• From Manila go to Ninoy Aquino International Airport (NAIA) to board a flight to Daniel Z. Romualdez Airport, Tacloban. From Tacloban, take Maharlika Hwy/Pan-Philippine Hwy/Route 1/AH26 to reach Catbalogan City. From behind the Catbalogan City Hall, turn left to San Roque St. and then right to Mabini Ave.
• Kaisda Boneless Bangus

• Social Practices, Rituals, Festivals, Knowledge and Practices related to the universe and nature

• Catbalogan City for all ingredients

• Fishermen
• Farmers
• Suppliers
• Retailers
• Street Food Vendors
• Ms. Rajane C. Serafin, co-owner of Kaisda Boneless Bangus

Bangus - PHP 100.00 - 120.00/kilogram; depending on the size

Vendors opt to buy fish and vegetables daily to ensure freshness. Vendors must go to the public market daily to ensure that they have enough ingredients for a day.

Sometimes there is no supply of the vendor’s preferred fish, such as bangus. In these cases, vendors utilize other fish substitutes such as malasugi (swordfish), mamsa (giant trevally), and sagisi-on (golden threadfin bream).

In-depth Interview and Physical Observation

• Catbalogan City Fish Port, Catbalogan City Samar
• Pier Uno Public Market, Catbalogan City Samar
• Catbalogan Public Market by Primark, Catbalogan City Samar

• Fishermen
• Farmers
• Suppliers
• Retailers
• Street Food Vendors
• Ms. Rajane C. Serafin, co-owner of Kaisda Boneless Bangus

Bangus - PHP 100.00 - 120.00/kilogram; depending on the size

As it is located beside the sea, the public market is severely affected by strong winds, rains, waves, or typhoons.

In-depth Interview and Physical Observation

• Vendor’s home kitchen spaces in Catbalogan City, Samar

• Fishermen
• Farmers
• Suppliers
• Retailers
• Street Food Vendors
• Ms. Rajane C. Serafin, co-owner of Kaisda Boneless Bangus

Bangus - PHP 100.00 - 120.00/kilogram; depending on the size

Vendors usually do not have a standardized format for their recipes. They primarily rely on their taste to make sure that it tastes good.

Vendors adjust their measurements based on how much fish they have for that day to avoid wastage. This may result in inconsistency and unpreparedness, which can happen when there is either low or high demand for that specific day.

In-depth Interview, Physical Observation, and Secret Kitchens of Samar’s recipe for Sinugba nga Isda

• Sugbaan
• Uring
• Tongs
• Tinfoil
• Forceps

• Vendor’s home kitchen spaces in Catbalogan City, Samar
• On the sides of the streets, typically in front or near the vendor’s house in Catbalogan City, Samar

• Street Food Vendors
• Ms. Rajane C. Serafin, co-owner of Kaisda Boneless Bangus

Not Applicable

Sugbaan must be maintained by thoroughly cleaning it every day.

The standard size of the sugbaan needs to be bigger when there is a high demand for orders or when cooking multiple pieces of fish at once. When the fish is already cooked, vendors transfer it to another container (such as a glass case) or area instead of placing it on the far sides of the grill to keep them warm.

In-depth Interview and Physical Observation

• Preparation: 1. Light up the charcoal to moderately low heat.
• Preparation: 2. Place a tablespoon of salt in three dipping sauce dishes
• Preparation: 3. Slice the calamansi in halves
• Preparation: 4. Place the condiments at the center table for easy reach
• Procedure: 1. Rinse the fish in running water, Rub with salt.
• Procedure: 2. Lay the fish on the grill for a minute or two. Flip to the other side and continue grilling for the same time. Just allow the fish to be gently kissed by the fire to seal the moisture and softness of the flesh.
• For the boneless bangus particularly, the owner needed to allow the mappers to document the preparation process of the dish physically.

• Vendor’s home kitchen spaces in Catbalogan City, Samar
• On the sides of the streets, typically in front or near the vendor’s house in Catbalogan City, Samar

• Street Food Vendors
• Ms. Rajane C. Serafin, co-owner of Kaisda Boneless Bangus

Bangus - PHP 100.00 - 120.00/kilogram; depending on the size

Cooking times vary depending on the kind and size of the fish used.

The most time-consuming and meticulous step is the deboning process of the fish.

In-depth Interview, Physical Observation, and Secret Kitchens of Samar’s recipe for Sinugba nga Isda

• Fresh fish are bought early in the morning and stored inside the refrigerator until it is time to prepare them in the afternoon. Vegetables are preferred not to be refrigerated as they are also bought early in the morning and will be used in the afternoon.
• Cooked bangus are placed in a glass case beside the sugbaan when there is no space.
• Leftover cooked bangus can be stored in the refrigerator for up to 3 days.

• Vendor’s home kitchen spaces in Catbalogan City, Samar
• In the sides of the streets, typically in front or near the vendor’s house in Catbalogan City, Samar

• Street Food Vendors
• Ms. Rajane C. Serafin, co-owner of Kaisda Boneless Bangus

The large size is sold for PHP 250.00 and the smaller size is sold for PHP 230.00 (as of 2024).

Cooked bangus can only be stored in the refrigerator for up to 3 days maximum, or else it can have an itchy texture or feeling and be unpleasant when eaten.

In-depth Interview and Physical Observation

• In stall
• Personal Delivery Service provided by the vendor - customers can place an order through Ms. Serafin’s husband, who will also personally deliver it to them. Their delivery service is only limited to Catbalogan City.

• In the sides of the streets, typically in front or near the vendor’s house in Catbalogan City, Samar

• Street Food Vendors
• Ms. Rajane C. Serafin, co-owner of Kaisda Boneless Bangus
• Customers

The large size is sold for PHP 250.00 and the smaller size is sold for PHP 230.00 (as of 2024).

The business only operates within their stall.

There is only limited space for customers who opt to dine in and eat the bangus inside the stall’s dining section.

Delivery service is only limited within Catbalogan City, as the vendor personally delivers it to the customer who ordered .

In-depth Interview and Physical Observation

• A la carte service
• Take out - the bangus is still wrapped in the tin foil and is directly placed in a brown paper bag, and then placed in a plastic bag. Dipping sauce is placed in a small plastic bag, and is also included with the bangus.

• In the sides of the streets, typically in front or near the vendor’s house
• Inside stall’s dining section

• Street Food Vendors
• Ms. Rajane C. Serafin, co-owner of Kaisda Boneless Bangus
• Customers

The large size is sold for PHP 250.00 and the smaller size is sold for PHP 230.00 (as of 2024).

Customers must wait for at least 15 minutes whenever the bangus just got placed on the sugbaan.

In-depth Interview and Physical Observation