Announcing a slight departure from our pre-occupation with porcine delights over the last few years. Yup, this is the reason for all the posts on seafood over the past month or so. ZUBUDAGAT is our attempt to bring some focus back to the extensive bounty from the Visayan seas. Seafood restaurants have really suffered in the past few decades and it’s quite hard to find good fresh (and dried or preserved) seafood in major cities for several reasons. First and foremost, seafood is WAY MORE EXPENSIVE than say chicken or even pork. It is HIGHLY PERISHABLE. And it’s supply is incredibly UNPREDICTABLE. So instead of pursuing a fully seafood-centric type of place, we will instead introduce the ZUBUDAGAT brand WITHIN a new ZUBUCHON outlet that will hopefully open by mid to late-July in Cebu. Think of it as a ZUBUDAGAT Kinilaw Bar and Seafood Menu. We are starting off with a limited selection of kinilaws or ceviche (which pair beautifully with a main dish of pork), a few soups, several seafood main courses and a range of dried and preserved fish/seafood items for visitors/tourists to take back home with them.
And this snazzy talakitok or mamsaa in blue is our new logo for this latest commercial experiment. And yes, it has been registered with the IPO office, in case you were wondering. Some folks have tried to register Zubuchon in several forms (name and logo) around the country in the past three years and we are going after each and every known one of them to protect the brand and logo which has long been registered with the IPO office.
But at the heart of it all, is the answer to the question, why isn’t there more emphasis on local seafood products? And how can we help drum up business for the fishermen and women who actually toil to catch and prepare the fish? How do we get their products to consumers in a fresh and beautifully presented manner? And ultimately, bring more income directly to the folks who deserve it? Of course, it isn’t all altruistic. Ever had a really good kinilaw or sinuglaw lately? It’s a marvelous dish. And we wanted a place where we could eat it whenever the freshest catch was available. Even if it’s pricier than say an imported fillet of white fish. So stay tuned for Zubuchon’s newest experimental sibling, ZUBUDAGAT. We hope to have it open in time for the wild influx of tourists and participants for the Ironman race in Cebu in early August 2014. :)