FishBytes PH

𝗚𝗲𝘁𝘁𝗶𝗻𝗴 𝘁𝗼 𝗞𝗻𝗼𝘄 𝗢𝘂𝗿 𝗟𝗼𝗰𝗮𝗹 𝗦𝗲𝗮𝗳𝗼𝗼𝗱

The giant freshwater prawn, locally known as ulang, is a highly valued freshwater species found across the Philippines, admired for its impressive size, naturally sweet flavor, and firm, succulent meat. Thriving in rivers, lakes, and inland freshwater systems, ulang is easily recognized by its thick shells, long blue claws, and robust build. It is one of the largest freshwater prawns in the country and is widely regarded for a rich taste that rivals many premium seafood varieties.

Traditionally wild-caught from inland freshwater systems, ulang depends on healthy aquatic environments and well-balanced ecosystems to thrive. Its availability is closely tied to clean waterways, seasonal cycles, and responsible fishing practices, making sustainable sourcing essential to its long-term supply. When sourced responsibly, ulang supports inland fishing communities while placing less pressure on coastal and marine resources.

Beyond its size and flavor, ulang is packed with high-quality protein, omega-3 fatty acids, and essential minerals such as calcium, phosphorus, and zinc. These nutrients help support muscle development, bone strength, and overall vitality, making ulang both a nourishing and satisfying seafood option.

With its firm yet tender flesh, ulang holds its texture well across various preparations, absorbing flavors while maintaining its natural sweetness. This balance of taste, texture, and versatility has made ulang a favorite among chefs and home cooks alike, especially for celebratory dishes and Filipino comfort food, deeply rooted in local waters and responsible inland sourcing.

Southeast Asian Fisheries Development Center Aquaculture Department (SEAFDEC/AQD) shared on Friday that they have successfully facilitated the world's first natural spawning of a mackerel tuna under captive conditions after years of research.

"For the first time, a mackerel tuna—also known as kawakawa and long considered nearly impossible to breed—has reproduced naturally in captive conditions at a research center in the Philippines," they shared in a press release.

The research center first recorded the incident in July 2025, which was repeated in September 2025.

This research breakthrough opens new pathways for sustainable aquaculture and addresses problems of tuna farming operations completely relying on wild-caught juveniles.

"Developing reliable breeding and culture techniques for kawakawa could reduce dependence on wild-caught stocks and help stabilize tuna production,” Mr. Dan Baliao, Chief of SEAFDEC/AQD stated.

Saan magandang alagaan ang iyong isda?

Bukod sa culture systems na nabanggit, mainam din na ikonsidera ang klase ng tubig na mayroon sa inyong lugar kung saan sila'y maaaring alagaan.

Tilapia - Tubig Tabang
Hito - Tubig Tabang
Bangus - Tubig Tabsing o Alat
Hipon - Tubig Alat

Piliin mo na ang isdang naaayon sa inyong lugar!

𝗜𝗖𝗬𝗠𝗜 | 𝗡𝗲𝘁 𝗰𝗮𝗴𝗲 𝗰𝘂𝗹𝘁𝘂𝗿𝗲 𝗼𝗳 𝘁𝗶𝗹𝗮𝗽𝗶𝗮 𝗶𝗻 𝗱𝗮𝗺𝘀 𝗮𝗻𝗱 𝘀𝗺𝗮𝗹𝗹 𝗳𝗮𝗿𝗺 𝗿𝗲𝘀𝗲𝗿𝘃𝗼𝗶𝗿𝘀
Tilapia is one of the most important cultured fish in the world. This 14-page manual focuses on net cage design and cage management after the stocking of tilapia. The culture of tilapia in dams and small farm reservoirs using net cages was proven to be a low-cost yet high-income earning activity, which offers an excellent alternative livelihood for inland fisherfolks.

Download it for free through this link:
https://repository.seafdec.org.ph/handle/10862/2144
https://repository.seafdec.org.ph/handle/10862/2144
https://repository.seafdec.org.ph/handle/10862/2144

Flying fish (𝘊𝘩𝘦𝘪𝘭𝘰𝘱𝘰𝘨𝘰𝘯 𝘪𝘯𝘵𝘦𝘳𝘮𝘦𝘥𝘪𝘶𝘴) is an underutilized yet abundant species in the Philippines with potential for value addition. This study evaluated the effects of different marinating solutions on the sensory quality, microbial safety, nutritional value, and shelf life of flying fish fillets. Fillets were prepared using three marinades: M1 (ham flavor), M2 (salty-sour flavor), M3 (spiced flavor), and C (un-marinated control).

Sensory evaluation showed that the ham-flavored marinade consistently received the highest scores for color, texture, flavor, and overall acceptability (9.64 ± 0.27). Consumers also preferred this flavor the most, while the plain fillets were the least popular.

All marinated fillets were safe to eat, meeting food safety standards. They also had more protein and calories than the un-marinated fish. In terms of shelf life, marinated fillets lasted much longer, especially the spiced version, which stayed acceptable for over two weeks in the chiller and several months in the freezer.

Overall, marination significantly enhanced the sensory appeal, nutritional quality, and storage stability of flying fish fillets, demonstrating its potential for developing value-added seafood products from this underutilized species.

To learn more, read the full article here https://doi.org/10.31398/tpjf

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The Philippine Journal of Fisheries (TPJF) is a semi-annual, open-access journal published by the National Fisheries Research and Development Institute (NFRDI). TPJF is indexed in Scopus, Directory of Open Access Journals, Committee on Publication Ethics, and ASEAN Citation Index, among others.

In the photo: The three marinades used in the study: M1 (ham flavor), M2 (salty-sour flavor), M3 (spiced flavor).

𝗙𝗥𝗘𝗘: 𝗥𝗘𝗩𝗜𝗘𝗪 𝗘𝗫𝗔𝗠 𝗜𝗡 𝗣𝗢𝗦𝗧-𝗛𝗔𝗥𝗩𝗘𝗦𝗧 𝗙𝗜𝗦𝗛𝗘𝗥𝗜𝗘𝗦
Thank you 𝗗𝗿. 𝗖𝗵𝗿𝗶𝘀𝘁𝗲𝗻 𝗣. 𝗣𝗲ñ𝗮𝗳𝗶𝗲𝗹 (MSU Gensan) and 𝗗𝗿. 𝗥𝗼𝗯𝗶𝗻 𝗣. 𝗘𝘀𝗰𝗿𝗶𝗯𝗮 (NISU Concepcion) for sharing this review material.

𝗖𝗔𝗟𝗟 𝗙𝗢𝗥 𝗥𝗘𝗚𝗜𝗦𝗧𝗥𝗔𝗧𝗜𝗢𝗡

Join us as DA-NFRDI conducts "𝗙𝗶𝘀𝗵𝗞𝘄𝗲𝗹𝗮: 𝗥𝗲𝘃𝗶𝗲𝘄 𝗦𝗲𝘀𝘀𝗶𝗼𝗻 𝗳𝗼𝗿 𝗙𝘂𝘁𝘂𝗿𝗲 𝗙𝗶𝘀𝗵𝗲𝗿𝗶𝗲𝘀 𝗣𝗿𝗼𝗳𝗲𝘀𝘀𝗶𝗼𝗻𝗮𝗹𝘀" on October 2, 2025, via Zoom and Facebook Live.

This activity aims to provide knowledge support on aquatic ecology and resource-related topics and boost the confidence of aspiring fisheries professionals preparing for the Licensure Board Examination.

Register here: https://bit.ly/FKRFTrev2025
or scan the QR code

See you there!

𝗙𝗥𝗘𝗘: 𝗙𝗜𝗦𝗛𝗣𝗢𝗡𝗗 𝗘𝗡𝗚𝗜𝗡𝗘𝗘𝗥𝗜𝗡𝗚 𝗥𝗲𝘃𝗶𝗲𝘄 𝗘𝘅𝗮𝗺 𝗯𝘆 𝗗𝗿. 𝗘𝘀𝗰𝗿𝗶𝗯𝗮
via NISU CFAS Research Atbp 👈please follow this fb page mga kaisda.

And the answer is?

FREE REVIEWER! 📌

GUIDE QUESTIONS IN MARINE PARASITES IN PHILIPPINE AQUACULTURE.pdf