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Akai Foods, Inc. is a multinational fishery company headquartered in the Philippines, [1] specializing in farming, processing, and exporting a variety of seafood. [2] [3] Established in 1986, the family-run company is a member of Philippine Exporters Confederation and the Association of Food Manufacturers and Exporters of Cebu. [4]
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks ...
Media: Bagoong. Bagoóng ( Tagalog pronunciation: [bɐɡuˈʔoŋ]; buh-goo-ONG) is a Philippine condiment partially or completely made of either fermented fish ( bagoóng isdâ) or krill or shrimp paste ( bagoóng alamáng) with salt. [1] The fermentation process also produces fish sauce known as patís. [2]
That feed sometimes includes fish meal, says Love, a powder that comes from two sources: seafood processing waste (think: fish guts and tails) and wild-caught fish.
This 16th-century fish stall shows many traditional fish products. The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover ...
The parent company, Century Pacific Group, Inc., was established by Ricardo S. Po, Sr. (1931–2021) on December 12, 1978 as Century Canning Corporation, whose primary business was the distribution and sales of canned and processed fish products derived from tuna, sardines, and milkfish. In 2024, Century Pacific Food entered into a multiyear ...
Media: Daing. Daing, tuyô, buwad, or bilad ( lit. ' sun-dried ' or 'sun-baked') are dried fish from the Philippines. [1] Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillets the fish before the drying process. [2]
Tinapa, a Filipino term, is fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from blackfin scad ( Alepes melanoptera, known locally as galunggong ), or from milkfish, which is locally known as bangus . Though canned tinapa in tomato sauce is common and sold commercially ...