SuTuKil is an abbreviated 3-word combination of how seafood is prepared in eateries within Cebu – which is Su for Sugba (grilled), Tu for Tula (stew), and Kil for Kilaw or Kilawin (raw fish in marinated vinegar and spices). The word is popular and distinctly Cebuano that the eateries themselves are called sutukil.
They say you should not miss dining at a sutukil when you get a chance to go to Cebu. Fortunately for us we happened to visit the Mactan Shrine in Lapu-Lapu City and there are a couple of sutukils around the area so I thought that this is a wonderful opportunity to introduce this gastronomic experience to my husband. It is hubby’s first time to dine at a sutukil. He loves seafood. The irony is he has a sensitive stomach and since our flight back home was few hours away, I was careful in choosing his lunch.
Though we live in an area where fresh seafood are abundant and relatively cheap, but us having to pick the seafood of our choice from a wide variety of selection; having them cook to our preferences with local flavor and technique; and then enjoy our meal in the scenic Mactan Bay thriving with mangrove and wildlife is a delightful experience. My hubby particularly enjoyed the grilled Saang (spider shell) dipped in “pinakurat” vinegar with spices.
So if you happen to be in Cebu, try having the Sutukil experience.