by Che A. Sy

MACABALAN, Cagayan de Oro City – To promote and preserve traditional Filipino food heritage while honoring the contributions of local farmers, fisherfolk, and food artisans, the Bureau of Fisheries and Aquatic Resources – Region 10 (BFAR-10), through its Post-Harvest and Marketing Section, organized an Agri-Aqua Fair, featuring exhibits and free tasting of fishery-based cuisines, in celebration of Filipino Food Month (FFM) on April 25 at the Bureau’s compound.

FFM is celebrated every April through Presidential Proclamation No. 469, series of 2018, a nationwide initiative that recognizes the richness, diversity, and cultural significance of Philippine cuisine.

This year’s celebration carries the theme, “Sarap ng Pagkaing Pilipino, Yaman ng ating Kasaysayan, Kultura, at Pagkatao”. It reflects the belief that Filipino food is more than just nourishment—it is a flavorful expression of the country’s collective identity, a reflection of its cultural diversity, and a living testament to its rich history and traditions.

According to BFAR-10 Director Edward Yasay, the activity aims not only to promote awareness and appreciation for regional and indigenous fishery-based dishes but also to serve as a platform to support and empower local MSMEs and fisherfolk associations.

“Ato gyu’ng mapatunhay ug mapalambo ang sektor sa pangisdaan ug mananagat pinaagi sa pagpahigayon ug pagsaulog sa mga selebrasyon sama niini,” he said.

[“We can certainly sustain and further develop the fisheries sector and the fishermen’s welfare by conducting celebrations like this”.]

The event brought together MSMEs, fisherfolk associations, LGUs, and regional partners to showcase and promote the value of preserving fishery-based Filipino cuisine as part of cultural treasure.

During the activity, participants from each province, together with their respective Provincial Fishery Office (PFO) personnel, prepared fishery-based dishes to demonstrate the deep connection between food, culture, and community, while highlighting the richness of their local fisheries.

Participants from Bukidnon prepared and presented Tilapia Steak with young coconut milk and Tilapia Triangle, both innovative twists featuring the abundance of tilapia in the province. Lanao del Norte, another tilapia-producing province, highlighted its cultural roots with Ginataang Tilapia sa Gata with Palapa where the addition of palapa, a famous Maranao condiment, set its distinction.

Meanwhile, Misamis Occidental served a unique seafood spin with Nylon Shell Sisig and Shrimp Lumpia, drawing attention to the province’s bountiful coastal resources. Camiguin delighted attendees with Inun-unan na Pidlayan and Sugbang Tilapia, local dishes that emphasized fresh, natural flavors.

Misamis Oriental representatives prepared hearty offerings such as Pancit and Pinakbet with Tuna Fish and Dried Uyap, showcasing the balance of vegetables and seafood. For snacks, they offered Seaweed Muffins, a creative and healthy innovation using locally sourced seaweed.

Fresh seafoods and various value-added products were also displayed from different fisherfolk beneficiaries across the region, bringing their products to consumers at reasonable prices.