When you think of summer, your mind probably goes straight to white sand beaches, halo-halo, and maybe the occasional seafood feast sa baybayon. But if you’re really serious about sulit seafood experiences, there’s one place that deserves a spot on your foodie bucket list: Capiz, the Seafood Capital of the Philippines!
Whether you’re a die-hard talaba fan or someone who just loves anything grilled and fresh-off-the-boat, Capiz is the place where your seafood dreams will definitely come true. Here are some of the must-try dishes na legit gikan sa dagat: fresh, flavorful, and unforgettable.
Talaba (Oysters)
Although Capiz isn’t the Oyster Capital as that crown belongs to Zamboanga Sibugay, they are still probably one of the top places with the best oysters in the Philippine archipelago. Their talaba is fresh, briny, and ridiculously cheap. For as low as ₱50, you already get to have a basket of steamed oysters; perfect with a side of spicy vinegar or a cold beer. Locals usually enjoy it kinilaw-style, but grilled versions are just as heavenly. You can find oysters at the Capiz Baywalk where you’ll get to dine by the sea, eat with your hands, and live your best seafood life.
Adobong Pusit
Adobong pusit in Capiz is not your usual lutong bahay version. It’s usually simmered just right, soft, not rubbery, with a rich sauce made from its own ink, vinegar, garlic, and chili. Some seafood spots even add gata (coconut milk) for that creamy twist.
Grilled Bangus or Tilapia
Bangus and tilapia straight from the fishponds? Well, you got it! Most eateries in Capiz even allow you to pick your own catch, then they grill it over charcoal with salt and calamansi. No need for fancy sauces for you to enjoy it, just fresh, flaky fish grilled to perfection.
Sinabawan nga Pasayan (Shrimp Soup)
It’s a simple recipe which is literally is a hot bowl of shrimp with herbs and spices such as tanglad, kamatis, and a touch of luya. Its flavor is a blend of light, gingery, and full of shrimp sweetness; a true probinsya-style comfort food that’s best shared with the fam.
Imbao (Mangrove Clams)
Not as hyped as talaba or tahong, but imbao is a Capiznon favorite. These small clams are often served in clear broth with kamunggay or tanglad, perfect as a starter dish or pang-buwas gana sa lamon. Light, clean, and very coastal in flavor.
Kinilaw nga Tangigue
The Capiz local ceviche; Tangigue (Spanish mackerel) is sliced thin, then soaked in vinegar or calamansi juice, mixed with onions, ginger, chili, and sometimes coconut milk. It’s zesty, light, and perfect for the humid Capiz afternoons by the bay.
If you’re planning a trip to Capiz, make sure to stop by some of the best local spots to try these dishes. Baybay Seafood Plaza in Roxas City offers an eat-all-you-can seafood experience with a scenic coastal view that makes every bite better. For a more refined dining vibe, Espacio Verde Resort serves up fresh plates in a lush, relaxing setting. Craving grilled favorites or planning a romantic dinner? Coco Veranda is the go-to. And for a uniquely local experience, head to Palina Greenbelt Ecopark, where you can enjoy your seafood feast on a floating cottage; picnic style, Capiz-style.
So next time you’re itching for a break from your busy working life, go where the tide takes you—preferably where the oysters are cold and the soup is hot.
