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If there’s one type of edible fish that Filipinos – even those who are not really much into seafood – will probably enjoy eating, it’s the Bangus or Milkfish.

They’re not the appointed “National Fish” of the Philippines for no reason. Aside from its taste, the Bangus is also one of the most abundant species of fish in the country present in almost all the provinces and widely used for a lot of delicious regional dishes.

There are at least one Bangus Dish that every Filipino will grow to love. Here’s a list of just some of the most popular:

  • Sinigang Na Bangus
  • Daing Na Bangus
  • Tinapang Bangus
  • Rellenong Bangus
  • Inihaw Na Bangus
  • Bangus Sisig
  • Paksiw Na Bangus
  • Escabecheng Bangus
  • Bangus Lumpia
  • Bangus Na May Tausi
  • Bangus Omelet
  • Pritong Bangus

Filipinos loved Bangus so much that they even had it bottled like a sardine so it can be taken anywhere.

My favorite Bangus dish however is my mom’s Inihaw Na Bangus. She will first have the fish deboned and then stuffed with chopped tomatoes, onions and ginger. Then, she would either wrap the whole fish in foil before grilling or just grill it straight on top a barbecue wire mesh. Then she will prepare a soup base of water, calamansi juice, onions and a dash of salt and black pepper. The freshly grilled fish will then be placed on a plate with the soup as its bed.

I am not a seafood type of person but I really don’t have any problem eating Bangus, my only problem is I don’t really know how to shop for a Bangus that’s really good. Because unless I’ve seen it fished from the water and placed straight to my market basket – I am completely clueless. And you know, sometimes “fresh” even in high-end supermarkets are really just a marketing tagline.

And that is why I am thankful that there are already packed Bangus products out in the groceries today that carries with them a sort of a seal of authenticity which represents years of experience, quality and reliability.

One such brand is Sarangani Bay.

Known as the Philippines’ largest processor and exporter of premium quality Bangus and other processed seafood products, Sarangani Bay offers customers full product traceability and end–to–end quality control, from farm to processing plant and all the way to our kitchen.

70% of Sarangani Bay products are exported to international markets, the rest are sold and distributed to local retail and food service customers.

Among those that are available in the local supermarket today that I had the pleasure of tasting are their:

  • Boneless Milkfish Marinated
  • Boneless Milkfish Belly
  • Boneless Milkfish Smoked

My mom who is very meticulous when it comes to the food that we eat and who always have nothing good to say with frozen packed products in the supermarket, surprisingly said that Sarangani Bay’s Bangus is “masarap, hindi malansa at walang tinik.”

She cooked and tasted all the three products and she gave all the thumbs-up but she loved the “smoked milkfish” the most.

Shopping for Bangus problem – SOLVED! Whenever I am craving for some protein-rich and omega 3-loaded milkfish dish, I’ll just look for the Sarangani Bay brand in the supermarket.

Aside from the products that I’ve mentioned above, Sarangani Bay also carries the following products:

  • Milkfish Baby Size
  • Sisig Milkfish
  • Milkfish Fillet Tocino
  • Milkfish Fillet Tapa
  • Milkfish Smoked Flakes
  • Milkfish Stuffed Relleno
  • Bottled Milkfish in Oil

Sarangani Bay is bred and cultured by Alsons Aquaculture Corporation, the only fully integrated farm–to–market fish processing operation in the Philippines since 1988. Their products are US FDA and EU certified and meets the strict international food safety standards and regulations.

FOR MORE ABOUT SARANGANI BAY visit their website www.saranganibay.com .ph or follow them on Facebook at @KusinaSarangani.


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raindeocampo

Writer, Wanderer, Child of God

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