Fish from Busuanga
When you travel to Coron and the surrounding waters of Busuanga, one of the most delightful experiences awaiting you is the abundance of tropical fish that are not only beautiful to see while snorkeling but also delicious to eat when prepared by local chefs. in one of the Best restaurants in Coron. Fish Dining in Coron is always a great choice.
The seas here stay warm, clear, and full of marine life, while Calamian Islands fishing traditions thrive. For centuries, families relied on the ocean for sustenance and built deep knowledge of species suited for meals. Tropical fish around Busuanga remain plentiful and diverse, offering flavors, textures, and endless culinary possibilities for locals. Some species feature delicate flesh that cooks quickly and absorbs marinades beautifully, enhancing every island-inspired dish. Others provide firm meat that holds strong during grilling or stewing, creating hearty meals rich with flavor. Dining in Coron means more than eating fish, it celebrates tradition, connecting the community with the sea. Every bite carries the islands’ history and culture, preserving a living heritage through shared meals and flavors.
Lapu-lapu and tuna Fish Dining in Coron.
Among the many fish in these waters, two stand out as culinary treasures: Lapulapu and Tuna. Lapulapu, known internationally as grouper, reigns as the king of white meat fish in the Philippines. Its flesh tastes tender, flaky, and subtly sweet, making it ideal for simple or elaborate preparations. Locals steam Lapulapu with ginger and soy, highlighting its natural flavor in traditional island kitchens. Modern restaurants pan-sear Lapulapu with tropical fruit salsas, creating vibrant dishes full of contrast. No matter the method, Lapulapu stays moist and flavorful, earning its reputation as Coron’s most versatile fish. Tuna, unlike delicate Lapulapu, delivers bold, meaty flavors closer to steak than typical seafood. Its deep red flesh, rich in protein, offers density perfect for charcoal grilling or thin raw slices. Tuna enjoys celebration not only in Coron but worldwide, prized for freshness and robust taste. Together, Lapulapu and Tuna define Coron’s dining duality: one offers subtle elegance, the other robust intensity. Coron’s best restaurants serve these fish and other species, while Instagram showcases the latest culinary highlights.
Row Fish Dining in Coron
Raw fish recipes shape Coron’s culinary landscape, showcasing freshness in ways cooked dishes cannot. Kinilaw stands as the Philippines’ most iconic raw preparation, distinct from ceviche yet equally vibrant. Cooks cut fresh tuna into cubes, then marinate it with vinegar, calamansi, ginger, onions, and chili. Vinegar’s acid lightly cooks the fish, while citrus and spices add bright, zesty flavors. Kinilaw tastes refreshing, tangy, and slightly spicy, perfect as an appetizer or light meal on hot days. Poke, rooted in Hawaii, entered Coron’s dining scene through restaurants serving international visitors. Like kinilaw, poke uses raw tuna, but flavors differ with soy, sesame oil, onions, and avocado. This mix creates a dish both familiar and exotic, blending clean fish taste with rich umami. Tartare reflects Europe’s approach to raw fish, often using finely chopped tuna or salmon. Chefs mix tartare with capers, shallots, olive oil, mustard, or herbs for layered flavor. They serve tartare with toast points or crackers, offering sophistication against kinilaw’s rustic charm. Together, kinilaw, poke, and tartare highlight raw fish’s global appeal and Coron’s pristine seafood stage.