Talaba is the Tagalog word for oyster.
As in many other parts of the world, oysters are considered an aphrodisiac in the Philippines.
Filipinos cook oysters by simply pouring boiling water over them in shell. They can also be sauteed or stir-fried.
Another popular oyster preparation is kilawing talaba — raw with vinegar and salt.
Zamboanga Sibugay in the south is known as the Talaba Capital of the Philippines. They hold an oyster festival and the world record for the longest oyster grill.
There’s also a festival celebrating talaba in the city of Alaminos in Pangasinan province.
True oysters belong to the family Ostreidae, although many different bivalve mollusks are referred to as oyster.
Raw oysters are low in calories, but are rich in zinc, iron, calcium, and vitamin A.