I love cooking, I love cooking shows, I love reading cookbooks, and it's a special thrill for me to watch a live cooking demo.
On the last day of the joint Agrilink / Aqualink / Foodlink Expo at the World Trade Center, Fishta and Chef Edgar Grajo conducted a cooking demo highlighting "Pompano," which happens to be Fishta's flagship product. Aside from Pompano, Fishta also has other live and fresh chilled products like grouper, seabass, catfish, milkfish, tilapia, etc.
Established in 2004, "Fishta Seafood has been committed to providing major wet markets, supermarkets, restaurants, hotels, and trading posts with the freshest marine food products. It was in the same year that the company pioneered the display of live pompano in aquarium tanks installed in supermarkets and seafood markets."
Coincidentally, prior to the cooking demo, I saw some exotic-looking fish at my suking fish-monger near my daughter's school and when I asked what it was, the lady replied, "pompano." Okay. Its fish. Didn't buy it though because I was eyeing another kind of seafood that time and I'm not in a creative cooking mood.
Here's Chef Edgar telling the audience that he'll be demonstrating three pompano recipes and that each one is not only delicious and healthy but is easy to prepare as well.
The audience looks very much enthralled with how Chef Edgar cooked the fish especially when he came to the part where he demonstrated how to cook "Salt Crusted Whole Pompano." They were saying- "What? That's salty!" I was seating beside a little boy ( the one on the photo) and I saw him shake his head in disbelief.
Chef Edgar in action. Cooking three pompano recipes in a span of one hour is no mean feat.
Steamed Pompano With Ginger. Chef Edgar stresses the importance of adding fresh herbs like cilantro or wansoy when cooking because it is aromatic.
Salt Crusted Pompano. The whole fish was encased in a cast made of salt before Chef Edgar cracked it open and added some vegetables.
Pompano Escabeche. The citrus selection of pomelo, oranges and lemon adds some twist to the escabeche.
Afterwards, the audience was invited to sample the pompano dishes.
All-in-all, the cooking demo was a success and everyone enjoyed the delicious pompano. Big thanks to Fishta Seafood for organizing the event. :)
On the last day of the joint Agrilink / Aqualink / Foodlink Expo at the World Trade Center, Fishta and Chef Edgar Grajo conducted a cooking demo highlighting "Pompano," which happens to be Fishta's flagship product. Aside from Pompano, Fishta also has other live and fresh chilled products like grouper, seabass, catfish, milkfish, tilapia, etc.
Established in 2004, "Fishta Seafood has been committed to providing major wet markets, supermarkets, restaurants, hotels, and trading posts with the freshest marine food products. It was in the same year that the company pioneered the display of live pompano in aquarium tanks installed in supermarkets and seafood markets."
Coincidentally, prior to the cooking demo, I saw some exotic-looking fish at my suking fish-monger near my daughter's school and when I asked what it was, the lady replied, "pompano." Okay. Its fish. Didn't buy it though because I was eyeing another kind of seafood that time and I'm not in a creative cooking mood.
Here's Chef Edgar telling the audience that he'll be demonstrating three pompano recipes and that each one is not only delicious and healthy but is easy to prepare as well.
The audience looks very much enthralled with how Chef Edgar cooked the fish especially when he came to the part where he demonstrated how to cook "Salt Crusted Whole Pompano." They were saying- "What? That's salty!" I was seating beside a little boy ( the one on the photo) and I saw him shake his head in disbelief.
Chef Edgar in action. Cooking three pompano recipes in a span of one hour is no mean feat.
Steamed Pompano With Ginger. Chef Edgar stresses the importance of adding fresh herbs like cilantro or wansoy when cooking because it is aromatic.
Salt Crusted Pompano. The whole fish was encased in a cast made of salt before Chef Edgar cracked it open and added some vegetables.
Pompano Escabeche. The citrus selection of pomelo, oranges and lemon adds some twist to the escabeche.
Afterwards, the audience was invited to sample the pompano dishes.
All-in-all, the cooking demo was a success and everyone enjoyed the delicious pompano. Big thanks to Fishta Seafood for organizing the event. :)