General Santos City: The Tuna Capital of Asia
By Athena , 2nd Nov 2011 | Follow this author
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Posted in WikinutTravelAsiaPhilippinesMindanao
General Santos City, a relatively small metropolis sitting on the coast of Sarangani Bay, 600 miles south of Manila, in the back-end of the Mindanao region, is called by many as the Tuna Capital of Asia.
General Santos City: Asia’s Tuna Capital
Wherever you are, the tuna that you are eating, whether you have it grilled, fried, or sashimi style, chances are it comes from GenSan.
General Santos City, a relatively small metropolis sitting on the coast of Sarangani Bay, 600 miles south of Manila, in the back-end of the Mindanao region, is called by many as the Tuna Capital of Asia.
The lively, throbbing environment of General Santos has tuna as its main product. It accounts for a big chunk in the global tuna market. From its single airport, huge amounts of processed Yellowfin, Bigeye, and Skipjack tuna are sent to markets worldwide.
The story of this city began in 1939, when General Paulino Santos, along with a small group of people, settled on these shores. Reminiscent of the American old Western pioneering spirit, he tamed the land and established the district of Buayan. It was renamed the municipality of General Santos nine years later.
“GenSan,” as locals and Filipinos may call it, became a city in 1968. It was frequently attacked by terrorists. Mindanao, the region where GenSan is located, was called the “Marlboro Country” of the Philippines for its rugged terrain and chaotic nature. The 70’s and the 80’s saw the height of Islamic separatist movements making this a frequent battleground for government and rebel soldiers.
Times have changed. Now, the region of Mindanao generally basks in a peaceful atmosphere. In GenSan, success usually comes with the smell of fish—tons of fresh fish. From sunup to sundown, the fishport hums with activity. Basket and tubs of five-foot long specimens of marlin and tuna are hauled from the pump boats into the nearby selling areas by porters. Some fishermen who own vessels operate independently. Others work for a number of big fishing companies who have set up shops in the city.
Inspectors representing different companies go around the wharf looking for prospective buys. The tuna is then checked for its meat quality: Grade A, B, and C. Grade A being the most tender.
After transactions are done, the fishes are then delivered to the respective clients. Some of the fish are cut into pieces then vacuum packed, or blast-frozen for the Japanese, American, and European sashimi markets. Others are sliced into chunks and canned.
Everything about the tuna is edible. Nothing goes to waste. The fins and the bones are ground into fishmeal. The heads can be cooked grilled or as a soup dish – a unique Filipino delicacy.
The locals are proud of their tuna. Most diners boast of their own tuna specialties. The words “fish” or “tuna” are prominently displayed outside most food shops. It would be ludicrous to visit General Santos without sampling their local pride.
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