One thing that is great about the area where I live is the seafood. I really do enjoy most types of seafood a lot, and here in Southern Mindanao we get not only very fresh supplies of seafood, we also get some types of seafood that many might consider “unusual” to say the least. Last night for dinner, I enjoyed “Panga” or “Tuna Jaw.” The first time that I tried Panga, I was a little freaked out, eating the jaw of the tuna. But, I’m glad that I tried it, because I believe now that it is the best meat on the entire fish!
Panga is very moist, and delicious! I was originally introduced to Panga when we lived in General Santos City (GenSan). GenSan is the tuna fishing capital of the Philippines, and runs neck and neck with some port in Thailand for the crown of the Tuna Fishing port of SE Asia. Because of this, tuna is kind of the “king of foods” in GenSan, as you might imagine. Much of the tuna caught and brought to GenSan for processing is shipped to Japan, for the sushi/sashimi market there. The fish that make that journey are only the very best, as only the top quality of tuna will be accepted in the Japanese market. GenSan also exports tuna to the USA, to the EU and other spots around the world. Of course, some of it is for local consumption too (mostly the lower grades).
One thing, though, that happens, on these tuna that are exported, is that the heads are generally cut off before shipping them. I don’t know for certain, but I assume it is done that way to save on the huge shipping costs involved in sending fish weighing hundreds of pounds via air to International points around the world. Because the heads are removed, there is a huge supply of Panga (tuna jaw) available for purchase in GenSan, and thus it is a local delicacy.
Before moving to the Philippines, I never really was a tuna eater. I still don’t eat the canned tuna, it just is not for me. But, when it comes to fresh tuna, oh, I love it! Great flavor, and great nutrition too. The other thing is that you won’t find tuna fresher than you can get here in Southern Mindanao, since it is caught here. My favorite two ways to eat tuna are Sashimi (raw tuna) and Panga. Either one is delicious!
Not only is the seafood delicous here, but eating cuts like this Panga is very inexpensive too! The Panga is just from the heads that are cut off the export fish anyway, and is almost like a “waste product” of the process. All the better for those of us living here, because it is indeed delicious!
hello bob
the first time i tryed sushi was in philippines.to be truethful i didnt even want to eatit but my host insist so i did try it to my surprise it was very good.the fish market there has a great variety there.soooo much fish i never even knew existed.i did buy some huge tuna steaks and we cut it thin and dipped it in batter and deep fried it.so delicious.never tried tuna jaw.sounds good
salamat bob
Morning Bob,
Sounds reallly nice. Most of the tuna I tried there was tough and very dry after being barbequed. Not particularly nice at all. Probably more fat/oil in the jaw area so that may keep it more moist during cooking? I like the canned stuff too, however. How much for a jaw/how many would it feed?
Great if I can cook it the american way with spices , sauces and plenty of vegtables…Have to agree with Aussie Lee…cooked on the grill in my hummble opinion ruins it akin to eating cardboard !
Hi Ron W – It is excellent! We have also enjoyed tuna cooked the way you describe.
Hi AussieLee – I totally agree with you regarding the tough overcooked tuna, I can't eat that either, it's too dry.
Hi brian – the thing that Lee said, that is so true is that the jaw has more fat in it, and us it doesn't get dried out, it's juicy and moist even when barbecued. Like you guys, I can't stand it when it gets really dry like that. I don't eat cardboard either!
The other part of the fish that is really good is the belly. Up in Alaska on the fresh frozen fillet line the Salmon bellies would be cut off and discarded because they contain too much fat for the US market. Great! free Salmon bellies for the taking! We grilled them, smoked them, made tuna adobo, the Illocanos made some interesting soups with them… mostly involving coconut milk. We even made Bicol Express with them. The Salmon heads on the oher hand are put on ice and donaed to the Yupik Indians who made some kind of fermented fishhead soup out of them.
I guess i ned to try it when i come back to the pines sounds good …Phil R.
Hi BrSpiritus – yes, the belly is a very nice piece of fish as well. I'm surprised they would cut that off for scrap up in Alaska! Yummy, fermented fish head soup! Ha ha, not for me.
Hi Bob – give it a shot! I'm sure you'll enjoy it.
Salamat Bob,
Now I am hungry….mmm sounds good to me. 😉
Danny
Hi Danny – you, and the other commenters have surprised me today. I thought you guys would be turned off by the fact that it was the jaw. I know that the first time I ate it, i was a little bit leery about that.
Bob – since the subject of sushi was brought up in the comments, do you have any recommendations for getting sushi in Davao City? Incidently, I have had Panga, the first time was in Japan (called Kama there), it was excellent! I can get it some places here where I live in Colorado….although, not quite as fresh as Gen Santos City!
Hi Matt P – For sushi in Davao check any of the Japanese restaurants in town – Rai Rai Ken, Tsuru and others. Tsuru is the best, IMHO.
Kamusta ka Bob,
Yeah..I guess you would expect that..especially from us "Americans/foreigners" that aren't use to eating things like that. But I have myself in such a mind set right now..preparing myself for a lot of change to happen to me in the next year. Also to expect the unexpected maybe too, that I think I am almost to prepare to experience or try just about anything that comes my way..when I get to the Philippines, as far as food goes. I have told Rose I will try just about anything you prepare for me or recommend to me in the market or a restaurant. With some conditions, (and was really only teasing her about this) that it is cooked and not still walking, or wiggling. Of course she assured me that she don't eat nothing that is still alive…lol. Although.."balut" still doesn't appeal to me..and not sure I want to eat an 18 day old baby duck..but I guess time will tell.
And besides…when it comes to seafood…that is my favorite too..is about the only thing I miss about not being around the Chesapeake Bay/ Potomac River area of Southern Maryland, is the good fishing,oystering, and crabbing…ahh I miss my Maryland crabs…yum yum.
Danghang salamat,
Danny
hi bob,
just my observation, i know how americans are sensitive when it comes to food, there are fish parts, cow, pig parts that are discarded because there are too many fats or it is not good to eat. what i really don't understand is, despite the fact that the americans discard some portion of the meat to avoid getting a lot of cholesterol or getting fat, it is a fact that the case of obesity in the state are getting higher and higher each year, it just doesn't make sense to me?.. i know how western people perceive the filipinos or other asian people when we eat some portion of meat that is considered as "not edible" in the western world. Panga is a good example it is discarded and considered as not edible.
i am guessing, an american who never set foot in an asian country would consider the people of asia to be "unusual" and "gross" but the record will show that asian people are much healthier than the western people.
Hi Danny – I'm glad that you are keeping an open mind, that will give you a big advantage in moving here.
Hi dans – interesting thoughts.
Hi Bob
I agree with you about the tuna in a can. Just not the same as fresh but I've had other experiences like that also. I couldn't eat pineapples until I had fresh pineapple also.
Hi Dr. Sponk Long – thanks for passing that along.
Bob, makes my mouth water. We do not have Panga here in MDQ, but I have heard of Panga. Here in CA in the Asian stores we have salmon heads which we make into soup with plenty of vegetables. In Manila at the Glorietta Mall, there is a carenderia that sells only salmom heads soup, which I patronized every year when we are in the city. Speaking of seafoods, Marinduque has an abundance of fresh fish, shrimps, prawns and crabs at reasonable prices . Occasionally, we can purchased coconut crabs (igod), which taste like lobster.( seasonal)
Here in Northern California we have Sea Food City, a filipino store, where you can buy several varieties of fish included the world famous deboned bangus ( milk fish) as well as fillet of tilapia ( imported from Chile). It is very expensive because of import expenses. I grew a dozen tilapias in my pond in Marinduque. We do not eat it, because we consider it our pets. Bon Appetite!
Hi Bob. I only eat Panga (grilled of course) with my San Miguel when in Cagayan de Oro (in Lim Ket Kai Food Court and restaurants around the area).
A word of caution to kids and women of reproductive age though, that most tasty fish in the Philippines belong to the list with the highest mercury content (grouper, swordfish, tuna, etc.). Mercury affects the growing brain very badly. The smaller younger fish will have the least mecury content.
Hi Bob—Some of the best tasting food in the Philippines are not appealing to the eyes. I guess beauty is really just skin deep. Till next time…. 😉
Hi Dan Mihaliak – for the most part, I don't eat anything from a can. Fresh is always the way to go!
Hi David B Katague – thanks for sharing your thoughts there, being a small island, I feel quite sure that Marinduque has a great selection of seafood! I love it!
Hi julius p. bantigue – ha ha. That keeps a certain crowd away from the good food!