Pangasius creates fish waves

30 September 2008
Marlowe U. Aquino, PhD

The introduction of a new fish species in a new condition has always been a question to many environmentalists, bio-conservationists, and development specialists, especially if this stirs controversy on the natural habitat, including ecological balance and bioversity. However, the Cordillera inland fishery was all out during the launch of its newest program on Pangasius (Pangasius hypophthalmus) on 30 September 2008 at the Bureau of Fisheries and Aquatic Resources (BFAR) - Cordillera Regional Office in Guisad, Baguio City.

Pangasius is a freshwater fish inhabiting the Mekong River in Southeast Asia. It was introduced in the country from Thailand in 1978 but did not gain recognition and importance because of its physical characteristics not common to producers and consumers.

However, in 1982, it was reintroduced and was given support because it highlighted its nutritional relevance and as an alternative livelihood for emerging freshwater fish industry in north central Luzon.

Owing to the production potential in freshwater of Pangasius, the Cordillera believes it can sustain the needed impetus in the mainstream Cordillera Fisheries Program; the activity has drawn support from all sectors, particularly research and development, tourism, hotel and restaurant businesses, fish farmers, and educational institutions.

This was noted by Ms. Lois June Fermin, BFAR-CAR regional fisheries R&D center manager and overall coordinator of the Pangasius project, who shared brief discussions during the launch of the program.

The launch included display on the physical characteristics of Pangasius, discussions on the market potential and prospects for competitiveness, and technology on hatchery management and grow-out operation specifically for Cordillera waters. Its regional acceptance and operation will be supported in the provinces of Benguet, Kalinga, and Ifugao.

To highlight its potential in the domestic and global market, the activity was enhanced by food preparations and demonstrations on Pangasius-based dishes by Cordilleran Chef Pio de Guzman of the Baguio Country Club.

During the demonstration, Chef de Guzman prepared five original and delectable dishes such as breaded fillet with tartar sauce, streamed and poached fillet with dill and rice wine sauce, pan fried fillet with lemongrass teriyaki sauce, herb crusted fillet with basil tomato sauce, and fillet adobo.

Through this initiative, the fisheries development in the Cordilleras will take a major shift with the new commodity which will boost a lot of industries and create jobs for inland fishing families. With the right attitude, skills, and knowledge of fish farmers and their communities, including production and processing technologies provided by BFAR CAR, and strong support coming from provincial and municipal local government units and other sectors, the Pangasius is here to stay for a more secure and sustainable fishery development