Sunday lunch in Davao

We had lunch in this unassuming place called Marina Tuna in the heart of Davao City. My officemate had been raving about their fish eye soup for the longest time. Now that we had an excuse to return to Davao, we made sure to stop by and taste what the fuss was all about.

First up was the soup my officemate had been raving about. Flavored with tomato, finger chilis and radish, it tasted a lot like sinigang, only the bony animal parts were of a huge fish. The cartilage and fatty eye muscles gave the broth a sweet yet savory flavor--manamis-namis. How satisfying to carve out the sinewy flesh from the jagged facial bones!

Up next came the grilled swordfish belly, meaty and succulent. My boss likened it to shark, only the flesh had more give to it. Indeed, I felt like eating an exotic meat like whale or dolphin because of the texture. And I love how it sopped up its soy-flavored sauce--its juiciness making up for the denser than average cut of fish.

A serving of bihud or deep-fried tuna eggs followed. It was alright. My boss was quick to point out that this is the peasant's equivalent to the ikura I had for lunch the other day. I guess this dish--salty, greasy, and lending itself well to munching--is better off as pulutan or bar snacks.

Why my officemate ordered fried quail in a seafood restaurant escapes me. The dainty fowl quarters seemed like scorpions, especially because of its being served heaped up in a mound. Good thing it was well seasoned, with a bit of a kick. The skin's crimson gleam made it even more appetizing.

We finished off with steamed live pompano (pomfrey)--one of the creatures innocently swimming in an aquarium behind the cashier's booth. Here our culinary experience finds its culmination: the delicate, silken flesh was immaculate. It was not unlike the steamed lapu-lapu (grouper) flavored with ginger and green onion commonly served in upscale Chinese restaurants. But at P250 ($5), this dish was not only perfect; it was a steal.