The rich marine life on Bantayan Island makes it a seafood haven for locals and tourists.
Why is Bantayan Island famous?
For many Cebuanos, it’s an island paradise. It’s an affordable alternative to expensive beach resorts on Mactan Island and other parts of Cebu.
But did you know that there is a thriving seafood industry on Bantayan Island as well?
Located in the rich fishing grounds of the Visayan Sea right across the Tañon Strait, its blue waters is home to rich marine biodiversity that has made fishing the main source of livelihood on the island.
Fish, squid, mollusks, and crustaceans are caught straight from the ocean and sold at the public market. The abundance of fresh seafood in Bantayan allows them to be sold at extremely affordable prices.
The locals usually grill these ingredients, but other Cebu seafood cooking methods such as turning it into a soup or having it served as ceviche are also fair game.
All of this makes for a seafood haven with local dishes and ingredients you have to try for yourself.
So, what are the local specialties in Bantayan worth trying out?
THE BEST OF BANTAYAN SEAFOOD
- Grilled scallops
Bantayan Island is a major source of scallops in Cebu, as its clean waters provide a healthy habitat for them. Fishermen dive all the way to the bottom of the seabed, handpicking the shells they plan to sell and distribute.
At the Santa Fe Public Market, you can buy three small plastic bags filled with scallops for Php 100, but it can go as low as Php 30 if bought directly from the fishermen. These are sold either closed, opened, or with the meat alone.
There are many ways to cook scallops, but grilling is the most common in Cebu. Butter garlic scallops is a popular recipe, consisting of an open shell topped with garlic and butter cooked on a grill.
- Saang (Conch Shell)
The island is also prominent for mollusks that locals call kinhason.
Aside from scallops, another popular shellfish cooked by Cebuanos is saang.
This type of conch shell is eaten by removing the meat from the shell by pulling the muscle that connects it. This will usually require a simple pull from your fingers, but you may need sharp objects like needles to extract the meat.
These can be boiled or grilled, creating a typical seafood flavor. It is then served with sauce made of vinegar, onions, garlic, and chilis.
- Buwad
Bantayan Island is one of the biggest producers of dried fish in the Philippines, and their public market sells dozens of different variants. These include “pinikas” (halved), fried squid, and anchovies.
The most popular is danggit, which is a dried spinefoot fish. It is sliced in half, salted, then dried under the heat of the sun. These are then packed inside small plastic bags and sold as souvenirs at the Bantayan Public Market.
These are usually fried and served in a typical Filipino breakfast meal. They are also known for their long shelf life, especially when stored properly.
- Bali-ad
An absolute delicacy on Bantayan, the bali-ad is a Philippine oyster only sold at a select number of markets around the island. Not a lot of people in Cebu City know about this, but it’s absolutely a must-try.
It has a slimy meat inside after the shell is grilled. The meat is usually smaller compared to the shell itself, but it carries an impactful sweet flavor.
Like other fresh seafood, this is commonly served with a dipping sauce. When you open the shell, you might see some krill inside, but this is generally edible.
- Binga
Another popular shellfish among the top Bantayan delicacies is binga, which is said to be “bigger than a person’s face”.
Binga is fished at night, with some fishermen going out from 8 in the evening until 4 in the morning. These are also competitively priced, with an article from GMA News saying it is sold at Php 50 a kilo. (2024)
Binga is often served as a rather spicy dish, which is a component to a Visayan dish called “halang-halang”. Because of its size, it requires a much longer time to cook and tenderize.
BUYING SEAFOOD ON BANTAYAN ISLAND
- Only buy at markets
In places like Santa Fe, you might find a few mobile fish vendors selling a variety of seafood. However, most locals recommend you buy seafood at the market.
Some residents recall moments wherein visitors of the island would experience food poisoning, as the seafood they purchased from mobile vendors were going bad. It’s important to be vigilant about where you buy seafood on Bantayan Island.
- How to tell if it’s still fresh
Before buying, take a look at the fish and check if its eyes are clear. Cloudy eyes are usually a sign that a fish may be going bad. The flesh should also be shiny and moist, almost reflecting a rainbow-like color.
They should smell like seawater too, noting that it was freshly caught. Avoid fish with a strong, ammonia-like odor.
- Storage
Unless you purchase them frozen, it is often advised that you cook fresh seafood right away, as they can only last inside the freezer for around one to two days before they spoil.
However, there are a few ways to store fresh seafood if you want to bring some home. Put it inside a cooler or bucket and fill it with as much ice as possible. This will keep them at a low temperature, ensuring their freshness.
BOOSTING FOOD SECURITY
The culture on Bantayan Island is built on fishing, with the abundance of marine life making seafood not just the most consumed commodity, but also its most successful business venture.
However, overfishing, climate change, and other illegal fishing methods have made it rather hard for the island’s residents to make a substantial profit. To combat this, the government has supported an initiative to make sure the island sustains its production.
According to an article in the Philippine Information Agency, Bantayan is the first area in the Philippines with a Multi-Species Marine Hatchery (MSMH), which aims to regenerate the island’s marine resources. (2024)
This creates a “Catch to Culture” system, where fishermen bring freshly caught fish and other marine life to the hatchery in order to breed and produce their own supply. This allows fish production to thrive and not solely rely on fresh catches alone.
The program started primarily propagating milkfish (bangus), but has since included crabs and other types of fish on the island.
This new system ensures that no matter what might happen, Bantayan Island continues to have a supply for daily consumption or for selling.
*****
Bantayan may be better known as a summer vacation spot for its pristine white beaches, but its seafood industry is just as important. It’s a haven for the freshest catches that make for delectable dishes.
If you plan on visiting Bantayan Island, immerse yourself in their rich culture by checking out the public market and buying the freshest catches of the day!
REFERENCES:
Lim, Ron. 2024. “Check out the different seafood in Bantayan Island.” GMA Lifestyle. https://www.gmanetwork.com/lifestyle/travel/110516/check-out-the-different-seafood-in-bantayan-island/story
Riñen, Fayette. 2024. “Bantayan’s multi-species marine hatchery to boost food security.” Philippine Information Agency. https://pia.gov.ph/bantayans-multi-species-marine-hatchery-to-boost-food-security/
