00:00 -Mateo G, let's go. -Shaira D.
00:02 We'll play a game this morning.
00:05 This is a game to determine who will win.
00:08 -Game. -Okay.
00:09 -Let's play a game. Shaira D, camera, action. -Okay.
00:12 How?
00:13 But, this is Mateo.
00:15 But this category is about fish that are caught in a fish bag.
00:18 -Okay. -You go first.
00:20 -One, two, three, go. -Tilapia.
00:22 -You're doing the worst. -What?
00:26 -Hito. -Bangus.
00:29 Galunggong.
00:31 -Galunggong. -Oh, no.
00:34 Pampano.
00:35 -Pampano? -Yes.
00:37 -What is that? -It's...
00:38 This is it.
00:40 Look at it.
00:41 Wait, Shai. Do you know?
00:43 Is it pampano or pompano?
00:44 -It might be pompano. -Pompano.
00:46 -It sounds like pampano. -It sounds like.
00:49 -Okay. -Yes.
00:50 Let's find out. Let's ask Kim.
00:51 Wait.
00:53 I know that pompano is caught only in the sea.
00:55 -Can it be caught in a fish pond? -Yes.
00:58 Yes, Mateo.
01:00 It can be caught.
01:01 That's what Chef JR went to Batangas today.
01:04 Pampano is not caught in the sea.
01:08 It's caught in a brackish water pond.
01:12 -Brackish water pond. -What is that?
01:14 Let's ask Chef JR.
01:15 Pampano is really delicious.
01:17 It can be cooked in a fish.
01:20 -That's the style. -Yes.
01:23 -Chef JR. -Good morning.
01:26 You caught a lot of pampano there.
01:29 -Yes. -Bless you.
01:30 -Bless you, too, Jans' Studio. -Brackish water pond.
01:33 Yes, sir.
01:34 A lot of them. They are really winners.
01:36 Our food adventure continues here in Taal, Batangas
01:40 where our friends entertained us
01:43 here in the National Research Center for DA or NFRDI.
01:48 They are able to grow and take care of pampano
01:52 not in the sea but in their brackish water pond.
01:56 And of course, I'm excited to know
01:59 what kind of technology they use
02:01 and how it's possible for us to be with them.
02:04 And of course, we have our expert, Sir Edgar.
02:06 -Blessed morning, Sir Edgar. -Good morning, sir.
02:08 Sir, what kind of fish is pampano?
02:11 Pampano is a fish that we can see in the sea
02:15 -with a high salinity. -It means it's salty.
02:17 Yes, it's salty.
02:18 It's also known as the most edible fish
02:22 because of its taste,
02:24 -it's not fishy, -It's not fishy.
02:25 and it's not hard to eat.
02:27 -There you go. And this is my wife's favorite. -Yes.
02:30 How long does it take to take care of it?
02:33 In our grow-out ponds, we can take care of it for 5 to 6 months.
02:37 5 to 6 months.
02:38 And what I mentioned earlier,
02:40 what kind of technology do you use here
02:42 that's why you were able to grow this fish?
02:44 So, in order to grow it,
02:46 we need to put our pond in a 1-meter depth.
02:51 -And-- -So, this is a deeper area.
02:53 Yes, it's deeper.
02:54 And we need to feed it
02:57 with the fish that we caught from the pond.
03:01 -So, the recipe was made for pampano? -Yes, just for pampano.
03:05 -So, there's a special diet? -Yes.
03:08 And how much does it cost to sell it for 5 to 6 months?
03:12 It's sold for P350.00.
03:15 And the summit pork cutlet is for P430.00 to P450.00.
03:19 -So, that's the normal price for P450.00? -Yes.
03:22 So, this is the kind of catch that we do when you're fishing here.
03:27 We trap the fish.
03:28 As you can see, this is our favorite fish.
03:32 It's delicious. Like what Sir Edgar said,
03:35 it's not fishy and it's--
03:38 -It's tasty. -It's very tasty.
03:40 So, how many fingerlings do you take care of?
03:46 We take care of 3,000 fish in one pond.
03:53 That's a lot. So, we have a lot of supplies, Sir Edgar.
03:56 I'll take care of our breakfast. I know you guys are tired from fishing.
04:00 -So, I'll take care of it. Sir Edgar. -Yes, sir.
04:03 I'll cook your breakfast.
04:05 The ingredients are very fresh.
04:07 And of course, I'm sure you guys have a lot of favorite recipes
04:11 to make our pampano tastier.
04:14 But I'll show you a very simple one.
04:18 There's no need for Eche Bureche.
04:20 You don't need to use a lot of techniques.
04:22 You can do the very basic ones like fritters.
04:25 But we have Pinangat that we'll cook for you.
04:29 Basically, Pinangat or Kinamatisan.
04:33 Like I said, it's very simple.
04:35 These ingredients are quite cheap nowadays.
04:37 So, we have our pan here.
04:39 And our oil.
04:41 We'll saute this with a bit of ginger.
04:44 There.
04:45 A bit of ginger around it so that our oil will smell better.
04:50 Which is what will absorb our very fresh pampano.
04:55 And then, after that, we're just gonna add tomatoes.
04:59 And our onions.
05:04 Of course, it's up to you what other aromatic you want to add.
05:07 But there, garlic.
05:09 And then, season it with some salt and pepper.
05:14 And for some kick, we'll add some chilies.
05:18 And then, stock or water.
05:23 We'll let it simmer for 10 to 15 minutes.
05:26 Here it is, KaBuso.
05:27 Our Pinangat Pampano is ready for our breakfast.
05:33 Our food adventure continues.
05:35 Here in Taal, Batangas.
05:37 Just stay tuned to your country's morning show
05:39 where you're always the first to--
05:42 (speaking in foreign language)
05:46 (speaking in foreign language)
05:50 (speaking in foreign language)
05:54 (speaking in foreign language)
05:58 [BLANK_AUDIO]
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