Au cours d’une conversation que j’ai eue récemment avec un ami français de passage, nous en sommes arrivés à discuter nourritures et plus précisément  poissons et fruits de mer. 

Je lui faisais remarquer que les prix variaient considérablement d’un endroit à l’autre de l’archipel.

Je prenais pour exemple le thon Albacore que nous payons, sur le marché de Naïc, aux alentours de 240 pesos le kilo. Cher pour le pays, alors qu’il est possible de le trouver pour moins de 100 pesos sur les marchés de Davao City.

Il  m’a fait savoir que lors de son dernier séjour, entre Davao et Gensan, il a acheté du thon (Albacore ?) à moins de 50 pesos du kilo !

Petit voyage sur l’archipel à la recherche de fruits de mer et de poissons.

Roxas City, Capiz

 “Hands down, the best dampa place in the country is the Roxas City market. They have the freshest seafood !
They also have a row of seaside restaurants that serve it dampa-style.”

Advice to pick the freshest prawns: “Make sure that the head is still attached’’. If you have the time, try to pick each piece yourself, instead of having the vendor just scoop them up for you. From experience, I know some vendors try to sneak some bad shrimp from the pile, if they can get away with it.


If you want to eat fresh seafood, go to an island. If you want to eat fresh crabs, go to Marinduque. They’re not only fresh ; they’re also very affordable because you’re getting it from the source itself.

“Crabs should be bought alive, as much as possible,” “If they are sold dead, make sure they feel as heavy as they look. If it feels too light, then it means it has been dead for some time.” If that’s the case, then don’t buy it.

Cubao, Manila

There is a stall at the Farmer's Market in Cubao called Fishmoko, where it says they have live seafood available for retail and wholesale.
“The best time of the day to go to the market for seafood depends on when the produce arrives at your market,”. “To find out, be chummy with your suking vendor. In the provinces, best time is early morning when the haul comes in. At some Metro Manila markets, like in Alabang, I am told it is late afternoon.”

Coron, Palawan

“The freshest seafood I've ever tried was in Coron, Palawan. Their crabs and prawns are so big,”.
I’ll advice about cooking seafood: “Really fresh seafood should be cooked as naturally and minimally as possible—steamed or boiled, not deep fried or slathered in sauce.”

Cities of Iloilo and Bacolod

Fran Haw Ang, a food blogger, says, “I’ve tried really good shellfish and crabs from Bacolod. Iloilo also has very fresh shellfish.”
She explains how to make sure the lobsters and shrimps you buy are really fresh: “Shrimps and lobsters should have a good gray color and the shell should be intact.”

Mantigue Island, Camiguin

 “There’s a floating restaurant in the sea and everything you order that’s seafood, they’ll catch it fresh !
If you want, you can even catch it yourself !”
If you’re wondering how to eat the fresh squid that you order, I have a suggestion: “Squid is best as adobo. Take care not to pop the ink sac too soon, and never overcook it to the point of rubber-band consistency.”

General Santos City

Because of its proximity to the sea, you’ll want to go to General Santos—a.k.a. Gensan—if you’re craving fresh tuna.
Here’s a tip how to tell whether fish is fresh or not: “The gills should be red; the scales should be intact; and the flesh should be firm. If the fish smells bad, it’s not fresh.”

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