Diving Islands Philippines - Philippine Diving Guide
Coron Dive Sites

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DESCRIPTION


Visibility

3 m. - 10 m. January/February
10 m. - 30 m. March till May
10 m. - 15. June till December

 

Currents
The current in El Nido is ussually caused by tidal currents which are very slight to moderate depending on tidal fluctuations. Very manageable and divers can stil swim back to the boat.


Water temperature
December - March 21 C to 25 C
April - November 25 C to 28 C

Miniloc Front Dive Site El Nido

Miniloc Front Dive Site El Nido

 

Type of dive
Recommended Depth(meters) Accessibility
(Type of wind/month)
Miniloc Front
Fish Feeding/Slope reef
18 m.
All year
Small Lagoon
Flat reef/shallow
10 m.
SW/June-Nov
South Miniloc
Shallow reef/between 2 islands
18 m.
All year
Twin Rocks
Reef slope
15-24 m.
All year
West Miniloc
Drop-off
24-33 m.
N/NE/Dec-May
Tres Marias
Rocks/shallow reef
12-21 m.
All year
Pinaglugaban
Slope reef/rocks
21 m.
N/NE/Dec-May
West Entalula
Drop-off
24-36 m.
All year
South Entalula
Flat reef/drop-off
21 m.
N/NE/Dec-May
Popolcan
Steep slope reef/rocks
30 m.
All year
North Rock/Crossing
Reef between 2 islands
25 m.
All year
Og's Reef
Submerged reef
18-21 m.
All year
Cauayan Rock
Steep slope/reef
24 m.
NE/March-May
Dilumacad
Tunnel dive
15 m.
All year except during northwind
Picanayas
Submerged reef
15 m.
All year
Inambuyod
Slope reef
24-36 m.
All year
Tambalanang
Rocks
24 m.
March-June
Cagbantang
Slope reef
18 m.
All year
South Matinloc
Steep slope/reef
24-36 m.
All year
West Matinloc
Rock/Shallow cave
21 m.
NE/March-June
Tapiutan
Rocks/Natural arches
24 m.
NE/March-June
Destacado Rocks
Pinnacle rock/submerged reef
18 m.
NE/March-June
Bajura Serena
Submerged reef
18 m.
All year
Nap's Reef
Submerged Reef
18 m.
All year

 


 
 

Travel Quotes:

He travels the fastest who travels alone. Rudyard Kipling

The traveler sees what he sees, the tourist sees what he has come to see. Gilbert K. Chesterton

Main Dishes Philippine Cuisine

Adobo is one of the most popular Filipino dishes and is considered unofficially by many as the national dish. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce usually made from vinegar, cooking oil, garlic, bay leaf, peppercorns, and soy sauce. It can also be prepared "dry" by cooking out the liquid and concentrating the flavor. Bistek, also known as "Filipino beef steak," consists of thinly sliced beef marinated in soy sauce and calamansi and then fried in a skillet that is typically served with onions.

More details at Main Dishes Philippine Cuisine


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