Comments on: Ginisang Saguyon a la Marketman (Sauteed Tiny Goby Fish Fry)

By: Sony De Guzman

Sony De Guzman — Wed, 24 Jun 2015 19:28:32 +0000

Hi Marketman, thank you for your response. The tank goby (G. giuris) and related species in Lake Mainit are actually not listed as endangered species (at least not in IUCN’s Redlist), but this does not mean we should not be concerned. Research and anecdotal reports point to these freshwater fish as a diminishing resource. These fish are caught in progressively decreasing sizes, basically as a function of gear mesh size. For example, our research in LM (2007-08) showed that “pijanga” (G. giuris) and its close cousin “bugwan” (Hypseleotri agilis) were caught by various gears at sizes as small as 5 cm. The good news is these fish are resilient due to their biological characteristics: high fecundity (number of eggs in gonad), fast growing and reproduces continually (with about 2 peaks in a year). In other words, if its fishery is properly managed, then its stocks can be sustainable. The burning issue with saguyon gathering (as with all fry gathering) is really ‘regulation’ – once spawning produces the annual (or biannual) spike in fry availability, it’s “FISHING FRENZY” for everyone. I concede that fry recipes are delectable and that people in LM and other areas have to eat (and earn, too), but if a certain level of ‘controlled’ fry gathering is ensured, then the rest of these tiny seedstock can grow, reproduce and contribute to next year’s abundant supply of fish. And I fully agree with you – (human) population needs to be managed within sustainable levels, as increasing coastal population produces more fishers, fishing on our declining supply of fish. As for me (and my house) I have learned to control my appetite for these tiny fish fry (anchovy, sardine, goby), and wait till they’re fully grown before I buy.

By: Marketman

Marketman — Sun, 14 Jun 2015 00:59:53 +0000

Sony, thank you for that insightful comment. I was made to understand that there were seasonal and therefor “limits” on harvesting saguyon in place, in fact, we are only given access to supply roughly 6-8 weeks a year. If the fish is in fact an endangered species (we did not see that information available readily for consumers to check) we would be more than happy to remove it from our restaurant menus when we have it (which is roughly 3 months out of the year). On a broader note, one should also focus on sustainable population growth as well, as it is the massive explosion in population that leads to overfishing, is it not?

By: Sony De Guzman

Sony De Guzman — Sat, 13 Jun 2015 22:56:16 +0000

Hi Marketman and friends. I have just come across your blog re ‘saguyon” or goby fry from Lake Mainit while I was browsing through articles on LM fisheries, and although this comment is more than 2 years late, I still believe it is important for everyone to read it. I understand you guys are culinary enthusiasts, and like many Filipinos, just love those tiny fish fry for the various delectable recipes you share, but I feel it my “environmental duty” to let you know some important things about the practice of gathering, cooking and eating these tiny goby fry. Why do I care? I led a team of researchers who studied LM fisheries (2007-2008), and you can search for our report in postings by the Lake Mainit Development Alliance (LMDA). Our main motivation for this research was to highlight on the state of LM fisheries to guide policy for their sustainable management. The ‘saguyon’ are fry of indigenous freshwater gobies (possibly a mix of several species, notably Glossogobius giuris or “pijanga”. Far more important than food for our tables, these fry are the “future generations” of these native freshwater fish. Our research (when compared to an earlier one) indicated that LM gobies are positively overfished: their sizes getting smaller and their catches dwindling. Goby fry fisheries in LM has been identified as a major cause of this decline. These FW fish need to be conserved and managed through regulating fisheries, including the protection of the tiny fry. Which is why LGU members of the LMDA have banned “baling” and fine-meshed nets from the lake. Promoting “saguyon” recipes the way you did encourages this UNSUSTAINABLE fishery practice. Let us all (as Filipinos) help in promoting sustainable fisheries and biodiversity conservation. Sharing important environmental information about ‘saguyon, dulong, ipon’ and other fish fry and how to protect them is a start. Knowledge about our environment is just a ‘click away’. Thank you!

By: Jenalyn

Jenalyn — Mon, 16 Sep 2013 21:12:21 +0000

I suddenly miss ipon as we call it in Vigan/Ilocos. I remember when it’s in season we used to have it at breakfast till supper! And the fridge is also full of ipon! Mom used to buy the thinner and lighter one instead of the darker one coz it’s sweeter. Bagoong na ipon with calamansi is also a good dip.

By: betty q.

betty q. — Thu, 05 Sep 2013 18:13:42 +0000

MM…am in the middle of making more dill pickles with garlic nd hot chili peppers before the cold weather ruins those tiny dill cukes in Langley where I go dill cuke picking…you have got to check out Martha Stewart site on quick or fast way to peel a whole bulb of garlic without getting garlic smell on your hands. It is the coolest way I have ever found on peeling a whole bulb of garlic…. root and all!….works on both hard necks nd soft neck garlic!

By: Marketman

Marketman — Thu, 05 Sep 2013 06:20:16 +0000

louinsanfran, :) I didn’t catch the segment as we were away… It’s clean and bright, not too sure about “hip”… :)

By: louinsanfran

louinsanfran — Thu, 05 Sep 2013 04:07:53 +0000

caught that short segment about zubuchon on matanglawin over the weekend. the place is hip!

By: Marketman

Marketman — Thu, 05 Sep 2013 01:40:08 +0000

datingpulubi, yikes! I have used ours nearly a dozen times now, no problems with cracking! So sorry you had a bad one, although they are notorious for being weakly made… Did the adobo taste good at least? :)

By: datingpulubi

datingpulubi — Thu, 05 Sep 2013 00:52:57 +0000

out of topic. i bought claypot the one you refer in Quiapo after tempering it. i cook adobong chicken and ala it crack gone my 150 pesos huhu.

By: Marketman

Marketman — Tue, 03 Sep 2013 22:49:41 +0000

Hi bettyq, yes, bottling or canning it might be nice. There is dulong locally that is bottled in olive oil and it tastes good. I suspect these tiny fish would do well as well. The pressure cooking part of the process may indeed turn them into a “pate” or spread of sorts…