Sagol, or Senagol, refers to the traditional food of the Bajau ethnic that uses the flesh of stingray, shark or puffer fish, fishes that have bigger heart sizes. Discard the rough surfaces, called langnges, of the stingray and shark, as well as the thorns, called iting, on the puffer fish. Blanch the flesh then crush it and mix with crushed turmeric. This cuisine can be cooked either with or without gravy.