Kara David, aalamin ang proseso ng pagpaparami ng bangus sa Pilipinas | Pinas Sarap - video Dailymotion

GMA Public Affairs

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

Transcript

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]

Kara David, aalamin ang proseso ng pagpaparami ng bangus sa Pilipinas | Pinas Sarap

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