Small catch, big flavor: Discover puyoy, the spicy, creamy, tiny eel delicacy of Capiz

A seasonal delicacy of tiny, slippery eels simmered in ginger-infused coconut milk defines the true essence of coastal Ilonggo comfort.

In the “Seafood Capital of the Philippines,” the most prized catches aren’t always the biggest ones. Puyoy, or juvenile eels, represent a deep connection between the people of Capiz and the unique ecology of their province, where freshwater rivers meet the salty sea in places like Pontevedra, Panay, and Roxas City.

They are a seasonal bounty during certain tides when these tiny eels would be abundant in the muddy banks and mangrove roots.

Because puyoy are tiny and incredibly slippery, harvesting them required immense patience, often using specialized traps or bare hands in the mud.

From mangrove banks to the bowl

In the days before modern refrigeration, cooking them in a heavy gata (coconut milk) base with plenty of ginger and salt was a way to preserve the delicate protein for a day or two in the tropical heat. The addition of ginger is crucial to balance the “lansa” (fishiness) of the eel, while the labuyo chilies provide a warmth that reflects the fiery spirit of Visayan cooking.

To eat puyoy is to understand the Ilonggo concept of namit—a deep, satisfying deliciousness that comes from the freshest ingredients cooked with love. It’s a dish that carries the scent of the sea and the richness of the land in one single bowl.

If you are in Capiz, visit Espacio Verde Resort, which offers a beautifully plated puyoy that honors traditional flavors in a modern setting. But for a home-cooked feel, the eateries in Pontevedra are your best bet. You will also find puyoy grilled on the streets for a different, smoky-savory taste.

In Manila, Sarsa Kitchen by Chef JP Anglo, a proud Ilongo, may be your best bet. While the menu rotates, they often feature regional Visayan delicacies like puyoy during their “Capiz Highlights” weeks.