Pangasius or Cream Dory Fish Processing

Pangasius or Cream Dory is an important fish food, farmed extensively in many parts of the world. The Department of Trade and Industry (DTI) is pushing for the development of the cream dory or Pangasius fish industry in the country because of its high market demand to local and foreign restaurants particularly in Europe. It is locally known as “kanduling itim” and is a relative of the hito and the kanduli. But whereas the kanduli is silver, the cream dory is silver and black.

Pangasius or Cream Dory is now slowly being accepted in local markets as consumers enjoy its neutral taste, flavor, texture and low price. Pangasius is rich in protein and Omega 3, an ingredient that is good for the heart. The meat can also be suited to less discriminating taste. It can be processed into varied menus and value-added products such as breaded nuggets, sticks, fish balls, fish rolls, strips, and such. Any which way the pangasius is cut or cooked, it is a big winner and the market price is at par with that of imported fillet. Pangasius is available in public markets, supermarkets, restaurants and food outlets.

Pangasius  Fish Processing:

Fish Noodles

Ingredients:

• 1/2 cup Fish meat
• 3 cups Flour
• 1/2 tsp. Lye
• 3 tsp. Iodized Salt
• 1/4 cup Water
• Oil for frying
• Flour for dusting

Procedure:

1. Sift flour, add minced fish meat, salt and lye and mix thoroughly.
2. Form into a ball.
3. Cut into 6 and pass through the noodle machine for kneading, until about 1-2 mm thick.
4. Pass through the noodle cutter to form into preferred shape (rounded or flat).
5. Fry in deep fat until golden yellow in color.
6. Pack and store at room temperature for future use.

Fish Quekiam

Ingredients:

• 2 cups Fish meat
• 1 cup Shrimp meat
• 1 pc. Egg, well-beaten
• 1/2 cup Onion, chopped
• 1/2 cup Celery, chopped
• 1/2 cup Carrots, chopped
• 1/2 cup Turnip, chopped
• 1/2 cup Flour
• 1/2 tsp. Nguyong powder
• 1/2 tsp. White pepper
• 1 tbsp. Salt, coarse
• Taupe wrapper

Procedure:

1. Weigh the fish meat, shrimp meat and all other ingredients.
2. Grind the fish meat and shrimp meat.
3. Add all ingredients and mix thoroughly.
4. Wrap in taupe wrapper.
5. Fry in hot oil.
6. Cut fried quekiam diagonally,
7. Serve with sweet and sour sauce.

Fish Salami

Ingredients:

• 3 1/2 cup Fish meat
• 1/8 cup Vegetable oil
• 1 1/2 tbsp. Rock salt
• 1 tsp. Sugar
• 1/8 tsp. Curing salt
• 1 1/2 tsp. Pepper
• 1/2 cup Water
• 1 tbsp. Garlic (brown)
• 3/4 tsp. Allspice
• 2 tbsp. Raisin
• 2 tbsp. Flour
• 1/2 tsp. MSG (Vetsin)
• 1 tsp. Phosphate
• 10 drops Food color

Procedure:

1. Measure all the ingredients.
2. Grind the fish meat and pork fat.
3. Mix the rest of the ingredients.
4. Cure inside the refrigerator for one to two days.
5. Stuff into casing.
6. Steam for 30 minutes. Fish salami may be sun-dried for 1 hour.
7. Chill and serve in cold cuts.

Fish Hotdog

Ingredients:

• 3 1/4 cup Fish meat
• 1/4 cup TVP
• 4 tbsp. Econoblend
• 1/4 cup Vegetable Oil
• 3/4 cup Potato starch
• 1/4 cup + 1 tbsp. Frank spice
• 1 tsp.  Ultra cure
• 1 tsp. Ultra bind
• 1 tsp. Carrageenan
• 1 tbsp.  + 1/2 tsp. Iodized salt
• 3/4 cup Cold water

Procedure:

1. Grind the fish thoroughly in a silent cutter.
2. Add salt, followed by other ingredients.
3. Mix well until a sticky paste is obtained,
4. Place mixture in a stuffer and extrude into cellulose casing then tie with a cotton string.
5. Cook at 90ºC for 45 minutes.
6. Cool immediately in running water.
7. Pack in polyethylene bags and store in the freezer.

Fish Tofu

Ingredients:

• 1/4 cup + 2 tbsp. Fish meat
• Tofu
• 3 tbsp. Potato starch
• 2 tsp. Salt, iodized
• 1 tsp. Carageenan
• Egg white (1/2 egg white from 1 pc. egg)
• 1/4 + 1/8 tsp. MSG (Vetsin)
• 2 tbsp. White sugar

Procedure:

1. Prepare all the ingredients.
2. Mix and blend all the ingredients until a smooth homogeneous paste is attained.
3. Form into cubes.
4. Set formed paste at 40ºC for 20 minutes.
5. Cook at 90ºC for 20 minutes.
6. Deep fry before serving.

Fish Sausage

Ingredients:

• 2 cups Fish meat
• 1/2 tsp. Iodized salt
• 1 tbsp. Soy sauce
• 2 tbsp. + 1 tsp. White sugar
• 1 tsp. Vinegar
• 1 tbsp. Anisado wine
• 1 1/2 tsp. White pepper, ground
• 2 tbsp. Garlic, chopped
• 1/4 tsp. Curing salt
• 1/2 tsp. MSG (Vetsin)

Procedure:

1. Prepare the fish meat and measure all the ingredients.
2. Add salt to the fish meat and mix. Add the rest of the ingredients and mix thoroughly.
3. Cure for 2 nights at refrigerated temperature.
4. Stuff in casing.
5. Fry before serving.
6. Keep in frozen temperature if not to be consumed immediately.

Fish Bacon

Ingredients:

• 2 cups Fish fillet
• 1 tsp. Salt refined
• 1/2 tsp. Curing salt
• 1 1/2 tbsp. Honey
• 1 1/2 tsp. Phosphate
• 1/4 tsp. Vitamin C
• 5 tbsp. Bacon powder
• 1/2 tsp. Isolate
• 1/2 tsp. Carrageenan
• 1/2 cup + 1 tbsp. Chilled water
• 1/2 tsp. MSG (Vetsin)

Procedure:

1. Select good quality fish fillet.
2. Cut fillet into thin slices.
3. Prepare all the ingredients.
4. Apply the ingredients previously dissolved in water to the cut fillet.
5. Cure at refrigerated temperature for 8-10 hours.
6. Pack in Styrofoam covered with cling wrap.
7. Fry before serving.
8. Keep frozen if not to be consumed immediately.

For more information, contact:

Pangasius Industry Desk Office (NERBAC 12)
G/F R.A. Bldg., South Osmena St.
General Santos City, Philippines
Tel: (+6383) 554-1929 / 552-8250
Email: [email protected] / [email protected]

Source: Philippine Pangasius Magazine (DTI)