Best Filipino Seafood Specialties

Considering the Philippines is an archipelago made up of over 7,000 islands, it’s no surprise that the country boasts so many seafood cuisines.

Wherever you go, from bustling cities to charming coastal villages, seafood is a staple ingredient. If you find yourself in the Philippines, make sure to try these amazing seafood specialties.

Popular Filipino Seafood Ingredients

Before diving in on the ultimate seafood specialties in the country, here’s a look at some of the most common ingredients used by Filipinos.

Types of Seafood

Fish

Fish is one of the most used ingredients in Filipino seafood cuisine, with varieties like bangus (milkfish), tilapia, tuna, and lapu-lapu (grouper) taking center stage in many dishes.

Milkfish, the national fish, is celebrated for its versatility. It finds its way into recipes ranging from grilled to stewed. Tilapia, another favorite, is often fried and enjoyed with soy sauce. Meanwhile, tuna is amazing for ceviches and lapu lapu is great for grilling.  

Crabs

Crabs are a delicacy in the Philippines, with dishes like crab relleno and ginataang alimango (crabs in coconut milk) highlighting its succulent texture.

Filipino cuisine sure knows how to make the most of this ingredient, often using it to create meals that are very comforting.

Shrimps

Shrimps can be usually found sizzling in garlic butter, marinated and fried as nilasing na hipon (drunken shrimp), or served as a tangy appetizer in kinilaw.

It’s easily available and adds an effortless touch of luxury to everyday meals and special occasions.

Squid

Squid is a favorite among many Filipinos because of its unique texture and natural sweetness.

Whether it’s grilled or stuffed, squid is a prime example of how the country transforms simple seafood into extraordinary dishes.

Shellfish

Mussels and clams are staples in Filipino soups and stews.

Their briny taste enriches broths and sauces, making them key ingredients in dishes like tinolang tahong (mussel soup) and sinigang na hipon, a sour soup that often includes shellfish.

Seasoning and Flavors

Vinegar and Soy Sauce

The backbone of many Filipino dishes, vinegar and soy sauce provide the sour and salty profiles characteristic of the cuisine.

These ingredients are crucial in dishes like adobo, where they create a marinade that both preserves and flavors the seafood, giving a tangy depth that’s unmistakably Filipino.

Garlic and Onions

Garlic and onions are the aromatic base for countless Filipino seafood recipes, sautéed together to unlock their distinct flavors.

Both add a layer of complexity to every seafood dish.

Calamansi and Lemongrass

Calamansi, a small citrus fruit, is the Filipino equivalent to lemons and limes. Despite being small, it offers a burst of tangy freshness that elevates the flavors of seafood.

Meanwhile, lemongrass infuses dishes with a light and refreshing aroma that complements the richness of seafood.

Coconut milk

Coconut milk, or “gata,” is a key ingredient in many Filipino seafood dishes, adding a creamy and luscious element to the flavors.

The richness of the coconut milk pairs beautifully with the brininess of the seafood. It also adds a velvety texture and a hint of sweetness that perfectly balances the savory seafood.

Best Filipino Seafood Recipes

Here are a few of the best Filipino seafood recipes you need to try.

Adobong Pusit

Adobong Pusit is a traditional Filipino dish that features squid as the main ingredient. The squid is cooked in a rich and tangy sauce made from vinegar, soy sauce, and its own ink, offering a unique blend of flavors that are at once earthy, sweet, and sour.

This dish is a testament to the Filipino culinary tradition of using simple ingredients to create deep and complex flavors. You’ll definitely be reaching for an extra serving of rice (or two!) when you have this dish.

Ingredients:

• Squid, cleaned and ink sacs preserved
• Vinegar
• Soy sauce
• Garlic, minced
• Onion, sliced
• Salt and pepper to taste
• Bay leaves (optional)
• Tomatoes (optional), chopped

How to make it:

1. Sauté garlic and onion in a pan until fragrant.
2. Add the squid and cook until it changes color.
3. Pour in vinegar and soy sauce, then add the ink sacs. Bring to a boil without stirring.
4. Add bay leaves and tomatoes (optional). Then, season with salt and pepper, and simmer until the sauce thickens.
5. Serve with rice.

Sinigang (Shrimp, Milkfish, Salmon)

Sinigang is a Filipino soup that is famous for its sour flavor profile, primarily derived from tamarind. It can be made with a variety of seafood, including shrimp (hipon), milkfish (bangus), or salmon, each bringing its unique taste to the broth.

The dish is a comfort food staple in the Philippines, known for its ability to invoke a sense of home with its mix of sour broth and hearty vegetables.

Ingredients:

• Preferred seafood (shrimp, milkfish, or salmon)
• Tamarind soup base or sinigang mix
• Water or broth
• Vegetables (radish, water spinach, eggplant, and tomatoes)
• Long green peppers (optional for a bit of spice)
• Fish sauce (patis) for seasoning

How to make it:

1. Boil water or broth in a pot and add the tamarind base or fresh tamarind to create a sour broth.
2. Add the chosen seafood to the pot and cook thoroughly.
3. Incorporate the vegetables into the soup, adding those that take longer to cook first (like radish) and leafy greens at the end.
4. Season with fish sauce to taste and add long green peppers if desired.
5. Simmer until all ingredients are cooked and the flavors meld together.
6. Serve hot, ideally with rice.

Rellenong Bangus

Also known as stuffed milkfish, this dish perfectly showcases the art of stuffing a deboned milkfish with a savory filling.

The filling is a flavorful mix of the fish’s flesh, minced vegetables, and seasonings. It is often served during festive occasions.

Ingredients:

• One large milkfish, deboned
• Soy sauce and calamansi juice for marinating
• Garlic, minced
• Onion, chopped
• Carrots, finely chopped
• Bell peppers, finely chopped
• Tomatoes, chopped
• Raisins (optional)
• Eggs, beaten
• Flour for dredging
• Salt and pepper to taste
• Cooking oil

How to make it:

1. Marinate the deboned milkfish in a mixture of soy sauce and calamansi juice.
2. Sauté garlic, onions, carrots, bell peppers, and tomatoes until soft.
3. Mix the sautéed vegetables with the flaked fish meat, add raisins if using, and season with salt and pepper.
4. Stuff the mixture into the milkfish cavity, then secure with threads or toothpicks.
5. Coat the stuffed fish with beaten eggs, then cover in a thin layer of flour.
6. Fry in hot oil until golden brown on all sides.
7. Serve sliced with a side of soy sauce and calamansi dipping sauce.

Tinolang Tahong

Craving for soup? Look no further than this mussel soup that combines the natural sweetness of mussels with the earthy flavors of ginger and the richness of leafy greens.

The soup is clear and aromatic, making it a popular choice for those looking for a light yet nutritious dish on colder nights.

Ingredients:

• Mussels, cleaned
• Ginger, sliced
• Garlic, minced
• Onion, sliced
• Leafy greens (spinach or malunggay leaves)
• Water or broth
• Salt and pepper to taste

How to make it:

1. In a pot, sauté garlic, ginger, and onions until fragrant.
2. Add water or broth and bring to a boil.
3. Add the cleaned mussels to the pot. Cover and cook until the mussels open up.
4. Add the leafy greens, season with salt and pepper, and cook for a few more minutes until the greens are wilted.

Kinilaw

Kinilaw is a Filipino dish similar to ceviche, made with raw fish marinated in vinegar or calamansi juice, which “cooks” the fish without heat. It is a refreshing appetizer, side dish, or beer chow.

Ingredients:

• Fresh fish (tuna, mackerel, or similar), cubed
• Vinegar or calamansi juice
• Red onion, thinly sliced
• Ginger, minced
• Chili peppers, sliced
• Salt and pepper to taste
• Cucumber (optional), diced
• Coconut milk (optional), for a richer version

How to make it:

1. Mix the cubed fish with vinegar or calamansi juice. Ensure that the fish is well coated. Let it sit for a few minutes.
2. Add the onions, ginger, chili, salt, and pepper. Mix well.
3. If using, add cucumber and coconut milk, and mix gently.
4. Let the mixture marinate for a bit longer (preferably in the refrigerator). This allows the flavors to meld together better.

Inihaw na Tilapia

Despite its simplicity, inihaw na tilapia or grilled tilapia is a dish everyone loves. To achieve its flavor, it is marinated in a blend of soy sauce, calamansi juice, and spices before being grilled to perfection.

The result is a smoky and savory fish that’s slightly crispy on the outside and tender inside.

Ingredients:

• Tilapia, cleaned and scored
• Soy sauce
• Calamansi juice or lemon juice
• Garlic, minced
• Salt and pepper
• Oil for brushing

How to make it:

1. Marinate the tilapia in soy sauce, calamansi juice, garlic, salt, and pepper for at least an hour.
2. Preheat the grill and brush it with oil to prevent sticking.
3. Grill the fish on each side until the skin is crispy and the meat is cooked through, occasionally brushing with the marinade.
4. Garnish with fresh slices of calamansi or lemon, with a dipping sauce of soy sauce, vinegar, calamansi, onions, tomatoes, and garlic,

Ginataang Alimango

Ginataang Alimango is a creamy and spicy crab dish cooked in coconut milk.

The sweetness of the crabs is complemented by the richness of the coconut milk, creating a luxurious stew that will make you crave for more.

Ingredients:

• Crabs, cleaned and cut into pieces
• Coconut milk
• Garlic, minced
• Onion, sliced
• Ginger, sliced
• Spinach or malunggay leaves
• Green chili peppers, sliced

How to make it:

1. Sauté garlic, onion, and ginger in a pot until aromatic.
2. Add the crabs and cook until they start to change color.
3. Pour in the coconut milk, add the chili peppers, and bring to a simmer.
4. Season with salt and pepper. Let it cook until the sauce thickens and the crab meat is tender.
5. Add the leafy greens, cook for a few more minutes. Then, remove from heat.

Baked Tahong

This is the ultimate dish to cook if you want to impress others. Baked tahong is basically mussels mixed with lots of garlic, butter, and cheese, then finished in the oven until the cheese melts and forms a golden crust.

This dish elevates the simple mussel into a decadent treat, perfect appetizer or party dish.

Ingredients:

• Mussels, cleaned and on the half shell
• Butter, softened
• Garlic, minced
• Grated cheese (cheddar, mozzarella, or Parmesan)
• Bread crumbs (optional, for added crunch)
• Lemon wedges (for serving)

How to make it:

1. Preheat the oven to a high broil setting.
2. Arrange the half-shell mussels on a baking tray.
3. Mix butter and garlic together, season with salt and pepper, then spoon a small amount onto each mussel.
4. Top each mussel with a generous amount of cheese, and sprinkle with breadcrumbs if desired for extra crunch.
5. Broil in the oven until the cheese is melted and golden brown. Make sure to watch carefully to avoid burning.
6. Serve immediately, garnished with lemon wedges on the side.

Inihaw na Pusit

This delicacy is made of grilled squid, known for its tender meat and smoky flavor.

The squid is usually marinated in a mixture of soy sauce, calamansi juice, and garlic before grilling. This infuses it with a savory taste that enhances its natural sweetness.

Ingredients:

• Large squid, cleaned and prepared for grilling
• Soy sauce
• Calamansi juice or lemon juice
• Garlic, minced
• Sugar (optional, for a hint of sweetness)

How to make it:

1. Prepare the marinade by mixing soy sauce, calamansi juice, garlic, salt, pepper, and sugar if using.
2. Marinate the squid in the mixture for at least 30 minutes or up to a few hours in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Grill the squid on each side for a few minutes until it is cooked through and has nice grill marks. Avoid overcooking to keep the squid tender.
5. Like other inihaw dishes, serve with a dip made with soy sauce,  vinegar, calamansi, tomatoes, onions, and garlic.

Daing na Bangus

There’s nothing quite like enjoying daing na bangus first thing in the morning. This dish is milkfish that has been butterflied, marinated in vinegar and garlic, and then pan-fried until crisp.

It gives you an incredible balance of tangy and savory flavors, paired with an irresistible crunch.  

Ingredients:

• Milkfish (bangus), butterflied and deboned
• Vinegar
• Minced garlic
• Salt and pepper
• Cooking oil for frying

How to make it:

1. Combine vinegar, garlic, salt, and pepper in a bowl to make the marinade.
2. Lay the butterflied milkfish flat in a dish and pour the marinade over it. Leave it for a few hours or overnight in the refrigerator for best flavor absorption.
3. Heat oil in a pan over medium-high heat.
4. Remove the fish from the marinade and fry skin-side down first until the skin is crispy. Then, flip to cook the other side.
5. Serve hot, typically with rice, sunny side up egg, and a side of sliced tomatoes or a vinegar dipping sauce.