Luncheon meat from fish bones, tails developed

Here’s another novel food product: luncheon meat from offal (fish wastes).

The new food item was developed out of milkfish offal of boneless milkfish (bangus) and goatfish (bisugo).

The offal of boneless bangus consist of backbone or vertebral column, intermuscular bones (in-between muscles), dorsal fin, and flesh scrap. Goatfish tapa offal are head, backbone, and tail.

"These fish wastes are only thrown by boneless bangus and goatfish tapa processors that pollute the coastal environment," said the developer of the new fish product — Dr. Laurentina Paler-Calmorin, professor and dean of the Northern Iloilo Polytechnic State College-College of Fisheries and Allied Sciences (NIPSC—CFAS) in Estancia, Iloilo.

The products were adjudged as "very much acceptable" when evaluated by panelists of different age groups and nationalities, among them Japanese and Korean volunteers, Dr. Calmorin said in a report.

"Milkfish and goatfish offal luncheon meats are palatable, salable, profitable, cheap, and nutritious," Dr. Calmorin said. "The flavor of milkfish offal luncheon meat can compete with the local and imported pork and beef luncheon meats sold in the country."

Milkfish offal luncheon meat contains 12.85 percent protein and 0.98 percent calcium. Goatfish offal luncheon meat has 12.31 percent protein and 0.87 percent calcium.

These luncheon meat products are good for the body, since protein builds and repairs worn-out body tissues and calcium prevents osteoporosis (bone decay) and dental caries (tooth decay).

The Japanese volunteer-member of the taste panel, Shigeru Takahashi, who is assigned at NIPSC, even recommended that milkfish luncheon meat be exported to Japan because, he said, it would be good for Japanese children. According to him, Japanese children are hesitant to eat fish because it is bony and has fishy odor. — Rudy A. Fernandez