Pambatong seafoods ng Bantayan Island, Cebu, tikman! | Biyahe ni Drew
Aired (March 3, 2024): Bukod sa angking ganda ng isla, marami ring yamang dagat na matatagpuan sa Bantayan Island, Cebu. Ang isang uri ng shellfish dito, mas malaki pa raw sa mukha ng tao?! At ang isang klase ng isda rito, puwede raw kainin pati buto?! Panoorin ang video.
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TravelTranscript
00:00 soul-soothing sand and powder blue water.
00:04 Can you believe that this is such a beautiful island?
00:07 It's famous for its maritas,
00:12 the whirlpools or word of mouth,
00:15 the main reason for tourists to come here.
00:18 And not only our eyes will be satisfied here in Virgin Island,
00:23 of course, our eyes will be satisfied too.
00:27 Not only the shellfish is caught here, it's even bigger than a human face.
00:30 This is the binga.
00:33 But it's harvest is very lively.
00:36 Father Lolito is known here for harvesting binga.
00:40 I started harvesting binga when I was 16, 17 years old until I was 54.
00:45 We've been harvesting binga for 37 years.
00:49 Their way of harvesting is compressor diving
00:54 where they use improvised plastic hose pipes to breathe while underwater.
00:59 It's very dangerous.
01:01 The depth is around 8 to 15 meters.
01:07 We start at 8 in the evening until 4 in the morning.
01:12 We get fish and shells.
01:17 Father Lolito is limited to 8 hours harvesting binga.
01:23 He can get 15 pieces of binga that weigh 1 kilo each.
01:27 But the equivalent of his daily income in the market is binga,
01:32 which he sells for 50 pesos per kilo.
01:35 His income varies from one family to another.
01:40 My life is just fishing.
01:42 And in my life, I was able to finish two children.
01:49 My son, Bill, is a B.S.I.T. engineer.
01:54 Father Lolito's heart is beating fast.
01:57 He knows that he won't be able to resist the taste of their seafoods here on the island.
02:01 It's very fresh.
02:03 Before we taste the binga,
02:06 I'll just ask Ray, my cuddly cameraman,
02:09 if he'll cover it or taste it.
02:12 Due to popular demand,
02:15 you really need to be in this segment.
02:18 This segment is really for you.
02:20 Kinilaw na bingi.
02:23 It's not bingi, sir.
02:27 What is bingi?
02:29 Binga.
02:31 That's just a joke.
02:33 So what we're going to do now is this.
02:35 This is binga.
02:37 Hello, hello.
02:39 We're going to make kinilaw.
02:42 So it's like there's a little excitement, a little challenge.
02:47 You need to be blindfolded while you're doing it.
02:49 Okay, I'll do it.
02:51 But I'll tell you, I'll be your guide.
02:54 Will Ray and I succeed in making kinilaw na binga?
02:59 I know how to cook.
03:01 Yes, sir.
03:03 It's that easy.
03:05 Mix it.
03:07 Hey, hey, hey.
03:10 Just a little.
03:12 Okay, mix it.
03:14 Mix it.
03:17 There.
03:18 He's good at mixing.
03:20 Mix it, mix it.
03:22 It's onion.
03:27 Put the onion.
03:29 Okay.
03:31 It's onion.
03:33 You don't trust me?
03:35 You're different, sir.
03:37 I know you.
03:39 I've been with you for years.
03:41 I know what's going to happen here.
03:43 There.
03:45 There, there.
03:46 There, perfect.
03:48 It's close to the sea.
03:52 So we're going to get sick from the rocks.
03:55 It's like diabetes.
03:59 It's diabetes.
04:01 And finally, it's done.
04:04 What does it taste like?
04:12 It's salty because you put a lot.
04:15 The answer is a fail.
04:16 Ray is a salty person.
04:18 The perfect and perfect taste of the tililaw na binga is the best dish of Bantayan.
04:24 But not only binga is the biggest seafood of the island,
04:29 others will taste it too.
04:32 We have a lot of specialty seafood.
04:43 If you want to cook something, we can serve it to you.
04:45 Fresh from the sea.
04:47 Because the ocean is surrounded by the sea,
04:52 fishermen are the main livelihood of the people of Bantayan Island.
04:55 And one of their most popular products is the dried fish, which they call buad.
05:01 Different kinds of buad can be tasted here.
05:05 But what's special about the fish is the buad that is filled.
05:10 Compared to the crayfish, it's just peeled for 1 to 2 hours, so it doesn't dry out.
05:15 It's not that salty.
05:18 They call it labtingaw.
05:21 To be honest, I'm not a big fan of crabs.
05:29 Because I feel like I'm not getting any meat.
05:33 I prefer to eat this.
05:38 I prefer to eat it raw because it still has meat.
05:41 And you can still taste the saltiness and the smokiness.
05:50 This one, sorry, a winner for me.
05:53 The food here is so delicious.
06:00 It's a must-try for the bones.
06:02 Because even the silent can still be enjoyed.
06:06 Fish bone chips is the product that is made by Namiriang.
06:09 It's made from subagyo or filefish because it's one of the most common catch in the area.
06:15 And to make sure that no one will be wasted, they thought of making a profit.
06:20 To make this, you need to remove the head and the tail of the subagyo.
06:25 It doesn't have scales, but its skin is thick.
06:28 So that it won't get hurt while peeling, they wrap their fingers.
06:34 Then they will cut it to separate the flesh from the meat.
06:37 And they will leave it for a day and a half.
06:40 The meat that was directly from the garbage, now it's directly from the market and it's being processed.
06:47 And it's like the meat was pulled from the intestines of Miriam.
06:50 Because of the meat, somehow her life was affected.
06:53 I got my siblings, I taught them there.
06:57 We were just helping each other until they finished their three years of college.
07:03 That's the only thing we expected from our business.
07:07 This is from a product that was just thrown away.
07:10 And then we just continued.
07:13 Miriam also made her own recipe.
07:17 This is fish tapa or boneless fish that is perfect for serving and eating.
07:22 This is called fish tapa.
07:30 I have to say, where have you been all my life?
07:33 It's so good.
07:36 They can still do this.
07:39 Why just now?
07:41 Oh my God.
07:43 This is so good for the party or even for personal consumption, I swear to God.
07:48 Oh my goodness.
07:50 Even if it's full.
07:53 And because this became famous in their island, other people are doing this too, aside from her.
07:59 It's fun because we helped a lot.
08:01 And for the workers, they also helped a lot.
08:05 They have income.
08:07 But Miriam was more enthusiastic in thinking of other fish recipes.
08:11 Until she thought that not only pork and chicken can be used as a tocino, but also fish.
08:17 Presenting fish tocino.
08:19 So I'm guessing, it has sweetness.
08:27 Oh, holy smokes.
08:29 Holy smokes?
08:31 Anyway, holy smokes.
08:33 Oh my goodness.
08:35 It's like, oh my goodness.
08:37 It's like beef jerky or pork jerky.
08:41 But this is fish.
08:44 Holy smokes.
08:46 I thought this was my favorite, but this is my new favorite.
08:49 I really like it.
08:51 It's good.
08:56 [Music]
09:18 you
09:20 [BLANK_AUDIO]