Chef JR Royol, mapapasabak sa pag-harvest at pagluto ng pulang tilapia! Makahuli kaya siya? Alamin ‘yan sa video na ito.
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00:00Since we're here on vacation, our English level is a bit high.
00:05Mateo, I have a question for you.
00:08What is the question?
00:09In red or black?
00:11In red or black?
00:12Yes, in red.
00:13Both?
00:14Can we do both?
00:16Of course you can.
00:18What we're talking about is tilapia.
00:21Tilapia.
00:23This one, Mateo.
00:24This is our tilapia, Kapuso.
00:26Our tilapia is different because it's red, pink, and orange.
00:31They call it red tilapia.
00:34There's red tilapia and susan.
00:37How did it become red tilapia?
00:38Wow, I didn't know this is what makes it facial.
00:42Actually, I was surprised that there's red tilapia.
00:45I know there's white, like this.
00:48Is there white tilapia?
00:49I think there's white.
00:50It's not too black.
00:52But they say it's good to have it with iskabeche.
00:54Especially if it's very fresh, Mateo.
00:57Susan, let's look at our iskabeche.
01:00Let's have Chef JR harvest it.
01:03And let's see how to make this red tilapia really delicious.
01:10Yes, iskabeche, sweet and sour.
01:12Chef JR, why are you wearing a t-shirt again?
01:16You're getting old.
01:17Blessing morning!
01:18Hello to all of you.
01:20Hello, hello!
01:21Good morning!
01:22How are you?
01:23Our tilapia here, our food adventure this morning, Kapuso.
01:27We're just here in Florida Blanca, Pampanga.
01:30Where we're exploring their 8 hectare aquafarm.
01:35There, as you can see.
01:37There are different kinds of fish here.
01:39And of course, our star is our red tilapia.
01:44So, as you can see, these are our red tilapia.
01:47Actually, the size of this is not yet the market size.
01:52Usually, we'll consider this as a high-value ingredient.
01:58Because compared to our gray tilapia,
02:01this one, we sell it at a higher price.
02:04Compared to the typical one that we buy.
02:06And of course, when it comes to these topics, we need to talk to an expert.
02:11So here, as you can see.
02:14Harvesting it here is a bit challenging.
02:17But here, we can really talk to an expert.
02:22And it's really informative.
02:24All about red tilapia.
02:26We can talk to the farm owner, Sir Lito.
02:29Sir, a blessed morning.
02:31Good morning, good morning.
02:33So here, is it okay if I harvest this, sir?
02:36It's okay.
02:37It's for food.
02:38For food.
02:39But earlier, we mentioned, sir.
02:41Is there any difference in growing red tilapia versus the gray tilapia?
02:46It's almost the same.
02:48Okay.
02:49It's almost the same.
02:50It's just that it's a bit high-value compared to the gray tilapia.
02:55How much does the price of red tilapia play in the market compared to the gray tilapia?
03:00The gray tilapia is at the farm gate from P100 to P120.
03:06Yes.
03:07The red tilapia is up to P250.
03:10That's the farm gate, sir?
03:11Farm gate.
03:12P150 to P250 depending on sizes.
03:14So it's big.
03:15Yes, it's big.
03:16The cost is almost the same.
03:20Okay.
03:21Cost of production.
03:22And then, the fingerling is just a bit high.
03:25But you can offset the price.
03:27Okay.
03:28Then, compared to the gray tilapia, how long does it take to grow?
03:32And what is the ideal size of this to be dispatched to the market?
03:37Well, the gray tilapia, you can sell it for P200.
03:42Yes.
03:43It's around P500.
03:44That one needs at least P300.
03:47Our market now, the supermarkets, they want P500.
03:53That's the quantity.
03:54Because usually, this is made as a substitute.
03:56Is that right?
03:57Substitute in the restaurants?
03:58Yes.
03:59Substitute in the mayamaya.
04:00Yes.
04:01In fact, in Chinese restaurants, you can see it live.
04:06They call it king fish.
04:09Ah, okay.
04:10The price is a bit higher.
04:12Yes, if the name is different.
04:14It's more expensive.
04:16Yes, it's more expensive.
04:17But taste-wise, what is the main selling point compared to the gray tilapia?
04:23Actually, it's more delicious.
04:25In terms of texture, it's better.
04:29Okay.
04:30And then…
04:31What's good about it is that it can be eaten as sashimi, which is not possible with the gray tilapia.
04:36That's something that you told me earlier that shocked me.
04:41Actually, I've never heard of a tilapia that has a variety that can be eaten as sashimi.
04:48Sashimi.
04:49Yes.
04:50Wow.
04:51And speaking of dish, sir.
04:52I just brought a little recipe that I'm sure our family members can make at home.
04:59We're going to make Sinanglay, sir.
05:01So basically, when we say Sinanglay, it's made with coconut milk.
05:05And it's wrapped.
05:06It's either in petchay or sometimes, it can also be in mustard.
05:10So we have here our cleaned red tilapia.
05:14This is for a dish.
05:16The size is just right, right, sir Lito?
05:18Yes, that's for a dish.
05:19We'll just stuff this.
05:22This is just simple.
05:23It's something that we can all do at home.
05:27And the ingredients are very accessible.
05:29How about you, sir?
05:30When it comes to red tilapia, what do you usually do other than sashimi?
05:35What we usually do is, you know the one where you pop it?
05:38Oh, yes.
05:39It's almost the same.
05:40Instead, we wrap it with aluminum foil.
05:43Actually, the cook earlier was really watching over it.
05:48He can get tips, right, sir?
05:49Yes.
05:50He's really good at it.
05:51So this is our stock.
05:54We're making coconut milk and stock.
05:58And that's our ginger.
06:00Building the flavors, so to speak.
06:02So you can wrap it.
06:04Or if the tilapia is a bit smaller,
06:07sorry, the petchay that you have,
06:09you can just put it.
06:11It's like an application of banana leaves.
06:15So we're just gonna add everything.
06:17It's just that simple.
06:18Very low maintenance.
06:20Very low preparation, so to speak, for our fish.
06:23Because they can clean the fish in the market if they want to buy it.
06:27As of now, sir, how high is the demand for red tilapia in the market?
06:30Actually, right now, the demand is limited.
06:35In the supermarket only.
06:36It's rare, right?
06:37It's rare.
06:38Because it's new.
06:39Yes.
06:40The red tilapia is new.
06:41And it's a bit pricey.
06:45The needs there, the client or customer chooses.
06:53Yes.
06:54As of now.
06:55But sir, in your farm, I was just asked,
06:58so I mentioned earlier that the total land area is 8 hectares.
07:01Yes.
07:02How big are you dedicated to tilapia
07:05and how much do you harvest per season?
07:08Actually, I can harvest now,
07:11because I only have 5 pans.
07:14Around 30 tons.
07:17Tons per year?
07:18Per year, yes.
07:19Wow.
07:20Hopefully, next year, it'll double or triple.
07:24Of course.
07:25I'm hoping for 100 tons per year.
07:26Nice.
07:27So, that's it. Our demand is higher here, right?
07:29Of course.
07:30So, of course. Here it is, sir.
07:32I'll just give you a sample of our finished product.
07:36So, we'll just boil or boil the fish in our coconut milk.
07:43Maybe, more or less, 10 to 15 minutes.
07:45And here, sir Lito can sample it.
07:48Let's check it so we can know the difference in the taste of the meat.
07:55It's good.
07:56Right, sir?
07:57I don't know if it's the red tilapia or you're good at it.
08:01Brother Danilo is good at it.
08:03But of course, definitely, our ingredients are delicious.
08:08Simple technique.
08:09Here, it's really good.
08:11Sir Lito, thank you so much.
08:12Thank you for visiting the farm.
08:14Of course, it's always a pleasure.
08:16And here, we saw their 8 hectare property.
08:20It's just a continuous food adventure because we'll see a lot more here.
08:23So, stay tuned for your country morning show,
08:26where you're always first,
08:28first impression.