Pangasius Processed For Added Value

Mrs. Cecile Canson and her technician, Rabbie Lloyd Tabulao,
 at St. Martha Farm in Teresa Rizal show a breeder Pangasius in their showroom.
Lady workers at the processing plant of St. Martha Farm process
Pangasius into different kinds of sausages and other products.
The St. Martha Farm, the Pangasius farm that is the pride of Teresa, Rizal, is not only producing a lot of fingerlings but it has also gone into processing to add value to the fish.


Pangasius is a freshwater fish that is imported from Vietnam in the form of fillet in huge volumes, adding to the dollar drain from the country. It is one fish species that could as well be grown in the country because it is a hardy and fast growing fish.

Mrs. Cecile Canson now manages the farm after her husband, the late Gen. Jewel Canson, passed away last December. The operation continues and, in fact, new innovations are under way. Mrs. Canson is looking forward to making it into an organic fish farm.

Mrs. Canson said that the Bureau of Fisheries and Aquatic Resources (BFAR), particularly Dr. Aida Palma of the Tanay Research Station, is conducting a research on organic Pangasius production at St. Martha. There is a pond now that is stocked with a thousand fingerlings that are grown the organic way.

Aside from the fact that St. Martha is supplying a lot of fingerlings to the fishpond owners in many parts of the country, Mrs. Canson is very proud of her processed Pangasius products.

Her Pangasius fillet, according to her is not bleached and also not glazed. Thus, when it is thawed coming from the freezer, the original one kilo remains one kilo. There is practically no shrinkage.

She is also very proud of her gourmet Pangasius sausages. These include the Hungarian sausage, Bratwurst sausage, Garlic Polish sausage, Vigan and Lucban longanisa and a few others.

There is practically no wastage in processing Pangasius into different products.The prime cuts are turned into fillet and sausages. The flesh from the head portion is made into empanaditas which are something very new. Then the fishbones and skeleton are ground into fish meal for mixing with the organic fish feed. The entrails are turned into organic fertilizer for her organic vegetables.

Mrs. Canson also takes pride in her collection of culinary herbs which are grown the organic way. These include tarragon, rosemary, rao ram, spiny coriander, mint, parsley, marjoram, thyme, dill and others.


By the way, members of the Philippine Horticultural Society will visit St. Martha Farm on Saturday, June 23. The same group will also visit Teresa Orchard & Nursery, also in Teresa. The PHS is headed by May Caballero-Dumlao.


Mrs. Cecile Canson can be reached at 0917–526-3659.
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