One of the reasons I fell in love with Davao is its abundance of food and fresh produce. It is undeniable that Davao has created a home for many because it provides the best of both worlds–a modern city while remaining close to a peaceful provincial life.
Davao has easy access to its neighbor, General Santos City, the country’s tuna capital. With this positioning, I have the opportunity to enjoy fresh tuna–my favorite to be honest. Davao City is also home to Marina Tuna which became famous because of the “Tuna Ten Ways”. You can enjoy this healthy and delicious fish in ten different ways and using some of the parts that some people may not be aware of such as the tuna bihod and bagaybay.
What is Ten Way Tuna?
Marina Tuna’s Ten-Way Tuna includes different ways to enjoy tuna. You can order them all or you can choose your favorite dish or what “way” would interest you. Here is the list of the Ten-Way Tuna:
- Grilled Tuna Belly – This dish is the simplest, probably the most famous way to eat tuna. The belly is the meatiest and most used part of the fish.
- Crispy Tuna Buntot (Tuna Tail) – A straightforward, simple frying of the tuna buntot. While the tail of the tuna has more bones, it is also rich in collagen that many people love. Tuna skin is also thick so frying the buntot with the skin keeps the fish meat from drying out.
- Tuna Sashimi – Do I need to explain more? Marina Tuna serves high-grade tuna sashimi that you can easily notice by the tuna’s color, texture, and flavor.
- Tuna Kinilaw – Tuna kinilaw is the local counterpart of tuna ceviche. This dish is made by mixing fresh tuna loin with vinegar, onion, white radish, and cucumber. Calamansi or lemon or lime is added sometimes to balance acidity.
- Ulo at Mata ng Bariles Paksiw – A fresh tuna’s head is the best part to create a soup or paksiw (simmer in vinegar) since it has a rich flavor and tuna fat with little tuna meat.
- Stir-fry Tuna Bagaybay – Tuna bagaybay is actually the tuna’s sperm sac or gonads. Bagaybay is usually stir-fried and then placed over a hot cast iron that creates a sizzling effect while being served.
- Sizzling Tuna Ubol-ubol. Tuna ubol-ubol is the tendon or the esophagus part of the tuna.
- Stir-fry Tuna Bihod – The bihod is tuna’s egg which can be stir-fried or served on a sizzling plate.
- Grilled Panga – A part of the tuna’s head that is usually famous for grilling can be found in the tuna’s “jaw”. While this does not have much meat as the tuna belly, the tuna panga is very rich in flavor and doesn’t easily dry up when being cooked.
- Tuna Kare-kare – A famous Filipino dish prepared with peanut butter and shrimp paste is called kare-kare. Kare-kare is usually made with oxtail or pork meat but since some tuna parts are rich in fish fat, tuna can be replaced as a healthy alternative.
Marina Tuna also has other seafood items on their menu and non-seafood dishes if you have a company with different preferences. They also serve different beverages but I would recommend enjoying the fresh buko (young coconut juice).
Marina Tuna- Rogen Inn Weekend Buffet
To cater to local tourist who wants to enjoy fresh tuna and other local flavors, Marina Tuna is offering. a weekend lunch buffet. It is available at Php549 per person every Friday and Saturday on the ground floor of Rogen Inn.
Function rooms are also available for your lunch meeting, small functions, or if you simply wanted to enjoy an exclusive place.
Marina Tuna – Rogen Inn
Mt. APo cor Lopez Jaena Streets, Davao City
11:00 AM – 2:00 PM (Lunch) | 5:00 PM – 9:00 PM (Dinner)
Breakfast service available for checked-in guests of Rogen Inn
For reservations and inquiries, call +63917 623 3576