Comments on: Fish Avaliable in the Philippines

By: Bruce

Bruce — Sat, 06 Mar 2010 10:12:24 +0000

Mike,
I do not eat large quantities of anything here. I eat maybe one slice cooked for dinner with veggies and a little rice.

By: Mike in Panglao

Mike in Panglao — Fri, 05 Mar 2010 12:23:25 +0000

Good article. I might add there are different types of malasugi. One contains an oil the body can’t digest and it just runs right through you. It only happens if you eat too much of it. A couple times I have eaten large quantities of it and hours later had a large oil spot on the back of my shorts. It is kind of like baby oil. I never even felt it come out. It is far and away my favorite fish for the grill and kinelaw. It is harmless but embarrassing.

By: Bruce

Bruce — Tue, 29 Dec 2009 14:28:14 +0000

Tom,
I agree and think in the past without decent refrigerators and freezers it was a good idea, In many places there was salting and smoking foods, but now we can update.

By: Tom

Tom — Tue, 29 Dec 2009 14:20:49 +0000

Yes they do sometimes overcook. Given the sanitary conditions in some of these places I can see why they do. Still if I need more carbon in my diet I will eat a piece of the charcoal.

By: Bruce

Bruce — Sat, 26 Dec 2009 08:49:25 +0000

Tom,
Grilled fish is tasty and a whole lot healthier than fried. I just request all fish is not the crunchy type for me. I like some moisture left in my fish.

By: Tom

Tom — Fri, 25 Dec 2009 04:09:53 +0000

I shipped a small Weber and we grill a lot of our fish. Either right on the grill or wrapped in foil with seasonings. I don’t eat it fried much.

By: Bruce

Bruce — Sun, 20 Dec 2009 13:44:53 +0000

BrSpiritus,
See, you should visit here more often. At times I have information you did not know. As for cooking, your the man.

By: BrSpiritus

BrSpiritus — Sun, 20 Dec 2009 06:14:40 +0000

My personal preferance is for Tilapia but I can’t get it filleted and deboned at Bankerohan like you do at Agdao. I poached (steamed really) some up yesterday and it was quite good.
Didn’t know caraballas was mackeral though… something new for me to try as I loved mackeral back home.

By: Bruce

Bruce — Tue, 15 Dec 2009 01:45:18 +0000

Pinaywife,
Nice seeing you here again. I hope you are doing good. As we know, fish avaliable varies on where you live. I know in California there was local fish not seen on the east coast.

By: Bruce

Bruce — Tue, 15 Dec 2009 01:42:43 +0000

Lhurey,
Well as a foreigner, I like moisture and flavor in my foods. I do eat Talipia and Bangus too.