We’re Doing Smoked Bangus Paté Simply Because Foie Gras Is Soooo Mainstream

Smoked Bangus Paté

Why be boring? Duck liver paté is so conventional, not to mention expensive. So we thought we’d go against the flow and come up with something original: Smoked bangus paté.

It’s an exquisite twist to the humble smoked bangus—or tinapang bangus, as Filipinos call it. And even better, preparing it won’t burn a hole in your pocket.

Fancy a tête-à-tête? You bring the wine, we’ll take care of the crackers and paté.

A la votre!

Smoked Bangus Paté


1 pack medium Sarangani Bay Smoked Prime Boneless Bangus

1 box cream cheese

½ cup all–purpose cream

2 tbsp lemon juice

salt and pepper to taste

olive oil


SARANGANI BAY Smoked Prime Boneless Bangus is already cooked twice: perfectly brined, then expertly smoked, so it’s easy to heat and serve, after being thawed properly.

Pan-fry the fish briefly in a little olive oil, long enough just to heat it through.

Flake fish meat, discarding skin, head and tail.

Combine flaked bangus with 1 box softened cream cheese, ½ cup all purpose cream and 2 tbsp lemon juice in a food processor.

Pulse until smooth and creamy.

Season with salt and pepper to taste.

Serve with crackers, carrot sticks, celery sticks, broccoli, and sliced zucchini.