FRESH MEATS

Tanigue (tangigue) refers to various fish in the Philippines. The more common species are known in English as follows:Narrow-barred Spanish mackerel ,Indo-Pacific king mackerel, Wahoo.  In the Philippines, the most common way of cooking tanigue (Spanish mackerel) is to slice the fish crosswise into thick “steaks” for frying or grilling — really delicious with a spritz of calamansi (citrus) and optionally soy sauce, and served accompanying freshly steamed white rice.  

Beef tripe is extremely well known for its interesting texture which is a bit rough on the outside but extremely tender on the inside. It also is known for being elastic. In the Philippines, there are a lot of dishes that can be cooked with beef tripe. Often called tuwalya or goto in the local vernaculars, this choice cut is used in one of the land’s most loved dishes, Kare Kare; a dish served with thick, creamy peanut sauce alongside other beef parts and vegetables and served with a side of fish or shrimp paste, or known locally as bagoong. Beef tripe is also used in a number of different rice dishes or lugaw/goto or callos. 

Chicken wings and drumsticks are usually cheaper cuts of chicken. They are great baked in a sticky glaze or marinade and eaten in your fingers.

The kalitiran or 'oyster blade' in english presumably named after the oyster-like colors of the cartiledge/fat marbling, is the meat on the outer part of the shoulderblade, closest to the skin. it is the more popular cut compared to its neighbor, the 'bolar blade', which is located in the inside of the shoulder blade. It is best used for beef roast and Pinoy humba.  

Salmon is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Best cooked with butter, baked, pan-seared, teriyaki,sinigang etc.

Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.  It is also good with our very own sinigang or nilaga.

Round Scad or “Galunggong” as it is popularly known in the Philippines is caught off the waters of the South China Sea. ... The fish is usually prepared deep fried and seasoned with sea salt. Round Scad is an oily fish with an evident mackerel fish flavor. The meat when cooked has an off-white to light brown color.

Squid Adobo are smaller and more tender that the squid for inihaw or Grilling. Adobo is the signature dish of the Philippines.  Super tasty, you'll beg for ric.   It's versatile, and tasty. It can be grilled, seared, boiled, braised, and even eaten raw as sashimi. One of the most popular preparations of squid is chopped, breaded, and fried.. Best cooked with butter and garlic, can be grilled, calamari or adobo sa gata.

The Green Caviar, Lato, Sea Grapes, Latok are some of the names this seaweed is called.  This seaweed variety is the main ingredient for a popular Filipino salad called “Ensaladang Lato” which translates to Seaweed Salad.

Smaller than the Mud Crab, the meat of the blue crab has a rich, sweet, succulent and buttery flavor. The body meat is delicately flavored, while claw meat is nutty. Softshells offer a crunchy texture, since they are eaten shell and all. Cooked shells of blue crabs turn orange-red.

Maya-Maya also called Red-Snapper is a good source of omega-3, it helps increase the levels of good cholesterol, reduce blood clots, regulate blood pressure, and slower down inflammation. Can be baked, sweet and sour, grilled, Pesa, sinigang etc...