KASADYAHAN SA CAPIZ
Capiz is one of four provinces that make up Panay Island in Western Visayas. Its capital, Roxas City,is home not just to great seafood, but to a rich history as well.
While there are several theories as to where Capiz got its name, most people say the province is named after the capiz (window pane oysters) shells that are abundant in the province. In colonial times, the translucent capiz shells were used to decorate windows of the elite. These days, the people of Capiz make export-quality chandeliers, dinnerware and lanterns out of the shells. If you’re looking for pasalubong to bring back, a capiz shell dinner set is an elegant choice.But for Capiznons working in the industry, the shells aren’t just décor but a way out of poverty.
Meanwhile,kasadyahan sa Capiz has a Coco Veranda Bar and Grill along the shore of the Lawis Baybay beach puts a sophisticated twist on local favorites by applying foreign cooking techniques to Filipino seafood. Their specialties include Sugpo and Seafood Pasta and the spicy Coco-Loco Prawns.
Whether you try the traditional or modern dishes, what shines through is the quality of the seafood—a result, perhaps, of the immense of the immense effort and passion that local fishermen put into their work.
Discover the kasadyahan sa Capiz mystic. Explore the rolling hills,
mountain peaks and ranges. Enjoy daytime excursions at the province’s wide
beaches and isolated coves. Have a fill of a variety of seafoods available all
year round. Visit local gardens, historical sites, old Spanish churches,
Southeast Asia’s largest bell at Pan-ay Church, and the birthplace of Manuel A.
Roxas (first Philippine President).
kasadyahan sa Capiz has a Fat-clawed crabs, large lapu-lapus, dainty scallops and mighty squid can be bought in Roxas City at half the price of seafood in Manila.
Roxas City’s Dampa Seafood Plaza is an open air, seaside area where diners can take their pick of fresh seafood and have it cooked to their liking.
The city’s most famous seafood is diwal (angel wing clams), which are steamed with herbs to bring out the natural flavors. Other favorites include scallops cooked in butter and garlic sauce, and the fresh oysters which are available all year round.
Roxas City, Capiz is known as “The Seafood Capital of the Philippines,” and it’s no surprise why—according to our Bureau of Fisheries and Aquatic Resources (BFAR), over 14,000 metric tons of seafood is caught in the fish pens and open waters of Capiz every year, making it one of the country’s top producers of seafood.Roxas City’s Dampa Seafood Plaza is an open air, seaside area where diners can take their pick of fresh seafood and have it cooked to their liking.
The city’s most famous seafood is diwal (angel wing clams), which are steamed with herbs to bring out the natural flavors. Other favorites include scallops cooked in butter and garlic sauce, and the fresh oysters which are available all year round.
While there are several theories as to where Capiz got its name, most people say the province is named after the capiz (window pane oysters) shells that are abundant in the province. In colonial times, the translucent capiz shells were used to decorate windows of the elite. These days, the people of Capiz make export-quality chandeliers, dinnerware and lanterns out of the shells. If you’re looking for pasalubong to bring back, a capiz shell dinner set is an elegant choice.But for Capiznons working in the industry, the shells aren’t just décor but a way out of poverty.
Whether you try the traditional or modern dishes, what shines through is the quality of the seafood—a result, perhaps, of the immense of the immense effort and passion that local fishermen put into their work.
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