A fisherfolk group in Abra has developed tilapia-based hotdogs as part of a livelihood program aimed at encouraging healthier food options for children while creating additional income opportunities for local communities.

The initiative, introduced in Lagangilang, transforms tilapia into a value-added product by combining fish meat with common ingredients and seasonings to create a healthier version of a popular food item among children.

The product was developed by the Nagtipulan Fisherfolk Organization with support from the Bureau of Fisheries and Aquatic Resources–Cordillera Administrative Region (BFAR-CAR).

Organizers said the project seeks to address a common challenge among parents whose children are reluctant to eat fish.

“Dahil ang hotdog ay patok sa mga bata so naisipan nilang gumawa ng healthy version ng hotdog na galing sa tilapia meat,” Marjorie Mendez, SAAD area coordinator of BFAR-CAR, said.

The preparation process starts with fresh tilapia that is cleaned, deboned and finely ground with garlic and onion. Other ingredients and seasonings are then mixed in before the mixture is placed into casings and steamed.

Malunggay leaves are also added to improve nutritional value.

BFAR-CAR said the project forms part of its livelihood initiative under the Special Area for Agricultural Development (SAAD) program, which aims to help communities expand earnings through processed and value-added products instead of relying solely on selling fresh fish.

Mendez said the concept can also be applied to other food products.

“Hindi lang po siya pwedeng gawing tilapia hotdog. Mayroon din pong shomai, shanghai, embutido or other na gusto nilang gawin na papatok sa komunidad nila,” she said.

Officials said creating processed food products from local produce can help improve market opportunities while encouraging food innovation in rural communities.