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Paksiw na Ulo ng Isda (Fish in Vinegar)

Isn’t it pretty obvious? I am just missing home that is why I am posting almost but not all foodies here that are best and most commonly prepared at home.

Have you tried Paksiw na Isda or Fish in Vinegar? You can read my post about that foodie I had. Just feel free to click the link. But for now, though the one I am thinking of sharing to you is still a Paksiw na Isda, this time, it is more specific to be a Paksiw na Ulo ng Isda.

Paksiw na Ulo ng Isda

Accordingly, the tastiest and yummiest part of a fish especially when prepared as a paksiw is its head or the ulo. Ulo is a Filipino term of the head. I found it myself real tasty as well. But I cannot find any reasons or think of any possible reasons why it is thought to be such.

If you want to try and prove it yourself, prepare and cook Paksiw na Ulo ng Isda (Fish in Vinegar). For the procedures on how to prepare Paksiw na Ulo ng Isda (Fish in Vinegar), you may visit How to Prepare Paksiw na Isda.

Fish Kinilaw

When I am at home, one of the foods that I really want my mom or any members of the family to prepare is Fish Kinilaw or Fish Ceviche.

Fish Kinilaw

Fish Kinilaw is made and prepared with fresh fish, uncooked but well-marinated in a lemon juice. Before, my mom used to add sliced pork barbeque to add more flavors other than the spices. However, since I stopped eating pork, she only prepare the fish ceviche with fish alone aadded some vegetables like tomatoes and of course, spices like garlic.

This is really what I am craving at this very moment. How I wish I could prepare one. But sad to say, honestly, I don’t know how to prepare Fish Kinilaw or Fish Ceviche.

Sashimi in Legazpi City

Last year, October 2010, I, my mum, my cousin and aunt, had a chance to have a quick vacation, if one week could still be considered a quick vacation, in Bicol Region, Philippines. We were able to tour, actually, from Southern Luzon driving to Camarines Sur. That was indeed a very fun and enjoyable trip!

And off course, let’s not forget about the foods that we enjoyed. However, I don’t think I could post all of the foodies, delicacies, of Bicolanos (people from Bicol) since most of their foods are porky. LOL! But I will try.

For the mean time, I’d like to share here a Sashimi which we ate in Gerry’s Grill in Legazpi City. This is not the first time I ate this food. But comparing to other Gerry’s Grill restaurants, the one that we have had tried in Legazpi City was much more mouth-watering.

I forgot what kind of fish was that, hehe, but when it was served to us, it was really looking fresh and scrumptious. Since I am not very expert in preparing this such appetizing food, I let my aunt do the stuff. She added vinegar, some chilli liquid sauce (which is very common in all Bicol foodies) and some other spices.

After a minute of mixing and doing the final food taste-test, pak!, I was really the very first one to grab the spoon and tried some. That was really yummy!

Above is my mum holding the plate of Sashimi.

My next post which is still related to our Bicol Region post will be about one of the delicacies in Bicol. Can you guess what would it be? Smiley