Homegrown seafood products redefine freshness and quality

Cold Storage, a trusted name in the Philippine seafood industry, recently unveiled Lokal, a new product line poised to redefine the Filipino seafood experience. Lokal reflects Cold Storage's unwavering commitment to delivering premium-quality seafood sourced locally across the Philippines, making export-quality products accessible to all.

The new line of products introduces a diverse range of locally sourced seafood, including bangus, tilapia, blue marlin, tanigue, galunggong, dalagang bukid, hasa-hasa, talakitok, bisugo, as well as premium local seafood, such as pompano, white shrimp, locally grown Chinese scallops, crablets, lapu-lapu, tuna belly and tuna panga (collar/jowl). These products are sourced from Cold Storage's buying stations in Bacolod and Cebu, guaranteeing a direct and reliable supply chain.

The Lokal launch was attended by special guest Janice de Belen, Metro Retail Group senior category manager Gwendolynn Yu, MRG chief merchandising officer Chit Lazaro, RBL Fishing Kristoffer Lim, Star Paper Corporation's Tony Chua and Vicky Chua, Gaisano Mall Cebu's Janel Gaisano, Gaisano Mall's Peter Gaisano, Robinsons Supermarket Corporation's Karen Evangelista and Cristina Dy, and SL Agritech Corporation's Dr. Henry Lim Bon Liong. 

Celebrity chef and restaurateur Myke "Tatung" Sarthou demonstrated his grandmother's recipe for Guinataang Pompano using Lokal products. After the demo, guests were treated to a four-course meal prepared by Chef Tatung's team at Lore Manila.

The dinner started with Tuna Ceviche, tasty chunks of tuna (yellowfin tuna from Mindanao) with red radish, sweet pomelo and spiced sukang tuba made using. The second course was Shrimp with Latik (white shrimp from Bacolod), juicy local shrimps with fermented mustard leaves topped with shrimp-infused toasted coconut curds. The main course was Tilapia Fillet with Tinapa Bearnaise Sauce and Kalkag Rice using tilapia from Cagayan Province. For dessert, Lore Manila upgraded their signature Inutak (homegrown Taguig classic sticky white rice and ube sticky rice topped with bruleed salted egg creme) by adding crispy dilis (anchovies) for a savory touch.