Meat of the Sa-ang
This seashell is locally called Saang or Spider Shells or Scorpion Conch.
A very common items sold in the sidewalk during Saturday or Sunday in Lapu-Lapu City.
Today, we have a taste of it during our island hopping. While we were navigating to an island, a fisherman on board on his small motorized banca offered to us the shells at Php8 per piece, since its size is big.
And of course this seafood is really delicious, so we bought all worth Php800.
The fisherman was so happy, since he can go home early.
Fortunately, the wholesale purchased packaged with free cooking.
By the way, cooking Saang is so simple;
- Wash the saang shells first
- Placed the washed saang in the pot
- Add saltwater to the pot within the level of the shells
- No need to add condiments
- In few minutes when the meat goes out or visible in its opening, it is already cooked
- Overcooking will ruins its tenderly delicious saang
- It is now ready to serve.
Note: You may use vinegar with chopped garlic, onions and siling labuya as sauce of Saang meat.
All the members shared the Saang during lunch time.
Thankfully the saang was cooked perfectly done.
Hopefully you were also able to taste it my dear stemians!
