Taste of Combination of Tilapia and Daing, a food review with knowledge

Filipinos are most likely to eat fish, especially tilapia and daing, but what if both of these are combined?

CLSU Director of Gender and Development Office and Associate Professor V, College of Fisheries and some students of College of Fisheries produced one of the famous, delicious, and affordable food in the Nueva Ecija, Region III, Tilading, the combination of Tilapia and Daing. 

Tilading was popular for being fresh, healthy, and safe salted dried fish under GMP. It is also low salt content (6%), made in 25-30 grams tilapia, long shelf-life, and gained popularity locally and internationally.

History of the Popular Tilading

Before it was called Tilading, there are three names inspirations which are Small tilapia thrown away after harvest (wasted), "Danggit" a popular salted dried fish from Cebu, and "Tilanggit" of Mrs. Joson of Quezon, Nueva Ecija. 

BENEFITS

Tilading is well known because it also has benefits like tilapia need not be sex reversed, could be eaten by everyone, tilapia stays in pond water for shorter periods of exposure, produced for its purpose (fresh from the farm), and has a nutritious high protein level.

There is also a solution according to Professor Janet O. Saturno, the Director of CLSU Gender and Development Office and Associate Professor V, College of Fisheries on her statement in the training and webinar series conducted last August 26, 2020. She stated that tilapia grower with low capital, tilapia grower under backyard scale, tilapia grower with limited water source, and could be stored for a long period even without a refrigerator.

Tilading is one of the easiest to buy and eat. It was also beneficial especially for the farmers.