CHICHAMUL (PARROT FISH SKIN CRACKERS)

CHICHAMUL comes from the words chicharon which means cracker and mulmul which means Parrot Fish. Typically, Chichamul is  made of parrot fish skin which  we turn it into a cracker.

  Parrot  fish skin is an off product  from fish processing plant. Instead of throwing it, some companies are utilizing parrot fish skin to make another product which can be sold locally. Chichamul can be an example. A term coined by yours truly.

  Some species of Parrot fish are not allowed to catch in the Philippines because they are endangered. You can visit the city agriculturist office or the Bureau of Fisheries and Aquatic Resources (BFAR) to know the type of species  allowed.

https://www.youtube.com/watch?v=-qyFTgQ8PEs&t=8s

PREPARATION:

Sun-drying method is a natural process to make a chichamul. After cleaning the parrot skin thoroughly, you can let it dry under the heat of the sun for two days or more depending on the weather and how dry is the clean parrot fish skin.

COOKING PROCEDURES

Heat adequate amount of cooking oil in  a frying pan or any cooking container ideal for frying crackers.

When the cracker turns semi-golden brown color, then it is cooked and ready to serve. 

Chichamul is best served with pinakurat or vinegar Enjoy!

You may check the video presentation entitled CHICHAMUL on Facebook and How to cook Chichamul on YouTube by Just AnyTink.

https://www.youtube.com/watch?v=-qyFTgQ8PEs&t=8s