Our Story

Three generations in seafood. One restaurant-grade standard.

My family has sourced seafood in Metro Manila for three generations. I built Del Puerto because I was tired of watching what happens to great fish between the port and your plate.

What I grew up seeing

I've spent my whole life around this industry. Early mornings at the port. Suppliers calling my dad at 4 a.m. Chefs picking over crates with a flashlight, looking for the one snapper worth cooking. I watched the whole system from the inside.

What I saw wasn't a fish problem. It was a time problem.

That perfect bangus at the source? Malansa after a day on a market stall. That gorgeous salmon? Flat and metallic after 48 hours under supermarket lights. Same fish, ruined by the same broken supply chain.

Restaurants figured this out a long time ago. The best kitchens in Manila don't buy day-old fish. They source from specialists who freeze within hours of catch, at sushi-grade temperatures, and they keep it frozen until it hits the pan. That's the standard. That's why their fish tastes the way it does.

So I built Del Puerto

Del Puerto exists to cut those 72 hours down to zero.

We source from the same Metro Manila suppliers that stock the city's top restaurants. We freeze within hours of catch, using the same sushi-grade temperature standards. Every cut is vacuum-sealed. Every order is packed in insulated boxes with dry ice, built to survive Manila heat and traffic.

Then we deliver it to your door, frozen solid. Exactly the way a chef would want it to arrive.

What we stand for

Why this matters for your kitchen

You've done everything right before. Picked the best-looking fish, cooked it carefully, plated it. And it still tasted off. That's not your cooking. That's the system delivering you a cut that was already past its window.

Del Puerto is the answer for the home cook who wants to stop guessing. Order once, and taste the difference the first time. Cook with confidence after that.