Fish Lapu Lapu – A Delicious and Nutritious Seafood


Fish lapu lapu is an absolute must at any family reunion! Not only is it tasty and nutritionally sound, but its weight management properties make it perfect for people trying to lose weight.

Pigafetta’s record during Magellan’s expedition provides minimal information about Lapulapu’s life; today, he is revered as one of the first Filipino heroes for his resistance against foreign colonization.


Lapu-Lapu, commonly called grouper fish, is one of Asia’s most sought-after reef fish species, fetching high prices in international markets such as Hongkong and Singapore and being a beloved ingredient in local cuisine. Millions of these crimson beauties are plucked from the seas to satisfy demand every year.

But why was the fish named the Mactan Mahi Mahi? One legend suggests it was called for Datu of Mactan, an indigenous Cebuano hero who defeated Ferdinand Magellan and Rajah Humabon at the Battle of Mactan. Additionally, his contributions to nationalism are recognized for standing up against foreign invaders.

Legend has it that when Magellan was defeated at the Battle of Mactan, Pigafetta waved his arms aboard one of the expedition ships while waving off. Over time, Lapulapu became synonymous with him because it was easier for Cebuans to pronounce than “pigafetta.”

Magellan believed his death to have been due to Magellan’s failure to respect and accept the supremacy of native chieftains over their territory, insulting both their wives and residents; all this ultimately culminated in their epic clash.

Philippines residents honor him as an icon of national pride and courage, with his city named in his honor – easily accessible via the Mandaue-Mactan Bridge or Marcelo B. Fernan Bridge connecting two islands.

The grouper is an essential food in the Philippines, accounting for approximately two percent of the catch. It is caught mainly by small-scale fishermen using hook and line, gill-net, or bamboo fish traps. An ideal candidate for aquaculture, grouper proliferates and reproduces regularly – several private companies are now venturing into cultured fish, including grouper. Nonetheless, more research needs to be conducted since the current cultural methods rely on farmers’ personal experiences rather than a scientific basis.


Lapu-Lapu is one of the Philippines’ most prized fishes, known for its firm texture and sweet, mild flavor. It can be grilled, fried, or served in soups and stews. It is also a common ingredient in Chinese dishes. It is also called bangus, mahi-mahi, or milkfish and is sold nationwide in supermarkets and seafood markets. Standard English names include banded grouper, bighead grouper, blunt-headed rock cod, and white-spotted green grouper. Other words have cabrilla venda (Spanish), ca mu ch?m v? ch (Vietnamese), kokuten-aohata (Japanese), cinemas faana (Divehi), grape item (Aceh), humor (Persian), karuthachemmali (Malayalam), kerapu batu (Bangus), kubing (Visayan) and kurohata (Japanese).

The goliath grouper or lapu lapu (Epinephelus itajara) is in tropical waters worldwide. It has a long lifespan and can reach up to eight feet in length, making it one of the largest saltwater fish species in the world. It is classified as near threatened by the International Union for Conservation of Nature. Due to overfishing, its populations have been rapidly declining. Nevertheless, many local communities continue practicing responsible fishing for this high-valued fish. It is available in many restaurants and supermarkets in the Philippines and abroad, although its scarcity has been fueling fears of a possible disappearance from the sea.


Lapu fish has long been prized as an ingredient in seafood recipes, known for its firm texture and mild taste that pairs perfectly with many components. Plus, it’s low in fat compared to red meat; its Omega 3 fatty acid content protects against heart disease while decreasing inflammation.

The grouper (Epinephelus unduteous) is one of Asia’s most prized reef fishes. Millions are harvested yearly to satisfy growing demand, yet overfishing and illegal practices threaten its existence as an endangered species.

Though threatened by habitat destruction and reduced supplies, fish remains a prevalent food choice in the Philippines. Restaurants frequently serve it as a main dish and frozen or fresh varieties are widely sold in supermarkets or sold new to consumers directly. Furthermore, it is essential in several traditional Filipino recipes such as lapu-lapu, sinigang, and pancit canton dishes.

Steamed fish is an excellent source of protein and essential fatty acids such as Omega 3. This meal can be enjoyed with various side dishes such as vegetables, rice noodles, or bread and is even used as the base of many popular soups such as sinigang and Kapampangan.

If you’re hosting a family reunion, serve this dish to make everyone feel at home. No matter whether it features lapu-lapu or tilapia fillets, this timeless classic recipe will surely impress all. Experiment with different toppings to give the dish its distinct flair – try red beets, diced apples, sliced green/black olives, or corn kernels added into mayonnaise to enhance color and add more flavors; alternatively, use Knorr Sinigang Sampalok Mix Original for its unique tangy flavors when adding steamed fish steamed on its own.


Lapu-Lapu fish (Epinephelus fuscoguttatus) is a highly sought-after seafood in the Philippines due to its firm flesh with a mild flavor that makes it suitable for numerous cooking methods, from grilling, frying, steaming, or boiling. Not only is its delicious taste good, but this source of protein and iron is also beneficial. Sadly, due to overfishing and illegal fishing threats, its scarcity could quickly disappear from world waters, prompting chefs and restaurateurs to voice concerns for its survival in the future.

To maintain its delicious and nutritious seafood supply, the Philippine government has been encouraging aquaculture industry development. Furthermore, sustainable supply channels for domestic and international markets must also be established. Lapu-lapu fish farming helps reduce pressure on wild populations that may otherwise become overfished while creating employment opportunities and contributing to local economic development.

Current crop production in the Philippines includes two species of grouper: orange-spotted (Epinephelus coioides) and black-spotted (Epinephelus malabaricus), both prized for their high market potential. Each variety boasts distinctive spots, stripes, and smudges on its skin and giant mouths and protruding jaws that set these fish apart from others in their category.

Lapu-Lapu is first farmed by procuring high-grade eggs or juveniles from a hatchery, then transferred to nursery systems where they will be reared under appropriate water quality conditions and feeding protocols until reaching a suitable harvest size at specific market sale times.

Like any farmed species, Lapu-Lapu fish are susceptible to diseases. Regular health monitoring and disease management strategies must be implemented to mitigate this risk, such as quarantine protocols and vaccination schedules and providing a nutritious diet.

Philippines citizens avidly taste seafood, with Lapu-lapu being one of the more sought-after species. This species can often be widespread both domestically and abroad on local and international menus; mainly, loba/kaba is widely eaten throughout Middle Eastern markets such as the United Arab Emirates, Saudi Arabia, and Qatar, which boast large expatriate communities who prefer eating locally-grown fare.