Feast your eyes on these scrumptious delights from Blackbeard's Seafood Island Restaurant. They recently opened their newest store at SM Seaside, Cebu City.
Seafood Island is known for their Boodle best sellers. And the latest addition is an homage to Cebu which is the Camotes Island Boodle.
But there's more to Seafood Island, they've brought Philippine Regional favorites and made it their own.
SEAFOOD LAING
Being half-Bicolano, I'm used to eating Laing which is dried taro leaves steamed in coconut milk with either pork or fish for additional flavor. It's garnished with local chilies since it's a requirement for Bicolano dishes. It's a very savory dish that would force you (in a good way) to eat a lot of rice.
Blackbeard's version is the best I've ever tasted in Cebu. They have shrimps with their Laing! They even import their dried taro leaves from Bicol to have the best quality ingredient for their dish.
CRAB DISHES
I'm used to eating crab because I grew up having it at home or whenever we visit the province during fiestas. My dad usually just steam the crabs since the meat is already flavorsome.
I always order the Ginataan and Maritess crab dishes when I dine in Seafood Island. We normally have the Crabs by the Bucket to satisfy our craving for crabs. I also like how they immediately have crackers ready when they deliver your order. Everyone knows that the meat in the pincers is the best part of a crab.
Crabs are usually found in fresh water and it's very popular in the Central Luzon area particularly Pampanga.
The recipe of Crab Maritess came from a frequent diner who hails from Pampanga. It's full of fried garlic and pepper which is how the Kapampangans like it.
SALTED EGG PRAWNS
Another food import that they have is the Salted Duck Egg or Itlog na Maalat. The best Salted Duck Eggs can be found in Pateros, Metro Manila.
It's the Duck Capital of the Philippines.
They fry the prawns and topped it with salted egg shavings. The saltiness of the eggs goes well with the sweetness of the prawn.The flavor profile of this dish is exceptional.
BAGNET
Bagnet is the staple food of every Ilocano household. They boil the pork first in water with spices and seasoning. Once the pork is super tender, they deep fry it. The meat inside still remains juicy and succulent while the outside is extra crispy. You must have a dipping sauce to enhance the pork taste. Blackbeard offers the normal-sized bagnet or a jumbo one which weighs about a kilo.
TUNA PANGA
A tuna can reach a length of 15 feet. An average one can be around 5-6 feet. So, just imagine how big their jaws can look like.
Grilled Tuna Panga (Jaw) is very popular in the Visayas and Mindanao region especially nearby coastal areas where there's an abundance of tuna. They seasoned the tuna and brush a sweet sauce before grilling it.
You should know how to eat the panga correctly. You have to have the skill in order to get to the good part of the fish. The meat is soft and mellow in taste. It doesn't have that fishy element.
OYSTER GARLIC AND CHEESE
This dish is Blackbeard's Seafood Island Restaurant's take on Oysters Rockefeller. It's super appetizing and delish. You can't stop yourself from eating one delectable oyster after another until you reach the last shell on the plate. Garlic and cheese go a long way in this oyster festivity.
BANANARAMA
They've also created a dessert that even Elvis Presley would have loved --- the Bananarama. It has bananas, fried peanut butter choc nut balls, cornflakes, and topped with Vanilla ice cream. Make sure that you have
Don't take my word for it, experience these culinary innovations yourself. Better hurry to the nearest Blackbeard's Seafood Island Restaurant and eat to your heart's content.
Locations:
Sky Park, Third Floor, SM Seaside City
Fourth Floor, The Terraces, Ayala Center Cebu
Seafood Island is known for their Boodle best sellers. And the latest addition is an homage to Cebu which is the Camotes Island Boodle.
But there's more to Seafood Island, they've brought Philippine Regional favorites and made it their own.
 |
| Seafood Island Restaurant Fiesta |
SEAFOOD LAING
Being half-Bicolano, I'm used to eating Laing which is dried taro leaves steamed in coconut milk with either pork or fish for additional flavor. It's garnished with local chilies since it's a requirement for Bicolano dishes. It's a very savory dish that would force you (in a good way) to eat a lot of rice.
Blackbeard's version is the best I've ever tasted in Cebu. They have shrimps with their Laing! They even import their dried taro leaves from Bicol to have the best quality ingredient for their dish.
 |
| Seafood Laing |
CRAB DISHES
I'm used to eating crab because I grew up having it at home or whenever we visit the province during fiestas. My dad usually just steam the crabs since the meat is already flavorsome.
I always order the Ginataan and Maritess crab dishes when I dine in Seafood Island. We normally have the Crabs by the Bucket to satisfy our craving for crabs. I also like how they immediately have crackers ready when they deliver your order. Everyone knows that the meat in the pincers is the best part of a crab.
Crabs are usually found in fresh water and it's very popular in the Central Luzon area particularly Pampanga.
The recipe of Crab Maritess came from a frequent diner who hails from Pampanga. It's full of fried garlic and pepper which is how the Kapampangans like it.
 |
| Crab Maritess |
SALTED EGG PRAWNS
Another food import that they have is the Salted Duck Egg or Itlog na Maalat. The best Salted Duck Eggs can be found in Pateros, Metro Manila.
It's the Duck Capital of the Philippines.
They fry the prawns and topped it with salted egg shavings. The saltiness of the eggs goes well with the sweetness of the prawn.The flavor profile of this dish is exceptional.
 |
| Salted egg prawn |
BAGNET
Bagnet is the staple food of every Ilocano household. They boil the pork first in water with spices and seasoning. Once the pork is super tender, they deep fry it. The meat inside still remains juicy and succulent while the outside is extra crispy. You must have a dipping sauce to enhance the pork taste. Blackbeard offers the normal-sized bagnet or a jumbo one which weighs about a kilo.
 |
| Jumbo Bagnet |
TUNA PANGA
A tuna can reach a length of 15 feet. An average one can be around 5-6 feet. So, just imagine how big their jaws can look like.
Grilled Tuna Panga (Jaw) is very popular in the Visayas and Mindanao region especially nearby coastal areas where there's an abundance of tuna. They seasoned the tuna and brush a sweet sauce before grilling it.
You should know how to eat the panga correctly. You have to have the skill in order to get to the good part of the fish. The meat is soft and mellow in taste. It doesn't have that fishy element.
 |
| Tuna Panga |
OYSTER GARLIC AND CHEESE
This dish is Blackbeard's Seafood Island Restaurant's take on Oysters Rockefeller. It's super appetizing and delish. You can't stop yourself from eating one delectable oyster after another until you reach the last shell on the plate. Garlic and cheese go a long way in this oyster festivity.
 |
| Oyster in Garlic and Cheese |
BANANARAMA
They've also created a dessert that even Elvis Presley would have loved --- the Bananarama. It has bananas, fried peanut butter choc nut balls, cornflakes, and topped with Vanilla ice cream. Make sure that you have
 |
| Bananarama |
Don't take my word for it, experience these culinary innovations yourself. Better hurry to the nearest Blackbeard's Seafood Island Restaurant and eat to your heart's content.
Locations:
Sky Park, Third Floor, SM Seaside City
Fourth Floor, The Terraces, Ayala Center Cebu
 |
| Surf's up! The Island vibe. |
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