Comments on: Snapshots from the Bogo Public Market, Northern Cebu

By: Marketman

Marketman — Wed, 19 Mar 2014 14:53:10 +0000

Nadia, thank you SO MUCH for that correction. I obviously mistakenly assumed they were barracudas. Until you commented, I didn't take a closer look, and yes, the bodies from this old post and others on the net make the mistake clear. Will edit post. Thanks.

By: Nadia

Nadia — Wed, 19 Mar 2014 13:21:38 +0000

Hi MM. Just a slight correction on your fish ID…the ones you called barracudas (family Sphyraenidae) are actually not barracudas but rather needlefish from the family Belonidae. Locally they are commonly referred to as “balo”.

By: odessa

odessa — Wed, 19 Mar 2014 00:19:50 +0000

Oh, how I miss the markets in our province (Capiz) MM seeing those photos above. more varieties of fresh seafood and cheaper compared to the markets here in Manila. I also miss dried “Palad’ and ” laba-laba” (seaweed)….

By: Marketman

Marketman — Sun, 16 Mar 2014 00:39:54 +0000

Virgie, the saba or mackerel served in Japanese restaurants appears to be a more Northern cousin of mackerels abundant in the Philippines. See a Chowhoud discussion board here. We do have several types of small mackerels, that are good roasted or grilled available in local markets, but perhaps not exactly the same quality/flavor as the ones served in Japanese restaurants.

By: Virgie

Virgie — Sat, 15 Mar 2014 16:09:58 +0000

Hello, I hope you don’t mind my seeking your advice…but would you know if mackarel fish (the type used in Japanese recipes) is available locally? I am writing from abroad and given that mackarel is beng promoted here as a healthy source of omega 3 (as good as salmon), I thought it would be nice if I could avail of that fish too when I come home. Thank you!

By: millet

millet — Sat, 15 Mar 2014 12:23:58 +0000

dilis that big are excellent as kinilaw, just pull off the heads, entrails and spine. on a trip to bantayan islands a few weeks before the earthquake, we bought some tiny sea catfish (hitong dagat) at the market. the hotel staff cooked it paksiw-style, using kamias as souring agent instead of vinegar. it was so good it was definitely the star dish that night, and i have tried to replicate it with other fish here but have not even come close.

By: Margaux

Margaux — Sat, 15 Mar 2014 01:19:37 +0000

Ang laki ng dilis! Love this post. You are so hard core Marketman! :)

By: Fards

Fards — Fri, 14 Mar 2014 22:27:16 +0000

Can hardly wait to eat those fresh fish. That colorful fish under the red fish is delish when grilled. I remember my father called that” isda sa bato”. Yes, you are right, MM, the scales do curl up when grilled so it is easy to eat the flesh. Yum! Will try to go to Bogo if I get the chance. Their daings are just so good.

By: amy

amy — Fri, 14 Mar 2014 03:48:52 +0000

I would love to try that red reef fish, it looks so meaty! And the barracuda too! I bet they taste really good. I saw Anthony Bourdain eating and enjoying a grilled barracuda in an old No Reservations episode and I’d been intrigued ever since. And some chefs now are serving “garbage fish” (fish that fishermen throw back in the water, give away or sell for almost nothing because they are not commercially known or profitable) in their restaurants so people would know that those are good eats when prepared the right way. I watched an episode of Bizarre Foods America where a chef and restaurant owner would go to the fish market to buy loads of garbage fish, in turn “rescuing” the fish from ending in a garbage bin. Noble and smart!

By: Joan

Joan — Fri, 14 Mar 2014 00:57:26 +0000

Lee and Millet, the bilong-bilong na buwad are indeed difficult to find, but delicious and still meaty despite the drying and frying.