In Dagupan City, bangus and tilapia are no longer just viands. They are now being used as ingredients in bread making. 

Bread that is infused with bangus and tilapia is a product made by students of the Technical Education and Skills Development Authority (TESDA).

The fish parts are dried first and turned into powder before getting mixed with other bread ingredients. 

All parts of the fish, except for the intestines, gallbladder, and gills are being utilized.

"Hiniwalay namin ‘yung buto, ’yung kaliskis, [at] ’yung skin kasi magkakaiba ng nutrient value ang mga ‘yan," Dr. Westly Rosario, an aquaculture expert, said.

Rosario said the bread uses the Molobicus variety of tilapia, which is higher in Omega-3 fatty acids, instead of the ordinary farmed tilapia.

The discovery is significant for TESDA's bread and pastry production course.

"Kilalang-kilala ang mga pilipino na mahilig sa tinapay. Pwede itong kainin ng mga matanda, [at] pwedeng kainin ng bata, lalong-lalo na ‘yung hindi mahilig sa isda," Dir. James Ferrer of TESDA-Pangasinan, said.