MANILA, Philippines - Researchers at Central Luzon State University (CLSU) have produced an ice cream flavor featuring tilapia, but without any disagreeable fishy taste and smell.
The flavor is the result of a study by professor Rana Vera Cruz of the College of Home Science and Industry along with Terese Abella and Ravelina Velasco of the CLSU Freshwater Aquaculture Center.
From the traditional chocolate and fruit, CLSU researchers have lately experimented with malunggay and spicy chili flavors.
“The latest, however, goes aquatic with the introduction of the tilapia flavor,” they said.
In preparing tilapia ice cream, the researchers used tilapia fillet, all-purpose cream, condensed and fresh milk, chopped walnut and diced cheese.
The steps in making the ice cream are as follows:
Steam the fillet first.
Chop the walnut and dice the cheese then set aside. Beat the all-purpose cream at medium speed and then add the condensed and fresh milk while stirring.
Flake the steamed tilapia fillet, add to the mixture, and continue beating until thick and fluffy.
Add the walnut and cheese while continuously beating until completely incorporated into the mixture.
Stir the mixture slowly while cooling in order to incorporate air and prevent large ice crystals from forming.
Finally, freeze overnight.
“After freezing, the tilapia ice cream can be enjoyed in a sugar wafer cone,” the CLSU researchers said.
The study was done at the CLSU in the Science City of Muñoz, Nueva Ecija, one of the major seats of research in aquaculture in the country.