FishCon 2023: Masaganang Pangisdaan, Maunlad na Ekonomiya, silipin!
FishCon 2023: Masaganang Pangisdaan, Maunlad na Ekonomiya, silipin!
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00:00 Bureau of Fisheries and Aquatic Reserves of BIFAR. Chi, go ahead.
00:03 You're right, Fee. We saw a lot of fire earlier when they were cooking.
00:07 But this morning, we'll be joined by the National Director of BIFAR,
00:11 Atty. Dem S. Cotto. Good morning, sir.
00:14 Good morning, ma'am, sir.
00:16 Atty., our 60th Fish Conservation Week is continuing.
00:22 How did this become a success? I understand you've been here in BIFAR for so many years, sir. Go ahead.
00:28 Yes, that's true. This week is a celebration of Fish Conservation Week, 60th Fish Conservation Week,
00:37 which is about the rich fisheries and the developing economy.
00:42 Okay, yes.
00:44 Sir, given that this is a one-week celebration of Fish Con 2023,
00:48 what can our fellow citizens expect from this, sir?
00:52 Yes. The highlight of our celebration this week is the launching of our so-called Fish Corps Project.
00:59 It's a foreign-assisted project that focuses on the conservation and care of our fisheries.
01:08 This is the center of this project.
01:11 Secondly, we will have an awarding of our MMK, Clean and Fresh Seas.
01:19 This is a national contest that is held by local government units
01:24 where LGUs employing best practices in caring for their coastal communities will win this contest.
01:34 Alright, sir. I see that you're saying that we are empowering the fisher folks.
01:39 So, how is it in terms of the programs and projects that BIFAR is doing now?
01:44 I understand that we have a concept of ecosystem conservation, resource management,
01:49 and ensuring that our coastal areas can still be visited for our fisher folks to fish.
01:55 Sir, tell us more about this.
01:56 That's right. In our fishery resource conservation, we are empowering our fisher folks.
02:05 They cannot be left out because in order to build our management structure, it is very important
02:13 that all people and our fisher folks are part of our management initiative.
02:21 So, we are encouraging all people, especially the fisher folks in coastal communities,
02:29 to be involved in the conservation of our fisheries.
02:33 This is not just a weekday celebration.
02:35 This is a symbol of our celebration.
02:38 In the future, they should be part of our fisheries management.
02:44 Sir, the spokesperson mentioned earlier that there is a "Dish is Fish" competition that is taking place here.
02:52 It is right behind us, sir.
02:53 This is the finished product, am I correct, sir?
02:56 Yes.
02:56 Our fisher folks are very good in this contest.
03:00 They are still young, but they are good at cooking.
03:04 They are showing us the different dishes of our fish.
03:09 In celebrating Fish Conservation Week, we are showing that if we can take care of our fisheries
03:18 for the next generations, the fish that we see here,
03:22 like this one, Ayungin, we will still see it.
03:27 And for our tables, that is the objective of our fish and its fish.
03:33 I think it's time for tasting.
03:35 I'm sorry, sir. I'm a bit distracted because I'm tasting here.
03:37 Sir, because of that, you need to join us in tasting.
03:40 Yes, sir.
03:42 I'm from Nova Leaches High School.
03:44 Why did you take one of my fork?
03:46 I didn't take it. I gave it to you.
03:49 Oh! There's the fork.
03:52 Okay, let's taste it.
03:54 That one is Tabang.
03:56 Okay.
03:56 What is this? Tabang?
03:58 Mmm...
03:59 This is the Knife Fish.
04:01 Knife Fish, okay.
04:02 I'm so jealous that I can eat Knife Fish.
04:04 Okay, join me. I'll be on the other side.
04:06 Okay, go back here.
04:07 I'll just taste their Ayungin Balls with Asian Tomato Salsa.
04:12 Did this already go to ballroom?
04:14 Yes.
04:14 It might be sweaty.
04:16 Okay, let's taste this.
04:18 Okay.
04:20 So there. How is it there, T? Is it delicious?
04:24 I'll taste this one already.
04:26 In terms of texture, it's soft.
04:28 I'll give you fairness, if you're not into meat, you'll taste this one.
04:34 I might like that.
04:35 It has spice because of the spicy Asian Tomato Salsa.
04:39 The first one I ate was the Tabang or Knife Fish.
04:42 Now, I'm here in the Buttered Fish recipe which is what fish is this?
04:46 It's a Dalag.
04:48 Okay, so we'll taste it.
04:50 Yes.
04:51 There, oh my!
04:53 It's so delicious.
04:54 Okay, let me try this one.
04:57 It's so delicious.
04:59 It's like there's a crispy part.
05:01 Director, you're the host. What will you taste?
05:04 We forgot the director.
05:06 Hito Balls.
05:08 How does it taste, sir?
05:10 It's delicious, sir.
05:11 This is Hito Balls from Batasan Hills National High School.
05:14 In fairness.
05:15 It's so delicious.
05:16 We saw different recipes for fish.
05:21 Hito is a very simple fish.
05:23 But look at the finished product of Hito Balls.
05:27 That's so delicious.
05:28 But Fee, before we taste this, I think we need to say goodbye to them.
05:33 Yes, let's continue to taste later.
05:35 So that they can have their breakfast.
05:37 To our co-hosts,
05:39 we'll continue our daily stories here in Of Course Rice in Chayang, Philippines
05:43 from 6 to 8.
05:45 That's the happiest event from here in the Bureau of Fire Protect--
05:49 I mean, Bureau of--
05:50 What's that, Kharisis?
05:52 I told you, it's early.
05:54 I'm hungry, Fee.
05:56 Where are you going to eat?
05:57 Bureau of Fish, Cherries, and Aquatic Resources.
06:00 We're with the director.
06:01 Thank you so much, sir, for allowing us to come here today
06:05 to celebrate this very wonderful event.
06:07 Thank you so much, sir.
06:09 There!
06:10 RSP ends here at BIFAR.
06:13 Back to the studio.
06:15 Thank you so much, Chi and Prof. Fee.
06:19 And thank you so much to BIFAR.