the tank.
05:10 We really have to count this?
05:14 Bro, it's like you counted its hair.
05:17 Seven.
05:22 Seven, eight, nine, ten.
05:26 They're swimming so I can't count.
05:31 Twenty-two.
05:32 Thirty-two.
05:35 It's really just two.
05:38 I'll put it in when it's already at 100.
05:42 So you already have 200?
05:44 Yes.
05:45 I'm only 57.
05:48 The fry larvae will be squeezed and oxygen will be added so that it won't explode.
05:56 The contents of one plastic bag is estimated to be 5,000 fry.
06:02 One fry is 23 cents.
06:06 So 23 times 5,000 is about 1,000 something.
06:12 1,100 something.
06:13 I'm good at math, right?
06:15 These fry will be sold to fish farms and then raised.
06:22 Within 3 to 6 months, fry larvae can be harvested.
06:27 More than 2.5 million kilos of fry are harvested in Dagupan every year.
06:33 These fry are sold to consignation in Dagupan
06:41 and then sold to families.
06:47 Aside from these fry, there's another special dish that Dagupan people are famous for.
06:52 Because it's cooked for a long time and is very fibrous,
06:55 it's usually only eaten when it's ready.
06:58 The fish fillet.
07:00 First, the fish fillet is removed from the skin.
07:04 Once the fillet is removed, the bones and other organs will be removed.
07:09 And then, the fish fillets will be removed manually.
07:13 Oh, it's hard to remove the fish fillet.
07:17 Here, there's a dent.
07:19 Here in the middle, there's a dent.
07:21 Here on the side, it's big.
07:23 Like that.
07:25 There, it's together.
07:27 So you know where the fish are.
07:29 It's a line.
07:30 Oh, it's just a line.
07:32 Okay, so after we remove the bones and wash the fish fillet,
07:38 we'll saute it now.
07:40 This is the stuffing.
07:42 The butter will melt and here, we'll saute the garlic and onion.
07:45 And then, we'll add the fish fillet.
07:47 But it's still whole.
07:49 Yes, it's still whole.
07:51 The stuffing should be crushed, right?
07:53 No, while we're mixing it, it will also be crushed.
07:55 This will be seasoned with salt and pepper.
07:58 Pineapple crush.
08:00 Ah, but crushed pineapple.
08:03 What's the pineapple for?
08:05 For sweetness, a bit salty, and for the pickles.
08:11 Next, we'll add the oyster sauce, carrots, red bell pepper, green peas, tomato paste, and liver spread.
08:18 Wow, look at that.
08:20 The color is already beautiful.
08:22 We can now add the cheese.
08:25 Cheese?
08:27 Hey, there's a secret.
08:28 Just the egg.
08:30 We'll add the egg.
08:31 Just half.
08:33 Let's add the fish fillet now.
08:36 What we want to get is a consistency that's dry.
08:41 Yes, not wet.
08:43 When the fish fillet stuffing is cold, we can start filling it.
08:48 The filling is also called poor man's filling because it's made cheaper than the chicken filling.
08:56 It's usually eaten on special days,
08:59 when there are not many people eating chicken, pork, or beef.
09:04 There. What's amazing about milkfish or bangus is that it's skin is very tough.
09:11 Even if you put this kind of stuffing, it won't break.
09:17 You can't do this in Tilapia.
09:19 The bangus will be dipped in egg and flour, and deep fried until the skin is golden brown.
09:28 It's tiring and hard, but it's worth it when you've tasted the deliciousness, because the fish fillet is ready to serve in a few minutes.
09:34 Wow, the fish fillet is very full.
09:38 This is what's delicious here, the fat.
09:44 There.
09:46 The fish is really full.
09:48 Wow.
09:54 Hahaha.
09:55 What's not tasty about bangus?
09:58 It has a lot of ricotta cheese. It's full of ricotta cheese.
10:01 Thank you.
10:02 [music]
10:24 [BLANK_AUDIO]