travel & lifestyle blog by ruth dela cruz


World of Flavors: A Taste of Pacific Bay’s Freshest Catch

May 4, 2015
It was like sailing in the sea aboard a big ship with the best chefs in town who prepared innovate and delicious fish recipes using Pacific Bay products. Fresh, frozen fish and seafood gathered from the seven seas around the world!
It was no surprise that there is an increase in interest in cooking among Filipinos and the seafood specialist makes it easy to duplicate dishes served at restaurants or seen on TV shows with the wide range of frozen yet fresh products harvested from different parts of the globe!

Pacific Bay gathered the best chefs in town who prepared different dishes from Pacific Bay’s selection – Chilean Sea bass from the Antarctic, Salmon from Norway and Halibut from Greenland. The brand also offers Atlantic Cod and Bacalao from Iceland and Black Cod or Gindara caught in Alaska. Not too far from Manila, Vietnam is where Pacific Bay gets its Cream Dory, Clams and Squid Rings. In Thailand, Pacific Bay sources Crab Sticks, while Scallop Meat is from the US. Tuna and Shrimps are gathered from the local seas. While Soft Shell Crabs are from Indonesia. 


Enrique Valles, President of Pacific Bay shared:

“We only buy from certified ports. The company works closely with the Food and Drug Association and runs its own facility which strictly abides by mandated manufacturing practices. Quality inspection of equipments and personnel for food handling and safety are done regularly”.

During the event held in Century Mall last week, we were asked to taste and try the different dishes and we have to choose which ones are our favorite. It was a hard decision!
Tristan Encarnacion’s
Seared Scallops, Sea Bass, Bacalao and Organic Greens & Chilled Pacific Bay Tuna

Jonas Ang’s
Seared Scallops with Lardon & Leek Fondue
Michael Angelo Yambao’s
Soft Shell Crab – Spider Po-Boy
& Scallops Ceviche Salad (which has a good kick! like your fave Kinilaw!)
Keith Fresnido and Ivan Saiz
Paella with whole Clams, Scallops and Soft Shell Crabs
(I am not a fan of Paella, but I could eat two plates of this!)

Your Lokal’s (Quenee Villar) Salad!
I forgot the name! It is that good that you would forget your name.
It is a good mix of color, flavor and texture!
Robert Guevarra’s 
Seared Scallops Bruschetta with Truffle Cheese Sauce and Caviar

Tin Gonzales’s 
Hot Seafood Dip & Roasted Shrimp Canapes
It was a hard decision, but I am leaning towards the Paella. Like what I said, I rarely eat Paella but this dish with Pacific Bay fresh fish and seafood made me love Paella even just for a day!
We were able to take home some Pacific Bay products and I excited to come up with delicious dishes! I noticed that the Pacific Bay products are double-paced and sealed carefully to lock in the taste and freshness. What to do with this pack of Fresh Scallops? Keep following me at @ruthilicious on IG to find out!
Pacific Bay is the retail brand of Mida Food, a business operating for two decades importing and distributing seafood products. Pacific Bay products are available at Rustan’s, S&R, Puregold, Shopwise and other leading supermarkets. To give you an idea on price list – the cheapest is the Squid Rings pack at Php 170, and the most expensive is the Seabass Steak at Php 995. 

What I Wore That Day:
Top : GTW by SM
Pants: Forever21
Flats: Payless
Bag: Guerra Manila
Bayong: Pacific Bay 🙂

Thank you so much ARC and Pacific Bay for having me!
This post is dedicated to Avee who I failed to meet that day 🙂 I visited the Pandora store and thought of you  🙂 
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