J&S Seafood

21/04/2026

You’ve probably had this dish before. It may look like simple boiling or steaming of seafood in water and salt, but this cooking method is actually called halabos.

Halabos is a traditional Filipino way of cooking shrimp, crab, and other shellfish using only a small amount of liquid, usually just water and salt. It likely developed in coastal and rural communities where simplicity and freshness were key. In some cases, the seafood cooks in its own juices as heat draws out its natural moisture.

Halabos na hipon is the most familiar version. As the shrimp cooks, it releases its natural sweetness, creating a light, flavorful broth that needs little to no seasoning.

13/04/2026

This Filipino Food Month, let’s unwrap the story of pastil.

Pastil is a traditional Maguindanaon rice meal from Mindanao, particularly from Maguindanao. It consists of steamed rice topped with kagikit, or shredded chicken, beef, or fish, wrapped in banana leaves. Designed to be filling, portable, and practical, it has long been part of everyday life across Moro communities.

The name and preparation reflect its purpose as a packed meal made for convenience. Over time, pastil became deeply rooted in Moro culinary culture, symbolizing hospitality, tradition, and community. It is also commonly served during gatherings and occasions like Eid al Fitr.

Across Mindanao, different groups have their own versions such as patel, patir, or pater. The Maranao version, pater, is known for its turmeric-infused rice, showing how the dish evolved while keeping its core identity.

At its heart, pastil is simple. Rice, topping, and wrap. A complete, balanced meal.

This is our take: Tuna Pastil made from tuna trimmings, often overlooked cuts given new purpose. It reflects how we do things at MINDANAW Seafood, grounded, intentional, and respectful of every part of the product.

But let’s be clear. If it’s only in a jar, it’s not pastil. It’s pastil toppings or kagikit. Because pastil is the whole experience. The rice, the flakes, the wrap, the convenience. Remove the rice, and you remove its identity.

This Filipino Food Month, we go back to what it really is. Rooted, honest, and true to where it came from.

13/04/2026

This Filipino Food Month, let’s sizzle through the story of sisig.

Sisig traces its roots to Pampanga, widely regarded as the culinary capital of the Philippines. The dish was popularized by Aling Lucing Cunanan of Angeles City, who transformed it into the sizzling version we know today. Traditionally, sisig is made from chopped pork, seasoned with calamansi, onions, and chili, then served on a hot plate. It is bold, textured, and built on contrast. Sour, salty, spicy, and crisp all in one dish.

The word “sisig” comes from an old Kapampangan term that refers to something sour, originally describing a method of preparing food with vinegar or citrus. Over time, it evolved into a dish that highlights the intensity of flavor and careful balance.

Through culinary innovation, sisig is no longer limited to pork. Some prefer chicken, beef, or even plant-based alternatives.

At MINDANAW Seafood, here’s our take: Tuna Sisig made from tuna trimmings, giving new life to parts that are often set aside. It carries the same boldness and character, but with a cleaner, seafood-forward profile. Still layered, still balanced, still unmistakably sisig.

This Filipino Food Month, we go back to what it really is. Rooted, evolving, and true to its identity.

02/04/2026

02/04/2026

From island roots to city tables, this story carries a standard shaped by experience.

The Reef was shaped by its owner’s experience growing up in Bantayan Island, where seafood is part of everyday life. It reflects a simple but often overlooked truth: quality doesn’t end at the catch. It’s shaped by how it’s handled, cared for, and brought to the table.

That perspective became the foundation of The Reef.

Built on disciplined handling and respect for the product, The Reef brings dependable, properly handled seafood beyond coastal communities, serving kitchens and households that value consistency and quality. Too often, what reaches the table falls short of what was originally caught. Closing this gap is at the core of what they do, and it is the same standard we uphold at MINDANAW Seafood.

Through our partnership, MINDANAW® Seafood products are now more accessible across Ormoc and Leyte.

For hotels, restaurants, and catering businesses, this means a more reliable and consistent seafood supply. For households, it means confidence in every purchase, knowing your seafood has been handled right from source to your kitchen.

📍 Osmeña St., Ormoc City
(end of the street, left side if coming from Petron Osmeña)

For inquiries and orders:
📞 0961 473 4420
📩 [email protected]

02/04/2026

06/03/2026

MINDANAW Shrimp uses IQF technology to lock in quality and nutritional value instantly. Our ‘frozen-one-by-one’ method allows for easy portioning and faster thawing, helping you defrost and cook exactly what you need.

02/02/2026

We supply local seafoods! We deliver. Message us now. 👌🏻

02/02/2026

Mahi-mahi fillet is always available. Message us now!

Fish & chips, but make it mahi-mahi.

All meat, no additives—just premium fillet from MINDANAW Seafood.