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Tilapia Chicharon is an alternative to the pork chicharon. Although the former is also fried, at least the cholesterol content is lower. It tastes like chicharon without the “fishy taste”. “Fishda” is the business enterprise that makes Tilapia product lines. Established in November 2004, “Fishda” is the forward integration of Jobski Fishpoinds, which has been serving the live tilapia market in the Manila, Laguna, Batangas and Bicol areas for the past 23 years. As pioneers in the tilapia industry, their goal is to elevate the status of the tilapia in the local market and secure a lace for Filipino-produced value-added tilapia markets in the global market.

I am impressed at the veariety of Tilapia products. There is the

1.fillet- Skin-offf, sashimi-grade , untreated tilapia portions.
2. Belly- prime cut tilapia belly
3. Fish Fingers- tilapia fillet portions lightly coated with Japanese breadcrumbs and ready to fry
4. Butterflied- sacled and gutted fresh-frozen bone-in butterlfied whole tilapia
5. Fish Kare-Kare- heat and serve tilapia fillet portions with vegetables in classic Filipino kare-kare sauce,

I never knew that there are a hundred ways to prepare Tilapia. I usally fry or grill tilapia. The first time I encountered a Tilapia dish variety was at this restaurant “oh Boy cafe” at the Magallanes Commercial Center in Makati. They called it Tilapia nuggets. Look!

Tags: Filipino Food, Supplies & Equipment