How Tindagat connects small-scale fisherfolk with chefs to bring the best of Philippine waters to the table.
The Philippines has an abundance of seafood, yet getting fish from the fishing grounds to restaurant kitchens while maintaining quality and ensuring fair compensation for fisherfolk remains a challenge.
Tindagat, a social enterprise working directly with small-scale fishing communities, hopes to change this by connecting fishers with restaurants and other buyers, creating a more direct route from the sea to the dining table.
Its collaboration with Chef Kevin Endaya of Lemuria demonstrates how this approach can benefit both sides: helping fishing communities find better markets while giving chefs access to quality local seafood.
‘Instead of importing seafood, we can use local seafood, showcase it internationally in quality,’ Endaya said, describing the potential he sees in the initiative.
During a tasting at Lemuria, familiar Philippine fish took on new identities. Tulingan, commonly fried or cooked in coconut milk, became a tartlet with dill cream. Himallit, or flying fish, was cured and prepared as boquerones, while surahan inspired a fish-based spread reminiscent of Spain’s sobrasada.
The dishes showed how creative cooking can introduce diners to local varieties beyond the preparations they may have grown accustomed to.
For Endaya, the collaboration also addresses a longstanding concern about seafood quality. Fish caught in the provinces can pass through several intermediaries before reaching Manila, with handling and transport potentially affecting its freshness.
He recalled the reaction of his kitchen team when they opened a shipment from Tindagat.
‘When we opened the vacuum pack, hey, it smells like the sea,’ he said. ‘It doesn’t smell like the market.’
For him, this was a testament to the quality of the products and the care taken in handling them.
Shortening the supply chain
FOUNDED in 2021, Tindagat began as an MBA capstone project before developing into a social enterprise. It initially focused on retail customers but later recognized the opportunity to work with restaurants, hotels, and other food-service businesses.
According to Marco Acevedo, Tindagat’s business development specialist, the enterprise aims to connect small-scale artisanal fishing communities directly with markets in Manila and other urban centers.
The goal is to improve livelihoods while ensuring that fisherfolk receive a fairer share of the value of their catch.
Traditional seafood supply chains can involve seven to 11 players, leaving small-scale fishers with limited bargaining power. When catches are abundant, prices can fall sharply, even when considerable work has gone into harvesting the fish.
Tindagat seeks to shorten this chain by acting as a marketing and sales partner for fishing communities.
‘We treat them like our business partners,’ Acevedo said.
The enterprise also trains fishers in filleting, cleaning, processing, freezing, and packaging, enabling them to supply products that are more convenient for restaurants and potentially command better prices.
billboards do the job socmed
Its approach emphasizes traceability, wild-caught seafood, and proper post-harvest handling. Customers can learn where their fish came from and, in some cases, identify the fisher who caught it. Tindagat also works with communities using registered fishing methods and promotes responsible sourcing.
By freezing seafood within hours of landing, the enterprise aims to preserve quality and make storage and transport more manageable.
Rediscovering local fish
BEYOND improving seafood supply, the partnership allows chefs to explore the variety of fish available in Philippine waters.
One example is himallit, which was traditionally dried in the community where Tindagat sources it. The enterprise saw potential in processing the fish into fillets, making it more accessible to chefs and consumers. It has since become one of the products sought by its restaurant partners.
Acevedo believes there is considerable room to expand appreciation for local seafood, particularly when consumers and restaurants tend to gravitate toward familiar or imported varieties.
‘We just want to be able to shine a light on that,’ he said, referring to the country’s rich marine resources and the many local fish that remain underappreciated.
For Endaya, working with Tindagat also means being flexible. Rather than requiring a fixed supply of particular species, he can develop dishes around what fishing communities have available.
‘I don’t want you to focus on just one thing. I want the partnership to be sustainable,’ he said.
This approach allows the kitchen to experiment with seasonal catches while helping buyers and fishers coordinate their needs.
Building livelihoods beyond the catch
TINDAGAT’S work extends beyond supplying restaurants. It also aims to equip fishing communities with the skills to manage more of the commercial process themselves.
Jaime Oyao, a fisher-entrepreneur based in Lubang, Occidental Mindoro, was among Tindagat’s pioneering fishing partners. The enterprise also works with communities in Busuanga, Palawan, and Zamboanga Sibugay, while developing initiatives in other areas, including Bantayan Island in Cebu.
Training includes not only seafood processing but also costing and bookkeeping, helping fishers better understand the value of their products and prepare to manage transactions independently.
Building this capacity takes time. Communities must learn to meet buyers’
specifications, maintain quality and fulfill orders consistently. Tindagat is working toward a model in which fishing communities can eventually manage their own operations with greater independence.
Supply remains a challenge, particularly when weather conditions disrupt fishing and affect the availability of particular species. Expanding the enterprise will require continued training, reliable cold-chain facilities, and sustained demand from restaurant partners.
The collaboration will take center stage at Lemuria in November 2026, when the restaurant showcases its partnership with Tindagat through a menu highlighting the diversity of Philippine seafood. The offerings will reflect the fish available through Tindagat, allowing Endaya to explore different varieties and develop dishes around their individual characteristics.
For diners, the collaboration offers an opportunity to discover local fish in new ways. For fishing communities, it represents a chance to connect their catch with a market that values quality, traceability, and responsible sourcing.
Ultimately, the initiative seeks to connect the people who harvest the country’s marine resources with the chefs who transform them into memorable dining experiences. By giving local fish greater visibility and fishing communities better access to markets,
Tindagat hopes to demonstrate that the value of Filipino seafood lies not only in what comes from the sea, but also in how it is handled, appreciated, and shared.