seafood
From sinigang and adobo to fresh seafood and heirloom rice, the Filipino food we take for granted depends on farms, fishing grounds, and traditions that are increasingly under pressure.
From fish tinola and charcoal-grilled seafood to freshly dressed kinilaw, Parr’t Ebelle has built its reputation on the simple, elemental cooking at the heart of Cebu’s sutukil tradition.
Seafood 8 by Olio’s pairs fresh seafood with eight signature sauces inspired by chef Oli Buenviaje’s travels, giving familiar ingredients a few new directions.
I’ve always preferred fish fillets, but DPD Carinderia’s famous fish head soup in Quezon City made me wonder what else I’ve been missing.
To celebrate this year’s Tuna Festival, why not brush up on your knowledge of tuna and how to cook and enjoy all of its parts!
