Shredded & Simmered · Shark in Coconut Milk
Kinunot
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It's traditionally made from shark or stingray meat, shredded so fine after slow simmering that the texture ends up closer to pulled chicken than fish.
Shark or stingray meat is boiled until tender, shredded by hand, then simmered again in coconut milk with malunggay leaves and chili until the sauce turns rich and slightly spicy. Bicol's coastal markets and carinderias serve it as a specialty scooped over rice.
Why it's made this way: The name kinunot means 'shredded' in Bikol, and the technique makes tougher, less-prized cuts of shark and ray palatable, turning fish that might otherwise go unsold into one of the region's more distinctive coconut-based dishes.
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