Taiwan’s high-tech bangus
Eduardo Pontaoe
25 Dec 2008
Not to be outdone, the Taiwanese bangus producers are going high-tech in going head to head with the competition.
Competitions coming from Thailand, Vietnam, and the King Kong of ’em all . . . the ballyhooed Bonuan bangus magicians.
Is it the soil or the kind of algae that makes this bangus unique?
No! It’s only in the mind. It’s how the taste buds are accustomed to the singularity of day-in day-out battering of the bangus psyche.
The dominant way Bonuan bangus are produced, its being outclassed as the #1 in the clogged fish market, is coming to an end.
Strange as it may seems, the Taiwanese are into bangus world of production, the highly controlled environment to enhance the fish flavor and availability in the world market.
One day everybody will find the classification of bangus in such a category, it will boggle the mind.
How would you like this fish catalogued not in blue tags, but by demand? How would you like a fish categorized in . . . for inselar . . . for inprito . . . for rellino . . . for inpangat . . for inkalot . . . meaning a fish according to DNA?
Don’t hold your breath!
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