Pangasinan Food in Hundred Islands

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Pangasinan sits on the Lingayen Gulf, and its food is full of fresh fish and seafood. The province is also known for its sausages, rice cakes and salt. Eating well here is simple and cheap. This guide covers the local dishes to try during your trip.

Bangus from Dagupan

Dagupan City in Pangasinan is famous for bangus, or milkfish, the national fish of the Philippines. It is farmed in fishponds along the coast. Bangus is grilled, fried, or cooked in a sour soup called sinigang. A popular breakfast is daing na bangus, milkfish marinated in vinegar and garlic, then fried until crisp. Many shops sell boneless bangus, which is easier to eat because the fish has many small bones. Dagupan is about 1.5 hours from Alaminos, so it can be a stop on the way. Many restaurants there serve bangus in several ways.

Alaminos longganisa

Alaminos is known for its own style of longganisa, a local sausage. It is small, garlicky and a little sour, and many people recognise it by its orange colour. It is often eaten for breakfast with garlic rice, a fried egg and vinegar. You can find it in restaurants and markets in Alaminos, and many shops sell packs to take home. Ask for it at your hotel breakfast, as it is a local favourite. It goes well with a cup of local coffee. Packs keep best in a cooler.

Seafood near the wharf

Around Lucap Wharf, small restaurants and grills sell fresh fish, squid, shrimp and shellfish. Some let you choose your seafood and decide how to cook it, such as grilled, fried or in soup. Prices are usually by weight, so ask before you order. You can also buy grilled food to take on your boat. Eat seafood that has been freshly cooked, and choose busy places where food is turned over quickly. Ask for the price of each item before cooking starts. Most places also serve rice and cold drinks.

Puto and sweets

Calasiao, a town in Pangasinan, is known for its puto, small soft rice cakes with a slightly sour taste. They are sold in boxes and make a good snack for road trips. Pangasinan is also known for salt making along the coast. Look for local sweets and snacks at bus stops and markets. Fresh mangoes from the region are sweet and cheap in season, usually around the hot months from about March to May. Puto keeps for about a day, so eat it fresh. It is often eaten with savoury dishes too.

Pangasinan Food at a glance

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