CLSU-FAC develops chicharon without the cholesterol

 

tilapia chicharonThe Central Luzon State University (CLSU) Freshwater Aquaculture Center (FAC) recently announced its development of “tilacharon” or crispy tilapia skin.

Tilacharon is described as a substitute pulutan to go with beer, wine, or any other alcoholic or non-alcoholic beverage.

It has been dubbed as a chicharon with all the crunch but without the bad cholesterol.

CLSU FAC s cientists say that tilapia contains high levels of the healthful omega 6 to omega 3 fatty acids.

“Crispy tilacharon is served with spiced vinegar, chopped garlic and chilli pepper,” according to CLSU-FAC’s Tereso Abella and Ravelina Velasco.

The preparation of the innovative snack food requires fresh tilapia, seasoning and cooking oil.  The tilapia is gutted and cleaned and butterfly-sliced to facilitate the removal of the skin. 

The fish skin is then washed and boiled for about four minutes, then dried by sunlight for about 30 minutes.  Iodized It is possible that tilacharon has commercial possibilities as a substitute to the traditional cholesterol- pork cracklings.

It is possible that this innovative recipe has commercial potentials as a healthy substitute to cholesterol-laden pork cracklings.

Photo: from www.wanderingwonderer.com