There is only one requirement in cooking these local fish catches: It must be very fresh. The recipe is simple. No need to cover the natural flavor of the fish with fancy sauces. The aim of the cook is to highlight the freshness of the fish. For these species, cocido (fish stew ) and sinugba (grilled) are most appropriate. Both require kalamansi, a local marble-like citrus fruit with tart sourness that is almost indispensable in Bulusan cooking. Fish catches from Bulusan are known to be extra tasty, attributed to its still pristine rich coral-rimmed coast. Bulusan town faces the vast Pacific Ocean.
Photographs by Alma P. Gamil
Bulusan, Sorsogon, Philippines