CAPIZtahan 2013 in Roxas City: Bangus here, there and everywhere

I was in Roxas City over the weekend to join CAPIZtahan 2013. Now on its third year, this years celebration marks the 112th Foundation Day of the civil government of Capiz and the 65th Death Anniversary of the President Manuel Acuña Roxas. I was particularly involved in the Seafood Culinary Competition where in around 10 participants battle it out for the Best Seafood Dish that reflects the gastronomic bounty the Seafood Capital of the Philippines.

It was through my fellow judge, Mr Eugene Jamerlan, that I got this stint in the first place and through him, my first Capiz experience turned out one memorable weekend as it involved non-stop eating and meeting a lot of very interesting people like our host - Maam Sonie. For the whole weekend, we had a lot on interesting food trips - from seafood to steaks, from home-made specialties to restaurants best sellers and more. But for this particular blog post, as the title says, I'll concentrate on the wonderful bangus specialties Maam Sonie prepared for us during that wonderful stay.

Sinabawan na Bangus with Kaffir Lime

Our welcome lunch had us indulging in a simple yet very delicious sinabawan na bangus. What made it stood out was the subtle essence of kaffir lime. The broth came out more appetizing in every sip plus of course it was bangus with a fat belly , so what more can I truly ask for but ... extra rice please!

Sinugba nga bangrus

To go with our soupy bangus dish is the exact opposite - sinugba nga bangrus. This was probably among the best I tried so far. I mean there are so many ways to grill bangus and but the simplest way is often the most delicious. Why bother putting all the seasonings when salt and essence of citrus will do? The freshness of the fish itself will bring out the good flavour and no need for sawsawan.

I could entirely finish this whole fish given that it has a perfectly grilled and tasting belly plus the other part/s were "succulently" as good. And maybe I'll join in in the mad rush for the next piece of this sinugba nga bangrus - and could eventually finish it up too!

As a bonus we also had this bangus innards cooked adobo-style. Though, I had to watch my uric acid "intake" as it might render me not able to walk straight, I tried a little portion and it was full of flavour despite the bitterness. I wonder it having it deep fried will lessen the bitterness and make it more appealing to most.

How about some Spanish style bangus? Breakfast was so good that time but having these home-made bangus in oil made it so much better. The bangus slices were thick, the seasoning were just right, not too spicy nor bland. It was so good with the garlic fried rice then that breakfast, as what is supposed to be, turned out to be the biggest meal I had for that day.

So to "burn off" what could become as stored fat in my body I went around and around the "secret garden" but found myself lured into the kitchen. The activity was bustling and I was just on time to catch them making boneless bangus. It involved making slits at just the right place then using a "surgical instrument", it follows the slit while taking the sikag (fishbones) off the bangrus. It was actually a fast process in adept hands and seeing it makes me appreciate the effort put into it.

I was told that what they were making called called hubag-hubag (hopefully I got the term right). It reminds me of what we also do at home for our home-made pinakas. The fish is halved then marinated basically in vinegar, garlic, pepper and soy sauce. Then it is sundried until it becomes dry (obviously) then stored in the fridge. But it doesn't usually last in the fridge as it is usually cooked on the day it was taken off.

Enough, talking already and let's enjoy the finale of the galore of bangus we had in Roxas City. And this photo (along with the main photo on top) speaks well of how simple cooking techniques plus the freshest ingredients can bring out the best flavour in the dishes we make and take. Oh how I wish I could just grab and eat this photo. I'm sure you are thinking the same ...

This is just but a start of the gastronomy the Seafood Capital of the Philippines has to offer. And we were lucky enough to have such a wonderful host (thank you thank you gid Maam Sonie) who not only showed us around Roxas City but also made us feel really right at home and of course presenting to us all the good food that are now but just images etched in our memories and extra pounds we carry in our bodies. But I'm not complaining, I am in fact raving and craving for more .....

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