Lapu-Lapu: The Fish Used In Many Filipino Dishes

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Filipino lapu-lapu is a type of fish that is commonly found in the Philippines. It is a popular food item and is often served grilled, baked, or fried.

Lapu-lapu is also known by its scientific name, Pseudocoris schaldingeri or grouper. The fish is named after the island of Lapu-Lapu in the Philippines, where it is commonly found.

Grouper fish is a type of sea bass that is popular in many parts of the world, including the Mediterranean, Australia, and Asia. The fish is prized for its flaky white flesh and mild flavor.

Cooked lapu-lapu fish fillet on a plate

Lapu-lapu is a white fish with a light pinkish coloration on its head and fins. It has a mild flavor and a firm texture.

Lapu-lapu is a good source of protein and omega-3 fatty acids. It is also low in calories and cholesterol.

Lapu-lapu is typically served with rice and vegetables. It can also be used in soups, stews, and stir-fries. Lapu-lapu is a popular choice for ceviche and fish tacos.

When choosing lapu-lapu fish, look for fillets that are firm and opaque. Avoid fillets that are mushy or have dark spots.

What family of fish is lapu-lapu from?

Lapu-Lapu and grouper fish belong to the sea bass family. Other members of this family include snapper and barramundi.

What is the difference between lapu-lapu and sea bass?

Lapu-Lapu and sea bass are both saltwater fish belonging to the same family. However, there are a few key differences between the two.

Lapu-Lapuare typically larger than sea bass. They also have a more robust flavor. Additionally, the fillets are usually thicker than those of sea bass.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.