Fresh shrimps are perfect for grilling – basting them with butter and grilling over charcoal bring out its delicate sweet flavors that are complemented by smokey hints. Stretched on thin bamboo skewers, these shrimps won’t last long on any table – and just as well because they are best enjoyed hot off the grill. Try [...]

In many Mediterranean countries, squid is traditionally served by cutting the body into rings, which are then dipped in batter and deep-fried. Many feel frustrated with cooking squid and quite a few are turned off by it as it can get rubbery when not done right. At Ocho, our experience and love for seafood have [...]

A Pinoy Sunday tradition is sinugba or grilled fish (inihaw na isda, in Tagalog). It is not uncommon for even small beach places to have a common grilling area, and you are likely to find 3-kilogram fishes wrapped in foil, or more traditionally in banana leaves, on these grills. The fish is stuffed with spices, [...]

A Filipino version of ceviché, fish kinilaw is an appetizer made with raw fish marinated in cane vinegar and spices. A popular variation is to add coconut milk to the refreshing and tangy vinegar dressing. Kinilaw is usually slightly spicy. Fish kinilaw should only be made with fresh fish as the dish will be served [...]