Shrimp ukoy from my Aunt's table is one of my favorites. I can eat quite a few. These super delicious fritters are prepared with flavorful shrimps native to these islands. Here's how you can make shrimp ukoy: http://panlasangpinoy.com/2010/06/18/ukoy-shrimp-fritters-recipe/
My Uncle had this crab plate especially prepared for me. I love crab, specifically female ones as these have "aligue" which is crab fat but which I call "red caviar". I know that this is really not healthy to eat but I only get to indulge when I'm in Roxas City where crab is on the menu in most restaurants and here at our family table. Try also rich crab fu yong.
These enormous talaba (oysters) are always in demand, especially since it's not expensive at all to order them at any of the seaside restaurants. At less than P100/plate, it's a steal. And goes down well with cold beer. But I'm not a fan. :(
The image above is of the adobo flavored talaba or clams (not sure which). It's an acquired taste. I like chicken adobo but talabang adobo? Hmmm.
This rare crustacen is full of flavor. Can't get enough of them. It's called pitik-pitik. Friends brought it to our dinner get-together and I'm still wondering when I'll savor them again.
What an exotic salad! Notice the grape-like shape and texture of lato which is a type of seaweed. When you bite into it, be prepared for the juice. Try this recipe: http://www.overseaspinoycooking.net/2007/09/kinilaw-na-lato.html
There are no tastier prawns in the world than those harvested in Roxas City. I have eaten prawns in other parts of the globe during my travels but have found these flat and flavorless in comparison to those served in Roxas or other parts of the Philippines which import fresh seafood from this city.
I had just featured (in a previous article) what I call "giant" squid which were generously served to us in Olotoyan Island during their fiesta. Roxas City has unique seafood to offer its guests who are daring enough to sample the exotic bounties of the sea.
Of course there's dried fish which is plentiful. A drive through Dumolog, on the coast, reveals where and how they are dried. And at the Roxas City market, half a kilo of these costs about P40.00. There will be plenty to eat for a while.
This article would not be complete without mention of some of my favorites from the sea: tiny scallops, sizzling tangigue, deboned and fried bangus (milkfish), and grilled or pinaputok na tilapia wrapped in banana leaves.
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Images by Charie