Fish Processing Dep't conducts 5-day training on post-harvest FishTech

The College of Fisheries hosted a series of workshops on post-harvest fisheries technology with the different schools in Tawi-Tawi. From March 1 to March 6, the workshops were held at the Tandubas School of Fisheries for their faculty and Grade 12 students.

As a fellow school for fisheries, the College of Fisheries wishes to promote and share new techniques and ideas on proper procedures in manufacturing fish-based products. The workshops also aims to entice young students to pursue fisheries as a field of specialization in the future.

Some of the topics discussed were:
a. Basic Requirements for Post-Harvest Handling and Processing of Fish and other Fishery Products (Icing, Chilling, Freezing, Thermal Processing and Traditional Methods) and Product Formulation (fish embutido, fish/squid/crab balls, fish sausage, crispy and spicy dilis) facilitated by Prof. Fathma S. Abduhasan

b. Food Safety and Security, Guidelines for Food Prepation, Lecture and Practicum on (Smoke Fish, Carbonara with Tuna, Seaweeds Puto, and Fish Burger) facilitated by Prof. Jurma A. Tikmasan and Ms. Normina A. Abubakar

c. Lecture and Practicum on Seaweeds/Fish Processing (seaweeds jam, shrimp chips/cracker, seaweeds noodle with training demonstration on canning of smoked fish in oil, tuna curry, seaweeds pickle) and on Bottled Sweet Spicy Bagoong, Bottled Sea Urchin Roe Sauce and Seaweeds Ice Cream by Prof. Rosita T. Jumadain.

During the closing program, Dean Jurma A. Tikmasan praised the trainers for being hardworking and showing willingness to be trained and learned. She also challenged the participants to make use of what they have learned, not just for themselves but also for the community.

Before she ended her message, she also acknowledged Tandubas School of Fisheries Principal Dr. Benhar J. Idris and faculty members Ms. Armelie A. Aping and Ms. Harija C. Lukman for helping make the event successful.


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