Posted on November 13th, 2008
Pangasinan is the bangus capital of the Philippines, because the province has an abundant supply of milkfish, that is why it is their main product. And being their main product, every year they hold a bangus festival where they honor their main source of livelihood.
Part of this celebration is the parading of different ways of preparing and cooking of the bangus. And competitions are even held to come up with the most unique bangus dish that the Pangasinense can think of, Bangus sisig, Bangus skin chicharon and more.
In spite of the different bangus dish and preparations that they came up with, they always end up with the fish bones that would just go to waste. But that was before research was made to make use of this by-product, and what a discovery that they made.
Thanks to the research, now, nothing in our national fish bangus goes to waste. Because after the fish has been deboned, instead of throwing away the bones that were gathered, they were developed and are now used in making a healthy calcium-enriched polvoron.
What used to be a problem in Pangasinan, which is the disposal of the fish bones and spines has created an exciting new product for them, and that is by turning these wastes into bangus polvoron. And this polvoron is said to help fight osteoporosis because it is enriched in with calcium.
Turning the fish bones into polvoron is quite easy. The collected bangus fish bones are first softened by cooking them in pressure cookers, after which they are chopped, pounded and minced until they turn into powder. This is then mixed with the ingredients in making the healthy polvoron.
The bangus polvoron just goes to show how resourceful and ingenious Filipino can be, as they develop products from what is already considered a waste.