Community Service # 3: The Process of Making Big Head Carp Embutido

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My colleagues showing the ingredients of making Big Head Carp Embutido.

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source: Illustration © Joseph Tomelleri
A bighead carp with scientific name of (Hypophthalmichthys nobilis) and its name bighead is given because of its very large head and it is abundant in Laguna de Bay, Philippines. Due to its fleshy meat it is not marketable and few Filipino eat this kind of fish. This is the reason why we proposed this in our community service to help some fishermen and their family to have other source of income because of the dying fishing industry in some community here in Laguna. Most of the fish here is endangered and some is really gone. The most abundant is bighead carp which has the lowest price value in the market and with this kind of training wherein we will make this fish into an embutido which is most favorite viand and we can also transform the lowest price value fish to have much higher value.

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Before the process of making bighead carp into embutido with the used of lemon, the fleshy taste of this fish will be removed. Then after that it will be steamed to remove the bone easily and separate it from the meat of the fish.

The meat will be mixed with some ingredients and condiments like carrots, ground black pepper, chopped garlic & onion, red bell pepper, cheese, sunflower, pickle relish, raisins, accord, salt, sugar, egg, ham, and accord (you can also add pork if you like and other spices.)

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Then the mixed ingredient will be put in an aluminum foil then roll it into circular elongated form.
Then when it is firm you can keep it refrigerated or you can fried it at once.
The finish product was shown in the picture.

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The participants and the faculty trainor after the session. Now