One of the most common fresh catches in the beaches of the Philippines is the Yellow Fin Tuna. I remember in 2006, when me and a friend suddenly (yes, suddenly) decided to board a bus to Laoag and took our chances to go to Pagudpud on a Holy Friday, where five more of our friends also boarded the bus to come after us, without any plans of doing so. In Maira-ira Pagudpud, we camped at tents and under nipa cottages, for there were only a very few (almost none, if I could remember) hotels or transient homes then. We camped outside the comfort of walls and doors, and cooked our own food in make-shift grills. The fish, we got from a passing boatman with a couple of big yellow fin tuna in his hand. I remember gutting and preparing the fish with a small swiss knife and it was not easy!
For the second time around, my chef friend Apauls saw a boatman and bought this big fish, fresh from the sea. When we were at Baler Aurora in 2011. Apauls also made this vegetable mix then.
It was hard grilling it because the skin would stick on to the grill a lot. But I learned then that once the fish is cooked, the skin would not stick at all.
I miss eating fresh food from the sea!
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