MINDANAW Seafood - Visayas

13/04/2026

This Filipino Food Month, let’s sizzle through the story of sisig.

Sisig traces its roots to Pampanga, widely regarded as the culinary capital of the Philippines. The dish was popularized by Aling Lucing Cunanan of Angeles City, who transformed it into the sizzling version we know today. Traditionally, sisig is made from chopped pork, seasoned with calamansi, onions, and chili, then served on a hot plate. It is bold, textured, and built on contrast. Sour, salty, spicy, and crisp all in one dish.

The word “sisig” comes from an old Kapampangan term that refers to something sour, originally describing a method of preparing food with vinegar or citrus. Over time, it evolved into a dish that highlights the intensity of flavor and careful balance.

Through culinary innovation, sisig is no longer limited to pork. Some prefer chicken, beef, or even plant-based alternatives.

At MINDANAW Seafood, here’s our take: Tuna Sisig made from tuna trimmings, giving new life to parts that are often set aside. It carries the same boldness and character, but with a cleaner, seafood-forward profile. Still layered, still balanced, still unmistakably sisig.

This Filipino Food Month, we go back to what it really is. Rooted, evolving, and true to its identity.

10/04/2026

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𝐀𝐜𝐜𝐞𝐬𝐬 𝐭𝐡𝐞 𝐟𝐮𝐥𝐥 𝐉𝐨𝐛 𝐃𝐞𝐬𝐜𝐫𝐢𝐩𝐭𝐢𝐨𝐧 𝐇𝐞𝐫𝐞: https://drive.google.com/drive/folders/11QB5RFW8cLIWKZorfMkbCYSJlC8hRFDB?usp=sharing

𝗛𝗼𝘄 𝘁𝗼 𝗔𝗽𝗽𝗹𝘆:

𝐅𝐢𝐥𝐥 𝐨𝐮𝐭 𝐭𝐡𝐞 𝐀𝐩𝐩𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐅𝐨𝐫𝐦: https://tinyurl.com/mindanawhiring

𝐄𝐦𝐚𝐢𝐥 𝐲𝐨𝐮𝐫 𝐃𝐨𝐜𝐮𝐦𝐞𝐧𝐭𝐬: Send your Letter of Intent and Resume (PDF format) to [email protected]

📌 𝐒𝐮𝐛𝐣𝐞𝐜𝐭 𝐅𝐨𝐫𝐦𝐚𝐭: Application for [Job Title] - [Your Name]

𝐃𝐞𝐚𝐝𝐥𝐢𝐧𝐞 𝐨𝐟 𝐒𝐮𝐛𝐦𝐢𝐬𝐬𝐢𝐨𝐧: 𝐀𝐩𝐫𝐢𝐥 𝟏𝟖, 𝟐𝟎𝟐𝟔

If you have a vision for supporting ethical and responsible seafood sourcing, be part of a team that grows together. Ikaw na lang ang kulang, tara na!

09/04/2026

Today, we honor the courage of our heroes who fought for our country. At MINDANAW Seafood, we also recognize the courage and resilience of our coastal communities, who face daily challenges to sustain their livelihoods. From the fisherfolk bringing fresh seafood to our tables to the families depending on the sea for survival, their struggle reminds us that the fight for food security and sustainable livelihoods continues.

𝗠𝗮𝗹𝗶𝗴𝗮𝘆𝗮𝗻𝗴 𝗔𝗿𝗮𝘄 𝗻𝗴 𝗞𝗮𝗴𝗶𝘁𝗶𝗻𝗴𝗮𝗻! 🇵🇭

Today, we honor the courage and sacrifice of Filipinos who stood and fought wholeheartedly for our nation.

But this day is not only about remembering the past. It is a reminder that the fight continues.

Today, we face different battles: the fight for livelihood, for food security, for the dignity of our workers, farmers, and fisherfolk, and for a more just and inclusive future. These are the modern expressions of valor, the courage to keep showing up, to stand firm, and to work for one another and for the country.

In every challenge we face, may the bravery of our heroes guide us, steadfast, dignified, and driven by care for others.

Mapiya Mindanaw stands with the nation in today’s fight for a better future.

08/04/2026

This Filipino Food Month, let’s unwrap the story of pastil.

Pastil is a traditional Maguindanaon rice meal from Mindanao, particularly from Maguindanao. It consists of steamed rice topped with kagikit, or shredded chicken, beef, or fish, wrapped in banana leaves. Designed to be filling, portable, and practical, it has long been part of everyday life across Moro communities.

The name and preparation reflect its purpose as a packed meal made for convenience. Over time, pastil became deeply rooted in Moro culinary culture, symbolizing hospitality, tradition, and community. It is also commonly served during gatherings and occasions like Eid al Fitr.

Across Mindanao, different groups have their own versions such as patel, patir, or pater. The Maranao version, pater, is known for its turmeric-infused rice, showing how the dish evolved while keeping its core identity.

At its heart, pastil is simple. Rice, topping, and wrap. A complete, balanced meal.

This is our take: Tuna Pastil made from tuna trimmings, often overlooked cuts given new purpose. It reflects how we do things at MINDANAW Seafood, grounded, intentional, and respectful of every part of the product.

But let’s be clear. If it’s only in a jar, it’s not pastil. It’s pastil toppings or kagikit. Because pastil is the whole experience. The rice, the flakes, the wrap, the convenience. Remove the rice, and you remove its identity.

This Filipino Food Month, we go back to what it really is. Rooted, honest, and true to where it came from.

08/04/2026

A SEAFOOD enterprise is working to connect fisherfolk from Mindanao to premium seafood markets, with the aim of raising fisherfolk’s incomes, promote high-quality products, and improve traceability.

02/04/2026

19/03/2026

Not all catfish are raised the same.

Many Filipinos have been hesitant to eat 𝙝𝙞𝙩𝙤 because of its foul smell and lingering aftertaste. These qualities are often associated with how it is traditionally grown in earthen ponds and fed with whatever is available, including scrap meat. While this method has long been part of tradition, it can sometimes result in inconsistent quality, taste, and overall cleanliness.

At MINDANAW Seafood, we chose a different path.

MINDANAW® Seafood hito, which we call Clarias, comes from carefully selected strains of African catfish bred for better growth, resilience, and consistent quality. It is raised in controlled tank systems and fed with high-quality formulated feeds, 𝗻𝗲𝘃𝗲𝗿 𝘀𝗰𝗿𝗮𝗽 𝗺𝗲𝗮𝘁. This allows for better water management, cleaner growing conditions, and a more consistent, reliable product you can trust.

✔️ Tank-raised for better hygiene and control
✔️ Fed with formulated diets, no scrap meat
✔️ Clean, safe, and responsibly grown

This is one of our commitments at MINDANAW® Seafood: to provide clean and safe seafood for every Filipino.

Because we believe that every Filipino deserves not just high-quality seafood, but clean seafood. Clean food.

Not all catfish are raised the same.

Many Filipinos have been hesitant to eat 𝙝𝙞𝙩𝙤 because of its foul smell and lingering aftertaste. These qualities are often associated with how it is traditionally grown in earthen ponds and fed with whatever is available, including scrap meat. While this method has long been part of tradition, it can sometimes result in inconsistent quality, taste, and overall cleanliness.

At MINDANAW Seafood, we chose a different path.

MINDANAW® Seafood hito, which we call Clarias, comes from carefully selected strains of African catfish bred for better growth, resilience, and consistent quality. It is raised in controlled tank systems and fed with high-quality formulated feeds, 𝗻𝗲𝘃𝗲𝗿 𝘀𝗰𝗿𝗮𝗽 𝗺𝗲𝗮𝘁. This allows for better water management, cleaner growing conditions, and a more consistent, reliable product you can trust.

✔️ Tank-raised for better hygiene and control
✔️ Fed with formulated diets, no scrap meat
✔️ Clean, safe, and responsibly grown

This is one of our commitments at MINDANAW® Seafood: to provide clean and safe seafood for every Filipino.

Because we believe that every Filipino deserves not just high-quality seafood, but also clean seafood. Clean food.

16/03/2026

MINDANAW Shrimp uses IQF technology to lock in quality and nutritional value instantly. Our ‘frozen-one-by-one’ method allows for easy portioning and faster thawing, helping you defrost and cook exactly what you need.

16/03/2026

With the assistance of the Basilan Fisheries unit of the Ministry of Agriculture, Fisheries, and Agrarian Reform, BARMM, we visited buying stations, fish farms, and landing ports in Basilan to speak directly with coastal communities.

More than the volumes and species, what stayed with us were the voices of the fishers. Their resilience is inspiring, but so are the realities they face. A major concern raised across communities is the steady decline in fish catch within municipal waters, areas meant to safeguard small-scale fishers. The growing presence of commercial vessels continues to strain these waters and directly affect the livelihoods that depend on them.

They also shared concerns about trawl fishing, locally known as hulbot-hulbot, which is operated by fishing companies based outside Basilan but conducting operations in its municipal waters. This method drags weighted nets across the seabed, damaging coral reefs, the very nurseries where pusit lumot (bigfin reef squid) and many reef fish species lay their eggs. When reef systems are disturbed, spawning grounds are compromised, and the long-term productivity of our seas is put at risk.

As a brand rooted in Mindanao and committed to inclusive and responsible sourcing, we at MINDANAW Seafood believe sustainability begins with listening to communities, understanding ecosystems, and recognizing that protecting municipal waters is directly tied to protecting livelihoods and food security.

This visit was a clear reminder that sustainability must go beyond conversation. It requires enforcement, responsible sourcing, and genuine support for the small-scale fishers who form the backbone of our seafood value chain.

We move forward carrying their voices with us, with a stronger commitment to protect municipal waters, support fishing communities, and champion a more responsible and community-centered seafood system.

16/03/2026

Every member of the MINDANAW Seafood team participates in our Value Chain Analysis Trip.

We believe that to lead with vision, our young local advocates must engage with the communities we serve firsthand. Learn the process and deeply understand the realities and struggles our farmers face on the ground.

16/03/2026

Golden, crispy, and made better with locally sourced seafood.

Deep-fried mahi-mahi done right. ✨

16/03/2026

Before sunrise at the General Santos Fish Port, these women are already at work, carefully selecting freshly unloaded seafood to bring back to their communities.

They are known as 𝗹𝗮𝗯-𝗮𝘀𝗲𝗿𝗮, from the word 𝘭𝘢𝘣-𝘢𝘴 meaning fresh. With buckets of seafood they walk through neighborhoods, bringing the day’s catch straight to households and making fresh seafood accessible to more families.

Quietly but powerfully, they keep the local seafood chain moving. 🐟