Filipinos love to eat sea foods and I am one of them. I was born in Silay City and our house is near by the seashore. My father is a fisherman so every time he goes to his "tangkop" every 4:00 a.m in the morning and come back at 6:00 a.m, he always bring us seafoods like "bangus, sapsap, asuos, lambiyaw," and etc. The other fishes that left is ready to sell by my mother to our neighborhood.
There are also Silaynons that are far away from the sea and in short they are called "taga-uma". They love to go at the shore to get some foods to eat and it is sea foods like shells(green shells, punaw, litob, ugpan, sisi) and as the pail they bring is full they are ready to go home and to cook it but some of them sell it at the wet market.
But there are so many places and restaurant here in the Philippines that sells sea foods. One of them is in Brgy. Balaring, Silay City, Philippines, there are many restaurants here and you can choose where do you want to eat. You might gonna order like "Squid Rings, Fried Bangus", and their specialty is the "talaba", and a talaba is served 50 pesos in a bowl.
We Filipinos know that the Sea Food Capital of the Philippines is Roxas City. It holds one of the richest fishing grounds and is a major contributor in the aquamarine industry of the Philippines. You can experience the bounty of this province by the sea and be captivated by this peaceful and lovely place at the heart of the Philippine Island while eating sea foods.
Seafood is also good for the health. Fish and shellfish are a good source of protein and other vitamins and minerals. Many types of seafood contain an important ingredient called Omega-3 which is fatty acid that must be consumed through food, as the body does not produce it on its own. Don't let the words "fatty-acid" scare you! This is a healthy fatty acid that has a number of benefits including improving cardiovascular health and neurological development, reducing tissue inflammation, correcting heart arrhythmia, and preventing weight gain, heart failure, strokes, and diabetes, as well as lowering blood pressure and cholesterol.
According to my research there are top 5 best Filipino Seafood Dishes like Inihaw na Pusit, Kinilaw na Isda,Sinigang na Hipon, Ginataang Alimango/Alimasag, and Adobong Pusit.
5. Adobong Pusit (Squid Adobo) - Filipinos love adobo. No doubt about it. Give us any main ingredient and we'll make an irresistible adobo out of it. And when it comes to seafood, the slippery squid inks on every other candidate. It's dark brown to black appearance may throw off an unsuspecting first-timer in the beginning, but any Pinoy who has tried it will tell you that it's squidoo-squidly flavor compliments the salty and the sour, provided by the perfect blend of soy sauce and vinegar.
4. Ginataang Alimango/Alimasag (Crabs in Coconut Milk) - Throw away the cutlery because there is no other way to tackle bright orange crabs in the Philippines than with bare hands. (of course you can always use a crab mallet or a claw cracker but they are rare, if not non-existent, in most Pinoy kitchens.) The coconut milk absorbs the crab's flavor, creating an irresistible combination of milkiness and a taste that is undoubtedly seafood. Don't forget the rice.
3. Inihaw na Pusit (Grilled Squid) - There are many things that you can do with a fresh squid. But the most popular, apparently, is the simplest-grilled. Usually stuffed with tomatoes, onions and what have you, the plump squid reveals a healthy surprise when it's time to chop. The squid is marinated first before it is allowed to hit the grill.
2. Kinilaw na Isda (Raw Fish Salad) - Also known as the Pinoy version of the ceviche of the Americas, kinilaw uses raw fish as main ingredient. No fire is needed because what "cooks" it is the acetic acid (vinegar) or in other cases, the citric acid (lemon). Ginger, black pepper, and onion are added for a more spicy kick. Perfect for pulutan!
1. Sinigang na Hipon (Shrimp in Tamarind Soup) - When its crustacean flavor meets the sour mood of the soup, it creates a distinct taste that is very hard to forget. The souring agent varies from region to region but the tamarind is probably the most commonly used. Other ingredients include tomatoes, water spinach (kangkong) amd onions.
There you have it. The five most popular seafood dishes in the Philippines. Other culinary concoctions which almost made it to the list are "Sinaing na Tulingan, Nilasing na Hipon, Lato (seaweed) Salad, Danggit, and Baked Talong".
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