The Philippine Council for Aquatic and Marine Research and Development (PCAMRD) of the Department of Science and Technology (DOST) has launched the livelihood project “Tilapia for Tilanggit Production” to address the growing demand for animal protein amid declining wild fisheries. According to PCAMRD, the “advantage of grow-out production for tilanggit is the shorter turnaround and potentially higher income compared to normal tilapia production, especially if the farmer will process the raw material himself.”

Some of the industry groups like the Diffun Farmers Livelihood Association (DFLA), Palacian Food Processors Association, and the Villa Pagaduan Multi-Livelihood Association said they are able to make money from raising tilapia, albeit undersized due to calamities or poor culture management.

The Bureau of Fisheries and Aquatic Resources (BFAR) Region II gave the groups 600,000 tilapia post-fry and trained them on tilapia production.

PCAMRD said that in producing tilanggit, the stocking rate of fingerlings per square meter can be higher than that of semi-intensive tilapia culture since the stocks can be harvested within a shorter timeframe.

The stocking density for tilanggit production can be as high as 50 to 150 pieces of 0.56-gram to 1.5-gram fingerlings per square meter. These can then be harvest at 25g to 30g, and sold for P40 per kilo.

The tilapia is fed with commercial feeds and rice bran equal to 5 percent to 7 percent of its average body weight at start of the culture period. This feeding rate is brought down to 2 percent to 3 percent of body weight by the end of the three-month cycle.

In processing tilanggit, the fish is first washed and cleaned and then the scales, fins, tails are cut and gills and intestines are removed.

The fish is then split into two before washing and soaking in brine solution made of 0.5 liter vinegar, 1 liter water, 1/2 cup salt, 1/2 teaspoon MSG, 1/2 pepper and 1/2 teaspoon garlic.

The fish solution is drained the following day and dried under the sun or through a mechanical dryer. The processed fish is then packed.

PCAMRD said that sun-drying usually seven hours on the first day and another hour the following day to eliminate extra moisture. Using a mechanical dryer, the fish can be dried after 1.3 hours and can be done even during rainy days.
RADEE S. SAUSA