Tawilis from Taal Lake? That’s so last season. What we’re craving for now is some other freshwater fish called saguyon. We first read about it on Marketmanila’s blog, and apparently these precious tiny Goby fish from Agusan del Norte are harvested by people who live in the vicinity of Lake Mainit (have you been? it’s hot and fabulous). We suspect no one else has heard of saguyon, either. We made calls to the Bureau of Fisheries and Aquatic Resources and their Aquaculture division this morning to ask for the scientific name of this fish, and no one could give us an answer!
Besides being a seasonal delicacy, the saguyon is hard to come by because the Department of Environment and Natural Resources has imposed limits on the number of saguyon that can be caught and sold per year. That’s good news for them, but bad news for us. Saguyon is traditionally sautéed with garlic, onions and tomatoes, and seasoned with a dash of salt and pepper. At Zubuchon in Cebu City, they serve it as crispy fritters. Unfortunately, we’re strapped to our desks for the next 52 weeks and can’t afford a flight to Cebu, so if anyone knows where to get saguyon in Metro Manila, drop us a line below. Promise, we’ll post #foodporn shots and tag you.
For leads or suggestions, leave us a reply.
Photo: Ginisang Saguyon from Marketmanila
