Okay, this one is going to be short. At least, in this article, a good food can be had in four simple and very easy steps.  All that one has got to do is find it, pick it, wash it, and grill it. For that, one could not be more thankful for the bounty of the sea that is the Tañon Strait Protected Seascape.  In particular, the intertidal mudflats along the coastlines of Barangays Manipis and Luca, in Tanjay City, and the “tagnipis” shellfish that inhabit in there. 

But first, please bear with me as I am an alien to the field of marine biology, so for that reason, I will be dispensing with the use of scientific names.  Instead, I’m just going to go by what the locals call a particular organism.  In this instance, we have the “tagnipis” shellfish that abound in the stated area.  To be honest, at first I found them kind of untidy to look at, as if they come from some alien environment.

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“Tagnipis” shellfish in its natural habitation.

But there is more to them than meets the eye. So, have the courage to pick them up, and brush clean the outer part of the shell, then you’d be ready to put them on a grill.

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After about three to five minutes, the shells will pop open, revealing a hidden treasure inside.

After the shells open, one may consider removing the other covering shell so that the rest of the cooking/grilling process can be more easily monitored.

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Its juice tastes awesome as well, so it’s better not let them all evaporate and dry up.

From that point, it can be eaten already. Right from the grill [only the meat and juice, of course].  But certainly, one could always think of a trick or two to make a more exciting seafood experience.

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With plain cane vinegar and some onions.  But a dash of calamansi and some red chilis are a welcome addition.

And there we have it.

Since childhood, we have been told about taking care of the hen that lays the golden eggs. The same goes for the Tañon Strait, and its healthful treats.

-shortstab

2 thoughts on “Chill with the grill…

    1. Hello! Well.. your spicy sauteed okra certainly looks amazing, and should taste just the same. The only way I know how to cook okra is a far cry from the elegance of your version. Very soon I’d be experimenting on that. The shellfish. Very similar to oysters in terms of appearance [the meat, at least], and taste. The shell though looks a lot like that of a scallop, though it lacks the signature radiating curvy pattern that characterizes a scallop.

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