RecipeMuncher

I grew up eating fish whole, on the bone. Small fish, like tilapia or galunggong (mackarel scad), simply fried and eaten with soy sauce or vinegar. Bigger fish, like lapu lapu (grouper) or apahap (sea bass), baked or steamed for special occasions. Oh sure, we also had fish in fillets and steaks (fillets I like, but I mysteriously cannot abide by steak cut fish), but there was something special about having a whole fish. To this day I prefer whole fish over fillets and other cuts. I love the simp (...)