SAPSAP

PONYFISH
Leiognathus equulus
1 WHAT IS “SAPSAP”?

2 PRODUCTION CYCLE

3 CULTURAL PRACTICES

4 COMMON PRODUCT

5 COMMON DISHES
 WHAT IS “SAPSAP”?
1
Ponyfishes are small and laterally compressed in shape, with a bland,
silvery colouration. They are distinguished by highly extensible
mouths, and the presence of a mechanism for locking the spines in the
dorsal and anal fins. They also possess a highly integrated light organ
in their throats that houses symbiotic bioluminescent bacteria that
project light through the animal's underside. Typically, the harbored
bacterium is only Photobacterium leiognathi, but in the two ponyfish
species Photopectoralis panayensis and Photopectoralis bindus,
Photobacterium mandapamensis is also present. Two of the most
widely studied uses for luminescence in ponyfish are camouflage by
ventral counterillumination and species-specific sexual dimorphism.

Although ponyfish seem quite ordinary and morphologically similar,

their light organ systems are highly variable across species and often
between sexes.
1
 PRODUCTION CYCLE
2

Spawning takes place throughout the year, with a peak during

April-May and September-December. The observed length at first
maturity was 9.0 cm total length in males and 8.4 cm in females.
The mean gonadosomatic index was more prominently in females
(2.5) than males (1.5).
 The species of “sapsap” can be divided into four groups based on
2 approximate life-spans. Leiognathus elongatus and S. insidiator are
the shortest lived species, with life-spans of up to approximately one
year, while L. equulus is the longest-lived species, with a life-span
of two to three years. Leiognathus decorus, Leiognathus sp. and S.
ruconius live to approximately one to 1.5 years. Gazza minuta, L.
bindus, L. leuciscus, L. moretoniensis and L. splendens live between
1.5 and two years.
 Sapsap is not cultured in the Philippines because sapsap or ponyfish
2 are kind of fish that are migratory which means that they came
from other country and visits the seawater of the Philippines for
reproduction purposes.
Another reason why sapsap is not cultured is because due to its
abundant population in its natural habitat - the shallow coastal
waters.
2
 CULTURAL PRACTICES

3 The Sapsap fish has been an important food source for coastal communities in
the Philippines for generations. Its availability and affordability have made
it a popular choice among local fishermen and consumers.

In terms of culinary uses, Sapsap fish is often enjoyed in various ways. It can
be cooked whole, fried, or grilled, and is sometimes used in soups and stews.
The fish’s delicate flavor and tender flesh make it a versatile ingredient in
Filipino cuisine.

Apart from its culinary significance, the Sapsap fish also plays a role in the
cultural traditions of the Philippines. Fishing for Sapsap is a common activity
among local fishermen, and it has become a part of their livelihood and
identity. Sapsap was also used in scarecrow competions in Isabela for their
bambanti festival.
3
4 COMMON PRODUCT

Procedure:

1. Clean thoroughly fresh fish and split into

butterfly fillet (for smaller fish, splitting is not
necessary)
2. Soak fish in ten (10) percent brine for 30 minutes
to leach out the blood. Soak in 33% brine for 3-6
hours
3. Drain the water from the fish and arrange on
drying trays.
4. Dry the fish under the sun or in an artificial drier
at 65-70oC.
5. Cool and then place in polyethylene bags.

DRIED SAPSAP
5 COMMON DISHES

FRIED SAPSAP PAKSIW NA SAPSAP

GRILLED SAPSAP PANGAT NA SAPSAP

THANK YOU

PRESENTED BY:
MICKO DELFINADO
ROY ANGELO GAFFUD