Sinaya Seafood

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"Saving our Precious Seas, One Delicious Bite at a time"

A one-stop shop for high quality, naturally processed and ethically sourced specialty seafood products, condiments and seasonings made by Fishing Community Enterprises.

WHAT IF THE SEA COULD TELL A FILIPINO STORY? 🌊🇵🇭Through bold flavors, regional traditions, and fresh culinary perspectiv...
16/09/2026

WHAT IF THE SEA COULD TELL A FILIPINO STORY? 🌊🇵🇭

Through bold flavors, regional traditions, and fresh culinary perspectives, a new generation is turning Philippine seafood into art.

Discover the Wild-Caught Shrimp Sisig Skewers— a familiar Filipino favorite transformed into a playful, contemporary seafood creation.

From regional specialties to Filipino seafood fusion, Sinaya Seafood celebrates the richness of our waters and the creativity of the culinary teams shaping what’s next.

By CCA Manila — empowering new generations of culinary teams to explore, create, and champion Philippine seafood.

One plate. One story. One taste of the Philippines.

WHAT THE SEA GIVES, OUR HANDS TRANSFORM INTO ART.WHAT OUR ANCESTORS TAUGHT US, WE CARRY AS A LEGACY.Maybe you remember t...
14/09/2026

WHAT THE SEA GIVES, OUR HANDS TRANSFORM INTO ART.
WHAT OUR ANCESTORS TAUGHT US, WE CARRY AS A LEGACY.

Maybe you remember the smell first.

The familiar aroma of dried seafood in the kitchen.
A simple meal shared with family.
The taste of something you grew up eating—something that somehow always felt like home.

For many of us, seafood is part of our everyday stories.

It comes from the sea, but its journey continues through the hands of our families, our fishers, and our local communities—people who have learned through generations how to prepare, preserve, and make the most of what our waters provide.

At Sinaya Seafood, we honor these seafood roots through the craft of dried seafood processing.

From Jeprox and Ballpen Pusit, to Boneless Dilis and Boneless Sapsap, every specialty carries more than flavor. It carries the character of our coastal communities and the knowledge of generations before us.

This Fish Conservation Week, we are reminded that every meal begins with a healthy sea—and that protecting our waters means protecting the stories, livelihoods, and traditions that depend on them.

Through MANA Mo — Maritime and Archipelagic Nation Awareness Month, we celebrate the seas that connect our islands and shape our identity.

And during Philippine Creative Industries Month, we celebrate the creativity that lives in Filipino hands—including the everyday artistry of preserving the food and traditions we grew up with.

Because sometimes, heritage isn’t found in a museum.

Sometimes, it’s in the food on our table.
In the skills our elders taught us.
In the flavors we share with our children.

What we cherish today, we pass on tomorrow.
Rooted in the sea. Made by Filipino hands. Inspired by generations 🩵

BEFORE REFRIGERATION, THERE WAS KNOWLEDGE🐟🧂🌊How do you keep the sea’s harvest from spoiling when the nearest refrigerato...
13/09/2026

BEFORE REFRIGERATION, THERE WAS KNOWLEDGE🐟🧂🌊

How do you keep the sea’s harvest from spoiling when the nearest refrigerator is miles away?

You learn from the sea.

You learn how much salt the fish needs.
How long it should dry.
When the sun is right.
How to smoke, ferment, cure, or preserve without wasting the catch.

Across the Philippines, communities have developed generations of seafood-processing traditions—**tuyo, daing, tinapa, bagoong, burong isda, pindang, sinamak, smoked and salted seafood, and countless local preparations** that vary from island to island.

These are not simply ways of making seafood last longer.

They are food technologies shaped by place.

They reflect local species, climate, seasons, available resources, taste, and the ingenuity of communities living alongside the sea.

And often, these traditions hold another important lesson:

Nothing should go to waste.

A plentiful catch could be salted, dried, smoked, fermented, or transformed into something that could nourish a family long after the fishing season ended.

Today, we have cold chains, freezers, vacuum sealers, and modern processing facilities.

But modernization doesn’t have to mean forgetting.

At Sinaya Seafood, we believe the future of Filipino seafood can be modern without losing its memory.

Because when we preserve traditional seafood processing, we preserve more than food.

We preserve stories.
We preserve knowledge.
We preserve flavors.
We preserve livelihoods.
We preserve a living connection between Filipino communities and the sea.

The next time you eat a piece of dried fish, smoked seafood, fermented fish, or artisanal salt—

remember:

You may be tasting generations of knowledge.

Honor the tradition.
Value the maker.
Taste the heritage.

Saving our precious seas, one delicious bite at a time.

🐟🌊 Have you tried Philippine seafood raw?This Black Pompano Gravlax with Sago by Romy Dorotan is a beautiful example of ...
10/09/2026

🐟🌊 Have you tried Philippine seafood raw?

This Black Pompano Gravlax with Sago by Romy Dorotan is a beautiful example of how our local catch can be enjoyed beyond the usual cooked preparations. ✨

Raw seafood isn’t simply about eating fish uncooked. Freshness, responsible sourcing, proper handling, temperature control, and culinary technique all matter.

When these come together, raw preparations can reveal something different about a fish—its natural texture, delicate flavor, and freshness—while giving chefs another way to tell the story of our seas.

At , we believe our local catch deserves a place not only in traditional kitchens, but also on the plates of chefs who can showcase its full potential.

We’re constantly looking for ways to bring locally and responsibly sourced seafood closer to consumers and chefs, while creating more value for the small-scale fishers who catch it.

There’s so much more to discover in Philippine seafood—one delicious bite at a time. 🩵🐟

For raw preparations, always use seafood specifically sourced and handled appropriately for raw consumption, and follow proper food-safety practices.

15 species. Gone forever.All from one lake.Here in the Philippines 🇵🇭Lake Lanao once supported endemic fish species foun...
09/09/2026

15 species. Gone forever.

All from one lake.

Here in the Philippines 🇵🇭

Lake Lanao once supported endemic fish species found nowhere else on Earth.

In 2020, IUCN assessments classified 15 endemic cyprinid species as extinct. Two more were assessed as Critically Endangered and possibly extinct.

These weren’t just fish stocks.

They were unique species.

Once gone, there was nowhere else to replenish them.

No second Lake Lanao.
No backup population.
No reset button.

Their decline has been linked to introduced predatory fish, alongside overexploitation, pollution, and changes to the lake and river system.

And that should make us rethink what we mean by “sustainable seafood.”

Because sustainability doesn’t begin at the market.

It begins in the water.

Healthy ecosystems sustain communities.

And communities with viable livelihoods, knowledge, and a stake in their resources can become powerful stewards of those ecosystems.

People need healthy ecosystems.
Healthy ecosystems need people.

That’s why sustainability can’t simply mean “catch less.”

We need systems where protecting the resource and making a living from it reinforce each other.

At Sinaya, we believe seafood is more than a commodity.

🌊 Ecosystem
🎣 Livelihood
🧺 Culture
🍽️ Food tradition

So responsible seafood asks:

Where did it come from?
How was it harvested?
Who harvested it?
Can the ecosystem—and the community—continue to thrive?

Because extinction happens here.

In our lakes.
Our rivers.
Our reefs.
Our fishing grounds.

Protect the ecosystem.
Support the people.
Keep the fishery alive.

Conservation and livelihoods shouldn’t compete.

They should strengthen each other.

But extinction doesn’t have to be the only story we tell. There is still so much worth protecting.

Let’s keep learning from what we’ve lost, working together, and caring for what remains. Every one of us has a role to play—from how we fish and source seafood to how we protect the waters that sustain us.

Let’s act while there’s still something left to save. Because once it’s gone, it’s gone forever.

📷 Radar PH

THE ART OF SKIPJACK.Not rare.Not imported.Not trying to be anything else.Just exceptionally good fish.Our skipjack, tran...
08/09/2026

THE ART OF SKIPJACK.

Not rare.
Not imported.
Not trying to be anything else.

Just exceptionally good fish.

Our skipjack, transformed by Mrs. Saldo's into a pristine tuna tartare—silky, bright, precise.

A fish often overlooked.
A preparation impossible to ignore.

Because perhaps luxury was never about rarity.

Perhaps it was always about knowing what to do with what you have.

From Philippine waters, with intention. 🌊

BEFORE THERE WERE FISHING GPS & BIG BOATS, THERE WAS KNOWLEDGE. 🌊🎣A fisherman reading the wind.A boat following the tide...
08/09/2026

BEFORE THERE WERE FISHING GPS & BIG BOATS, THERE WAS KNOWLEDGE. 🌊🎣

A fisherman reading the wind.
A boat following the tides.
A net cast according to the season.
A community knowing where the fish will be—not from an app, but from generations of observation.

Across the Philippine archipelago, traditional fishing practices carry something far more valuable than fish.

They carry knowledge.

Knowledge of the sea.
Knowledge of seasons.
Knowledge of currents, reefs, weather, and spawning grounds.
Knowledge passed from grandparents to parents, and from parents to the next generation.

From pukot and lambak to hook-and-line fishing, fish corrals, traps, and other place-based methods, our fisherfolk have developed ways of harvesting seafood that are deeply connected to their ecosystems and communities.

But when fishing traditions disappear, we don’t just lose a livelihood.

We lose a piece of our ocean culture.

At Sinaya Seafood, we believe that sustainable seafood isn’t only about what we eat.

It’s also about who caught it, how it was caught, where the knowledge came from, and whether that knowledge will still exist tomorrow.

Because our seas are not just sources of food.

They are living libraries of Filipino heritage.

Let’s keep the knowledge alive.
Let’s value the people who carry it.
Let’s make traditional fishing part of the future—not just a memory of the past.

🌊 Honor the fishers.
Protect the knowledge.
Regenerate the seas.

Saving our precious seas, one delicious bite at a time.

🌊 SEPTEMBER | MARITIME AND ARCHIPELAGIC NATION AWARENESS MONTH (MANA Mo)OUR ISLANDS ARE SHAPED BY THE SEA.AND OUR STORIE...
05/09/2026

🌊 SEPTEMBER | MARITIME AND ARCHIPELAGIC NATION AWARENESS MONTH (MANA Mo)

OUR ISLANDS ARE SHAPED BY THE SEA.
AND OUR STORIES ARE, TOO.

Across the Philippine archipelago, fishing is more than a livelihood.

It is knowledge, craft, memory, and identity—passed from one generation to the next.

It lives in the way fishers read the tides and seasons.
In the way communities preserve the harvest through drying, salting, smoking, fermenting, and curing.
And in the dishes that tell the story of a place.

This September, Sinaya Seafood celebrates seafood as ART, CULTURE & HERITAGE.

🎣 01 | TRADITIONAL FISHING

From pukot and salambaw to handlines, traps, spearfishing, and other place-based practices—Filipino fishing traditions reflect generations of knowledge about our waters and the life within them.

🐟02 | SEAFOOD & SEASALT PROCESSING

Long before refrigeration, coastal communities developed ingenious ways to preserve the harvest.

Daing. Tuyo. Bagoong. Patis. Artisanal sea salt.

These are more than products.
They are living traditions.

🍽️ 03 | REGIONAL SEAFOOD & CUISINES

Every island has its own relationship with the sea.

Different species.
Different seasons.
Different fishing grounds.
Different ways of cooking and preserving.

Together, they create the extraordinary diversity of Filipino seafood heritage.

7600+ islands. Countless fishing communities.

Thousands of stories from the sea.

So this month, let’s look beyond seafood as a commodity.

Know where it comes from.
Know who catches it.
Know how it is transformed.
Know the culture behind every bite.

Because when we protect seafood heritage,
we protect the people, knowledge, traditions, and biodiversity that make our archipelago who we are.

🌊 Our sea is our culture.
Our seafood is our heritage.

Saving our precious seas, one delicious bite at a time.

Sometimes, saving our seas starts with what we choose to put on our plate 🐟🛶Meet flying fish— dibang, himalit, bangsi, a...
02/09/2026

Sometimes, saving our seas starts with what we choose to put on our plate 🐟🛶

Meet flying fish— dibang, himalit, bangsi, and known by many other local names across our islands.

For generations, it has been part of the catch, culture, and food heritage of Filipino fishing communities. Yet today, many lesser-known seafood species remain overlooked by markets and consumers.

Perhaps it’s time we look again.

Flying fish can be grilled, fried, steamed, made into kinilaw or soup, dried, smoked, or transformed into something entirely new. One humble catch, so many delicious possibilities.

When we embrace seafood beyond the usual favorites, we create a market for more of the responsible catch—helping reduce seafood waste, support small-scale fishers, and celebrate the incredible biodiversity of our seas.

It’s more than discovering a new fish.

It’s about rediscovering the richness of our own seafood heritage and creating a future where every responsible catch is valued.

From fin to tail. From fisher to market. From heritage to innovation.

Because when we make room on our plates for the overlooked, we make more room for our oceans to thrive 🩵🌊

Address

Biñan
4024

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm

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