THE Sangguniang Panlungsod (SP) has passed a resolution calling on all restaurant owners in Dagupan to serve only the locally-produced bangus to boost the sale of the city’s most popular and primary agricultural product.

The resolution, authored by Councilor Alvin Coquia, chair on the committee on agriculture, was another move of city officials to reverse the weakening of the demand for home-grown Dagupan Bangus in the market.

“We have to promote our own Dagupan bangus to tourists (and residents) by serving them only the real tasty Dagupan bangus,” Coquia said.

Coquia, himself one of the owners of the famous Silverio’s, said their restaurant exclusively serves Dagupan bangus.

“Serving tourists bangus that are not produced in the clayish fishponds of Dagupan is a big deception and will tarnish the image of the Dagupan bangus and the city in general,” Coquia said.

He cited that because of its popularity, some fish traders and restaurant owners misrepresent the Dagupan bangus, which commands a higher price in the market.

Dagupan Vice Mayor Belen Fernandez noted that because of free trade environment, traders from Bulacan, Laguna and Batangas initially bring their fish to the consignaciones (wholesalers) to the Dagupan Fish Market and this end up being sold back in Manila as Dagupan bangus.

Fernandez added that even in some supermarkets in Los Angeles, California, some frozen bangus are labelled as Pangasinan but actually come from Saranggani province.

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