Atimonan entrepreneur keeps family legacy alive through Dried Fish Business

Under the relentless heat of the sun, Alexander Amado’s weathered hands tell a story of dedication, patience, and an enduring commitment to his craft. For over 30 years, Alexander has built a life around drying and selling fish — a tradition passed down from his mother that he now proudly continues.

A native of Atimonan, Quezon, Alexander began his dried fish business shortly after graduating with a Bachelor of Science in Education (BSED). Despite holding a degree in teaching, he found himself drawn to the rhythm and satisfaction of entrepreneurship.

“Since it was also my mother’s business, I found it easy to get started since I was already familiar with the process,” he recalled.

Choosing passion over profession, Alexander decided not to pursue a teaching career. Instead, he immersed himself fully in the business, handling every aspect — from buying the freshest catch in the market to cleaning, seasoning, and laying them out to dry under the sun. His hands-on approach yields around 30 kilos of dried fish per day.

Six months ago, Alexander received a helping hand from his nephew, who began assisting with the cleaning process. The extra support has helped lighten the workload, especially during the more demanding days.

Some days, Alexander goes door-to-door in his neighborhood to offer his goods; on others, loyal customers come directly to his home. His dried fish has reached tables as far away as Manila. While good business days see him selling all 30 kilos, slower days mean moving just 10.

In 2015, faced with the need for additional capital to sustain his business, Alexander turned to CARD Bank — a microfinance-oriented rural bank — upon the recommendation of his sibling, who was already a client.

That decision marked a turning point.

“It became a support system,” he noted, referring to how the bank helped stabilize his operations.

But the road hasn’t always been smooth. The biggest challenge for Alexander remains the weather. Heavy rains and typhoons often hinder the drying process, leading to a significant drop in production and sales. During such times, he adapts by temporarily switching to selling fresh fish at home to keep the income flowing.

“In this kind of business, aside from capital, it’s hard work and perseverance that truly matter. There is no room for impatience because drying fish takes time and a lot of patience, especially during the rainy season,” Alexander said.

Despite the challenges, Alexander remains unwavering in his commitment. His sun-kissed skin, shaped by years of labor under the sun, stands as a quiet testament to a life built on resilience, tradition, and an unwavering entrepreneurial spirit.