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Monday 5am - 8pm Tuesday 5am - 8pm Wednesday 5am - 8pm Thursday 5am - 8pm Friday 5am - 8pm Saturday 5am - 8pm Sunday 5am - 8pm

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Sea Fresh Ormoc

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Sea Fresh Ormoc

In Sea Fresh Ormoc, QUALITY first before anything else!

31/12/2024

ORDERS SERVED… 🤤🎉🎊🦞🦀🐙🍤🥳🔔🎄🍾🌲🕶️☺️🥰

Cheers to another year of flavorful moments and may your plates be full of joy, hope and hapinness! 🍾🥳🔔🎉🎊

THANK YOU SO MUCH MGA KA SEA-FRESHERS!

#2025

30/12/2024

HURRY!!! LAST CALL FOR ORDERS 🐙🐟🍤🦐🦀🦞🎊🎉🥳 ‼️‼️‼️🔔🔔🔔

Slots remaining (approx. 1kg per order good for 8-10pax)

✅ Calamares - 999/order
(prices now in the market for raw squid: Php 900/kg)

✅ Tempura - 999/order
✅ Saucy Shrimps - 899/order
(prices now in the market for raw shrimps: Php 750/kg)

✅ All Bluecrabs - 999/order
(prices now in the market for raw lambay: Php 800/kg)

✅ Mixed Seafoods - 999/order
(prices now in the market for raw shrimps: Php 750/kg; raw squid: Php 900/kg; raw lambay: Php 800/kg)

✅ Baked Scallops - 999/order

Diri sa Sea Fresh Ormoc
🔔LUTO NA DAAN
🔔DLI PAKA MAHASOL
🔔PRESYONG PANG RAW SEAFOODS
🔔LAMI’AN PA!

BOOK NOW!

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❌ FULLYBOOKED
-Sweet and Sour Fish
-Crabalicious
-Lobsterrific
-FB Bilao
-Ultimate Seafoods Bilao
-Seafood Bami

We are extending the cut-off until 7PM TODAY 12.30.2024

25/12/2024

Thank you so much for you support and patronization mga KA-SEAFRESHERS! ☺️☺️☺️ Merry Christmas again and see you soon this coming New Years Celebration 🎉🥳🎊🍾

Always indulging with our carefully crafted premium seafood selection is a great blessing to us ❤️☺️🥰

Dive again this coming new years celebration with our mouth watering seafoods 🍤🦀🦞🦐🐟☺️❤️🥰

08/12/2024

DISCOUNT ALERT!!!
10% DISCOUNT FOR PAID BOOKING ON OR DECEMBER 15, 2024!!!

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The history of mixed seafood cuisine is linked to the availability of ingredients, and the development of seafood dishes within a particular culture or cooking style. Here are some examples of seafood dishes from different regions:

Bouillabaisse: A traditional fish stew from Marseille, France, made with a variety of fish and shellfish, such as monkfish, red mullet, and mussels. It's flavored with saffron and garlic.

Garides saganaki: A Grecian dish of broiled shrimp, tomatoes, and feta.

Moules au Roquefort: A French dish of mussels in white wine with a strong blue cheese.

Fish tacos and quesadillas: A Mexican dish often served with melted chihuahua cheese.

Bagel with cream cheese and lox: A New York classic.

White clam pizza with pecorino romano: A legendary New Haven, Connecticut dish.

Seafood dishes are often associated with a specific culture. For example, some say that the prohibition on mixing seafood and cheese originated in Italy, where Italians are very religious about not mixing the two. A common explanation for this is that cheese can overpower the flavor of seafood. However, there are many examples of dishes combining seafood and cheese around the world that are older than Italy.

Credits to JL Sausa Photography

08/12/2024

DISCOUNT ALERT!!!
10% DISCOUNT FOR PAID BOOKING ON OR DECEMBER 15, 2024!!!

—— — - - - - —-
The history of mixed seafood cuisine is linked to the availability of ingredients, and the development of seafood dishes within a particular culture or cooking style. Here are some examples of seafood dishes from different regions:

Bouillabaisse: A traditional fish stew from Marseille, France, made with a variety of fish and shellfish, such as monkfish, red mullet, and mussels. It's flavored with saffron and garlic.

Garides saganaki: A Grecian dish of broiled shrimp, tomatoes, and feta.

Moules au Roquefort: A French dish of mussels in white wine with a strong blue cheese.

Fish tacos and quesadillas: A Mexican dish often served with melted chihuahua cheese.

Bagel with cream cheese and lox: A New York classic.
White clam pizza with pecorino romano: A legendary New Haven, Connecticut dish.

Seafood dishes are often associated with a specific culture. For example, some say that the prohibition on mixing seafood and cheese originated in Italy, where Italians are very religious about not mixing the two. A common explanation for this is that cheese can overpower the flavor of seafood. However, there are many examples of dishes combining seafood and cheese around the world that are older than Italy.

Credits to JL Sausa Photography

08/12/2024

DISCOUNT ALERT!!!
10% DISCOUNT FOR PAID BOOKING ON OR DECEMBER 15, 2024!!!

—— — - - - - —-
The history of seafood boils is rooted in Cajun culture and is thought to have originated in Louisiana in the 1700s:

Cajun origins
The Cajun seafood boil is a tradition that originated in Louisiana and is deeply connected to Cajun culture. Cajun culture is a fusion of French, African, Spanish, and Native American influences.

Community events
Seafood boils were originally community events that served large groups at gatherings and celebrations.

Ingredients
Seafood boils use readily available ingredients like shrimp, crab, potatoes, corn, and local spices.

Regional variations
Seafood boils vary by region, with different ingredients and levels of spice. For example, Cajun seafood boils are spicy and include andouille sausage and crawfish, while Lowcountry boils from the Carolinas are milder and include shrimp, corn, and potatoes.

Communal meals
Seafood boils are traditionally communal meals, with participants bringing different ingredients to share.

Credits to JL Sausa Photography

08/12/2024

DISCOUNT ALERT!!!
10% DISCOUNT FOR PAID BOOKING ON OR DECEMBER 15, 2024!!!

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The history of lobster boiling includes:

Medieval period
Lobsters were considered a delicacy, and were often served to King Henry VIII of England. Recipes for boiled lobster began to appear in cookbooks during this time.

1840s
Catharine Beecher presented boiled lobster, which helped increase the American appetite for lobster.

Civil War
Canning methods were developed and perfected during the Civil War, and lobster became a popular canned product. Canned lobster was used to provide rations to soldiers, making it more accessible to people who weren't near the shore.

Early 1900s
The rise of train travel and tourism made lobster more popular. Chefs discovered that lobster tastes best when cooked live, and the demand for lobster increased.

Lobsters are boiled to ensure that the meat reaches a safe temperature to eat and to destroy harmful bacteria. Cooking lobsters alive can also minimize the chances of foodborne illnesses.

Credits to JL Sausa Photography

08/12/2024

DISCOUNT ALERT!!!
10% DISCOUNT FOR PAID BOOKING ON OR DECEMBER 15, 2024!!!

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The history of boiling crab is rooted in both the culinary traditions of Louisiana and the early human diet:

Early humans
Evidence from a Portuguese cave suggests that Neanderthals may have been eating crab meat as early as 90,000 years ago. They would have roasted the crabs on coals.

Cajun seafood boil
This Louisiana tradition originated in the bayous and is a community event that celebrates abundance and Cajun culture. The boil was originally made with ingredients like crab, shrimp, potatoes, corn, and local spices.

Regional identity
Boiling crab is a culinary ritual that's deeply rooted in regional identity. For example, in the Chesapeake Bay region, blue crab is often steamed with Old Bay Seasoning, while Alaskan king crab or snow crab legs are usually boiled and served with garlic or lemon butter.

Credits to JL Sausa Photography

08/12/2024

DISCOUNT ALERT!!!
10% DISCOUNT FOR PAID BOOKING ON OR DECEMBER 15, 2024!!!

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Sweet and sour fish has a long history in China, dating back to at least the 18th century. The dish is a staple in Jiangsu Province, and is especially popular in Suzhou, where it's often served at large banquet restaurants.

Here are some highlights of the history of sweet and sour fish:

Origins
The earliest recordings of sweet and sour dishes may come from a menu of the food served in Tang dynasty "Shaowei banquet" festivals written in 708.

Regional variations
Sweet and sour dishes are found in many regional cuisines in China, including sweet and sour spare ribs in Shanghai and sweet and sour Yellow River carp in Jinan.

Name
The Chinese name for the dish literally means “squirrel fish,” referring to the way the fish is sliced and deep-fried to resemble the tail of a squirrel.

Sauce
Sweet and sour sauce is a mixture of sugar and vinegar, but can also include soy sauce, Worcestershire sauce, garlic, clove, and ginger.

Flavor
The sweet vinegar flavor goes well with a light-tasting white fish.

Credits to JL Sausa Photography

08/12/2024

DISCOUNT ALERT!!!
10% DISCOUNT FOR PAID BOOKING ON OR DECEMBER 15, 2024!!!

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The history of baked scallops and scallops in general is rich and varied, including:

Early appreciation
Scallops have been eaten in seaside communities for a long time, and were a common food in ancient Rome. In Ireland, scallops were sometimes preferred to oysters, and the shells were used for dining and as lights.

Appreciation in the United States
Scallops were not initially considered highly desirable in the United States, but their popularity gradually increased throughout the 19th century. The first known written recipe for cooking scallops was published in 1846, and by the 1920s and 1930s they were a regular part of the American diet.

The term "scalloped"
The term "scalloped" is often used to describe food that's cooked in milk or cream, or covered in breadcrumbs. It may come from the tradition of baking scallops in a scallop shell.

National Baked Scallop Day
March 12 is National Baked Scallop Day.

Scallops are a versatile and popular ingredient in many dishes, including seafood soups, stews, chowders, and baked or fried dishes. They are known for their sweet, buttery taste and delicate texture.

Credits to JL Sausa Photography

08/12/2024

DISCOUNT ALERT!!!
10% DISCOUNT FOR PAID BOOKING ON OR DECEMBER 15, 2024!!!

——— —— —- -
The history of calamari, or fried squid, can be traced back thousands of years:

Origin
The word "calamari" comes from the Italian word calamaro, which means "ink pot," "pen case," or "reed pen". The name may come from the squid's ability to sq**rt ink.

Mediterranean diet
Squid has been a part of the Mediterranean diet since ancient times, and was used in many dishes by the Greeks and Romans.

Frying
Frying calamari likely developed as a way to preserve its texture and enhance its flavor.

North America
Calamari became popular in the United States in 1975. The dish was encouraged by local distributors and the federal government as a way to replace overfished species like cod, haddock, and flounder.

Popularity
Calamari became a mainstream appetizer in American casual dining restaurants in the 1980s.

Credits to JL Sausa Photography

08/12/2024

DISCOUNT ALERT!!!
10% DISCOUNT FOR PAID BOOKING ON OR DECEMBER 15, 2024!!!

——- —- ——— -
The history of tempura, a popular Japanese dish of deep-fried food, can be traced back to the 16th century when Portuguese missionaries introduced Western-style cooking techniques to Japan:

Origins
The word "tempura" comes from the Latin phrase ad tempora cuaresme, which means "in the time of Lent". The Portuguese missionaries brought the technique of coating food in flour and frying it to Japan, where it was adapted into a local dish.

Nagasaki tempura
One of the first tempura styles to emerge was Nagasaki tempura, which was similar to Western-style fritters. In Nagasaki, tempura was made by mixing flour with sugar, combining the batter with sake, and frying it in lard.

Popularity
Tempura was once considered a luxury food because oil was scarce in Japan. However, as its popularity grew, so did oil production in Japan.

Texture
The crisp texture of tempura is often described using the onomatopoeic phrase "saku saku". The cold water used in the batter creates bumps and a larger surface area, which makes the tempura extra crunchy.

Credits to JL Sausa Photography

08/12/2024

Order nata mga ka sea-freshers!
We cater limited slots only for Noche Buena and Media Noche ☺️😊❤️🦐🍤🦞🦀🐙🐟

10% DISCOUNT for PAID bookings on or before December 15, 2024 🔔🔔🔔🔔🔔 ‼️‼️‼️‼️

Credits to JL Sausa Photography

02/12/2024

SOLO MEAL ❤️❤️❤️❤️❤️❤️❤️

Wait……. There’s more!

Introducing, Sea Fresh Ormoc’s upgraded SOLO’s! Available starting tomorrow December 3, 2024 😊🍤🦐🐙🦀❤️🤤

Order now! Available every 1pm onwards ❤️❤️❤️

Credits to JL Sausa Photography

01/12/2024

10% DISCOUNT ALERT ‼️‼️‼️‼️🔔🔔🔔

Good day mga ka-seafreshers!!! 🦀🐟🐙🍣🦞🦐🍤🦑

The season of love, giving and the spirit of happiness is now fast approaching! Let Sea Fresh Ormoc be part of your celebration and may we bring the taste of the ocean to your tables this Christmas and New Years Eve. 🎄🎅🧑‍🎄🤶🎉🥳🎊

ENJOY 10% DISCOUNT FOR PAID BOOKINGS ON OR BEFORE DECEMBER 15, 2024

Sea Fresh Ormoc is now accepting reservations until December 20, 2024 only with Limited slots.

What else are you waiting for?! Book now! 😍😍😍
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For more information, please do contact 09465357587 and look for Jessa.

We are located right infront of Ormoc City Central School Main Gate (popularly known as public), Carlos Tan Street, Brgy. District 10, Ormoc City, Leyte.

Prices are indicated on every photo uploaded from this post. Please be guided accordingly.

Have a nice day mga ka-seafreshers! ❤️😘😍🥰💕

Photos credits to JL Sausa Photography

30/12/2023

CUT OFF NAMI SA LUTO DAAN GUYS 😍😍😍 Thank you so much mga ka-seafresh! ❤️❤️❤️

Happy New Year natong tanan ❤️❤️❤️❤️🥳🧧

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Available tomorrow morning.. UNCOOKED/RAW !!!!

- LIVE AND FROZEN ALIMANGO (400-600g/pc)
- DEEP SEA PRAWNS
- SHRIMPS

29/12/2023

Sweet Cajun ba kamo!?? 🦀🐙🍣🦞🦐 Available na dri lang sa Sea Frrsh Ormoc! 😘🥰😍

Order na! 4SLOTS Remaining 😍😍😍

29/12/2023

Naglaway naba ang tanan!?

Order na dayon kay 8 slots nalang nahabilin para New Year 🦀🐟🐠🦀🐙

ALIMANGO 500-600g per piece
Flavor of Choice:
-Garlic Butter
-Mama’s Best
-Sweet Cajun

Address

Carlos Tan Street Corner Arradaza Street
Ormoc City
6541

Opening Hours

Monday	5am - 8pm
Tuesday	5am - 8pm
Wednesday	5am - 8pm
Thursday	5am - 8pm
Friday	5am - 8pm
Saturday	5am - 8pm
Sunday	5am - 8pm

Telephone

+639451578447

Website

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Happening Now infront if Sea Fresh Ormoc. Pinya Festival ❤️❤️❤️

Thank you so much doc Lourdes 🙏😊🦞🦞🦞 Order yours now 😉

Thank you so much Public attorneys Office for always ordering to us ❤️🦑🍤🦀🦐🙏

CONGRATULATIONS TO OUR 3RD PRIZE LUCKY WINNER!!! @RHEA JENE GODEN DIEZ 🍤🦞🤯🐙🦀🦑🦪🐟 You may claim your SIZZLING TENDERLOIN SISIG today July 8, 2022 from 4pm onwards. See you! 🎉🥳🎊🥂

CONGRATULATIONS TO OUR 2ND PRIZE LUCKY WINNER!!! MENCHIE ROMERO-TOLENTINO 🍤🦞🤯🐙🦀🦑🦪🐟 You may claim your SIZZLING GAMBAS today July 8, 2022 from 4pm onwards. See you! 🎉🥳🎊🥂

CONGRATULATIONS TO OUR 1ST PRIZE LUCKY WINNER!!! Dianne Abing 🍤🦞🤯🐙🦀🦑🦪🐟 You may claim your 1KG MIXED SEAFOODS (your flavor of choice: Sweet Cajun, Garlic Butter, Mama’s Best) today July 8, 2022 from 4pm onwards. See you! 🎉🥳🎊🥂

SEA FRESH ORMOC'S BEST SELLER ❤️❤️❤️ Grab yours now! 😘

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