Pangga Culinary Event set at Astoria Hotel PDF Print E-mail
Saturday, 26 November 2011 18:01

The Department of Trade and Industry- Zamboanga City Office in coordination with the Zamboanga Pangasius Association announces the conduct of the Pangga Culinary Event on November 29, 2011 at Grand Astoria Hotel, Zamboanga City.

This event will feature more than eight cream dory food preparations by participating schools. It is also intended to raise the awareness of Zamboangaueños about Pangga (a.k.a for Philippine Pangasius). Pangga or

Pangasius is a catfish which is also known as “Cream Dory” in the fish food market or the hammer head in the aquarium hobby. Farmed extensively in Vietnam particularly in Mekong Basin, it was first introduced in the Philippines and as aquarium fish, but has gained recognition in both the global and local markets because of its soft texture and good taste. Because of its neutral taste and white fish meat, the fish can be processed into different ways. Aside from selling it fresh/chilled as whole, gutted, fillet, round steak, it can also be processed into ready-to cook and value added products such as fish balls, nuggets, siomai, chorizo, etc. In addition, the event will recognize the student participants for their ability to demonstrate new pangasius dishes.

Pangasius farming was piloted in Regions 4 and 12 (General Santos) and is now being used as an alternative white fish meat. In fact, many of the hotels and food chains nationwide, including Zamboanga City are using Pangasius fillet or Cream Dory in their fish dishes. In Zamboanga City, there are three commercial farmers of Pangasius and are sold locally. However, pangasius in Zamboanga City is not yet known to many.

Expected to attend the event are Pangasius growers, food caterers, restaurant operators, fish brokers and distributors, and officials and representatives from government agencies and non-government organizations.

For more information about the Pangga Culinary Event, you may call DTI-Zamboanga City Office at telephone nos. 991-2704 to 05..