Tilanggit: Coming to Pinoy’s dining tables
We’ve all eaten dried squid and danggit (rabbitfish), but have you tried tilanggit?
Tilanggit is the tilapia (Oreochromis niloticus) fish prepared and processed like the danggit, hence the name.
Tilanggit smells and tastes like danggit, only bigger. It is also meatier and has the potential to become another breakfast favorite among Filipinos.
The Bureau of Fisheries and Aquatic Resources (BFAR), which is currently conducting research and development on this new food item, says the tilanggit can have a huge economic potential.
The idea for a tilanggit started back in 2005 as part of a research and development activities of various aquatic and marine stakeholders working with BFAR. Vianney Anthony A. Gapuz of the Inland Resource and Management Sector of BFAR, said the concept of tilanggit gave grounds in the region when BFAR embarked on producing tilapia for fillet.
Tilanggit is also being developed in Region 10 as one of the components of a tilapia culture project in Pangantucan, Bukidnon.
“As male tilapia grows faster and bigger than female tilapia, after segregation at 50-80 grams, the remaining female tilapia are processed into tilanggit, since only the male tilapia are cultured up to the desired harvest size of 250 – 450 grams,” he said.
Gapuz said tilanggit production is seen as a good source of alternative livelihood with some fisherfolk associations and individuals now starting to produce the new local delicacy.
However, this is a seasonal enterprise because tilanggit production depends on the supply of quality tilapia.
Currently, the tilanngit sells for P50 pesos per 100gms on average.