Believe it or not, the fish and us, we are connected by a line. Though different, we are still alike…in more ways than you can imagine. Speaking of fish, allow me to provoke your hunger as I take you on an island food adventure over at the historic resorts city of Lapu-Lapu in Cebu.
Sarangani Bay Products VisMin Export and Marketing Head Jose Maria ‘Jeje’ Cabrera, together with his Cebu crew, welcomed everyone to a night of fun and laughter and of course, an array of Bangus recipes as they invade the shores of Cebu. Best place for an event like this? White Sands Resort and Spa Cebu.
Sarangani Bay, worldwide recognized brand of premium deboned milkfish, is the country’s largest processor and exporter of premium quality bangus and other processed seafood products. Under the Sarangani Bay trademark is Alsons Aquaculture Corporation – largest breeder and exporter of milkfish. Consistently of Premium Quality, Alsons strives to provide great tasting food ideas that is both time and effort efficient for everyone to enjoy.
In attendance were Cebu-based print and online media influencers, friends from Cebu, White Sands Resort’s owners and Sarangani Bay’s own Chef Gigi of Kusina Sarangani. Also in attendance were I and some other Davao print and online media influencers. Together, we were treated to some of the resorts’ newest menu inclusions – that of course, highlights the many products of Sarangani Bay.
The night featured Sarangani Bay’s Premium Milkfish and other seafood staples prepared and cooked in ways you can imagine. However, the highlight of the night was the bangus and its re-introduction to the Visayas palate. The dishes served were a combination of recipes from Kusina Sarangani and of the resort hotel. One thing was for certain, the dishes were packed with flavours that are abundant in the locale.
White Sands Executive Chef Bunzi, who was tasked to satisfy everyone’s ideal bangus dish, made sure that her dishes highlighted the bangus without altering its rich, textured taste. She opted to incorporate ingredients and flavours that are already a staple in our taste buds thus elevating the bangus in the process. Of the many, I personally loved the curried tiyan ng bangus and the lato salad with minced bangus.
For Chef Gigi, the challenge is not with the fish itself but with how you are able to connect with your audience. She said, “For this year, we are communicating with 2 kinds of audiences: the baby boomers and millennial. The way we created the recipes this year is truly different. Yes, there are limitations – in terms of the taste and the likes – hence you have to find ways.”
Fried, steamed, wrapped and with sauce – you’d truly be in awe as you feast on the many ways a bangus can be cooked. The event was simple and very direct to the point. VisMin Export and Marketing Head Jeje Cabrera expounded on the basics of Sarangani Bay and its many delicious products. Before the formalities, we were treated to a number of appetizer’s that were too on point, you’d have a hard time saying no to them.
Of them, the guests were able to munch on rolls of crispy fried spring rolls with steamed bangus, Bangus sisig, pizza with slices of marinated bangus and the night’s favourite, crunchy steamed bangus chicharon.
The festivities ended with a sumptuous dinner, served buffet style, which included a plethora of bangus dishes – from salads to rice toppings to creamy curry mains. Truly, it was difficult not to over load your plates. What’s more, other dishes with pompano and sea bass provided another level of cravings for the guests.
Sarangani Bay raffled off a good number of boxes filled with their premium products and gave everyone bottles of their famous, Bangus in Oil to enjoy at the comforts of their own homes.
