Bangus flesh good for making ‘surimi’

MIAG-AO, Iloilo – Milkfish flesh, is a good material for making "surimi".

This has been shown in studies done by researchers and students of the University of the Philippines in the Visayas-College of Fisheries and Ocean Studies–Institute of Fish Processing Technology (UPV-CFOS-IFPT) in this town 41 kilometers west of Iloilo City.

"Surimi" is a Japanese term for mechanically deboned fish flesh that has been washed, leached, and then refined to remove the fishy odor and flavor, as well as to increase the gelling ability of fish flesh. This gel-forming property contributes to the elastic and chewy texture that makes it more desirable for the processing and production of surimi-based products.

For the past year, UPV-CFOS-IFPT researchers and students led by Dr. Erlinda B. Panggat have been processing milkfish into surimi and surimi fish product such as burgers, fish patties, and fish nuggets.

These convenient fish products are suited for today’s busy lifestyles and answer the increasing demand for convenient seafood products such as "ready-to-eat" or "heat-and-eat".

With the use of surimi technology, utilization of milkfish for more diversified seafood products has been optimized.

The project is part of the Department of Science and Technology-S&T Enterprise Assistance Mechanism-DOST Academe of Technology-Based Enterprise Development (DOST-STEAM-DATBFD).

A private collaborator is Franklin Lopez, owner of Aquarius Farm, Inc. in Iloilo. – Rudy A. Fernandez