Roxas City, Capiz is known as “The Seafood Capital of the
Philippines,” and it’s no surprise why—according to our Bureau of Fisheries and
Aquatic Resources (BFAR), over 14,000 metric tons of seafood is caught in the
fish pens and open waters of Capiz every year, making it one of the country’s
top producers of seafood.
Fat-clawed crabs, large lapu-lapus, dainty scallops and
mighty squid can be bought in Roxas City at half the price of seafood in
Manila.
Roxas City’s Dampa Seafood Plaza is an open air, seaside
area where diners can take their pick of fresh seafood and have it cooked to
their liking. “Napakagandang opportunity ito para makita kung gaano nga kayaman
sa lamang-dagat itong Roxas City,” said Jay.
The city’s most famous seafood is diwal (angel wing clams),
which are steamed with herbs to bring out the natural flavors. Other favorites
include scallops cooked in butter and garlic sauce, and the fresh oysters which
are available all year round.
Meanwhile, the Coco Veranda Bar and Grill along the shore of
the Lawis Baybay beach puts a sophisticated twist on local favorites by
applying foreign cooking techniques to Filipino seafood. Their specialties
include Sugpo and Seafood Pasta and the spicy Coco-Loco Prawns.
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