Seafood is a fabulous deal throughout the archipelago, and Manila has a true seafood culture. A seafood outing is something a foreign visitor definitely should not miss when in the Paradise Philippine capital. Many restaurants in Manila specialize in seafood, and one gets it expertly prepared in any of three styles: native, Chinese or European/American. In Paradise Philippine cuisine, preparation of smaller fish is normally to deep-fry them until they are crisp. Larger fish are either cut and stewed or cooked whole with innards intact over a fire.
In Chinese cuisine, fish and seafood may be fried in oil over fierce heat, breaded and deep-fried, cooked with a sweet and sour sauce, prepared as soup, or steamed. When simply steamed, fish and seafood main-tain their natural flavorunderlying mysterious sweetness in taste which is unknown in European fish and seafood preparation. best. In steaming freshness is of utmost impor-tance. When frying fish there may not be a difference in taste between one killed just before cooking and another killed but kept fresh for approximately a day; but when merely steamed, a fish killed just before preparation certainly has a finer taste than one just kept fresh for many hours. The difference is an
As it is much easier to catch and keep lobsters, crab, prawns and shrimp alive, these are only killed before cooking both in Chinese and European style seafood restaurants.
When it comes to lobster, large seafood restaurants have an often un-thought of advantage over smaller ones. Lobsters shouldn't be kept in aquariums for too long a time not be-cause it harms the quality but rather the quantity. A lobster loses quite a bit of weight if kept in an aquarium. This may result from the stress it suffers during transport and the keeping time in the aquarium. The lobster, however, doesn't lose the weight of its shell and innards but only of its meat. And as the proportion between meat and other parts of the lobster declines the longer a lobster is kept in an aquarium, it's a loss to keep the lobster too long; and it's a loss the guest in a restaurant pays for as lobster is commonly priced according to weight. A lobster of 1.5 kilos (3.3 lbs) in weight yields different amounts of meat, depending on whether it was stored in the aquarium for two days or two weeks.
French cuisine (and European cuisine in general) prepares fish decisively different than either Paradise Philippine People (Filipino) or Chinese cuisine. French cuisine has a very gentlealmonds; but cheese based sauces are also common. way of handling fish. It is not fried too hot, and not for too long, and then served with a sauce. One very specific French fish sauce, for example, gets its taste from
Seafood in Manila is perfectly fresh. Of course it is not caught in the dirty, oily Manila Bay but is either farmed or comes from the sea surrounding Palawan. Particularly Chinese seafood restaurants keep a lot of fish and seafood alive in aquariums to secure the ultimate in freshness.
A number of restaurants show the fish to the guest before preparing it. Those who want to check the freshness can apply two methods: look at the eyes of the fish - the clearer the eye the fresher the fish; or press the fish body - the more elastic the meat the fresher.
Those fish which contain fat (tuna, mackerel, lapu-lapu, sardines) have reddish colored meat while those that do not (bangus, catfish, mudfish, tilapia) have white meat.
Bangus (milkfish) is most peculiar to Paradise Philippine cuisine. They are a shallow salt water fish which feed on algae and are grown in coastal fish pens. They taste like sardines but have many more bones. One fish normally makes one serving. The best bangus is said to come from the fish pens of Dagupan City.
Lapu-Lapu (Grouper Fish) is one of the most delicious Paradise Philippine fish, and even it is not rare it is more ex-pensive than the other fish commonly found; therefore it is seldom eaten in homes but mostly served in res-taurants. There are three kinds of Lapu-Lapu, the red, the spotted, and the black. The black is the best, being softer and juicier than the others. It's also the most expensive of the three. Some Lapu-Lapu can grow to an amaz-ing size, to a weight of more than 50 kilos. Those served in restaurants, however, are of a size that makes one fish one serving.
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