Pinindang is a traditional method of preserving humoy-humoy or juvenile achovies practiced in Cualsi, Antique. The practice is seasonal, typically from December to January when anchovy catch is abundant. The process involves washing the fish, drying it under the sun, and shaping into thin, flat pieces. The result is a popular local delicacy and is said to be a common pasalubong for guests, helping the local economy. However the practice faces challenges, particularly the dwindling availability of anchovies. Still, the practice continues being passed down to the younger generation through informal learning by assisting their parents, ensuring the safeguard of ...