IFMS Production

Third Year Block A students of Post-Harvest Fisheries subject successfully conducted the Deboning and Marinating Laboratory, showcasing their skills and holding their patience! Using freshly harvested milkfish from the IFMS Aquaculture farm, managed by Mr. Amiel Jay Socorro, the students took charge of every step—from sourcing raw materials to preparing marinated fish products.

This hands-on lab not only strengthened their technical skills in fish processing but also highlighted their dedication to producing quality and value-added fish products, though they feel the difficulty of pulling every soft bones without getting the fish meat 😂😂.. Great job, Block A! Your hard work and passion for sustainable fisheries management shine through in every detail. 🌊🔪💪 "

The BS Fisheries Students at CNSC Mercedes Campus have been actively engaged in various aquaculture activities. We're grateful to the BFAR Bikol and Bureau of Fisheries and Aquatic Resources IV - Mercedes Aquaculture Project (BFAR5-MAP) for their generous assistance of milkfish, tilapia fry, and Gracillaria spp. seaweed. These valuable resources are essential for our students' hands-on training in aquaculture and aqua-related subjects, supporting their academic coursework and on-the-job training.

The BS in Fisheries Students (2nd and 3rd year) are now conducting laboratory activity through experimental seaweed research in the Aquaculture Laboratory Building. The students are using various seaweed stocks in their Biochemistry and Organic Chemistry subjects, supervised by Ms. Alin D. Quibral, to analyze the physicochemical properties of local seaweeds, including Gracillaria spp. (from BFAR5 – MAP), Kappaphycus alvarezii (from local seaweed farmers and from BFAR), and Sargassum spp. (washed ashore in Bagasbas, Mercedes, CN). These research will contribute to future product development.

These experiences will equip the students with valuable research skills and real-world knowledge. Additionally, we're grateful that the BS Fisheries students were trained through laboratory and practical skills learned in this institution, which will be helpful in their future endeavors as fisheries professionals.

New Batch of 3rd Year Students conducted their Post Harvest: Smoking Laboratory Activity. They used the interrelated process of smoking such as salting, drying, heat treatment and deposition of chemicals on the product (smoking).

Good job Third Year - Block A