Go organic in growing bangus

By Roberto Garcia

DOES today’s bangus grown here have the same quality as the famous “Bonuan bangus “ of years ago?

Many old timers reminisce the days when the “original” bangus emitted a sweet aroma that can be sensed even at a distance while being grilled and had an excellent flavour – two characteristics that made it distinct from bangus grown elsewhere. In comparison, they assert that the Dagupan bangus grown today is no different from bangus coming from other places, and thus command the same market price.

Growing bangus the traditional way is done with natural feeds (lab-lab or lumut), which perhaps give its distinctive taste. This natural method of fish farming produces “organic” bangus, which has a thriving market among the health-conscious and expectedly commands a higher price than the mass-produced bangus that is given commercial feeds. Moreover, bangus – together with salmon and sardines – is known to contain omega-3 and omega-6 which may reduce heart problems.

Now, the question is: Why are we not culturing bangus the old way with natural feeds?

The use of commercial feeds has become the norm in growing bangus because of convenience, accessibility, and a bigger harvest within a shorter period. With commercial feeds, a grower can stock 10,000 or more fish per hectare of fishpond as against 1,500 fish per hectare using lab-lab or other algal feed. The need to produce more fish may be caused by increasing demand and competition from other milkfish producing areas in western Pangasinan as well as in other provinces.

Fish farmers also claim that it is difficult nowadays to sustain the growth of lab-lab or lumut for the duration of the culture period. So after one or two months of natural feeds, commercial feeds are eventually used until harvest time. Of course, using commercial feeds in combination with natural feeds would not strictly qualify the fish as organically-grown.

In my operation, I use a probiotic organic feed (which I formulate myself using organic raw materials) to take the place of the depleted natural feed. The bangus grown with this feed has lesser fat and leaner meat, making it a healthier option. It, too, has an excellent taste.

To go organic or not is the choice of the fishpond operator. Traditional growing of bangus in combination with formulated organic feed means a lower operating cost. But going really “organic” could mean a higher market price, both here and abroad, especially if properly packed, labelled and marketed as such. “Organic” is the way to go, or at least it is definitely something worth considering.

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