barrio fiesta and kamayan in that area are also packed everyday. and, the karenderia business never failed in any community but it is difficult to upgrade into a restaurant business. as said in one of the replies preparation is tedious unlike the Kowloon style of cooking.
smoking fish was once a staple industry in most fishports. it is an ingenous way of preserving unsold fish. historically, it is best bought at Salinas, Cavite.
the squid is deviened, stuffed with ground pork and vegetables, breaded, then fried. the ink sac are not included in the dish. another common variation only has tomatoes, onions, cucumbers, mangoes, garlic, and bell and black pepper for stuffings and grilled.
the Philippines is well known for its mangoes. in most feast, the basic salad ingredients and bagoong (fermented shrimp paste) or red salted egg are mixed with green to semi-ripe mangoes which gives that sour tangy taste.