The term “diwal” means ” to stick out or poke out one’s tongue out” in our dialect and in the world of gastronomy, this shell is one of the most elite kind.  Called by the locals due to how its membrane would stick out from the shell when while alive, it’s English name is sort of too romanticized – “angel wings” which is in reference to its shells when spread out.

Sought after in expensive and posh seafood restaurants in Manila, this seafood is bountiful in the Visayas specifically in Capiz and in Negros. Though it suffered over-harvesting that lead to its banning, harvesting diwal or Angel Wings shell is not regulated by authorities.Now, it is common to see this shell in seafood retaurants in Roxas City or in the streets of some towns in Negros.

I am not a fond of the shell family and with my many years of staying in Western Visayas and my countless trips in Roxas City, I only dared to taste diwal just recently.  For my trial tasting of diwal, I asked to have 3 of them grilled for only 15 pesos per piece.

When I tasted them..it was heaven. Now, I regard angel wings not due to its shell but to how its tastes like. Now, I know why many people go bananas with this shell, it is really tasty. I can’t find the words worthy to describe how it tastes like but one thing is sure, it is a must try!

So, if you happen to see diwal in Negros or in Roxas City, try it and have a taste of heaven here on earth.

Check out diwal in seafood restaurants in Roxas City. Take a tricycle and tell them you want to go to “Baybay” or “beach”. there, there are many small seafood restaurants…

]]> http://www.valcaulin.com/article/taste-an-angel-with-diwal/557/feed/ 2