Tilapia: Tilapia is another popular freshwater fish species found in the Philippines. It is native to Africa but was introduced to the country and has become widespread. Tilapia is known for its versatility in cooking and adaptability to various environments.
Galunggong (Mackerel Scad): Galunggong is a small, pelagic fish commonly found in the coastal waters of the Philippines. It is known for its high oil content and is frequently cooked by grilling, frying, or making into a fish sauce called "patis."
Lapu-Lapu (Grouper): Lapu-Lapu is a highly valued fish species in the Philippines. It belongs to the grouper family and is highly sought after for its meaty and flavorful flesh. Lapu-Lapu is often steamed or grilled and considered a delicacy.
Tamban (Spanish Mackerel): Tamban is a fish species in the Scombridae family. It is also called the "King of Mackerel" and commonly caught in the waters around the Philippines. Tamban is prized for its meat and is often cooked in a variety of dishes, including grilling, steaming, and frying.
Dilis (Anchovy): Dilis is a small, slender fish found in large numbers in Philippine waters. They are usually sun-dried and made into a popular condiment known as "bagoong" or used as a topping for rice porridge ("lugaw").
Salmonete (Red Snapper): Salmonete is a member of the snapper family and is native to the Indo-Pacific region, including the Philippines. It has a pinkish or reddish color and is known for its delicate and mildly sweet flavor. Salmonete is often baked, fried, or grilled.
Siganid (Rabbitfish): Siganid, commonly called "rabbitfish" or "spinefoot," are a group of herbivorous fish species found in the Philippines. They are typically caught using traps and are known for their firm and flavorful meat. Siganids are often steamed or grilled.