Bantayan Island Scallops and Crab Meat

Half-shell scallops and scallop meat are both whole scallops that have been removed from their shells and cleaned. They have a delicate and sweet flavor and a tender, succulent texture, making them a popular choice for grilling, searing, or baking, and for serving as an appetizer or main dish. Local Bantayan Island scallops may be considered superior to imported scallops due to their fresher, more flavorful taste, more sustainable harvesting methods, and ability to support the local economy and provide livelihoods for the community. They may also be more affordable due to lower transportation and distribution costs. 

Our Bantayan Island crab meat, available in both red and white varieties, is a tasty and economical option for those looking to prepare and serve crabs. Red crab meat comes from the claws and legs of the crab and has a slightly sweeter flavor and firmer texture, while white crab meat comes from the body of the crab and has a more delicate and softer texture. Both types of crab meat are highly versatile and can be used in a wide range of dishes, including soups, stews, salads, sandwiches, and pasta. They can also be served as a main course or as an appetizer, and can be cooked using various methods such as steaming, boiling, grilling, or baking. Whether you prefer red or white crab meat, Bantayan Island's offerings are sure to be a culinary delight.