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Baja is the southernmost part of the Philippines, which is located about 500 kilometres north of Manila.
It is a mountainous country with a population of around 5 million.
Baja has a population that is predominantly from the north and west.
Bajas fishing season is between July and October.
Bags of fish are dried and cooked in a grill in the backyard of a home.
In the south, the fish are caught in the open sea, while the northern parts of the country, especially in Mindanao, catch the fish in open boats.
It’s not uncommon for people to eat the fish that they catch during the fishing season, especially during the rainy season, when the fish and other fish species are abundant.
Bag of fish in a home in the Philippines.
Bodies of fish were found floating in the sea in Baja.
The people of the south have also used this fishing season as a means of subsistence, mainly for gathering meat and fish from wild animals such as tigers, lions and bears.
Fish is also considered a delicacy in the north of the island.
The Philippines is home to around 5,500 species of fish, including the largest and most abundant species of tuna, and over 200 species of squid.
The main way people consume the fish is as an entree in a traditional Filipino meal.
Baked fish is a popular dish in the southern part of Mindanaou and is usually served with rice, and sometimes also with a portion of fish and vegetables.
The southern half of the province of Palawan is home not only to a large number of fish but also to the indigenous people, whose traditions date back thousands of years.
It was during this time that the traditional ways of eating fish were introduced.
Today, Palawan’s traditional way of eating the fish, called the Palawan traditional way, is also used in many other parts of Philippines, such as the southern province of Cebu and in the northern province of Mindanoa.
This traditional way also includes the traditional methods of cooking the fish.
The Palawan way of cooking fish is made with the fish fillets being pounded in a mortar and pestle, with salt added to the fish to prevent it from sticking.
The salt is then sprinkled on top of the fish pieces and then cooked on the grill to give the fish a tender, cooked texture.
The fish can also be cooked on a stovetop in a charcoal briquette.
It can also also be prepared in a way similar to traditional Filipino cuisine.
Traditionally, people have also eaten the fish by frying it in the oil of a charcoal grill or frying it with a stick or bamboo skewer, in which the fish cooked in the traditional way is covered with rice flour and eaten with a fork.
The traditional way has also been used in the preparation of rice, in a number of dishes such as quesadillas, in the form of stir fries, and in soup.
It has also also been traditionally used as a condiment to dip the rice in.
Bamboo skewer to fry fish.
Traditional Filipinos also prepare their fish by grinding the fish into a fine powder and placing it into a small pot, which they cover with rice.
They then boil the fish on the stovetop until it is cooked and serve with rice or other ingredients.
Traders have also traditionally used the fish as a sauce in rice bowls.
Traditions have also been passed down through generations, as well as through oral traditions, and the Palawas traditional way still retains a certain amount of charm.
There are other types of traditional Filipino food that have been traditionally eaten in Palawan.
For instance, traditional Filipinos are also known to eat rice, pork, shrimp and vegetables as part of their traditional diet.
In other parts in the country of the southern Philippines, people are also accustomed to eating traditional Filipino dishes such a queso fresco and nalos rice dishes.
These dishes are usually served as a side dish and usually accompanied by vegetables and fish.