* Bawungan (mullet)
* Bangkilis (yellow mackerel)
* Barakuda (barracuda)
* Bulgan (pompano)
* Danggit (rabbitfish)
* Himaw (grouper)
* Lapu-lapu/Lapulang: Groupers. They can grow quite large (weighing more than 449lbs/205kgs) and be very expensive; a dish featuring the groupers as the center will also most likely be the dish for a special, important, or religious occasion
* Malaga: Similar to sardines
* Malasugui: Similar to tuna but has very tender meat when fried or cooked as sinigang (with tamarind). It is best consumed when caught freshly as they can also turn bad quickly or have soft bones/meat when being cooked
* Matangbaka: (tuna)
* Omboy (seabass)
* Parot-parot (parrotfish)
* Sanga-sanga/Samangka: Mackerel tuna is known to have pinkish meat and is very fleshy making it very delicious even without adding too much seasoning into any dish
* Sardinas (sardines)
* Siganid (rabbitfish)
* Tambasakan (snapper)
* Taksi: Another variety of mackerel tuna but it often looks a bit flat when laid down due to its broad body structure but not quite like that of danggit (Pomponus argentatus.) It's known as the smallest among tuna varieties and is often seen sold fresh in public markets or "talipapas" (makeshift stores outside near homes in rural towns along roadsides) by fisher folks in coastal town or areas. Due to its smaller build in the mackerel tuna "family," they can be slightly pricer than bangkilis and malasugui, but a lot still also depends on the season