Fish Be With You

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SHOOT and SCOOT PH went to a local fish market to find the freshest catch and to snag some fish for dinner. While waiting for the fishmonger to take my choices of fruits de mer, I managed to snap some photos of what's in store.

Here are the photos and I have also included the English names and the Philippine names of the different fish for our familiarization.

(Above)

The red grouper will be very delicious if fried and smothered with very thick sweet-and-sour sauce. In the Philippines, this fish is called lapu-lapu.

The namesake came from the Philippine national hero who killed the explorer-conqueror Ferdinand Magellan in Mactan Island when he was on his quest to prove that the world was round and when he lost his way to the Moluccas Islands (or modern-day Maluku Islands) to find spices.

Anyway, since Lapu-Lapu killed him half-way, Magellan didn't actually go around the world as some people claim.

And going back to the supermarket, all types of grouper is called lapu-lapu in the Philippines.

(Above - In clockwise order)

1. red snapper (the big red fish), locally known as maya-maya

2. rock grouper (the brown fish), another type of lapu-lapu - I call these "groupies" since they are "rock" groupers. Get it?

3. pomfret (the white-silver fish), locally known as pampano

4. a type of yellow-tail fusilier (the small red fish) - The fish actually has a red-black tail, so I don't know why it is classified as a yellow-tail fusilier.

Anyway, this fish is locally known as dalagang bukid. When literally translated from Filipino to English, this fish will be called "farm-maiden" or simply "farmgirl."

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A closer look at the "farmgirls"

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Another type of yellow-tail fusilier
Locally known as dalagang bukid lapad
These are the ones that have yellow tails.

(Above)

Your fish soup will taste heavenly with these long-jawed mackerel, or locally known as alumahan. This fish is also nice for grilling and frying. When matched with soy sauce with calamansi / calamondin (Philippine native lemon) dip and mashed or chopped bird's eye chili (locally called siling labuyo), you'll be on your way for a fish bliss.

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The humble tilapia is also known by the same name in the Philippines.

Some people still call this St. Peter's Fish in English, but the name tilapia is more popular among fishmongers, anglers, and even foreigners. This is one of the staple fish for Filipinos, so it's easy to spot them in every supermarket or wet market. In the Philippines, tilapia is served in ways as the mackerel, but it is served best if cooked as Philippine-style fish curry with coconut cream and native cabbage.

(Below)

The Philippine national fish - milkfish
Locally known as bangus

Though this fish is really bony, it tastes delicious. Many Filipinos go for the belly part of this fish because there's this thick gelatin-like membrane that really tastes very good. This justifies the bony nature of the fish. De-boned milkfish fillets are also available to make your dining experience "flawless." Many Philippine restaurants had already included fried milkfish fillets with rice in their menu.

I still wanted to take more photos of the frozen delights, specially the larger ones on display, but it was already the turn for my orders to be taken. Anyway, the supermarket is indeed one good place to shoot and to be trigger-happy. I'll be coming back for more fish and to shoot some of the larger "monsters" soon.

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Fish Be With You
Fish Galore

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