Know the Different Kinds of Fish + How to Cook Them

Don't get stuck in a seafood rut: there are many way to prepare fish that are available in markets.

 


 

 

If your seafood menu has become boring, try using other kinds of fish available in the market and see how easy it is to prepare them in different ways:

 

Apahap (SeaBass)

Apahap has delicate flavors and they are best when oven-baked or roasted, pan-fried or grilled. Try this seabass recipe from one of our readers:

Serve up this seabass dish to impress the family!

 

 

Bangus (Milkfish)

Bangus is a common fish variety that is used in most Filipino kitchens as it can be served any time of the day. How about smoking it (you can use it for omelet, too!), stuffing it for relleno or using it in your sinigang?

Kick up your bangus belly a notch higher by peppering it with spices and a side salad with the freshest flavors.

A new take on tortang talong!

Strapped for time? It's okay to use boneless bangus for this relleno recipe.

 

 

Betilya (White snapper)

The betilya can grilled, fried and served with soup or cooked with a tasty sauce. Try this Sarciadong Isda recipe to start with:

Sarciadong betilya or sarciadong isda is a whole fried fish in a sauce of tomatoes, onions, and eggs.

 

 

Blue Marlin (swordfish)

You can find Blue Marlin bigger markets such as Farmer’s Market in Cubao and is best used for grilled and fried dishes. It can also be used for sinigang!

 

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Danggit (Rabbitfish)

This salted and sun-dried fish is popular in Cebu but can also be sourced in bigger markets in Metro Manila. How to use it? Danggit may be used for pinangat, sinigang, and paksiw dishes.

 

 

Dilis (Anchovy)

Dilis, when it is dried, can actually be an appetizer. But this saltwater fish can also be fried and used in omelets and paksiw dishes.

 

 

Galunggong (Hard-tail mackerel)

Galunggong is usually pan-fried and served with rice but you can also take it up a notch and serve it with gata (coconut milk).

 

Let this delicate fish simmer in coconut milk for a comforting main dish.

 

 

Gindara (Oil fish)

Gindara is best when grilled and served with a teriyaki or a barbecue sauce.

 

 

Hito (Catfish)

Catfish is a common fish variety that can be prepared in a number of ways: use it for a seafood version of kare-kare, or as an appetizer in the form of a salad.

Make kare-kareng hito, or catfish, for a fun Filipino family dinner.

Sweet, tangy, spicy, and sour flavors mingle in this Asian salad.

 

 

Labahita (Surgeon fish)

Labahaita may be fried, or used in a sweet and sour fish dish. It is also great in sinigang or in a pinangat dish (either used with a souring agent such as vinegar or tamarind or coconut milk).

 

 

Lapu-lapu (Grouper)

The grouper is a versatile fish to cook with: it may be filleted and fried, steamed, or poached! The delicate flavors make it an ideal choice for adding other layers of flavors.

Banana leaves ensure that you end up with a moist and fragrant fish. Make this the star of your weekend feast!

The delicate-flavored saffron cream pairs perfectly with seafood like fish, mussels, and shrimps.

In this dish, a savory broth of seaweed and smoked bonito flakes is used to flavor the lapu-lapu.

 

 

Maya-maya (Red snapper)

The red snapper is best used for sauce fish dishes: boiled and cooked with a light broth or a tomato-based sauce. It can also be used in kinilaw.

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Serve this comforting pesang maya-maya, or fish stew, for dinner!

 

 

Pampano (Pomfret)

Pampano fillets may be grilled or used as a whole fish in saucy dishes such as a sweet and sour dish or served with a black bean sauce.

Sweet and sour sauce is served with pampano, a fish with delicious white meat.

Keep the fish crispy by pouring the black bean sauce over it just before serving.

 

 

Tanigue (Spanish mackerel)

The  tanigue can be used for fish steaks and kinilaw. It also works when grilled or used in a dish simmered in a coconut milk sauce.

Use your favorite Filipino ingredients to make this easy tanigue recipe!

Bright and fresh flavors burst from every spoonful of this updated kinilaw recipe!

For a clean, wholesome lunch, pair grilled fish with fresh greens.

 

 

 

Tilapia

There are many ways to prep tilapia:pan-fried, filleted and fried, grilled or steamed!

These crisp fish sticks are best served with a dipping sauce of your choice or some coleslaw!

This five-spice tilapia recipe uses only 5 main ingredients.

This fish recipe has clean, delicious flavors!

 

 

Tawilis (Herring)

Tawilis can be found in Tagaytay but if you have access to this small fish, they are best enjoyed when breaded and fried to a crisp!

Make fried tawilis more exciting with three different kinds of dipping sauces!

 

Additional inputs from Mira Angeles

 

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