Skip to main content

Tibiao Fish Spa: The sensation that's tickling the nation!

They’re young, they’re hip and they bring a “fishpalaxing” experience to everyone from all walks of life. Meet Flord, Noel and Rex – still twenty-something yet these “Iskolars ng Bayan” already have success in the bag.

As schoolmates from University of the Philippines Visayas in Miag-ao, they started a business venture in 2009 that is now a novel form of relaxation at the same time a tourist attraction. Despite the busy schedule in college, they pooled their talents, funds, and spare time to come up with the concept, technologies, and strategies for the successful operation of Tibiao Fish Spa.A form of ichthyotherapy, fish spas make use of small fish to clean and exfoliate the skin. The distinct sensation produced by the skin-nibbling fish adds to the cleansing benefits and relaxing ambiance of fish spas that made them popular in many Asian countries.

FLORD: The Aggressive Guy

“Collecting fishes as pets was my hobby when I was younger,” says Flord Nicson Calawag. When he entered high school, his interest intensified. “I still remember the day that my dad scolded me for spending 300 pesos for a pair of big old, black molly fishes. Worse, the fishes died two days after because I experimented with them.”

“When I entered UPV and took BS Fisheries as my degree, my love for fishes has brought me more joy,” he said. ”I’m just as happy as the fishes swimming in my little pond because I got the chance to learn more about them.”

Flord placed 8th in the Fisheries Technologist in the 2008 PRC Licensure Examinations. Afterwards, he became a full-time PCAMRD-DOST scholar taking up MS Fisheries, Major in Fisheries Biology. “It was during this time that I was able to establish the scientific approach to my hobby that led to the discovery of local fishes for the fish spa.”

With this venture, Flord continues the legacy of his father which is to put up a business so he can provide livelihood, empower people and present opportunities to the community. “I got inspiration from him who is the only professional among his eight siblings.” After graduating in college, his father put up a small fishing business wherein his siblings are the ones who take good care of it.

Utilizing fish sourced from the highlands of Tibiao, Antique, Flord is not only making people happy and relaxed at the fish spa but at the same time promoting his hometown. “Putting this up is also giving due credit to my forefather, Datu Oguid Pagsuguiron Amar and his clan, who started the civilization of our beautiful town,” he said.

Being the General Manager, he handles the marketing and service operations of the company. “I always make sure that we provide a quality and best service to our clients,” he said. “I believe that once you make every costumer happy and satisfied, you will earn their respect and admiration.”

Moreover, he makes sure that their employees enjoy their work and at the same time encourage them to give their very best to satisfy the clients.

Tibiao Fish Spa is now dubbed as the most affordable fish spa in the world and has attracted attention worldwide. “This year alone, investors from Dubai, Guam and Australia are contacting us for expansion in their respective places,” he beams with pride.

Katahum Tours complements the fish spa project. It is an adventure tour operator in Antique that is focused in developing and promoting the tourism industry in the said province. “It was conceptualized to maximize our guests’ visit to the original fish spa by going to beautiful and unexploited tourist sites in town,” he explains.

“To succeed, find a market niche and be the best in it,” Flord said. But more importantly he advises to “Read the bible, know God very well and serve His glory. Once we know our very purpose in life, every blessing will eventually come.”

“Once we know and feel that we have done something good, we should be delighted. We should also be contented with all the blessing that God has given us and share these to everyone.” That, for Flord, is success.

NOEL: The Technical Go-To Guy

“I was really into fishes when I was a kid,” opens up Victor Marco Emmanuel Ferriols. He used to maintain around seven aquaria in grade school. In high school, he started breeding fishes. When he ran out of space for the fish he would sell them to pet shops near his house in Quezon City. “Although you could look at it as a start into business, I was really more interested in the scientific aspect of maintaining an aquarium and breeding fish.”

Raised in the big city, Noel finished his primary and secondary schooling from Ateneo de Manila University. “I didn’t hesitate to take up BS Fisheries in college despite its low appeal. Our course is just grossly misunderstood due to a lot of misconceptions.” Following his passion reaped a lot of merits for Noel. He graduated magna cum laude in 2008 and garnered a host of awards, among them the 2008 Most Outstanding College Graduate (from Rotary Club of Iloilo), 2008 Most Outstanding Graduate of University of the Philippines Visayas and 2008 Ten Outstanding Students of the Philippines-Region VI. A year later, he placed 1st in the 2009 Fisheries Technologist Licensure Examination and just this March he finished his Master of Science in Fisheries Major in Aquaculture.

Noel had second thoughts venturing into the Tibiao Fish Spa. “I didn’t know if I was really cut-out or equipped to go into business in general,” he shared. But having convincing and very able partners, he knew it will certainly push through. “Knowing my limitations - I was more into the technical aspect of things - I just relied on my partners to complement this.”

Being the technical manager, he is in charge of designing the systems needed to keep the fish healthy and to maintain the water hygiene for the customers. “I do scheduled check-ups for cleaning and maintaining the equipment we use and I also try to troubleshoot technical problems when they arise.”

“Among us three, I probably spend the least time at the spa.” He shares that going into business is definitely going to help him hone his time management skills. ”Although I am in constant communication with my partners, my day job (he’s now a professor at UPV Miag-ao College of Fisheries and Ocean Sciences) makes it difficult for me to be physically present most of the time,” he explains.

When asked about advice to would-be entrepreneurs, he answers: “Tap as many resources as possible for support - from financing down to the technicalities of running and operating the business, try to gain as much knowledge as you can by asking help from others.”

“Although learning from experience is a must, do not hesitate to ask for advice from experts especially on topics you’re not too familiar with. The more support and knowledge you gain from others, the more confident you become in going into business.”

For Noel, success is being able to do the things you love and gaining from it. “The rewards need not be monetary as long as you attain a sense of fulfillment.” He adds that one of the best things they’ve succeeded in so far is being able to provide jobs for others.

“I feel lucky that I’m able to do the things I want and work in a field that I’m really passionate about. In the long run, if you enjoy what you’re doing, giving your very best and having the time and energy to help others comes naturally.”

REX: The Conservative 

“I enjoyed keeping an aquarium when I was young,” starts Rex Delsar Dianala. His curiosity watching the fishes grow and spawn sparked his interest more that on weekends, he persuades his father to go fishing. “We’d go to Dumangas or Guimaras and spend most of the day waiting for tug on the line.”

Born in Roxas City but raised in Iloilo City, Rex finished his primary and secondary schooling at SPED – School for Exceptional Children and Philippine Science High School (PSHSWV), respectively.

Yet in college, he wanted to take agriculture because he liked farming more. But the only UP campus offering it was in Los Baños, Laguna. “It was too far away for me so I thought that aquaculture would be ok too.”

He shares that his father influenced him in his decision making (for he still couldn’t make up his mind then and it was already the deadline for the UPCAT form.) But it turned out more than okay as Rex graduated cum laude in his “second choice” course.

After college, he honed his skills during a two-year stint at Southeast Asian Fisheries Development Center (SEAFDEC) Aquaculture Department in Tigbauan, Iloilo. Rex also spends time blogging, focusing, not on fishes, but on money. No, he’s not giving financial advice online but it’s all about the currency – bills, coins, their history and more. He shares that his blog’s earning was partly used to finance Tibiao Fish Spa when they were just starting. “I’d like to emphasize that going into business is not always about how much money you have but how passionate and dedicated you are in what you’re delving into”.

Before taking on this venture, his thoughts were clouded that it would take a lot of time and work (for he was quite busy already taking up his Master’s degree). “I knew I had to sacrifice some things if I wanted to seriously do this business. I will be hiring people and I will be responsible for them whether business is good or bad,” he recounts.

Most of the fish spa marketing materials were designed by Rex. “We help each other out in many areas but I mainly manage the finances as well as the business system of the company”. He also acknowledges the valuable input provided by the UPV Marketing Society, Inc. and other UPV students in business management courses who willingly formulated business and marketing plans.

“We are very much hands-on in the fish spa,” he continues. During the preparations for the opening of their temporary outlet at SM City, he shares: “Flord, Noel, and I carried all the bamboo used for our set-up from one entrance of the mall to our location and that was one of the most physically demanding experience we had in our lives.”

Tibiao Fish Spa, according to Rex, was marketed mostly by word of mouth. “It flatters me sometimes when we walk around the mall and hear people talking about it,” he shared.” One time I was buying from a food stall when a lady squeezed beside me and waved a brochure to the food stall cashier asking where the fish spa could be found.”

Rex advises those on the business path to pay attention to details. “Take good care of your employees and they will take good care of your business too,” he adds. Most importantly, he says to guard yourself from too much optimism but don’t be overly pessimistic either. In short “Plan big but be realistic”.

“If we are able to bring happiness to our customers and recover our investment enough to bring the experience to more people – that’s success for our business,” he says.

“Success is living in the center of God’s will. I believe Tibiao Fish Spa is a means for His greater purpose,” he closes.


The patronage for the fish spa venture has far exceeded their expectations. To date, thousands of guests from all walks of life have dropped by this unique form of relaxation.
Link
Part of its success is the right mix of personalities that manages the company. Flord is aggressive and sets the direction of their ambition while Rex is more conservative and works to fill in the minute details required to make growth possible. Noel, as a researcher, works mostly on the development of the technical aspects.

Guided with the mission of providing a unique venue for recreation, relaxation, and spa treatment at affordable prices, the three guys are now working out their vision to be the leading provider of fish spa services including treatment, product development, and marketing.

From a backyard hobby back two years ago, these three guys shared how passion, cooperation and faith can bring success in school and in business.*


This article appeared on THE NEWS TODAY under the ILONGGO GWAPO SECTION

Popular posts from this blog

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region.  Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of  batwan  and the  malinamnam na sabaw .  One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces  1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit  (or tamarind powder) 1 piece pork broth cube (

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Easy Century Tuna Recipes

If you're looking for simple, easy  and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice .  I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home.  A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ".  Here's the recipe for Valenciana

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik