English Ver.

Fish and Shellfish

The Philippines is one of
the richest countries when
it comes to marine
resources such as fish and
shellfish that bring fresh
and delicious dishes to our
table. Let’s explore and
enlighten ourselves into
different kinds of seafood
and what are the possible
cooking methods that we
can use to serve them
perfectly.

Milkfish Seabass Swordfish

A classic fish variety used in A bony fish and usually A fish with white flesh and a
most Filipino kitchens as it smaller but more active than meaty texture that has a mild
can be served any time of the the grouper's type of fish. flavor and has a similar
day. appearance to steak.

Rabbitfish Anchovy Hard-tail mackerel

The rabbitfish is known for its Anchovies are saltwater and Hard-tail mackerel is popular
large head and small tapering small fish that obviously give in the Philippines because of
body with a moderate taste intense salty taste. its affordable price and tasty
of its flesh. meat.

Oil Fish Catfish

The oilfish has big eyes, a
torpedo-shaped body coated
in scales of a dark tint, rough
skin and rich in taste.
The Catfish is a well-known animal
that may be easily identified by its
fleshy barbels that resemble whiskers
and slippery body. It has a light and
sweet flavor.

Herring Fish
Herring fish also known as the
silver of the sea because of
their unusual silver coloring,
which is paler underneath
and slightly more blue on top.
Red Snapper
The dorsal and tail fins of red
snapper have a dark rosy red
color. Red snapper pairs well
with everything from spicy
chiles to delicate herbs
because of its firm texture
and sweet, nutty flavor.
Flower Crab
The flower crab has short legs
and usually a mottled or
spotted shell.
English Ver.
Tilapia Spanish Mackerel
Tilapia is found in rivers and The Spanish mackerel has a
lakes that was once native to slender body, a silvery tone
Africa but is now found with a dark greenish top, and
around the world and is sporadic oval dots in a
consumed as food. It has a yellowish color. Because of
delicious flavor that will its tasty meat, it is a highly
gratify our appetites, valued fish among
particularly when it is fried. commercial fishermen.
Pomfret Fish Curacha
It resembles a hybrid
Pomfret fish have flat body
between a large sea crab and
and fork tailed fins and it has
a large spiny lobster. It is a
a buttery, fleshy meat, and
big crab that retains its red
rich taste.
color even after being
cooked.
Giant mud Crab Shore Crab
Giant mud crab features a
A small crab with salted red
shell that has a solid even
fat that has been squeezed
color and notably huge
out.
forelegs.
 English Ver.

Clams Mussels Scallops

Clams have a flattened body
and two shells attached at
the back that completely
enclose it. The meat of fresh-
shucked clams, oysters, or
mussels should be plump.
Have stunning black-green Scallops are typically the size
shells that taper from an of your palm and have huge,
oblong-shaped shell to its thin red and white shells.
hinge.

Oyster Shrimp Lobster

Oysters have palm-sized, big,
unevenly shaped, off-white-
colored shells. It is known for
generating pearls, but it also
tastes delicious when eaten
raw or mildly steamed.
Shrimp has long legs and a The lobster has five pairs of
body that is covered in a hard legs and a hard, segmented
shell that has a mild, sweet, body covering and two pairs
salty flavor. of long antennae

Crayfish
Crayfish have complex eyes
on movable stalks and have a
pointed snout on the head
with a red or dark brown
body color. Crayfish are also
a source of protein.
Squid
A squid is an aquatic mollusc
with an extended soft body,
eight arms, two tentacles,
and huge eyes.
 Filipino Ver.

Fish and Shellfish

Isa ang Pilipinas sa
pinakamayamang bansa
pagdating sa yamang dagat
tulad ng isda at shellfish na
nagdadala ng sariwa at
masasarap na pagkain sa
ating hapag. Tuklasin natin at
bigyang-liwanag ang ating
mga sarili sa iba't ibang uri ng
seafood at kung ano ang mga
posibleng paraan ng
pagluluto na magagamit natin
upang maihatid ang mga ito
nang may halong perpekto’t
maayos.

Bangus Apahap Malasugi

Isang itong klasikong uri ng
isda na ginagamit sa
karamihan ng mga kusinang
Pilipino dahil maaari itong
ihain anumang oras ng araw.
Ito ay kadalasang mas maliit
ngunit mas aktibo kaysa sa uri
ng isda na tinatawag na
“grouper”
Ito ay isang puting isda na
may puting laman at may
laman na may banayad na
lasa at may katulad na hitsura
ng isang steak.

2 Cooking Methods: 2 Cooking Methods: 2 Cooking Methods:

1. Pinakuluan (Boil) 1. Singaw (Steam) 1. Inihaw (Roast)
2. Prito (Fry) 2. Inihaw (Roast) 2. Prito (Fry)

Danggit Dilis Galunggong

Ito ay kilala sa malaki nitong Ang dilis ay isang tubig-alat at And isdang ito ay kilala sa
ulo at maliit na patulis na maliliit na isda na nagbibigay Pilpinas dahil sa mura nitong
katawan na may ng matinding maalat na lasa halaga at sa sarap ng lasa
katamtamang lasa ng laman kapag ito’y natikman. nito.
nito.

2 Cooking Methods: 2 Cooking Methods: 2 Cooking Methods:

1. Pinakuluan (Boil) 1. Prito (Fry) 1. Pinakuluan (Boil)
2. Prito (Fry) 2. Hurno (Bake) 2. Prito (Fry)
 Filipino Ver.

Tuyo Tilapia Tanigue

Ang tuyo ay kilala bilang
“silver of the sea” dahil sa
kanilang kakaibang kulay na
pilak, na mas maputla sa
ilalim at bahagyang asul sa
ibabaw.
Ang tilapia ay matatagpuan sa
mga ilog at lawa na dating
katutubong sa Africa lamang
makikita, ngunit ngayon ay
matatagpuan na ito sa buong
mundo at kinukuha bilang
pagkain. Ito ay may masarap na
lasa na magbibigay-kasiyahan sa
ating mga handaan, lalo na
kapag ito ay pinirito.
Ang Spanish mackerel ay may
payat na katawan, isang kulay-
pilak na mayrong kulay itim na
berde sa tuktok nito, at
mayroong kalat-kalat na mga
tuldok sa isang madilaw-dilaw na
kulay. Dahil sa masarap na karne
nito, isa ito sa napakamahal na
isda sa mga komersyal na
mangingisda.

2 Cooking Methods: 2 Cooking Methods: 2 Cooking Methods:

1. Prito (Fry) 1. Prito (Fry) 1. Prito (Fry)
2. Gisa (Sauté) 2. Singaw (Steam) 2. Ihaw (Roat)

Mayamaya Pampano Curacha

Ang “dorsal” at “tail fins” ng
mayamaya ay mayroong
mapula-pulang kulay. Ang
mayamaya ay maaaring
maipares sa lahat ng ulam
mula sa maanghang na sili
hanggang sa pinong mga
halamang gamot dahil sa
matibay nitong tekstura at
matamis na lasa.
Ang isdang pampano ay may
patag na katawan at mga
palikpik na buntot ng tinidor,
at mayroon itong mantikilya,
mataba na karne, at masarap
na lasa
Mayroon itong hawig sa
pagitan ng isang malaking
“sea crab” at isang malaking
“spiny lobster”. Isa itong
malaking alimango na
nananatili ang pulang kulay
nito kahit ito ay nailuto na

2 Cooking Methods: 2 Cooking Methods: 2 Cooking Methods:

1. Pinakuluan (Boil) 1. Singaw (Steam) 1. Nilaga (Stew)
2. Singaw (Steam) 2. Prito (Fry) 2. Prito (Fry)

Oil Fish Hito

Ang oilfish ay may malalaking
mata, hugis “torpedo” ang
katawan na mayroong itim na
mga kaliskis, magaspang na balat
at mayaman sa lasa.
Ang Hito ay isang kilalang hayop na
maaaring madaling makilala sa
pamamagitan ng mga mataba nitong
“barbel” na kahawig ng mga balbas at
madulas na katawan. Ito ay magaan at
mayroong matamis na lasa.

2 Cooking Methods: 2 Cooking Methods:

1. Pinakuluan (Boil) 1. Hurno (Bake)
2. Hurno (Bake) 2. Ihaw (Grill)

Alimango
Mayroong itong malaking
kabibe at “solid” at pantay na
kulay at mayroong malalaking
binti.
2 Cooking Methods:
1. Pinakuluan (Boil)
2. Gisa (Sauté)
Talangka
isang maliit na alimango na
may inasnan na pulang taba
kapag ito ay piniga.
2 Cooking Methods:
1. Singaw (Steam)
2. Nilaga (Stew)
Talaba
Ang mga talaba ay may kasing
laki ng paladi, hindi pantay na
hugis, at puti ang kulay na
mga kabibe. Kilala ito sa
pagbuo ng mga perlas, ngunit
masarap din ang lasa kapag
kinakain nang hilaw o
bahagyang pinasingaw.
2 Cooking Methods:
1. Sariwa (Fresh)
2. Hurno (Bake)
Filipino Ver.
Alimasag
Ang flower crab ay may
maiikling binti at karaniwang
may iregular na marka o
batik-batik sa kabibe nitol.
2 Cooking Methods:
1. Pinakuluan (Boil)
2. Gisa (Sauté)
Tahong
Mayroon itong mga
nakamamanghang itim na
may pagka berdeng kabibe na
lumiit mula sa isang pahaba
na hugis na shell hanggang sa
bisagra nito.
2 Cooking Methods:
1. Singaw (Steam)
2. Hurno (Bake)
Hipon
Ang hipon ay may mahabang
binti at katawan na
natatakpan ng matigas na
shell na mayroong banayad,
matamis, at maalat na lasa.
2 Cooking Methods:
1. Singaw (Steam)
2. Hurno (Bake)
Tulya
Ang mga tulya ay may isang
patag na katawan at dalawang
shell na nakakabit sa likod na
nakapaloob dito. Ang karne
ng “fresh-shucked clams”,
“oysters”, o “mussels” ay
dapat na matambok.
2 Cooking Methods:
1. Singaw (Steam)
2. Nilaga (Stew)
Tulipsay
Ang mga scallop ay
karaniwang kasing laki ng
iyong palad at may malalaki,
manipis na pula at puting
kabibe.
2 Cooking Methods:
1. Gisa (Sauté)
2. Hurno (Bake)
Lobster
Ito ay mayroong limang pares
ng mga paa at isang matigas,
“naka-segment” na pantakip
sa katawan at dalawang pares
ng mahabang “antennae”.
2 Cooking Methods:
1. Pinakuluan (Boil)
2. Singaw (Steam)
 Filipino Ver.

Ulang Pusit
Ang ulang ay may Ang pusit ay isang “aquatic
kumplikadong mga mata na mollusc” na mayroong
malayang naigagalaw, mahaba’t malambot na
mayroong tangkay at may katawan, walong braso,
matulis na nguso sa ulo na dalawang galamay, at
may pagkapula o pagkaitim na malalaking mata.
kayumangging kulay ng
katawan. Ito ay
pinagmumulan din ng protina.

2 Cooking Methods: 2 Cooking Methods:

1. Pinakuluan (Boil) 1. Pinakuluan (Boil)
2. Singaw (Steam) 2. Gisa (Sauté)

The Philippines, as an
archipelago of 7,107
islands, benefits from
the richness of the
oceans and seas that
surround its peripheral
territories. Quote is
saying that the country
is truly blessed with the
abundance of natural
resources that thrive in
these bodies of water.

Did you know that

fishing has been an
important source of
livelihood for Filipinos,
fish being the country’s
second staple food
next to rice.
On the average, every
Filipino consumes daily
about 98.6 grams of
fish and fish products