The rich biodiversity of the Philippines coastal seas has inspired a vibrant seafood culture.
Out of this diversity, tuna has remained to be one of the most abundant. One type of tuna that calls the Philippines home is TULINGAN. The most popular way to have it? Sinaing (or braised).
Sinaing na tulingan (braised tuna) is a beloved Filipino recipe that originated from the coastal towns of Batangas, which surround the Verde Island passage, an area which is the "center of the center of marine shore fish biodiversity in the world," according to marine scientists.
Tulingan is traditionally made in a claypot layered with dried bilimbi (sour tropical fruit), pork fat, native spices and aromatics.
It can also be cooked ginataan (or stewed in coconut milk).
image courtesy of Christian Manuel
Pamana Sinaing na Tulingan, featured in our Seaside Selection, is responsibly sourced from the Verde Island Passage and prepared with care, following a beloved heirloom family recipe.
Though best enjoyed with steaming rice, sinaing na tulingan is versatile. You can shred it into flavorful pizza toppings or sprinkle it over pasta bolognese with parmesan cheese or even make a hearty sandwich with it, tucking it into some wheat bread, along with some scrambled eggs and cheese slices.
How would you like to enjoy Sinaing na Tulingan?
Savor Pamana Sinaing na Tulingan and other local delicacies inspired by the Philippine seas this Spring with our Seaside Selection.
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