Pinoy Sinigang Meets Premium Seafood: A Fusion You’ll Love

Few dishes capture the Filipino soul quite like sinigang, that tangy, comforting broth that somehow feels perfect on both rainy and sunny days. Traditionally made with pork, bangus, or shrimp, sinigang is endlessly versatile. But here at The Fat Butcher, we wanted to see what happens when you give it a premium seafood twist.

Why Premium Seafood Works in Sinigang:
Our Salmon Loin adds luxurious richness, thanks to its natural oils that melt into the broth, giving it a silky mouthfeel. Pairing this with Peeled Shrimps gives an extra layer of sweetness that balances the sourness from tamarind. If you’re feeling adventurous, toss in some Scallops right before serving—they poach quickly and add a subtle sweetness that’s downright addicting.

Cooking Tips:

1. Start with a good sinigang base (tamarind pulp or fresh sampaloc if available).

2. Add hearty vegetables first, gabi for creaminess, labanos for crunch, sitaw for texture.

3. Add seafood toward the end to avoid overcooking. Salmon loin needs just 5–6 minutes, shrimps even less.

4. Season with fish sauce and a touch of siling haba for gentle heat.

The Experience:
Every spoonful delivers layers of flavor, the tangy broth, the sweet brininess of prawns, and the melt-in-your-mouth salmon. It’s comfort food, but with the elegance of a Sunday feast