With most families having no refrigeration, the best way to preserve fish is by drying them under the sun. Walking around the island you will see nets with anchovies or any type of small fish dehydrating outside of people’s huts. There are, occasionally, fish nuggets, usually tuna flesh, drying as well. If your nose is easily offended I advise you to witness such aquatic flesh preservation from a distance as the smell could be acrid, specially if the remains in question have been drying for a couple of days.
To those who have Andrew Simmern food adventure inclination you may try having some for dinner. Most of the time locals fry dried anchovies in coconut or vegetable oil after seasoning them with salt, pepper and sometimes sugar. It is usually served with rice. In other parts of the country, anchovies are fermented with salt. Once fermented it is properly called “Bagoong”. It is very different from the way the Italians preserve their anchovies, as early Philippines did not have olive oil.
If you happen to have cravings for anchovies in Malapascua, just tell the locals you want to eat “Libod.”