Lapú

Lapú, also written lapu-lapu, is a common name used in the Philippines for several species of grouper in the family Serranidae. It functions as a market and culinary label rather than a precise scientific designation, and a fish sold as lapú-lapu may be one of several grouper species depending on location and availability. The flesh is typically firm and white, prized for its versatility in cooking and suitable for grilling, steaming, or baking.

Taxonomy and naming: Lapú does not refer to a single species. Rather, lapú-lapu covers various grouper species encountered in Southeast Asian markets. In practice, the exact species can vary, and merchants may use the name based on local supply rather than strict taxonomy.

Distribution and habitat: Lapú is native to tropical Indo-Pacific waters, including the Philippines, Indonesia, and parts of Southeast Asia. These groupers usually inhabit coral reefs and rocky coastal areas, at shallow to moderate depths.

Cultural notes: In the Philippines, lapú-lapu is a staple in coastal cuisine and is commonly featured in both markets and restaurants. The term has also entered popular culture and place names; notably, Lapu-Lapu City in Cebu is named after the local historical figure, though the culinary use and the name in geography are etymologically distinct.