Comments on: Shell, Fish, Shell, Fish, Shell…

By: Pierre

Pierre — Wed, 28 Jul 2010 03:01:10 +0000

Wow! kanamit…! i miss bay-ad and talaba. I can eat a whole “sako” neto non-stop… then may hawak hawak kang ice cold beer… wohooo!

By: Carlo R.

Carlo R. — Fri, 23 Apr 2010 06:40:54 +0000

My mom and ex office mates eat the shellfish like candy. Just give them a toothpick and the rest is history.
They say it just tastes like a typical shellfish like mussels, bamboo shells, oysters, etc.

Here in the philippines, sometimes they value the head more than the whole body of meat. I like the “panga” or jaw of tuna and basically we just grill them here and serves as our viand. Dipped in soysauce squeezed with calamansi (local lemon) and a bit of chili, fresh garlic and onions. Never fails on a sunday afternoon with steamed rice and Ice Cold Coke.

By: frenchadobo

frenchadobo — Tue, 20 Apr 2010 07:51:42 +0000

@ vicky go, i imagine how amused the waiter was when you demanded him leave everything behind. i get the same look from my inlaws or even my husband when i asked the same. here in france, they are also used to eat fish filet style and honestly for me, fish filet is very convenient to eat but it lacks the flavor. i especially like the head of the fish when my mom cooks pinangat or paksiw. i especially miss eating bangus as it is not available here. my mom cooks pinangat na sapsap with tomato, and with paksiw na bangus she addds okra and ampalaya. real comfort food especially during the cold rainy season.

By: natie

natie — Mon, 19 Apr 2010 19:45:12 +0000

i thought of buying fish today from a local Korean grocer–after seeing this, maybe i’ll settle for a good steak—only in the philippines can you find fresh selections like these….sigh…

By: Angie

Angie — Mon, 19 Apr 2010 17:04:17 +0000

Wow! I miss sea shells (from the seashore :-)…especially cooked with coconut milk and pako (fern). yummy!

By: meh

meh — Mon, 19 Apr 2010 16:19:29 +0000

@Ejit, I think the yellow fish in photo #12 is probably a species of sweetlips (genus Plectorhinchus), tagalog common name is labian…

MM, really like your marine-related posts but it also makes me sad because so many of these animals are overfished ….

By: THELMA

THELMA — Mon, 19 Apr 2010 15:25:17 +0000

you have the best blog ever! there are
sooo many blogs out there but nothing
compared to yours. keep them coming…

By: Vicky Go

Vicky Go — Mon, 19 Apr 2010 14:41:50 +0000

@frenchadobo – I think “pinangat” is as simple as one can get with fresh fish! Love pinangat especially, as you say, sapsap! Next to it would be plain paksiw – w just a souring ingredient added! Miss the fish in RP – even the homely biya. Daing na biya used to be very readily available here. But for some reason, not anymore! Overfishing?
@ Lee – same here, I want my fish whole, head & tails intact. Once, at a restaurant, the waiter brought out the whole grilled trout that I ordered. Then he proceeded to cut off the head & the tail & lift off the filet from the bones. He was just leaving me w the cleaned filets. He must have been surprised when I asked that he leave everything behind! I love fish heads, especially the eyes. And I like picking at the head bones; sucking what little brain there is!

There must be “whelk” somewhere in these shots. (I see “snails” or periwinkles or ‘winkles’ for short) In Manhattan Chinatown, they do a delicious dish of whelk in black bean sauce; the Chinese character they use for the dish translates literally as “belt” – as in “leather belt” perhaps. Probably because of chewy nature, like abalone.

By: Marion Echenique

Marion Echenique — Mon, 19 Apr 2010 13:18:11 +0000

love those seashells! i wish i can eat them right now..

By: atbnorge

atbnorge — Mon, 19 Apr 2010 11:30:17 +0000

I still couldn’t get my eyes off those fish…I’ll eat them anytime!!! Even as midnight snack!