For ancient Chamorros, fish was the staple protein, and that tradition continued in guihan, a dish made by grilling local fish over a barbecue pit. In modern times, men prepare this dish much more often than women do, although both sexes used to catch the fish and make the dish.

The fish is typically seasoned with salt and pepper, but it can also be prepared with various spices, lemon juice, or butter, when it is traditionally wrapped in aluminum foil before being thrown on the grill.