I never truly appreciated how abundant and readily I had access to great, fresh seafood growing up. With my dad a fisherman, we had all sorts of fish, shrimp, crabs, oysters and squid to eat several times a week. There were limited ways it was prepared too. Fish was fried, broiled, or made into soup (sinigang). Shrimp and crab was boiled. Oyster were raw, of course, and squid was prepared into an adobo or fried.
However, I've grown to appreciate seafood so much more now. Maybe it's because I've found more creative ways to prepare it. Here's a recent creation I made from blue crabs my dad got:
 |
| Sweet Red Chili Crabs |
