Surigao State College of Technology

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Chapter 1

PROBLEM AND REVIEW OF LITERATURE

This chapter presents the introduction, review of

literature, conceptual framework, statement of the

problem, significance of the study, scope and limitation

and definition of terms.

Introduction

Crackers are widely consumed snack foods and there is

an increasing trend in adding functional ingredients to

their composition. The world snack food market has been

projected to reach USD 639 billion by 2023, growing at a

compound annual growth rate (CAGR) of 5.8% from 2018 to 2023

(Mordor, 2017). In recent years, a major market trend has

been the introduction of new products containing health-

promoting ingredients associated with a growing demand for

healthy snacks due to the consumer mind set changing taste

and preference. In particular, savory snacks, namely, salted

crackers, are growing at a greater rate than sweet snacks

(Technavio, 2017). Crackers are considered popular snack

products which have appreciable demand amongst consumers.

Crackers are generally defined as dry, thin, and crisp

bakery products usually made of wheat flour, fat (or

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shortening), salt, and leavening agents (yeast, chemical

leaveners, or a combination of both).

This study is about innovating food, particularly fish

crackers or korpek, specifically aiming to show how

Glossogobius giuris (pijanga) can be a very effective and

practical main ingredient for fish crackers. People from all

walks of life battle and work hard to make ends meet by

relying on the environment's immediate resources. To meet

their fundamental economic necessities, they engage in

various forms of agriculture and industry output. One of the

goals of the Philippines' economic agenda is to increase

productivity. Fish processing has an impact on the financial

situation of townsfolks in other rural villages around the

country. A thriving business can help support the family's

everyday requirements by utilizing what is available in the

local environment. Each household is faced with the task of

producing high-quality cuisine utilizing healthy components.

As individuals become more financially secure and health-

conscious, the demand for high-quality foods rises, and the

availability of restricted resources influences the state of

supply inadequacy.
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Kroepeck, also known as kropek, is a dried product

produced traditionally from crushed rice and shrimp or fish.

In the Philippines, it is known as kropek, while called

differently in different countries across Southeast Asia. In

some parts of East and Southeast Asia, this deep-fried

cracker is a favorite snack. Nowadays, riceflour and

cornstarch are commonly used since rice comes in a variety

of types, which can alter the quality of the finished

product. Powdered seafood, such as Fish Protein Concentrate

(FPC) and shrimp powder, are also commonly used. The

addition of Fish Protein Concentrate (FPC) to kroepeck

boosts its protein concentration in comparison to its high

carbohydrate content (Espejo-Hermes, 1998). Shrimp heads and

minced fish, on the other hand, can be employed.

Although kropek has been innovated in many different

ways, including using new and unique ingredients, studies on

using Glossogobius giuris as main ingredient is still not

known or tested. Researchers have yet to uncover if the said

type of fish produces better kropek than other ingredients,

or if the said product would be accepted and effective in

the food industry. Thus was the reason and goal of the

researcher in conducting a study on using Glossogobius

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giuris as main ingredient in kropek or fish crackers. The

researcher believes that this study would be of great help

to not only food innovation specialists but also to the

locale and the livelihood of its citizens.

In this study, the researcher will develop a fish

cracker (kropek) with Glossogobiusgiuris (pijanga) as main

ingredients due to the fish’s abundance in the locality. The

researcher foresees this opportunity to improve kropek

production, as well as the discovery of an abundant supply

for fish crackers. The findings of this research would also

greatly help local fishermen, kropek producers and sellers,

and small businesses in enhancing their livelihoods with

this food innovation.

Review of Literature

This portion of research presents the literature and

studies conducted by different researchers both foreign

and local that have important bearing to the present

investigation.

General Overview of Crackers

In Asian countries, fish crackers are a popular

traditional snack item. The cracker was made by combining

minced fish meat with a variety of other ingredients and

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molding it. The mold is then gelatinized and allowed to cool

at room temperature before being sliced and dried (Hamid et

al., 2020).

In countries where it is regarded a favored snack, such

as most of Southeast Asia, the fish cracker provides an

essential source of protein. Although fish crackers are

well-known as a protein and carbohydrate source, their other

nutritional benefits are rarely highlighted. The development

of healthier fish crackers is an advantageous method, given

modern customers' selection behavior and need for food that

is not only tasty but also healthy and nutritious (Nor et

al., 2012).

Role of Starch in Crackers

Starch is the most common carbohydrate in human diet

and is present in many staple foods. The major sources of

starch intake worldwide are cereals, such as rice, wheat,

and corn, and root vegetables, such as potatoes, sweet

potatoes, and cassava. Several starch-based products have

been developed, as starch is inexpensive and easy to process

chemically. In addition, modified starch-based products are

used in many processed foods. (Shintani, 2020) Starch, an

essential component of an equilibrated diet, is present in

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cereals such as common and durum wheat, maize, rice, and

rye, in roots and tubers such as potato and cassava, and in

legumes such as peas. During food processing, starch mainly

undergoes nonchemical transformations. (Delcour et al.,

2010)

In Asian countries, fish crackers are a popular

traditional snack item. The cracker was made by combining

minced fish meat with a variety of other ingredients and

molding it. The mold is then gelatinized and allowed to cool

at room temperature before being sliced and dried (Sobukola

et al, 2021).

Crackers are a type of snack food manufactured from

starch, such as sago starch, which has high carbohydrate

content. Peranginangin et al, (2021)stressed that starch is

a carbohydrate or polysaccharide comprising a large number

of glucose units linked together through glycosidic bonds.

It contains (i) amylose and (ii) amylopectin as its

macromolecules. Starch serves as energy storage in all green

plants and essential human energy source. It is found in

several dietary foods, such as potatoes, wheat, rice, and

other foods (Obadi and Xu, 2021).

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One of the most important ingredients in cracker making

is starch flour. Although tapioca starch is the most common

starch used, other flours such as wheat, corn, rice, and

sago can also be used to make crackers. Sago starch is a

viable substitute product since it is nutrient-dense and is

a staple diet for most people in Southeast Asia (Tuhumury et

al., 2020).

Buckwheat starch is also currently being used as an

ingredient in the creation of fat substitutes, extruded

products, nanocomposite materials, and as a substrate for

alcoholic beverage manufacture. Buckwheat starch is a

versatile ingredient that can be used in both food and non-

food applications. Buckwheat starch lacks gluten, making it

difficult to integrate into the food network, limiting its

application in food items (Goel et al., 2020).

Modified starches are available in a variety of forms

for usage in the food, pharmaceutical, and paper sectors

(Monroy, Rivero, & Garca, 2018). Corn starch is the most

studied and used, while cassava starch, despite being

commercially available, has fewer reports on its qualities

after changes, and fresh studies may improve and show its

potential industrial uses (Pereira et al., 2021).

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The type of starch used in the fish cracker formulation

is also an important consideration because it can influence

the resistant starch formation and other quality

characteristics. Tapioca starch is normally used for the

production of fish crackers because of its highly expandable

characteristics during frying, which are attributable to its

high amylopectin content and subsequently low

amylose/amylopectin ratio (17:83). Sago starch and wheat

starch, on the other hand, are less preferred because they

have higher amylose/amylopectin ratios, 27:73 for sago and

25:75 for wheat, and are less expandable. (Pomeranz, 1991)

Expandability is important because consumers prefer fish

crackers with the highest linear expansion (Nor et al.,

2012).

Use of Fish as Protein for Crackers

Fish is an animal-source food (ASF), rich in

micronutrients, essential fatty acids, and animal protein,

which can help support cognitive development, alleviate

stunting, improve maternal and childhood health outcomes,

strengthen the immune system, and reduce cardiovascular

disease (Thilsted et al., 2016).

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Fish is easily digestible, has an excellent mix of

proteins, vitamins, and minerals, and has low calorie

content. It also has a variety of useful features. Despite

the nutritional content of fish, snack food products are

gaining popularity in everyday life due to their high

acceptability and capacity to satisfy hunger pangs on

occasion (Kumar et al., 2012). Fish crackers, also known as

Keropok in Malaysia, Kerupuk in Indonesia, Kaew krabpla in

Thailand, Banh phongtom in Vietnam, and Kropek in the

Philippines, are a popular snack item in several South East

Asian nations (Kyaw et al., 2001; Ramesh et al., 2017).

The requirement of the day is for new types of fish-

based products to be introduced in accordance with changing

market trends. For today's time-starved consumer, current

market trends demand nutritious ready-to-cook and ready-to-

eat convenient items (Chodasama et al., 2019).

However, fish is one of the protein foods that needs

careful handling. This is because fish spoils easily after

capture due to the high tropical temperature which

accelerates the activities of bacteria, enzymes and chemical

oxidation of fat in the fish. Immediately after fish died,

the autolysis will take place and later digestive juices

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will invade the flesh and start putrefaction (Nwaigwe,

2017).

The high perishability of fish demands that it is

handled properly immediately after catching and until it is

preserved for human consumption. The traditional

technologies available for fish processing contribute to the

reduction of postharvest losses (Sefa-Dedeh, 2002).

Food Innovations on Fish Crackers

Innovations on fish crackers have been evident across

different researches from around the globe. By improving the

gelatinization conditions, fish crackers with improved

linear expansion may be successfully made. The steaming

time, gel setting time, and drying temperature were chosen

as key process parameters that affect the quality of the

fish crackers, such as linear expansion, bulk density, and

crispiness. Fish crackers with good linear expansion, bulk

density, and crispiness should be produced according to

consumer preferences, taking into account minor variations

in the relevant process conditions (Ramesh et al., 2017).

Another study examined the use of gelatin bags on fish

crackers. The addition of SQ to fish gelatin film making

solutions improved the characteristics and stability of the

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films. WVP and OP of films were dramatically reduced when

GLY was replaced with SQ by up to 50%.

Furthermore, SQ boosted TS, enhancing the gelatin

film's mechanical resistance, which was higher than that of

nylon/LLDPE films. In comparison to nylon/LLDPE bags,

GEL/GLY/SQ bags significantly improved the oxidative

stability of MUFA and PUFA in FFCs. As a result, bags made

from gelatin with a GLY:SQ ratio of 1:1 can be used to

extend the shelf life of healthy food products, particularly

those that are prone to oxidation (Ali et al., 2020).

Crispiness is one of the most crucial food sensations

when it comes to palatability. According to this study,

naive Japanese university students were able to distinguish

between comparable samples of "kakinotane" based on

crispness. Furthermore, they rated their palatability in

diverse ways, which is consistent with prior research

showing that untrained volunteers could correctly

discriminate between different apple kinds with scores

comparable to the trained panel. The onomatopoeias utilized

as descriptors in the TDS technique also had a stronger

impact on expressing the intricacies of food texture than

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the physiological data, according to the findings

(Szczesniak et al., 1988; Saita et al., 2021).

On a nutritional stand point, recent studies also

determined the use of bull’s eye fish and tapioca starch in

producing an alternative and nutritious fish cracker. The

study found that utilizing a basic technology, Bull's eye

fish meat and tapioca starch in a 50:50 ratio can be used to

create nutritionally rich fish crackers. Apart from

providing value to fish and increasing protein consumption

in snack foods, the production of fish crackers from low-

value fish has the potential to sustain a small-scale

industry in rural areas for malnourished people(Chudasma et

al., 2020).

Other studies have shown that low-value fish can be

made more valuable by being used in processed foods (Heydari

et al., 2021).

The varied chitosan samples used to seafood and its

products can successfully prevent microbiological growth,

reduce lipid peroxidation, and improve sensory

characteristics, according to some studies. Combining

chitosan with additional preservation agents generally

enhanced shelf-life and quality more than chitosan alone,

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indicating that chitosan combined with other preservation

agents has a greater preservation ability in sustaining the

quality of such products (Inanli et al., 2020).

Food patterns have shifted dramatically as a result of

globalization, from staple-based diets to manufactured meals

(Popkin and Nielsen 2003). Due to increased urbanization,

changing lifestyles, an increase in the number of working

women, media penetration, and higher disposable means, snack

foods have become a vital nutritional component (Raja et

al., 2014). A new study has shed light on the utilization of

small bony fish powder as a potential snack ingredient. In

the study, successive enrichment of created wafers with fish

powder resulted in a gradual rise in nutritional value

without affecting sensory features. The produced wafers had

a long shelf life and can be used as a nutritious snack

alternative for people of all ages, according to the

findings (Tiwari et al., 2020).

Barnes et al. (2000) investigated that operationalization

of modular approach helped in motivating the students and
they benefited more from this approach. On the whole, it
appears that modular learning group perform
significantly better than the group taught by traditional
method of teaching. This increased motivation was linked
with setting of short-term objectives and the intensity of
teaching approach. The Modularization also promoted
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positive changes in teaching style. The positive results of
the study can be examined further by conducting this
type of researches in rural areas and in female schools.
Before introduction of modular teaching at large scale in
schools it is imperative to arrange in-service training of
teachers along with preparation of modular instructional
material. This study was deficient in respect of content
covered and time used. The quality could be improved if
more resources were available. Anyhow the results of the
study are sufficient for generalization of teaching
methods.
Barnes et al. (2000) investigated that operationalization
of modular approach helped in motivating the students and
they benefited more from this approach. On the whole, it
appears that modular learning group perform
significantly better than the group taught by traditional
method of teaching. This increased motivation was linked
with setting of short-term objectives and the intensity of
teaching approach. The Modularization also promoted
positive changes in teaching style. The positive results of
the study can be examined further by conducting this
type of researches in rural areas and in female schools.
Before introduction of modular teaching at large scale in
schools it is imperative to arrange in-service training of
teachers along with preparation of modular instructional
material. This study was deficient in respect of content
covered and time used. The quality could be improved if
more resources were available. Anyhow the results of the
study are sufficient for generalization of teaching
Barnes et al., (2000) investigated that operationalization
of modular approach helped in motivating the students and
they benefited more from this approach. On the whole, it
appears that modular learning group performs significantly
better than the group taught by traditional method of
teaching. This increased motivation was linked with setting
of short-term objectives and the intensity of teaching
approach. The Modularization also promoted positive changes
in teaching style. The positive results of the study can be
examined further by conducting this type of researches in
rural areas and in female schools. Before introduction of
modular teaching at large scale in schools it is imperative
to arrange in-service training of teachers along with
preparation of modular instructional material. This study
was deficient in respect of content covered and time used.
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The quality could be improved if more resources were
available. Anyhow the results of the study are sufficient
for generalization of teaching methods.
Synthesis. The foregoing literatures and studies have

some bearings to the present study because they critically

discussed the nature and extent of developing crackers as

as a crisp thin wafer eaten during snacks time. The

procedures and processes observed in the previosus

researches are also taken into consideration by the

present study to help conceptualized especially on how the

expected product of this research are prepared.

Thus, from the aforementioned review of literature

and studies, the researcher has conceptualized the whole

study. However, its difference lies on the scope and

limitation of the study as well as on the variables being

considered.

Conceptual Framework

This study was anchored on the journal of van der Swan

and colleagues (Van der Swan et al., 2020) and their purpose

of substituting ingredients to develop improved product

while at the same time taking advantage of the abundance of

supply and support local livelihood and resources.

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Figure 1 presents the paradigm of this study. The first

box in the left contains the sensory acceptability of the

product under study in terms of its appearance, aroma,

taste/flavor and texture. The variables in the first box are

to be determined by the participants in this study. The

middle box represents the acceptability of the product as

assessed by selected participants while the third box is

Sensory

Acceptability in
Acceptability of Improvement and
terms of:
the Development in Fish
 appearance Gossogobiusgiu Cracker
 aroma ris (pijanga) as Manufacturing and

 taste/flavor main fish Market in the Locality

Figure 1
 texture cracker
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Figure 1

Research Paradigm

the output of the study. The output of the study is an

improved fish cracker which is produced after undergoing a

product evaluation from identified experts in Foods

Technology.

Objectives of the Study

The main objective of the study was to develop a fish

cracker with Glossogobius giuris (pijanga) as main

ingredient.

Specifically, it sought to determine:

1. the amount of Glossogobius giuris (pijanga)to be

used in developing the fish cracker in terms of:

1.1 100 grams;

1.2 300 grams;

1.3 500 grams; and

1.4 700 grams?

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2. the acceptability of the product as assessed by the

food experts/costumers of the three variants of dynamite

scone as to:

3.1 appearance;

3.2 aroma;

3.3 taste/flavor; and

3.4 texture?

3. the potential of the new food innovation in terms of

being significantly more cost-friendly than other kropek

versions?

Hypothesis

At 0.05 level of significance, it is hypothesized

that:

Significance of the Study

This study may give significant contributions to the

following individuals or groups:

Graduate School. Findings of this study may provide

information on the production of this kind of food which

becomes widespread in the food industry.

Faculty in Foods Technology. Results of this study

may encourage them to conduct work collaboration with

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other foods enthusiasts in the innovation of foods related

to this study.

Entrepreneurs. This study may provide them with

information and motivate them to introduce new products

and become a source of additional income generation.

Graduate Students. This study may provide them with

a source of knowledge and inspire them to develop future

food related products and publish it for intellectual

property purposes.

Researchers. This may provide them with baseline

data and information when similar study be conducted in

the future.

Scope and Limitation of the Study

This section presents the focus, respondents, and

the place and time of the study.

Focus. This study focuses on the development of a

fish cracker with Glossogobius giuris (pijanga) as main

ingredient

Participants. The participants of this study who

shall do the tasting and evaluation of the products are

selected faculty in foods technology, personnel from DTI

and the panel of examiners.

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Place and Time. The study will conduct at the Food

Technology Innovation Center in Surigao State College of

Technology of the second semester of the Academic Year

2021-2022.

Definition of Terms

To facilitate clearer understanding of the content

and purpose of this study, the following terms were

defined:

Acceptability of the product. In this study, this

refers to the quality of being accepted of the newly-

developed fish cracker product as determined in terms of

its appearance, aroma, taste/flavor and texture.

Development. In this study, this refers to process

of developing a fish cracker having the Gossogobius giuris

(pijanga) as the main ingredient of the product.

Fish Crackers. These are deep fried crackers made from

fish and spices that serve as flavoring. In this study, the

fish cracker is prepared with Gossogobius giuris (pijanga)

as the main ingredient.

Glossogobius giuris Pijanga. This is an inland fresh

water fish locally known as pijanga located at the Mainit

Lake, Surigao del Norte. This fish is described to have a

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Head flattened, lower jaw projecting; body pale without

longitudinal lines

Chapter 2

METHODS

This chapter introduces the mechanics involved in

gathering and analysis of data to answer the problems

cited in the study.

Research Design

The study utilized the descriptive design since the

researcher wants to see if Glossogobius giuris (pijanga) can

be used as a key ingredient in the creation of fish

crackers.

The study used the qualitative approach in determining

factors such as relevance of appearance, aroma, taste, and

texture of the new food innovation product to its

acceptability and marketability. Because qualitative

research is described by Denzin and Lincoln as a

comprehensive research method comprising an interpretative,

naturalistic approach to a subject area, the researcher

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adopted it. According to them, researchers can construct a

full picture of the phenomenon in issue thanks to the

multifaceted nature of qualitative research (Denzin and

Lincoln, 2011).

Research Environment

The study was carried out in the Foods Technology

Innovation Center of Surigao State College of Technology,

Surigao City (Plate 1).

SSCT is a state college in CARAGA Region, Philippines

composed of over 10,000 students. It is mandated to

inculcate to the students the academic, professional,

technical, vocational, and technological instruction and

competencies through the provision of high quality training

in Education, Engineering, Computer and Technology courses.

Hence, the institution also offers graduate school programs

specifically Master in Industrial Education major in Foods

Technology.

In this time of the pandemic where social gathering is

prohibited, face to face instruction is not permitted

instead, blended teaching-learning process is utilized to

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facilitate learning among its students both in undergraduate

and graduate programs.

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Plate 1

Location Map of the Province of Surigao del Norte

Participants

This study will consider the faculty of Foods

Technology, DTI personnel and panel of examiners as

participants especially in determining the acceptability of

the fish cracker product.

Table 1 presents the distribution of respondents by

central school.

Table 1
Distribution of Respondents

Name of School Sample Percent

Faculty in Foods Technology
Panel Members
DTI Personnel
Total

Research Instrument

This study is purely product development. However, to

determine the level of acceptability of the product, a

researcher-made questionnaire is utilized especially in

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ascertaining its appearance, aroma, taste/flavor; and

texture.

Scale Parameters Verbal Interpretation

4 3.50 – 4.00 Very Much Accepted(VMA)
3 2.51 – 3.49 Much Accepted(MA)
2 1.50 – 2.50 Accepted (A)
1 1.00 – 1.49 Not Acceptable(NA)
Validity. This characteristic of the researcher-made

instrument was ascertained through expert scrutiny. The

questionnaire was presented to the experts. The revision of

the instrument was made based on the corrections and

suggestions of the experts to come up with a valid

instrument.

Ethics and Data Gathering Procedure

A letter of request was sent to the respondents to ask

for their consent and cooperation in gathering necessary

data for this study. Respondent who have superiors were also

given letters to their respective heads of office to ensure

that their participation in this study does not jeopardize

any professional standard. The respondents were also made

certain that the samples they are about to intake are free

from harmful substances or any that would risk their health

and sanitation.

Raw Materials

200g. G. Giuris
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100g. Water

3/4tsp. Salt

2tsp.Sugar

1 1/2 tsp. Chicken powder

1/4 tsp. Chili powder

300g. Tapioca starch

Methods

1. Using a blender, blend the fish into paste. Make sure

to add water gradually while blending.

2. Pour in the fish paste into a bowl. Season with salt,

chili powder and chicken powder. Mix thoroughly.

3. Add tapioca starch into the mixture gradually for

easy mixing. Do that until the dough is firm and

almost dry. (Grease your hands with oil before

handling the dough so it won’t stick to your hands

that much).

4. Dust the dough with more tapioca powder and knead a

little until smooth. Cut into two parts and make them

into logs.

5. Steam the dough for 20 minutes. Let it cool and

refrigerate for about 1 hour.

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6. Cut the dough into thin slices. Arrange in a tray and

dry them under the sun for 1 day.

7. Deep fry and enjoy!

Processing of Fish Cracker

The fish crackers are served to respondents in 4

different serving of 100, 300, 500 and 700 grams. This is

to determine if there were any significant changes in

appearance, aroma, taste, and texture as the number of

serving increases. This will be helpful in determining the

optimum serving size to market.

Observation and Measurement

Readily observable right after frying trial batches

that the 100g serving was the crispiest of the 4 sizes of

servings. It is likely that the bigger and the thicker the

cracker is; its crispiness relatively lessens.

Moreover, the researcher has also tried frying the

fresh dough without sun-drying it first and noticed that,

though similar in taste, the sun-dried ones were still

much crispier than those freshly fried ones.

Data Analysis

This study utilized the following statistical tools

in analyzing the data:

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Instrumentation

To analyse the quality assurance of the product, the

following qualitative descriptions were used:

Experimental Ingredient
(Fish cracker using
Glossogobius giuris 100 300 500 700
(pijanga) as main fish grams grams grams grams
cracker (kropek)
ingredient)
Appearance
Aroma
Taste/Flavor
Texture

To analyze the quantitative data of this study, the

following statistical tools were also utilized:

Percent. This tool was used to determine the amount of

Glossogobius giuris (pijanga) in each mixture.

Mean and Standard Deviation. These tools were used to

determine the acceptability of the dynamite scone using the

perceived qualitative descriptions as used in the instrument

(appearance, aroma, taste, and texture).

One-Way Analysis of Variance (ANOVA). This tool was

used to determine the differences of the different

concentrations of Glossogobius giuris (pijanga) used for

each cracker sample.

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Turkey Honest Significant Difference Test. This tool

was used to determine the difference for the Appearance and

the Taste.

REFERENCES

Chudasama, B. G., Zofair, S. M., Bhola, D. V., & Dave, T. H.

(2019). Development and characterization of fish
crackers prepared from the bull’s eye (Priacanthus
hamrur, Forsskal, 1775) fish meat and different
starches. Development and Characterization of Fish
Crackers Prepared from the Bull’s Eye (Priacanthus
Hamrur, Forsskal, 1775) Fish Meat and Different
Starches. Published.

Espejo-Hermes, J., 1998. Fish processing technology in the

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5.

Qualitative Survey Instrument

DEVELOPMENT OF A FISH CRACKER WITH Glossogobius Giuris

(PIJANGA) AS MAIN INGREDIENT

I. Please answer the statements by indicating your

evaluation of the product by putting a check mark
using the scale below:

4 Very Acceptable
3 Acceptable
2 Not So Acceptable
1 Not Acceptable at All
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Appearance 4 3 2 1
1. Color of the fish cracker
2. Size of the fish cracker

Aroma 4 3 2 1
1. Balance of aroma in all ingredients
2. Aroma from the pijanga

Taste/Flavor 4 3 2 1
1. Saltiness of the fish cracker
2. Balance of the flavor.

Texture 4 3 2 1
1. Crispiness of the fish cracker
2. Hardness of the fish cracker

Thank you for your cooperation!