Capiz

For good seafood, head for Baybay, which means “shore” in the native tongue, three kilometers (a10-minute, Php25/US$0.52 tricycle ride) in the general Northern direction from the city proper. Here, a good stretch of beach is fronted by a smattering of freestanding restaurants, and smaller stalls at the Seafood Plaza. 

” At Coco Veranda, also known as the Garden
  Capital of the Western Visayas.”

Today, the tanks are filled with the usual suspects: crabs, lobster, an assortment of fish, and large prawns. Meanwhile, the tables are quickly being filled up with the lunchtime crowd of businessmen, families and local tourists. Their signature dish is the seafood kare-kare (a steal at Php200/US$4.20 per serving), a Roxas twist on the peanut-sauce based stew: Instead of oxtail and offal, dig into tanguigue (mackerel), cream dory fillet, scallops, and mussels.

Photo and Article Source : Mabuhay Magazine (PAL

Roxas City,Capiz

Spelling Roxas with a Capital S

The seafood in Roxas City is (Joy in Sharing) festival from December 4 to 8.to the degustation of seafood is macabre preprandial satisfactions in watching the subject thrash about in a cold metal scale.

“Blue cathedral at the city center come alive with

Capiz’s Sinadya sa Halaran”

Manuel Roxas Monument

In the case of the former municipality of capiz, rechristened after its favorite son, the first President of the Philippine Republic, Manuel Roxas, and the claim is also tedious. living up to it, as the local tourism officials confess, is a full-time let the numbers According to the Philippine information Agency website Roxas ships a ton of Lapu- Lapu (grouper) daily to Manila,and supplies 60% of the fish  requirements of Divisoria, famously  “the mother of all markets ” in the heart of the Philippine capital.

Photo and Article Source : Mabuhay Magazine (PAL