Time for delicious, sweet-and-sour Escabeche! It is typically a fried fish drenched in bell peppers and onion in a vinegar, sugar, and/or ketchup sauce. 

Though this method was brought over by the Spanish, they took it from a recipe as old as the early 8th century when it was enjoyed by Abbasid caliphs and upper classes of Islamic society. They called it sikbaj, and it was made with meat stewed in vinegar (Lilia Zaouali, 2007). 

Today, Filipinos use different fish available at the coastline for escabeche, including Lapu-lapu, Tilapia, Talakitok, and more. 

Fish are not only consumed by many Filipinos, but they’re also important species in our marine ecosystems. 

Learn more about this fish, and how something called “marine protected areas” can help ensure we have more fish to enjoy at Philippine Wildlife Art.

Artprint in Society6: https://society6.com/product/talakitok-or-gold-spotted-trevally-carangoides-fulvoguttatus-in-filipino-and-baybayin6583131_print