Lamayo is a traditional technique of preparing fish, originating from the Philippines. The fish, usually tilapia, bangus, or danggit is first marinated in a combination of white vinegar, water, sugar, salt, chili peppers, garlic, ground pepper, and bay leaves (if desired).

It is then arranged in drying trays and left to dry in the sun until it becomes glossy or semi-dried. Lamayo is one of the favorite breakfast foods in the Philippines because it's easy to prepare and nutritious. It's recommended to pair the fish with garlic rice, tomato salad, or a spicy vinegar dipping sauce.