Smoked fish, known locally as tinapa, is a traditional Filipino delicacy made by preserving fish through brining and smoking. Among the various fish species used, Tunsoy (Fimbriated Sardines) is a key product in the industry. This article examines the value chain of smoked Tunsoy, covering its production process, economic viability, challenges, and growth potential. Production Process of Smoked Fish The production of smoked fish involves two main stages: brining and smoking. First, the fish are soaked in a saltwater solution for 30 minutes, which enhances flavor and moisture retention. Next, they undergo smoking for 1 hour, giving them their signature aroma and taste. The full process includes washing (2-4 hours), soaking in brine (30 minutes), cooking (15 minutes), straining and cooling (1-2 hours), transferring cooked fish (6-12 hours), and finally smoking (1 hour). Since the entire process takes 24-48 hours and relies heavily on manual labor, there is minimal mechanizatio...
The Philippine Statistics Authority (PSA) has released its latest report on the Volume of Production of Agriculture and Fisheries for the first quarter of 2025, revealing notable trends across key sectors. The data highlights a 7.4% increase in crops production, a 9.3% rise in poultry output, and a 1.5% growth in fisheries compared to the same period in 2024. These figures underscore the resilience and evolving dynamics of the country’s agri-fishery industry. Crops Production: Sugarcane and Tobacco Lead Expansion The total volume of crops production reached 26.94 million metric tons, marking a 7.4% year-on-year increase. Sugarcane emerged as the top performer, with output surging by 19% to 12.10 million metric tons, accounting for nearly 45% of total crops production. Tobacco also saw an extraordinary 80.4% growth, though its overall volume remained modest at 20.49 thousand metric tons. Other gainers included cacao (up 23.6%) and rubber (up 13.6%), signaling dive...