Culinary Arts & Economy
The country’s premier fish trading hub expanded into culinary education by teaching traditional vendors Japanese sushi preparation techniques to add value to their fresh seafood products.
Michael Wong (staff writer)
Navotas City —
Navotas City Fish Market Introduces Sushi-Making Classes for Local Vendors
The Navotas Fish Port Complex launched an innovative “Fresh to Sushi” culinary education program, teaching traditional Filipino fish vendors Japanese sushi preparation techniques to transform raw product sales into value-added food service.
Culinary Innovation in Traditional Markets
Market Development Director Chef Maria Santos demonstrated the program during a training session where longtime fish vendor Aling Rosa Mercado prepared California rolls using bangus caught that morning. “We have the Philippines’ freshest seafood. Now our vendors can prepare it using international techniques that command premium prices,” Santos explained.
The program combines traditional Filipino fish market knowledge with Japanese culinary techniques, creating unique fusion sushi using local ingredients like maya-maya, lapu-lapu, and sustainably sourced tuna. Vendors learn knife skills, rice preparation, and presentation techniques while maintaining their expertise in seafood freshness evaluation.
Economic Empowerment Through Skills Development
Small business development expert Dr. Patricia Reyes noted the program’s economic impact: “By teaching value-added food preparation, we’re helping traditional vendors compete with modern restaurants while maintaining their advantage in seafood sourcing and freshness.”
Program graduate Vendor Jenny Cruz described her business transformation: “I used to sell raw fish for ?200 per kilo. Now I can prepare sushi rolls and sell the same fish for ?800. Customers get restaurant-quality sushi made from fish I selected at 4 AM.”
The market now features a “Sushi Vendor Row” where traditional fish sellers operate small sushi counters, offering customers the option to purchase raw seafood or have it prepared immediately using professional Japanese techniques.
Japanese cultural organizations have expressed interest in the program as a model for authentic cross-cultural culinary exchange, noting the respect for traditional techniques combined with local ingredient innovation.