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Dafey

An abundance of seafood

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Dafey

@JamesMusslewhite...are these some of yours?

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SELECTING a variety of seafood dishes for a meal may be a tough decision, but a pleasant one. And over at Isla Sugbu Seafood City you can choose, cook, and eat; but unlike a regular dampa restaurant, it offers a fourth step — repeat.

First opened in Cebu in 1989, the restaurant was re-established as Isla Sugbu Seafood City in 2014 after a hiatus. Since its reopening, it has won the Sunstar’s Best of Cebu Award for Best Seafood Restaurant from 2014 to 2017.

The restaurant recently opened its first branch in Manila at the Venice Grand Canal mall in Taguig City.

“It’s a nice addition to the food scene in Manila. It’s not common. It’s a place that you can bring guests to if you feel like spending some money that’s not going to burn a hole in your pocket,” Winglip K. Chang, president of Kuya J Holdings Group, Inc., told BusinessWorld shortly after the program at last week’s launch.

The restaurant offers Paluto All-You-Can — a buffet concept with its all-seafood station. Guests choose from a variety of locally sourced fresh seafood including shrimps, scallops, oysters, mud crabs, and king fish. The seafood is then prepared in an open kitchen according to the cooking style guests prefer. Items labeled “premium” are excluded from the offer. Diners can keep returning to the buffet to get more choice seafood cooked at no extra cost.

As part of its launch, promo rates are being offered — P848 for weekday lunch, and P888 for dinner and weekends. The regular rate is P1,300 per head.

Mr. Chang noted that guests are obliged to finish their food. “The Paluto All-You-Can has no limit on what you can eat. But we want people to also be responsible in picking how much food they want to have cooked,” he said about the leftover charge which is twice the promo rate.

Mr. Chang said the promo rate will remain for quite a while. “We want to get as many people to enjoy the restaurant,” he said. “It doesn’t have to be fancy. It’s just nice and fresh seafood, cooked well at a very good price.”

The P848 promo rate is available from Monday to Thursday, 11 a.m. to 3 p.m.; and P888 from Monday to Thursday, 6-11 p.m.; and on weekends, 11 a.m. to 3 p.m., and 6-11 p.m. on Fridays, and 10 a.m. to 3 p.m., 6-11 p.m. on Saturday and Sunday.

image.png.f6513ee798b7b42a58861fc3a2c450b1.png

 

https://www.msn.com/en-ph/money/topstories/an-abundance-of-seafood/ar-BBQx1x9?ocid=spartandhp

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JamesMusslewhite

That is the Panulirus 'ornatus' commonly called 'Ornate Spiny' or 'Tiger' lobster. These are the primary variety raised here in the Caraga Region, in fact we have 450 Latent-juvenile and early stage Sub-adult size sea-bugs in our nets right now. That is individuals 250-400 gram weight. They should all reach the 500+ buyer's weight by the end of April. Now that individual in the photo looks to be between 1,400-1,700 and is an Adult female. I believe it is a female as the tail seems have no tapering (slindering), but I am not able to see the rest of the tail. By individual size and weight the female yields the larger tail as well as a sweeter tasting flesh. She will yield approximately 43% eatable meat of total mass. Cold water clawed species only yield 23% and the belief that those Canada, US and Europe somehow taste better than that lady is purely myth. She is also far more prized in the Asian markets of China, Hong Kong, Singapore, Japan and S. Korea because of her sweet creamy textured flesh. It is superior for making sushi and sasumi dished. Here in Asia the cold water clawed species and considered inferior and draws lower market prices. 

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Soupeod

Save me one! 😊

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JamesMusslewhite
On 12/24/2018 at 12:57 AM, soupeod said:

Save me one! 😊

More than happy to do so, or 2,000pesos a kilogram and you pick it up or arrange shipping. :dance2:

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Headshot
54 minutes ago, JamesMusslewhite said:

More than happy to do so, or 2,000pesos a kilogram and you pick it up or arrange shipping. :dance2:

Is that the market price for lobster right now?

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BossHog
46 minutes ago, Headshot said:

Is that the market price for lobster right now?

More like 2,500 per kilo for Caraga lobster at the moment. James would be doing you a favor @ 2000.

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Soupeod
3 hours ago, BossHog said:

More like 2,500 per kilo for Caraga lobster at the moment. James would be doing you a favor @ 2000.

@Bosshog that was my price! Might be a bit more for Headshot. 😂

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JamesMusslewhite

the price I quoted above is a grower's price of individuals of (300-400 gram sizes). These individuals still require an additional 4-6 months to obtain the 1st Buyer's market weight. Grower's prices differ according to size and stage of development, and subject to fluctuation primary driven by supply and demand. As is also true with the 3 buyer's market weight listed below)

As of this weekend here in Northern Caraga and Dinagat Island area, the current 3 primary Buyer's market weight prices are as follows:

    (500gram +) 1st Buyer's market weight size  @ 2,800php (per kilogram)

(1,000gram +) 2nd Buyer's market weight size @ 3,800php (per kilogram)

(1,500gram +) 3rd Buyer's market weight size @ 4,800php (per kilogram)

Market prices increase during (regulated Lobster Fishing 'off-season' and nearing the Chinese ) New Year

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JamesMusslewhite
On 12/26/2018 at 1:22 PM, BossHog said:

More like 2,500 per kilo for Caraga lobster at the moment. James would be doing you a favor @ 2000.

My Pops would tell me that in business it is ok to offer a deal, but taboo to offer a steal...

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Jester

I have eaten and enjoyed Maine lobsta and always looked forward to getting more.  I have eaten the southern spiny lobster and do not bother eating it anymore.  The taste difference is no myth! 

 

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shadow
7 minutes ago, Jester said:

I have eaten and enjoyed Maine lobsta and always looked forward to getting more.  I have eaten the southern spiny lobster and do not bother eating it anymore.  The taste difference is no myth! 

 

I was raised on cold water seafood, Halibut, albacore tuna, rainbow trout, walleye, northern pike, sturgeon, dungeness crab, razor clams, etc...  

The seafood I have eaten here has almost always been a great disappointment to me. No flavor.

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Jester
11 hours ago, shadow said:

I was raised on cold water seafood, Halibut, albacore tuna, rainbow trout, walleye, northern pike, sturgeon, dungeness crab, razor clams, etc...  

The seafood I have eaten here has almost always been a great disappointment to me. No flavor.

Some of it is good when it is fresh out of the water such as grouper.  Mostly I agree with you.

 

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HTM
11 hours ago, shadow said:

The seafood I have eaten here has almost always been a great disappointment to me. No flavor. 

Its the way they make it! they don't know!

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shadow
26 minutes ago, HTM said:

Its the way they make it! they don't know!

I'm talking about buying seafood fresh here in general, very bland to me.

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Jester
7 hours ago, HTM said:

Its the way they make it! they don't know!

While the way it is made makes a big difference, like the French pouring all kinds of sauce on fish.    Fresh, non frozen cold water fish has no equal!

 

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