‘Tuna capital’ introduces new fish delight

GENERAL SANTOS – Built by a flourishing fishing industry, this city has been living up to its title as the country’s "tuna capital."

Imagine the 300 metric tons of fish landed daily at the fish port complex.

Fresh, chilled, in chunks, sashimi or canned, panga (jaw), belly or buntot (tail), whatever your choice of tuna, this city has it.

But wait. It is not all tuna on those tables at the public market or in the freezers of seafood shops here.

For most visitors who come for a fill of seafood, there’s one fish delight that they would not want to miss sinking their teeth in – that succulent and creamy taste of a fish which name sounds like royalty.

The fillet of this fish which grows to as heavy as 30 kilos, usually comes in slices of about an inch-thick, the ones on the belly are really the best.

It can be served fresh as "kinilaw" which is simply mouthwatering with grated ginger, onion, salt and a whisk of vinegar. This appetizer is great with one’s favorite rum.

There are those that prefer it "sinigang" or have it pickled and cooked in ginger and small amount of vinegar, letting out a waft that smells "paksiw" to the Tagalogs and "inun-on" to the Cebuanos.

But, nothing beats it when grilled while washing down with ice cold beer a grilled fillet.

Grilling the fillet of this fish does not need an elaborate concoction of marinade as a rub of salt, ground garlic and pepper will do along with a regular basting of margarine or just plain low-calorie vegetable oil.

When grilled, the fillet draws a golden brown color, just be sure not to burn it black. Don’t look for "sawsawan" as its firm, succulent meat tastes like it was dipped in cream and butter.

Quite amusing, but the fish, when sliced and displayed at the market, does not have any special appearance. It appears very ordinary and in fact, many local residents would not care to take a second look at it.

Once your taste buds get into one, however, it spells quite a difference, usually driving mystified visitors to pack lots of the fish in ice to take home.

Local residents bragged it is only available in this city. Of course, what we have been referring to here can be bought at the city public market, from various seafood shops or the many seafood restaurants in town.

Prices range from R100 to R200 a kilo depending on where your buy it.

What it is then? You might ask. Of course it is a fish, a royal fish perhaps as its name suggests. It’s called "Diana" by local folks.

The local Bureau of Fisheries and Aquatic Resources office has no data about the fish except figures on the occasional catches listed by fish port authorities.

Dante Dimerin, BFAR senior aquaculturist and head of the fisheries quarantine and inspection unit here said, the princess-like name could have been supplied by local folk here themselves.

The fish, he said, could be a seabottom dweller or one that stays mainly on muddy portions of the sea floor.

Based on catches, the bright orange and dotted fish can grow to as heavy as 60 kilos and has the shape of a moonfish but much bigger and its skin is similar to that of a "Samaral."

Fishermen said it is usually caught in the high seas off Celebes.

Vendors said the fish appears seasonally only and usually becomes available during the last months and early parts of the year.