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dc.contributor.authorArmada, Nyra
dc.contributor.authorDianala, Rex Delsar
dc.coverage.spatialPhilippinesen
dc.coverage.spatialTigbauanen
dc.date.accessioned2022-11-17T03:41:10Z
dc.date.available2022-11-17T03:41:10Z
dc.date.issued2022-09-27
dc.identifier.citationArmada, N. & Dianala, R. D. (2022, September 27). The next big thing: SEAFDEC renews push for pompano farming. Panay News, pp. 13, 15.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/12635
dc.language.isoenen
dc.publisherPanay News, Inc.en
dc.relation.urihttps://www.dailyguardian.com.ph/the-next-big-thing-seafdec-renews-push-for-pompano-farming/en
dc.subjectpompanosen
dc.subjectfish cultureen
dc.subjectresearch institutionsen
dc.subjectresearchen
dc.subjectmilkfishen
dc.subjectbrackishwater aquacultureen
dc.subjectcage cultureen
dc.titleThe next big thing: SEAFDEC renews push for pompano farmingen
dc.typenewspaperArticleen
dc.citation.journaltitlePanay Newsen
dc.citation.firstpage13en
dc.citation.lastpage15en
local.seafdecaqd.controlnumberPN20220927_13en
local.seafdecaqd.extractA delectable fish that needs no seasoning, no need for scaling, has few bones, fits perfectly on a pan, and whose mild and sweet flavor suits almost any recipe. It’s no wonder that the pompano is called by some to be the “world’s most edible fish.” This silvery fish, with a pearly white meat when cooked, is known as “apahan” or “dawis lawin” in the Philippines. Its market price is between P300 and P500 per kilogram, depending on size, which is usually between 250 to 500 grams. Pompano naturally inhabit coral reefs, but they also adapt well to being farmed in marine fish cages and brackishwater fishponds where they grow fast and readily take in formulated feeds.en
local.subject.personalNameBaliao, Dan
local.subject.corporateNameSoutheast Asian Fisheries Development Center Aquaculture Department (SEAFDEC/AQD)en
local.subject.corporateNameDepartment of Agriculture's Bureau of Fisheries and Aquatic Resources (DA-BFAR)en


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