All our bags were packed with the necessities of a typical traveler in a hot summer season: summer outfit, flip-flops, swimwear, sun block lotion and sunglasses. Plus, who wouldn’t forget? Our hungry stomachs! We were all set for another summer vacation escapade where what awaits us are a breathtaking scenery, cool winds, heartwarming people and of course, appetizing food! These were the pictures painted in our minds as we travel to our destination every year on the month of April. I, myself, couldn’t put into words the feeling of going back a place that fills my stomach not only with an amazing array of food but with thrill and excitement as well.
Picture1. Desquitado Family's arrival in Bantayan Island
Picture2. My aunties and uncles ready to eat the scrumptious seafood meals
A summer vacation for our family would never be complete without a weeklong stay in this favorite hotspot. This much awaited destination is known as the island paradise here in the Philippines that is Bantayan Island. Bantayan is an island in the south of Cebu which showcases powdery sand beaches, crystal clear waters, and an amazing array of fresh seafood dishes.
Picture2. Desquitado family posing with the pristine seawaters in the background
The full stretch of white sand beaches in the shorelines is an eye catcher with its fine, smooth and powdery sand that twinkles when the sun rises. The tall, slender and massive green coconut trees scattered in the island adds to the island image of the place. In the shorelines are hundreds of small boats, which we call, “Bangka”, where the resident fishermen use to catch fish for a living. The brown petite houses called “nipa huts” made from coconut leaves and wood are where most of the residents live.
Picture 3. Bantayan Island Scenery
But what amaze me most are the fresh and clean environment and the serene atmosphere that the island possesses. The fresh and clean environment can be seen in the crystal clear seawaters that is as clear as the water we drink. The calm and quiet atmosphere that surrounds the entire island gives you a relaxing feeling that keeps away all your stress. Because of this, there is a teeming diversity of aquatic life because fishes and sea organisms of any kind would be able to adapt and survive in such environment. Thus, I can say that the rich and diverse aquatic life in Bantayan Island, Cebu is reflected in the many delicious seafood delicacies that they have. And this is what I always look forward to in our trips to the island, the wonderful aquatic life and most of all their appetizing seafood.
The fresh and clean seawaters teeming with a circus of fishes and other sea organisms coming in various colors and sizes allow them to produce varieties of dried fish, or in our own native language, “bulad”, which is an all-time favorite of many Filipinos. Bulad is a fish that is sun-dried for a couple of days and cooked deep fried in oil. It has a distinctive salty and meaty taste.
Picture4. Different varieties of bulad
When I walked by the shore of the island, I saw many fishes being dried up in the heat of the sun on top of the fishing nets, which after a day or two would be ready to cook and would serve as meal for local residents. Local residents in the island are mostly fishermen because they catch fish everyday as a source of living. The vast, clean and serene seas allow them to catch hundred of different kinds of fishes to make into “bulad”. This dried fish that local residents produce come in different kinds such as bulad na isda, bulad na nokus, and bulad na hipon. My favorite “bulad” is the “bulad na isda”, specifically the labtingaw, which is a half-dried fish that has a light brown color outside yet a soft white meat inside. It is usually served on top of a fresh green banana leaf which has hint of water moisture due to the heat of the fish as it comes in contact with the leaf, and the exuding aroma of the sea that can be smelled once it is served. On the other hand, my dad would say that he’s all time favorite is the bulad na nokus. It has a brown and purple outer color, a hard and crisp texture and a salty and meaty taste once eaten. It is at its best taste when it is is placed in the pan only when the oil is very hot, giving it a crunchy outer layer and a tender meaty taste. The bulad na hipon has an orange and white colored meat that has a dry salty outer layer, and when eaten has a smooth and meaty and soft texture as well. It may be eaten with the skin still on it, or taken out.
Picture5. Fish being dried up
Moreover, the quality and quantity of fresh fishes that natives catch and later on make into “bulad is an in demand product in their local market. Residents local would flock to their wet market on a hut sunny morning to purchase bulad. Due to the large quantities of fish that fisherman are able to produce every day, the prices of the bulad are lower compared to those in other places. Many foreigners and tourists who go to the island never fail to drop by the wet market to purchase bulad which will serve as pasalubong to their friends. Their bulad is not only famous in their own local market, but extends to grocery stores all over the Philippines. As I observed, most of the “bulad” sold in SM, Robinsons, Fooda and many other grocery stores come from Bantayan Island. The reason why it is bought by these grocery stores as the bulad to sell is because of its distinctive fresh taste, which is a result of the fact that they do not add in salt when it is being dried, instead, they sprinkle it with seawater, which gives it a better taste. This goes to show the good quality and taste of their products, which by far is also a result of the rich aquatic life that allows numerous kinds of fishe to thrive in the island.
Picture 6. Bulad in the market
The clean seawaters espouse a diverse aquatic life. This diversity can be seen in the different kinds of rare clams and shells that can be caught in the seas. Whenever our family goes to a restaurant in the island, their menu would contain rare shells and clams, not typically found in other restaurants, such as the takab-takab, bali-ad and sikad-sikad. The takab-takab is a common shell that is shaped like the logo of the famous Shell gasoline station. It has a pure white shell with vertical lines running from top to bottom. The inner portion contains the tender white meat that is best eaten when added with butter. The bali-ad has a wide, big, mossy, black and greenish outer shell and a white pearl-like layer in the inside having various colors once hit by the light. Its white and grayish meat is located in the middle portion of the pearl-like interior which looks like a fetus in a mother's womb. It is cooked by grilling the outer shell, which heats up the meat inside. The meat is still raw-looking when done which may sound gross but once tasted and dipped in sukang tuba, its taste is unique and delectable that makes you want to eat more. But it is a must to take a sip of a carbonated drink afterwards to properly digest the meat, or you might catch a bad stomachache. On the other hand, Sikad-sikad is a rare shell that has an outer covering resembling a snail shell having a brown, green, black and hard outer covering that is shaped into a swirl. The meat is hidden inside, luckily, it has a toothed clamp extended where one can pull in order to get the meat out. Its soft and tender meat has a teeming orange color and a salty seawater smell. It is best eaten dipped in sukang tuba and eaten with rice. Local residents love to eat these clams and shells fresh and raw, like the typical kinilaw. These are just some of the clams and shells that the island offers, but there are still much more. The great number of shells and clams that fisherman are able to sell in the market allows them to charge it in low prices compared to those sold in other markets.
Picture7. Shells and Clams sold in the market
The calm and serene environment and clean waters allow rare sea organisms to dwell in the island, which local residents love to eat which I really find exotic and exciting. These exotic food dishes can be rarely seen in other places which is a must try for every tourist visiting the island. Some of these are namely, dayok, lamaw, loko-loko, and anduhaw. The dayok is made from internal intestines of fishes which has a flesh color, smooth and slimy texture and a salty taste. It is placed in a bottle added with sukang tuba. It is somewhat like ginamos, where it is eaten with rice to compliment a meal. But most local residents, especially those in the lower class, eat the dayok as their full meal because it relatively cheap and easy to find. The lamaw is a rare grayish fish wherein just the meat is eaten and dipped in tuba. Afterwards, the sukang tuba will be drank to compliment to its taste. The loko-loko is the most rare of the four and is a seasonal fish that comes only during the most of August. What makes it exotic is the fact that only its liver is eaten, which has a distinctive bitter and salty taste more like a chicken or pork liver. Local residents would await the coming of the loko-loko because they love its unique taste. Lastly, the anduhaw is also another rare fish found in the island. Fishermen catch this fish, and then remove the bones and intestines immediately, once their back on the shore, they sell it to the people still fresh because it is eaten “kilaw” style with sukang tuba, wherein one doesn’t need to cook it. My dad said this is where the “kinilaw” word was first used, which is a term now widely used in different parts of the country.
Picture7. Dayok
So as you can see, it isn't just the crystal clear waters, long stretch of powdery white sand, stunning sunset and sweet smiling natives that keeps us coming back to Bantayan Island, it goes beyond experiencing its rich and diverse aquatic life reflected in their delicious and unique native seafood dishes that is a must try for every tourist. Indeed, it is a seafood paradise.
Bibliography
Lyndel Desquitado. Personal Interview. 15 October 2011.
Pacific Island Dream. Philippinecountry. Web. 16 October 2011.
