Fun Family Fishing at Bane, Pangasinan

In the continuation of our family's Christmas Fishing Tourney, the 2nd and final event which is the saltwater fishing at Bane, Pangasinan was held on the 3rd January 2010. The young family members who ruled the 1st event of Fun Family Fishing at The Lakeshore were not able to join the tournament as the sea is quite dangerous for them. Some adult members were likewise not available that day due to pressing commitments and holiday hang-ups. While we were only four committed anglers available, the show went on. The game plan is to try trolling and if not so productive, shift to reliable bottom fishing.

Another important part of the game plan is to have a wonderful seafood lunch as we usually do, courtesy of our contact who owns most of the boats from his or other fishermen’s catch of the day.

We left Tarlac City at 4:00 am on that relatively calm Sunday. We made a short stop-over at Alaminos, Pangasinan to buy some provisions and live shrimps for bait. We continued the journey and arrived at the secluded fishing village by around 7:00 am. We were greeted by our contact and boat-owner who was extremely happy to see us but quite unexciting about the unfavorable sea condition. He informed us that the water is full of grass and sea weeds making trolling difficult and reports of very low catch among local fishermen have been prevailing for several days. We somehow confirmed the bad news by seeing lots of boats docked on the shore indicating nobody seems interested to fish.

But since we traveled more than 200 km for the event, we can not be prevented from trying our luck. This is a tournament with 2 exciting prizes at stake and going home without casting and wetting lines is not an option. Among the prizes for the tourney is a nice Okuma “Cedros” High Speed Spinning Reel CJ-55S donated by Maya and Eboy intended for the first prize and a reliable Abu Garcia “Soron” STX Spinning Reel donated by Aimee and Andrew slated for the second prize.

So we asked the boatmen to prepare the boats while we eagerly set up our gears. We prepared our trolling gears and rigs likewise some terminal tackles for bottom fishing just in case trolling will not work. I have been dreaming of a big catch from trolling but since the condition is not perfect, I decided to lower the level of our anticipation early on but somehow still hopeful of a worthwhile fishing. As we leave our camp/contact's house towards the shore, our contact asked if he will prepare a late lunch for us which we immediately replied with a resounding YES, eating seafood being part of our adventure for the day.

When everything was ready, we boarded our boats and off we head out for the sea. It was the tandem of my brother Bogs and brother-in-law Bojo who first left the shore at about 7:30 am. Me and my cousin Allen followed soon after but had to go back ashore and change boat as the engine malfunctioned. By around 8:30 we were also in heat trolling the waters of Bane reaching as far as Bolinao, Pangasinan.

As cautioned by the boatmen, presence of a lot of sea weeds was encountered. Trolling was quite difficult as we spent most of the time removing the weeds that entangles into our rigs. The same happened to the other group. But we did not give up, we continued trolling hoping for a strike of either “tanigue” (wahoo), “talakitok” (giant trevally), king fish, barracuda or “dorado” (dolphin fish) which our group caught before and the local fishermen are usually harvesting. I had a massive strike which pulled the drag of the reel resting of the rod holder, but even before I was able to hold the rod, the line snapped taking the whole rig away. We don’t know and will never know what sort of fish caused it. That was the only strike we had.

After several hours, we tried our luck in bottom fishing. Live shrimps were baited and dropped some 50 to 80 meters below the surface to entice reef and bottom dwelling fishes. But even this proved to be unproductive. We managed to only have several weak bites landing relatively small reef fishes.

When the bottom fishing wasn’t really working, we once again tried trolling but as before, we only caught weeds. Lots of weeds. We tried bottom fishing once more but still, only small reef fishes were biting. The biggest is only a grouper of about 250 grams. The wave got bigger and the under water current became stronger making the fishing even more difficult. As the day closes to its end, we decided to head back to the shore, almost empty-handed.

Our catch are really colorful and utterly beautiful but then minute, just slightly bigger than the bait. :-) They are only juvenile fish good for pan frying. My planned post for wahoo sashimi, “kinilaw na talakitok”, “sinigang na ulo ng dorado”, grilled fish steak, fish fillet appetizer and golden fish & chips will have to wait for some time. :-)

While we were waiting for the other group to arrive, I just satisfied myself with the magnificent sceneries that can be viewed from the tiny fishing village. I watched the clear blue sea which has been the source of the villagers’ main livelihood and everyday meal. It may had not provided us with an abundant catch but has been and will continue to provide a sustainable good harvests to the many families of the community in order to live and support their needs. And as I gaze at the horizon, I can see hope…….that someday I will be able to land the big fish of this sea.

The other group was even more empty-handed than us. They suffered the same problems we experienced. Even my brother Bogs, the organizer, who is the most hard core angler among us, did not fare well. But all of us are happy. We were able to undertake the passion we all love. It may take another year for us to be able to join together again and thus the memory of the day along with the freshwater fishing earlier held is quite significant for us.

Before leaving the place, we had our late lunch as prepared by our contact. Contrary to the seafood dishes we are expecting, we were served with fried “longanisa” (Filipino sausage) and steamed rice. This only confirmed that the sea is not really that generous that day. We brought our packet of grilled pork chop out to add to the “longanisa” and rice and nonetheless had a wonderful lunch…….an all-meat meal by the sea. :)

Upon our returned home, we received the loudest teasing from other family members. :-) As we later shared moment with one another telling the experience we just had over a bottle of our favorite drinks, awarding of prizes was carried out. This was despite the joking protest of my brother-in-law and prize donor Eboy, that there should not be an awarding. The first prize went to my cousin Allen. The Okuma “Cedros” Reel was awarded by its donor, my sister Maya.

The second prize, out of mercy and probably respect, was accorded to Boyet. The Abu Garcia “Soros” Reel was awarded by my sister Ines who’s representing the donor, Aimee & Andrew who are currently in Dubai.

Though there was an obvious shortage of fish in both the freshwater and saltwater fishing events, there was an overflowing happiness and memorable moments shared by everyone. Truly there is more to fishing than just catching fish. As we, in the Tarlac Anglers, finally close the Christmas Fishing Tourney, look forward to a better tournament next year, hopefully with better attendance among members and better catch, for me to cook and blog. c“,)

Paksiw na Isda -Tilapia (Fish Stew in Vinegar)

Before I post the 2nd event of the Christmas Fishing Tourney of our family who are members of the Tarlac Anglers, let me first show how I cooked some of the tilapia catch from the recently held Fun Family Fishing at The Lakeshore in Pampanga. While most of the fish were simply pan-fried, as the kids loves, I prepared some into a “paksiw” or stew in vinegar. I have already provided some backgrounder about this typical Filipino method of cooking meat or fish in vinegar and spices in my previous post about “Paksiw na Pata”. Among the other “paksiw” dishes I have posted earlier were “Lechon Paksiw” and “Paksiw na Lechon Manok”.

After a long holiday of indulging into a lot of meat which really weighed down our cravings for food, a simple “paksiw na isda”, especially tilapia which we personally caught, is a welcome relief for our taste buds. The intense yet delicious sourly taste of the dish has the natural ability to eliminate traces of the previous lavish meals taken during the holiday, rejuvenating our appetite and renewing our enthusiasm and interests in food………so that we may fully appreciate and enjoy eating again. :-)

Tilapia is the common name for nearly a hundred species of a particular cichlid type of fish which inhabits a variety of fresh water habitats including shallow streams, ponds, lakes, rivers, tributaries and estuaries. Originally from Africa, it was only introduced in the Philippines waters but now amongst the most important source of inexpensive food supply for all Filipinos. Incredibly, the fish now thrives in almost all bodies of freshwaters and even brackish waters of the country.

From the tilapia catch we had from the freshwater fishing at The Lakeshore, I selected about 5 pieces of the fattest fish for the dish. The fish were thoroughly cleaned, scaled, gutted and drained. I then liberally seasoned them with salt and set aside.

The other ingredients are just basic things one can easily find in a modest Filipino kitchen: ½ cup of white vinegar, 2 pcs thumb-sized ginger, to be julienned, 3 pcs finger chilies, 1 medium onion, chopped, 1 tsp salt and 1 tsp ground pepper. As I usually do, you can also add some vegetables such as eggplant, okra, string beans, “ampalaya” (bitter gourd) and the surprisingly good "alugbati" (vine spinach or malabar nightshade), if you like. Just this time, I preferred a rather simple “paksiw” with only chilies.

In a stainless casserole or pot, spread the chopped onion and julienned ginger on the bottom. Properly arrange the fish on top of them. Evenly sprinkle salt and pepper on top of the fish and slowly pour the vinegar and add about half a cup of water. Finally, place the finger chilies on top.

Over medium heat, cooked the fish uncovered. When the liquid has started boiling lower the heat and let it boil uncovered for some time for the acid of the vinegar to escape. Then place the lid back on and continue cooking on a very low heat. To enhance the flavor of the dish, add about 1 to 2 tsp of vegetable oil.

Continue cooking for about 15 minutes. Adjust the seasoning accordingly. Add some more water if you want to have more sauce like my kids. When the sauce has slightly whitens and the chilies are cooked, the fish are ready.

Transfer the dish to a shallow bowl and serve immediately with steamed rice. A dip of “patis” (fish sauce) and calamansi or lemon where the chilies could be crumbled is a nice accompaniment. Just be ready with more rice. :-)

What a way to enjoy the fish personally caught by my own kids and wife. Since the fish are priceless, then the dish should be one too. c“,)

Fun Family Fishing at The Lakeshore

As I have posted in August 2009, there will be a fun family fishing for the Tarlac Anglers during the Christmas Holiday dubbed as Christmas Fishing Tourney. It is an exclusive family affair open to members and family members of the Tarlac Anglers. Due to hectic schedules, the supposed to be four (4) leg tournament was converted into just two (2) separate fishing events, one in The Lakeshore in Pampanga for the freshwater fishing and the other one in Bane, Pangasinan for the saltwater angling. Whilst it was held during the Christmas holiday, gathering the members and participants proved to be quite difficult due to varied individual commitments. The most promising site, Laiya, Batangas, where trolling is in season, had to be cancelled out due to conflicts of schedules. :(

In spite that some of the members were not available, the tourney pushed through. This post will cover the freshwater fishing held at the 12 hectares man-made lake of The Lakeshore in Mexico, Pampanga on 30th December 2009. The gorgeous and magnificent lake thrives with healthy aquatic life. Among the different varieties of fish seeded and now roaming the vast waters are milkfish (“bangus”), tilapia, “toman” snakehead, mangrove jack, carps, large-mouth bass and sea bass. Reports of big catch such as more than 10 kilos toman snakehead, more than 3 kilos “bangus” and more than 2 kilos tilapia, being occasionally caught by some lucky anglers, gave us the inspirations, though we have been warned that landing one is pretty difficult.

The view of the lake is not bad, for a lake which is a pure product of engineering in a rather flat area of the great plain of Central Luzon, it can be considered nicely done. With the trees and grass that have now fully grown, the place is now a calm alternative refuge for Filipino anglers.

The participants immediately set up their gears upon arrival, just after a short reconnaissance of the area. Everyone was excited and hopeful that luck will strike and hook a biggy.

It did not take long before everyone is busy wetting their lines, casting and retrieving. We can see a lot of big fishes creating a massive splash in the water, but enticing them for a bite needs patience and creativity as the juvenile fish were the ones busy biting our offerings.

The mammoth catch is quite elusive. We have been casting, waiting, retrieving and casting again for several hours and everyone is still yet to catch their 1st good size fish. Since it is getting late, and everyone is still skunked, my brother wisely decided to change the fishing style and targets the tilapia. He also helped my son to change his set-up to avoid getting bored. And they started catching pan-sized fish, still small by our standard, but good eating. This was noticed by my daughter and wife who followed through and soon, they too, were reaping tilapia as well as small “biya” (a type of freshwater fish) and flowerhorn (cichlid) which we all released.

During the final hours, we are all into tilapia catching mood. But the young ones who changed gear earlier and are probably better angler that day easily took the trophies. My daughter was declared the second placer, winning a nice Lemax GFC Action Rod donated by my brother Bogs.

My son Naven easily bagged the first priced trophy of a nice Abu Garcia Ambassadeur Conventional Reel donated by Bojo. Whilst he originally came to the lake with only a mammoth “toman” or “bangus” bigger than his previous catch (more than 2 kilos in Island Cove) in mind, his decision to change tackle early on and be satisfied with tilapia earned him the championship.

We, adults, may be disappointed that no biggies were bagged, but both young winners were quite happy that they outsmarted us. Sometimes desire for a bigger take will end you with an empty hand. But we are glad though that the young ones were elated. After all, that day was really arranged for their enjoyment.

Over-all, we had a great time. It could be happier should other family members were able to join and should biggies made a bite. But as we always said at the end of every unproductive fishing adventure, there is always a next time. We bid the night good bye with a huge smile as we shifted our mind to the next event which is the Pangasinan saltwater fishing. c“,)

Linagang Baboy (Boiled Pork with Vegetables)

Boiled soupy dishes are a common fare in everyday Filipino cuisine. Probably because the method of preparation is quite simple, it could well satisfy big families or groups even with just a limited amount of the main ingredients, it could accommodate addition of different types of vegetables providing many options and it appeals to almost all members of the family, young and old. It is also soothingly delicious and a perfect accompaniment for steamed rice which is the main staple food of Filipinos.

While “linagang baka” (boiled beef with vegetables) is considered more special, “linagang baboy” (boiled pork with vegetables) is more popular and very common among Filipino families. For the masses, it is already considered a priced dish which they usually cook during special occasions. I have been a witness to the fascination of ordinary families in the dish when at one time, I was invited by several workers (mostly drivers and equipment operators) of the construction firm I was previously connected with and been served with “linagang baboy” 5 times in all of the 8 homes I visited, the rest being with “sinigang”, another popular Filipino soupy dish.

"Linaga" or “Nilaga” is a Filipino term which generally means boiled. It could be as simple as boiled corn, sweet potato, “saba” banana, peanuts and cassava or as a soupy dish with either pork, beef or chicken together with some vegetables like cabbage, “bok choy”, potato, leeks and “saba” banana. It could also be used to simply refer to “nilagang baboy”.

During my Christmas holiday in the Philippines, “nilaga” is among the dish I expected to eat. It is an all-time favorite of my daughter and a regular viand in my parents’ house. For me, the best cut for “linaga” is the spare ribs. In most wet markets in the Philippines, you can buy a cut of meat consisting of the spare ribs and back bones which they call “buto-buto”. This cut of meat that usually has more bone than meat :-) is your passport to a really tasty “nilaga”. About a kilo (1,000 grams) is needed, washed, drained and lightly seasoned with salt.

To complement the spare ribs and make the dish even more interesting are some fresh vegetables. I usually use cabbage, leeks, potatoes, green beans and “saba” bananas. Others use corn, “bok choy” or “petsay”, Chinese cabbage, taro and some other vegetables; even ginger for some.

Since this a straight forward boiling method of cooking, just put all the meat in a large casserole or pot and cover with water up to a level about an inch above the level of meat. Boil on high heat until scum is appearing on the surface. Scoop out all the scum; continue removing until you attain a slightly clear liquid. There is only a certain period on which you can do the process of scum removal; just before boiling, afterwards, all that remains in the pot will all be incorporated into the broth. Not really bad, but definitely not good.

While the meat is boiling on very low heat, prepare the other ingredients: 2 large potatoes peeled and quartered, 4 pcs “saba” bananas, peeled and cut up to serving sizes, 1 bunch green beans, trim and cut to 2 inches length, 1 medium cabbage, quartered, 1 pc leek, diagonally sliced and salt and ground pepper according to taste.

When the meat is just tender, after about less than an hour if your pork is still young, seasoned the broth with salt and ground pepper, about a teaspoon each. Then add the vegetables one by one, starting with the potatoes. Let the potatoes tenderize a little, then add the bananas and green beans.

When the initial vegetables have cooked through, add the cabbage and leeks. Cover and let the vegetables to fully cook. Be careful not to over cook the cabbage. It is better serve still slightly crunchy. Adjust the seasonings according to your preference.

Transfer in a deep bowl and serve immediately with steamed rice. The soup should be smoking hot and the vegetables are done but still firm and not soggy.

Delicious! A Filipino comfort food at its best. A mixture of soy sauce + calamansi or lemon + chili is my preferred dipping sauce for the vegetables. Some wants fish sauce + calamansi or lemon + chili. For the kids, you may remove the chili. Whatever your dip is, you’ll surely have an amazing meal. c“,)