Table 17. Per caput consumption of fish and other meat products in the Philippines in 1987

Food			Total (kg/y)
Fish			40
	Fresh fish		25
		Frigate tuna (tulingan)1	4
		Milkfish (bangus)	2
		Roundscad (galunggong)	4
		Anchovy (dilis, whole)	1
		Indian mackerel (alumahan)	1
		Sardines (tamban)	1
		Fusilier (dalagang bukid)	1
		Slipmouth (sapsap)	n2
		Threadfin bream (bisugo)	1
		Cichlid (tilapia)	1
		Others	9
	Dried fish, as fresh fish		4
	Processed fish		4
		Fish paste, as fresh fish (bagoong)	1
		Fish sauce	n
		Canned fish (sardines, mackerel, salmon, etc.)	1
		Smoked fish (all tinapa type)	1
		Others, as fresh fish	n
Crustacean and Molluscs			7
	Shrimp (all type)		1
	Others (fresh)		5
	Dried and processed as fresh		n
	Paste (bagoong), as fresh		1
Dairy			15.7
Poultry meat			3.3
Eggs			3.7
Fresh meat			9.9
	Pork		7.3
	Beef		1.8
	Carabao beef		0.4
	Others		0.4
Organ meat			1.5
	Pig		0.7
	Chicken and other poultry		0.4
	Processed organ meat		0.4
Processed meat			2.2
	Popular processed meat (as fresh meat)		1.5
	Other cooked/canned (as fresh meat)		0.7

Source: Bureau of Fisheries and Aquatic Resources (1995a)

¹ local names in parenthesis
² negligible