HomeAni: Letran Calamba Research Reportvol. 3 no. 1 (2016)


Rey James M. Sandoval | John Raymond F. Lara | Karl Christian G. Calatin | Marvin O. Austral



CALASAN MARKETING, a locally owned mobile food kiosk,  aimed to produce quality fish-based chicharon products that can triumph against the competition in the local market. It further aimed to provide the customers clean and delicious products that were reasonably priced. CALASAN MARKETING introduced the Crispy Fishy, the newest fried fish skin chicharon that would  surely delight the Filipino appetite and those customers who loved eating street foods at an affordable price. The researchers used salmon fish skin as the main ingredient instead of pork  and chicken. The skin of salmon was mixed with iodized salt and served  with a dipping sauce - vinegar, garlic, onion, and salt.