What to Eat in Pasil, Cebu City: Larang, Tuslob Buwa and Fresh Seafood Finds

The Pasil Fish Market was established in 1921 and is a major source of fresh fish from the seas around the Visayas, such as the Visayan Sea, Samar Sea, Camotes Sea and Bohol Strait, according to Wikipedia. It started as a light-materials market with wooden stalls and was upgraded in the 1980s, when a nearby fish port was built with Belgian government assistance. That is why the street is now called Belgium Street.

One small note for first-timers: the market was originally part of Barangay Pasil, but after the barangay was split it ended up within the boundaries of Barangay Suba. Many Cebuanos still call the whole area "Pasil."

For food writer Marketman, it is the main wholesale drop-off point ("bagsakan") for fish in Cebu, where buyers from smaller markets purchase fish to resell later the same day. In other words, a lot of the seafood you eat around Cebu starts its day here.

Larang (also called linarang or nilarang) is a hot, sour and gingery fish soup that locals often have for breakfast. Food writer Enzo Cortes of Zoy To The World describes it as a fish stew built on ginger, onion, tomato, chilli and a souring ingredient, and he paid about ₱80 for a bowl at a Pasil stall in 2020. Prices change, so treat this as a rough guide only.

The fish used can vary from stall to stall. Don't be shy about asking what's in your bowl, and stick to common, legal fish. Protected species such as turtles, rays and sharks have been reported at the market in the past and should be avoided.

The video below shows a long-running street-side larang stall in Pasil. It is made by an independent creator (BHEN & YURI), not an official OneCebu or tourism video.

Tuslob buwa means "dip in bubbles." Gastro Obscura describes it as a bubbling gravy of pork brain and liver cooked with garlic, onions, shrimp paste and chilli. Diners dip pusô, or hanging rice wrapped in coconut or pandan leaves, into the wok and share it with friends and even strangers.

It has roots in the Pasil neighbourhood, and these days you can find it in other parts of the city too, including at the Carbon Market. If you try it, go with friends so you can share the wok, and ask the vendor for puso and a cold drink to go with it.

Pasil's fish also ends up in the dishes Cebu is known for. Two classics worth knowing:

• Kinilaw: raw, cubed fish in a vinegar-based dressing, usually eaten as an appetizer, according to Eat Your World.
• SuTuKil: the local pun and short form for how Cebuanos traditionally cook fish: sugba (grilling), tuwa (simmering in broth) and kinilaw.

We could not confirm which Pasil stalls serve these dishes on the spot, so ask around once you arrive.

1. Go with someone who knows the area, especially if you plan to visit the wholesale market during the early-morning rush. Marketman reported the peak trading hour at around 2 AM.
2. Wear closed shoes. Fish markets are wet and slippery.
3. Bring cash in small bills.
4. Choose busy stalls where food is cooked fresh, and watch how it is prepared.
5. Keep your belongings secure, as in any crowded market.
6. Be mindful of hygiene. In February 2026, an advocacy group called on the Cebu City government to improve sanitation and waste management at the Pasil Fish Port, according to SunStar.

The same report mentions a plan to move the wholesale hub to another site, so some wholesale activity may change in the future.