I COME from Buhi in Camarines Sur, a place that is well-known for a lake that is the habitat of the smallest edible fish in the world, which we call 'sinarapan.' I still have childhood memories of it being cooked and prepared in various ways, including drying it as 'dinaing,' a feat which the unfamiliar thought was a joke since they cannot imagine how to turn a fish that is averaging a half centimeter in size into 'badî' or dried fish.