WANDERLUST| Sarangani’s bangus conquers Cebu

SARANGANI Bay Prime Bangus, the country’s largest bangus producer and the only one with
a fully integrated operations, is conquering new territories.

While it is already available in the United States (its first international market), Canada, Australia, Europe, Middle East, Malaysia, Singapore, as well as in select

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CHEF Gigi Angkaw, corporate and development chef of Sarangani Bay Prime Bangus

restaurants and hotels nationwide, the Malapatan, Sarangani Province-based company is intensifying its presence by partnering with local partners in strategic areas around the country.

“We are very happy with our partnership with Cebu White Sands and Spa. Chef Bunzi did a great job in coming up with sumptuous recipes for the resort using our world-class bangus,” said Jeje Cabrera, business development officer of Alsons Aquaculture Corporation said during their partnership’s media launch last February 3 at the aforementioned resort in Lapu-Lapu City, Mactan, Cebu.

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JEJE Cabrera, business development officer of Alsons Aquaculture Corporation

Alsons Aquaculture Corporation is the company behind Sarangani Bay Prime Bangus, the most globally recognized brand of premium deboned milkfish among Filipinos around the world.

Aside from bangus, Sarangani Bay products also include pampano, sea bass, tilapia, cream dory and vannamei shrimps.

“Bangus is a staple dish in 9 out of 10 Filipino homes. It is also part in the top 10 list of comfort food of overseas contract workers and immigrants abroad. This is the very reason why we initially marketed our products abroad,” Cabrera added

Owned by the Unchuan family, Cebu White Sands held a sampling of bangus specialties made from Sarangani Bay products participated by select Cebu and Davao media and bloggers.

White Sands’ Chef Bunzi bangus fares include their Miki Noodles in Spicy Bangus, Fried Marinated Bangus Yellow Curry, Grilled Seabass with Cilantro, Pompano with Tropical BBQ Glaze, Fried Pompano, Vegetable Chopsuey with Bangus Embutido, Kimchi Fried Rice with Bangus Tocino, Kinilaw na Talong with Bangus, Kinilaw na Lato with Spicy Marinated Bangus, Green Mango with Bagoong in Spicy Bangus, among others.

The conceptualization of new recipes for Sarangani Bay products is supervised and created by renowned chef Gigi Angkaw, the corporate and development chef of Sarangani Bay Prime Bangus.

“Since 2012, we have probably done close to 200 recipes, which we shared with our loyal patrons online,” revealed Angkaw.

This year though, they restrategized on how to communicate their products, based on the information they got from their service providers, to two different of markets: the millennials and the baby boomers.

“We now create recipes that cater specific to these markets. We have made some chomps/bite-size fares such as Tinapa Empanada, for the millennials, knowing their liking to quick fix. While we created a more sophisticated in plating and presentation fares, such as our Chinese Adobe-style Bangus Belly,” she added.

Sarangani Bay Prime Bangus product portfolio includes their deboned regular, unseasoned, deboned belly, deboned milkfish fillet, milkfish whole, deboned marinated, smoked deboned, smoked deboned baby bangus, and milkfish relleno/embotido.

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