Now showing items 1-12 of 12

    • ‘Bangus’ bellies in soy-‘calamansi’ sauce 

      Chikiamco, Norma (Philippine Daily Inquirer, February 7, 2013, on page C4)
      Talk about time flying fast. It seems as though we’ve just gotten over the Christmas season, and now Lent is upon us. Beginning Ash Wednesday (which falls on Feb. 13 this year), Catholics must abstain from eating meat ...
    • Chef's big secret: where to buy seafood 

      Yamsuan, Cathy Cañares (Philippine Daily Inquirer, November 10, 2016, on page C1-C4)
      The well-kept secret among chefs of high-end restaurants in the central business district is that SM Supermarket Makati's seafood section opens early in the morning with a wide selection of fresh fish, crustaceans and other ...
    • Clams and garlic, softshell crab risotto–not your usual seafood fare for Holy Week 

      Aspiras, Reggie (Philippine Daily Inquirer, April 17, 2014, on page C3)
      During Lent, we are challenged to become more creative in how we prepare seafood. I asked Chingling Tanco and Enrique Valles of Mida Food Corp. (MFC) to share their recipes. For 16 years, MFC has been the distributor of ...
    • Everybody loves galunggong 

      Sol, Vanzi (Manila Bulletin, June 22, 2017, on page C-4)
      After many decades of close observation at office cafeterias and sidewalk carinderias nothing what people like to eat, I have concluded that almost everybody loves galunggong, inappropriately termed “the poor man’s fish” ...
    • 'Giant' Arevalo stingray trapped 

      Sologastoa, Glenda (Panay News, January 6, 2016, on page 5)
      A huge stingray got trapped in a fisherman's fishnet in the coastal barangay of Calaparan, Arevalo district. By the time the stingray was found over the weekend, it was already dead. The stingray weighed almost 200 kilos. ...
    • Lenten recipes with Century Tuna 

      (Manila Standard, April 16, 2014, on page C2)
      The Lenten season bring the challenge to make no-meat meals as appetizing and flavorful as possible. Thankfully, Century Tuna and nutritionist to the stars Nadine Tengco came up with delectable and filling Lent friendly ...
    • A muy excelente crab relleno 

      Tiglao, Getsy (The Manila Times, May 27, 2014, on page B8)
      Unlike the other rellenos, however, I find that the simplest version works best for a crab relleno. The taste of alimasag (blue crabs) is subtly sweet and this can be drowned out by the addition of too many ingredients. ...
    • Oyster industry expands on Cagayan coast 

      Domingo, Leander (The Manila Times, October 7, 2016, on page B5)
      Oysters from the province are becoming bigger and bigger in size, described by Cagayan fisherfolk as too large to “fit into the mouth of a regular gin bottle,” encouraging the BFAR to work to boost the local industry. ...
    • Raising awareness on sustainable seafood 

      (Philippine Daily Inquirer, March 3, 2018, on page B2-3)
      “With our brand’s well-established corporate responsibility (‘Spirit to Preserve’), we feel the need to provide not just high-quality dishes but also responsibly sourced [products] that should result in more years of great ...
    • Salted dried fish fried rice 

      (The Philippine Star, April 10, 2014, on page D-1)
      Serves two or one hefty eater. There is no rule of thumb about what components: cooked rice (make mine brown); any dried salted fish like tuyo tamban o lapad (including the ready-to- serve bottled kind), danggit, palad, ...
    • Seafood dish contest set 

      Fernandez, Rudy A. (The Philippine Star, July 6, 2002, on page B-6)
      Mirror, mirror on the wall, which is the tastiest seafood dish of them all? Come July 9, the answer to this and other questions will be provided during a seafood dish contest to be held at the government-hosted Southeast ...
    • Tilapia ice cream anyone? 

      Fernandez, Rudy (The Philippine Star, March 9, 2015, on page 1-10)
      Researchers at Central Luzon State University (CLSU) have produced an ice cream flavor featuring tilapia, but without any disagreeable fishy taste and smell. The flavor is the result of a study by professor Rana Vera Cruz ...