From the Grill: Tuna Panga and Tuna Belly
GENERAL SANTOS CITY - Two dishes deserve attention when the aroma of charcoal starts filling the air: grilled tuna panga and grilled tuna belly. Tuna panga, or the jaw and collar portion, is known for its rich, fatty meat and is particularly associated with Gensan’s outdoor grilling tradition. Tuna belly offers another satisfying option, with its naturally oily texture working especially well over hot coals. Recent 2026 coverage of the Tuna Festival specifically points visitors toward Sugbahan sa Dalan for grilled tuna specialties, including tuna panga and belly. These are ideal choices for diners who want something smoky, hearty, and unmistakably connected to the city’s celebrated seafood identity.
Fresh, Bright, and Full of Flavor: Tuna Kinilaw
For something completely different, try kinilaw na tuna, a preparation that lets fresh fish take center stage without grilling or frying. The tuna is traditionally paired with an acidic mixture, commonly vinegar and citrus, along with ingredients that add freshness and bite. Recent 2026 travel coverage lists tuna kinilaw among the foods visitors can seek out in General Santos, particularly around food-bazaar areas during the festival period. It is a particularly interesting contrast to grilled dishes because the preparation highlights the fish’s freshness rather than the smoky flavor of charcoal. For festivalgoers building a varied food crawl, kinilaw provides a lighter counterpoint to richer grilled cuts.
Beyond the Usual Cut: Tuna Pastil and Tuna Tendons
Two less conventional choices can make the food trip more memorable: tuna pastil and tuna tendons. Tuna pastil combines rice with seasoned shredded tuna and is associated with an inexpensive, convenient style of eating in the city. Meanwhile, tuna tendons offer a different texture and show how various parts of the fish can be used creatively. Current restaurant listings also identify tuna tendons among dishes available in Gensan.
