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Recipes and ideas trending across our market place.

March 21, 2017 by Jeremy Favia

Popper Pepper Prawn

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12 medium green prawns (about 1.4 kilos)

12 cup rice flour

2 teaspoons salt

3 teaspoons ground black pepper

1 cups peanut oil


1 -2lemon, cut into wedges to serve


  1. Devein Pacific Bay Shrimp and butterfly the prawns.
  2. Combine the flour salt and 2 teaspoons of the ground peppercorns in a large bowl. Add prawns and toss to coat in the flour mixture. Shake off the excess flour from each prawn.
  3. Heat the oil in a wok or frypan until very hot. Cook prawns in small batches for about 2 minutes or until crisp. Transfer prawns to a plate lined with paper towel to drain.
  4. Place prawns on a serving plate and sprinkle with the peppercorn. Serve with lemon wedges.

March 21, 2017 by Jeremy Favia

No Fuss Paella

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2 tablespoons olive oil

3/4 pound medium shrimp, peeled and deveined

1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds

1 medium onion, finely chopped

2 cloves garlic, minced

1 1/2 cups long-grain rice

1/4 teaspoon paprika

1/4 teaspoon turmeric powder

1 can (14.5 ounces) diced tomatoes

2 cups chicken broth

salt and ground pepper

1 cup frozen green peas, thawed


  1. In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp.
  2. Add sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
  3. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
  4. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

March 21, 2017 by Jeremy Favia

White Clam Linguine “Clinguine”

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12 ounces linguine

3 tablespoons olive oil

1 medium onion, finely chopped

4 garlic cloves, thinly sliced

1/4 teaspoon red-pepper flakes

3/4 cup white wine

2 tablespoons butter1 pack Pacific Bay Clam whole

1/4 cup fresh parsley, coarsely chopped


  1. Cook pasta until al dente.
  2. Drain pasta
  3. Sauté onion, garlic in olive oil.
  4. Add clams, cover.
  5. Pour white wine, and reduce.
  6. Add cooked pasta.
  7. Finish with butter, chili and parsley.
  8. Season with salt

March 21, 2017 by Jeremy Favia

Drunken Mussels

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2 ½ tbsp. unsalted butter

1 tbsp Olive Oil

1 ¼ cups spring onion

¾ white wine

1/2 tsp grated lemon rind

2 tbsp fresh lemon juice

1 pack Pacific Bay Seafood Chilean Mussels whole

¼ tsp salt

¼ tsp pepper


  1. Heat butter, add oil.
  2. Sauté minced garlic
  3. Add mussels, simmer for 3-5 minutes.
  4. Add lemon rind and lemon juice
  5. Season with salt and pepper.
  6. Finish with spring Onions.

March 21, 2017 by Jeremy Favia

Salmon Patties

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1 pc Pacific Bay Seafood salmon steak, flaked

Bread Crumbs

 3 Tbsp chopped spring onion

1 medium garlic clove, minced

1 Tbsp fresh chopped dill

3 Tbsp minced green bell pepper

1 Tbsp flour

1 egg

1/2 teaspoon paprika

1 teaspoon lemon zest

2 teaspoons lemon juice

1/2 teaspoon salt

Several turns of freshly ground black pepper

3 Tbsp olive oil


  1. Mix patty ingredients: In a large bowl, gently mix together the salmon, bread, spring onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt and pepper.


  1. Form into 8 patties, each about 1/2 inch thick.


  1. Brown in skillet: Heat olive oil over medium high heat in a large skillet. Cook the patties until nicely browned on both sides, about 3-4 minutes per side.

March 21, 2017 by Jeremy Favia

Mac Lobs Cheese

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1 pound elbow macaroni

6 tablespoons butter

¼ cup all-purpose flour

â…› teaspoon chili flakes

3½ cups whole milk

1 cup cheddar cheese, shredded

1 cup mascarpone cheese

1½ cups fresh breadcrumbs

2 tablespoons butter


1 small clove garlic, pressed or minced

1-2 teaspoons lemon zest

1 pound Boston Lobster meat, cut into chunks

parsley, chopped, for garnish


  1. Melt butter, add vegetable oil
  2. Saute garlic
  3. Add chopped boiled lobster meat then transfer
  4. Make the sauce in the same pan: butter, flour, milk, cheese
  5. Season with salt and pepper
  6. Add cooked macaroni. Put back lobster.
  7. Top with lemon zest, pasley, breadcrumbs and cheese of choice. Season with chili flakes.

March 21, 2017 by Jeremy Favia

Herbed Halibut

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2halibut fillets

2tablespoons butter

2tablespoons finely chopped parsley (or other herb of your choice) or 2 tablespoons finely chopped oregano tablespoons finely chopped dill (or other herb of your choice)

salt and pepper, to taste

1teaspoon olive oil


  1. Marinade halibut fillets in oregano, parsley, dill and olive oil.
  2. Season with salt and pepper
  3. Pan fry in butter 4-5 minutes per side.

March 21, 2017 by Jeremy Favia

Seafood Okoy

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100 grams swahe, peeled

100 grams tahong, removed from shell

1/2 cup flour

1/2 cup cornstarch

1 egg, beaten

1/4 cup water

1 teaspoons salt

1/2 teaspoon ground pepper

1 onion, chopped

cooking oil for frying

1 cup bean sprouts

1 sweet potatoes, peeled and cut into strips

Spicy Garlic Vinegar

1 cup white vinegar

1 tablespoon garlic, minced

1 teaspoon salt

1 teaspoon sugar

1 piece chili(siling labuyo), chopped


  1. In a bowl, combine flour, salt, pepper, egg and water to make a smooth batter. Stir to mix well.
  2. Add the seafood, onion, bean sprouts. Mix until seafood and vegetables are well coated.
  3. In a frying pan, heat cooking oil and pour about 1/4 cup of the mixture.
  4. Deep fry each sides for about 1-2 minutes or until crisp and brown. Drain on paper towels.
  5. Repeat until the entire mixture is consumed.
  6. Serve hot with spicy garlic vinegar. Enjoy


Dipping sauce:

In a bowl, mix all the ingredients for spicy garlic vinegar

March 21, 2017 by Jeremy Favia

Seared Scallops With Bacon And Oranges

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4 center-cut bacon slices

3 large navel oranges, juiced

1 1/2 pounds scallops

1/2 teaspoon black pepper

1/2 teaspoon  salt

1 tablespoon apple cider vinegar

2 teaspoons  thyme

  1. Render bacon bits.
  2. Take bacon out of the pan, let the oil/fat stay.
  3. Sear scallops in bacon fat. 2 minutes per side
  4. Deglaze pan with vinegar and fresh orange juice.
  5. Season with salt and pepper, add thyme.
  6. Serve with fresh orange segments.

March 21, 2017 by Jeremy Favia

Prawn Power Chunky Chowder

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2 cups organic vegetable broth

2 teaspoons thyme

1/2 teaspoon  ground black pepper

1 tablespoon olive oil

1/2 cup chopped carrots

1/2 cup chopped onion

1/4 cup chopped celery

2 tablespoons all-purpose flour

  1 pound medium shrimp

1/3 cup heavy cream

  1. Heat oil in pan
  2. Saute onion, carrots, celery
  3. Add prawns
  4. Add flour
  5. Pour in broth
  6. Cook for 1 minute add thyme, season with salt and pepper.
  7. Add cream
  8. Finish with thyme.


March 21, 2017 by Jeremy FAvia

Crispy Salted Egg Squid

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250 gr squid (cut in ring shape)

1 salted egg (yoke only)

1/2 lemon

salt & pepper

1 tablespoon sesame oil

1 cup corn flour (maizena)

pinch baking powder

5 garlic

4 red chili

spring onion (chopped)

1 tablespoon oyster sauce

5 tablespoon water

2 tablespoon butter or margarine

  1. Marinade squid with lemon, salt and pepper, sesame oil.
  2. Prepare dredge mixture, cornstarch salt and pepper, butter
  3. Dredge
  4. Fry

March 21, 2017 by Jeremy Favia

Salted Egg Shrimps

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1 pound large shrimps

2 tablespoons butter

1 tablespoon oil

3 shallots, peeled and finely chopped

2 cloves garlic, peeled and minced

2 Thai chili peppers, stemmed and minced

1 cup evaporated milk

6 salted egg yolks, mashed

½ teaspoon sugar

salt to taste


  1. Heat batter and oil
  2. Saute onion, garlic, chili
  3. Pour evap milk
  4. Add salted egg yolk
  5. Add sugar
  6. Season with salt and pepper
  7. Add prawns.

March 21, 2017 by Jeremy Favia

Sour Salmon

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3 Tbsp lemon juice

1/4 cup chicken broth

2/3 cup heavy cream

1 Tbsp canola oil


Ground black pepper

500g Pacific Bay Salmon Steaks


  1. Make the sauce: simmer lemon broth and cream, season and set aside.
  2. Pan fry salmon in oil, season with salt and pepper.
  3. Once cooked pour the sauce back in.

March 21, 2017 by

Bacon Wrapped Shrimp

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250g Jumbo Shrimp

2 Tbsp olive oil

Zest from 1 lime

2 Tbsp lime juice

½ tsp chili flakes

6-10 strips thin bacon, cut in half (half as many pieces of bacon as there are shrimp)


  1. Marinade shrimp: Lime zest, lime juice, olive oil, chili flakes
  2. Wrap prawns in bacon and secure with toothpick
  3. Pan fry until opaque roughly 3-4 minutes each side.

March 21, 2017 by Jeremy Favia

Tempura Calamari

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250g  Pacific Bay Squid Rings

1 egg yolk

1 cup ice cold tonic water

1/8 teaspoon baking soda

1 teaspoon salt

1/4 cup corn starch

3/4 cup flour

Cayenne pepper

Canola oil

  1. Make the batter: combine baking soda, cornstarch, flour, salt and pepper, cayenne pepper.
  2. Combine wet ingredients: tonic water, egg yolk
  3. Combine wet and dry
  4. Dip squid in batter
  5. Fry squid until golden.
  6. Drain excess oil.

March 21, 2017 by Jeremy Favia


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160g Pacific bay Atlantic Cod cut into small chunks

½ cup lime juice

½ cup lemon juice

½ red onion finely chopped

½ cup tomato, seeded

1 large siling haba chopped

2 tsp salt

Dash of ground oregano

Dash of cayenne pepper

Spring Roll wrapper

  1. Combine lime and lemon juice in a mixing bowl.
  2. Add salt pepper onions.
  3. Add fish.
  4. Add the rest of the ingredients.
  5. Serve with fried spring roll wrapper.

March 21, 2017 by Jeremy Favia

Pacific Black Cod Escabeche

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3/4 cup olive oil, divided

2-3 red, yellow, and green bell peppers, seeded and julienned

1 red onion, julienned

1 carrot, julienned

1 siling haba, seeded and minced

1 cup cider vinegar

160g pacific bay atlantic cod portions

Salt and pepper

1/2 cup flour for dredging

1 bay leaf

6 white pepper


  1. Saute onion, carrots, bell peppers, chili and bay leaf in olive oil
  2. Add vinegar. Season with salt and white pepper
  3. Dust finish with four salt and pepper
  4. Pan fry until golden
  5. Pour veggie mixture in fried fish

March 21, 2017 by Jeremy Favia

Crab Fondue Fun-Do

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225g cream cheese

1 tbsp mayonnaise

1 tsp mustard

2 tbsp powdered sugar

4 cloves minced garlic

1 tsp Paprika

1/4 cup white wine

1-2 teaspoons lemon juice

1 teaspoon lemon zest

500g Pacific Bay Crabsticks

1/4 cup parsley

Day old French bread cubed

  1. In a pan add butter, flour, milk, cream cheese – set aside
  2. In a separate pan heat oil, add lemon zest, and wine
  3. Combine 1st mixture to pan. Add mayo, mustard sugar and lemon
  4. Season with salt and pepper.
  5. Dip bread and crab sticks.

March 21, 2017 by Jeremy Favia

Shrimp Omurice

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8 ounces Pacific bay Shrimp Jumbo, chopped

1/2 teaspoon salt

Pinch of black pepper

1/2 teaspoon cornstarch

2 tablespoons canola oil

3 eggs, beaten

2 stalks green onion, minced

4 cups leftover rice, grains separated well

3/4 cup frozen peas and carrots and corn, defrosted

1 tablespoon soy sauce

1 teaspoon sesame oil

2 tablespoon oyster sauce

  1. Saute shrimp in garlic and oil.
  2. Add corn, peas and carrots.
  3. Season with salt and pepper.
  4. Add oyster sauce and soy sauce. Set aside.
  5. Make egg crepe or thin egg’
  6. Wrap rice with egg.

March 21, 2017 by Jeremy Favia

Crab Kani Salad

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1 tbsp Spring onion

1 Green onion, minced

1 tbsp Lime

​2 tbsp lemon juice

250g Pacific Bay Crabsticks, shredded

  1. Combine all ingredients together. Mix well.

March 21, 2017 by Jeremy Favia

Parmesan Fish Crisp

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3 pcs. 2x2 dory fillets

½ cup flour (seasoned with salt and pepper)

1 egg

½ cup parmesan cheese

Vegetable oil for frying


  1. Prepare breading station, flour, eggs, parmesan cheese
  2. Coat fish fillets
  3. Fry dory until golden brown and drain excess oil in paper towels
  4. Serve over lemon/lime slices.

March 21, 2017 by Jeremy Favia

Peppered Tuna Steak

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200g Pacific Bay Tuna Steak

2 tsp salt

¼ tsp cayenne pepper

½ tbsp. butter

2 tbsp olive oil

1 tsp whole peppercorns

  1. Season tuna steaks with salt and cayenne pepper.
  2. Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorn in the mixture until softened and pops.
  3. Place seasoned tuna in the pan and cook to desired doneness. 1 ½ minutes per side.

March 21, 2017 by Jeremy Favia

Squid Salpicao

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1 dozen Mida baby squid

4 tbsp butter

1 tsp sugar

Cayenne pepper

3 tbsp Worcestershire sauce

Olive oil

½ cup green and yellow bell pepper, diced

5 cloves garlic minced

  1. In a nonstick pan, heat butter with olive oil
  2. Saute garlic and toss in baby squid.
  3. Season with salt, pepper and cayenne pepper.
  4. Add Worcestershire sauce and sugar
  5. Add bell peppers.
  6. Serve.

March 21, 2017 by Jeremy Favia

Octopop (Octopus Corn Dog)

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1 ½ cups all purpose flour

3 ½ tsp baking powder

1 ts

p salt

1 tbsp white sugar

1 ¼ cups milk

1 egg

3 tbsp butter

Pinch of cayenne pepper

1 dozen 2 inch size octopus meat

Barbecue sticks

Vegetable oil for deep frying

  1. Combine batter ingredients
  2. Dip octopus in batter, fry until golden.

March 13, 2017 by

MIDA Food Distributors Inc. Certified ISO 9001:2015

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Certified  ISO 9001:2015

Mida Food Distributors, Inc (Mida Food) is proud to announce that we are now ISO 9001:2015 certified. To become ISO 9001:2015 certified, Mida Food underwent an evaluation process that included: quality management system development, a management system documentation review, pre-audit, initial assessment, and clearance of non-conformances, all of which work to identify corrective actions that eliminate non-conformance to the quality management standard.

Mida Foods decision to become ISO 9001: 2015 certified is a proactive one that not only anticipates the demands of our customers, but also demonstrates a commitment to providing quality products and services to all current and future customers. To maintain our certification, Mida Food together with Intertek, its certifying body, will perform audits to ensure compliance and to assess initiatives for continued improvement.

This certification further strengthens our commitment to our customers and our Company Quality Policy:

We at Mida Food are committed to provide the best quality seafood products, accompanied by excellent services beyond customer expectations. Our people’s capabilities shall be developed and improved so that they may be more competent and able to provide a working environment that reflects quality as a way of life.

We would also like to take this opportunity to extend our sincere thanks to our customers and suppliers for their continued commitment and loyalty. Mida Food will always strive to exceed their high expectations. With our goals focused on the emphasis of quality assurance and product innovation, we look forward to bringing the business to new heights in the months and years to come. 

For more information please feel free to contact us.
Mida Food HQ
T: +63 2 5240006
E: mfd.sales@midafood.com
W: www.midafood.com



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