SARANGANI Bay Products teamed up with Cebu White Sands Resort and Spa to bring a healthy seafood culinary experience from Southern Mindanao.
Named after the marine sanctuary located at the southern tip of Mindanao which opens into the Celebes Sea and Pacific Ocean, Sarangani Bay is bred and cultured by Alsons Aquaculture Corporation, the only fully integrated farm–to–market fish processing operation in the country.
Freshly harvested fish from sea cages and ponds are packed in fresh clean ice from the plant’s own ice making facility to strictly preserve the freshness.
Developed in 1988, it has managed its own fry hatchery, grow-out operations, brackish water ponds, sea cages and processing plant, all located in close proximity to one another within the farm site.
Sarangani Bay’s pristine waters are home to the largest commercial bangus fry hatchery in the Philippines, with its long years of expertise in aquaculture and good reputation earned in the local industry.
The Philippines’ largest processor and exporter of premium quality bangus (Sarangani Bay Boneless Milkfish) also produce other high quality packaged and processed seafood products, strictly meeting international food safety standards.
“Sarangani Bay goes to Cebu White Sands” is a food sampling event to media and blogger colleagues featuring a Sugba dinner buffet at the Patio Gavino Restaurant on February 3.
My colleagues Ian Garcia, Leebai Ambolodto, Rhonson Ng and I were happy to join this event and flew in for an overnight stay in Cebu White Sands Resort.
The resort’s Executive Chef Carmela Antonio concocted dishes prepared with Sarangani Bay products like the Pompano in Native Soy Sauce with Tomato and Onion, Spanish Braised Marinated Bangus Fillet, Spicy Buttered Sea Bass, Fried Sea Bass with Black Beans, Grilled Sea Bass with Tropical Barbecue Glaze, Kimchi Fried Rice with Bangus Tocino, Bangus Belly wrapped in Banana Leaves Infused in Vinegar Ginger Sauce, Grilled Sea Bass with Cilantro Mint Crusted, and Pompano in Cardillo Sauce.
After Business Development officer Jeje Cabrera’s short presentation on the company’s objectives, raffles were drawn and the following took home a generous box of Sarangani Bay goodies: Max Limpag of MyCebu.ph, Jude Bacalso, editor of Delicious Cebu Daily News and Cebu Living Magazine, Lapu-Lapu City Tourism Officer Hembler Mendoza, Gerald Yuvallos of istorya.net, Joseph Benavides, coffee entrepreneur and Sinjin Pineda of TheLibotero.com and President of Cebu Bloggers Society.
Resort family owners Paquito and Marissa Unchuan with daughter Anya and staff were on hand to welcome the guests, with Ms. Eunice Perez, Senior Sales and Marketing Manager. Cebu team for Sarangani Bay were Lady Marie Ayop (Territory Manager for Food Services), May Cabilla (Territory Manager for Retail) and Owen Yap (District Sales Manager for Cebu) while Alsons Aquaculture Innovation Chef and R and D Consultant Chef Gigi Angkaw flew in from Manila to join the event.