Comments on: Gorgeous Groupers…

By: EbbaBlue

EbbaBlue — Sat, 12 Jun 2010 13:37:44 +0000

Ito pala ang Lapu-lapu, I came from Pinas last month and stayed in Quezon Province where there’s abundance of local fish. I mainly bought bangos and galunggong. I did not go for those different color fish being sold, hindi ko kasi kilala. And even the Maya-maya, gosh if I just new it is the red snapper which is my favorite here in Texas bibilhin ko yon palagi. Oh, well, next year maybe sa susunod kong trip. This time, I will have a laptop, so I have an access to your site, I will try cooking some of your delicacies. Like a neighbor sold me 2 kilos of newly dugged ube, I just cooked it the old fashion way – gata and condensed milk. Came out ok. Also there it was langka season, almost all the neighbors have bountiful fruit in their trees.

By: Marketman

Marketman — Thu, 10 Jun 2010 18:50:57 +0000

eej, hahaha. Others would swim away from it. joey, thanks… funny how produce always seems to look so good in the proper light. Gerry, I think there is a slight difference in texture of different varieties of lapu-lapu, but I am not sure I could tell them apart if blindfolded.

By: eej

eej — Thu, 10 Jun 2010 03:18:38 +0000

Loved photo #1. I felt like giving the fish in the middle a big kiss on its mouth :)

By: joey

joey — Thu, 10 Jun 2010 01:47:28 +0000

Gorgeous gorgeous photos MM!

By: kyang2x

kyang2x — Wed, 09 Jun 2010 15:16:59 +0000

Lovely. Would taste good in tinuwa (tinola)…I can vaguely remember the sweet taste and aroma of freshly caught lapu-lapu in tinuwa…yum…

By: Gerry

Gerry — Wed, 09 Jun 2010 14:47:03 +0000

Nice looking fish you have there. I’ve always wondered if there’s a difference in taste between the various species of grouper. I think the red ones that are favored by the Chinese, but is it due to taste-texture or just superstition?

By: Hershey

Hershey — Wed, 09 Jun 2010 12:52:43 +0000

This looks preeeeeettttyyyyyy :D

By: marilen

marilen — Wed, 09 Jun 2010 11:40:01 +0000

Solomon in all his glory was never arrayed as beautiful as these! The description of Alan Davidson in his fishbook Seafood of Southeast Asia is a pale attempt to see one in living color.

By: Connie C

Connie C — Wed, 09 Jun 2010 08:58:43 +0000

A bed of sauteeed onions and tomatoes on tin foil to wrap the fish , sliced kamias on top of fish slices, some good olive oil to drench the fish and baked briefly in the oven will do it for me. And oh, I miss Palawan already.

Where are you BettyQ?

By: joyce

joyce — Wed, 09 Jun 2010 08:14:55 +0000

the color of the first picture is cool, bright orange with spots of blue.