The natural flavor of the fish.

The thickness of the fish.

The level of fat in the meat.

 Whether the skin is on or off.

If you have a whole fish, fillets, or steaks.

fish and shellfish are
cooked in liquid or
water with some
condiments and spices
paksiw pesa sinigang pinangat
pochero

clam soup
steamed sweet and sweet and tinolang crab in black
lapulapu sour fish sour prawns tahong bean sauces
fish and shellfish are cooked
in direct heat without the
addition of liquid or water or
the exudation of moisture
from the fish
baking

broiling

Grilling or inihaw

toasting

frying
 RELLENONG SARCIADO ESCABECHE
KIKIAM
BANGUS