Fish from Busuanga
The seas here are warm, clear, and teeming with marine life, and the fishing traditions of the Calamian Islands have long been tied to the bounty of these waters. For centuries, families have relied on the ocean to provide sustenance, and over time, they have developed a deep knowledge of which species are best suited for the table. The tropical fish around Busuanga are not just plentiful; they are diverse, offering a wide range of flavors, textures, and culinary possibilities. Some species are prized for their delicate flesh that cooks quickly and absorbs marinades beautifully, while others are celebrated for their firm meat that holds up well to grilling or stewing. Dining in Coron is therefore not just about eating fish—it is about participating in a living tradition that connects the community to the sea, and every bite carries with it the taste of the islands’ history and culture.
The best fishes, Lapulapu and tuna
Among the many fish that can be found in these waters, two stand out as true culinary treasures: the Lapulapu and the tuna. The Lapulapu, known internationally as grouper, is considered the king of white meat fish in the Philippines. Its flesh is tender, flaky, and subtly sweet, making it a favorite for both simple preparations and elaborate dishes. Locals often steam Lapulapu with ginger and soy, allowing the natural flavor of the fish to shine, while more modern restaurants might serve it pan-seared with tropical fruit salsas. No matter how it is cooked, the Lapulapu has a remarkable ability to remain moist and flavorful, and its versatility has earned it a reputation as one of the most delicious fish you can eat in Coron. On the other hand, tuna represents the pinnacle of red meat fish. Unlike the delicate Lapulapu, tuna offers a bold, meaty taste that is closer to steak than to typical seafood. Its deep red flesh is rich in protein and has a satisfying density that makes it perfect for grilling over charcoal or slicing thin for raw dishes. Tuna is celebrated not only in Coron but across the world, and its presence in the local waters ensures that visitors can enjoy it at its freshest. Together, Lapulapu and tuna embody the duality of Coron’s fish dining experience: one offering subtle elegance, the other delivering robust intensity. The best resturants of Coron serve these, and other especies that may be interesting for you, you can also check the last of Instagram.
Row fish recipies
Raw fish recipes are also an essential part of the culinary landscape in Coron, and they highlight the freshness of the catch in ways that cooked dishes sometimes cannot. Kinilaw is perhaps the most iconic of these preparations in the Philippines. It is often described as the Filipino version of ceviche, but it has its own distinct character. Fresh fish, usually tuna, is cut into cubes and marinated in vinegar, calamansi juice, ginger, onions, and chili. The acid from the vinegar lightly cooks the fish, while the citrus and spices infuse it with bright, zesty flavors. Kinilaw is refreshing, tangy, and slightly spicy, making it a perfect appetizer or even a light meal on a hot day. Poke, which has its roots in Hawaii, has also found its way into Coron’s dining scene, especially in establishments that cater to international visitors. Like kinilaw, poke relies on raw fish, often tuna, but it is seasoned differently, with soy sauce, sesame oil, green onions, and sometimes seaweed or avocado. The result is a dish that feels both familiar and exotic, combining the clean taste of raw fish with the richness of umami flavors. Tartare, meanwhile, represents a more European approach to raw fish. Typically made with finely chopped tuna or salmon, tartare is mixed with capers, shallots, olive oil, and sometimes mustard or herbs. It is often served with toast points or crackers, offering a sophisticated presentation that contrasts with the rustic charm of kinilaw. Together, these three dishes—kinilaw, poke, and tartare—demonstrate the global appeal of raw fish and how Coron, with its access to pristine seafood, becomes a natural stage for showcasing them.