SeaKing celebrates their 20th year

SeaKing was established in 1999 by the very enterprising Uy siblings. They first started with a small start-up capital, and growing their own bangus from their fish farm. Even with their success, they are proud to admit that they were the first ones who deboned bangus for their own seafood business.

Now, 20 years after, SeaKing has grown into a huge 20,000 square meter processing plant with a capacity of 20 tons per day serving customers not only from the Philippines but also to other parts of the world such as North America, Japan, Korea and the Middle East. Their customer portfolio is composed of an impressive 1,500 count which includes groceries, restaurants and hotels both locally and around the world.

At the helm of the Sea King empire are siblings (from left to right): Shirley (as Corporate Secretary), Nancy (as Corporate Treasurer), Jennifer (as President) and Jeffrey (as Chief Operations Officer)

Their product line has also grown from their popular bangus line to other fish products as tilapia, roundscad (galunggong), hasa-hasa and creamy dory.

On their 20th year, they proudly introduced the launch of their Wild Alaskan Salmon variants: Wild Alaskan Keta Salmon Chunks, Wild Alaskan Keta Salmon Belly, Wild Alaskan Pink Salmon Steak, Wild Alaskan Keta Salmon Slab. The Wild Alaskan Salmon has the highest source of protein in the world and it is imported all the way from Alaska by Sea King.

Here are some Wild Alaskan Salmon dishes

specially prepared by the Makati Shangri-La Chefs:

Grilled Salmon Steak with Lemon Garlic Sauce