Linarang, also known as larang or nilarang, is a Filipino fish stew originating from the Central Visayas islands.

[2] The word is originally a synonym of the ginataan cooking process (ginat-an or tinunoan in Cebuano), but has come to refer exclusively to this particular dish.

[3] Linarang is prepared by first sautéing the fish with garlic, red onions, and tomatoes.

It is then added to a broth with fermented black beans (tausi), chilis, and a souring agent.

The most commonly used are porcupinefish (tagotongan), stingrays (pagi), barracuda (rompe), triggerfish (pakol, pugot, and tikos), marlin (malasugui), cobia or snakehead (tasik), parrotfish (molmol or isda sa bato), and Spanish mackerel (tanguigue).