Fish in Philippine Cuisine: Isda
“Isda at Gulay” (Fish & Vegetables) by Tina Carolino
Tagalog name for skipjack tuna
Daing na Biya from Calapan City, Oriental Mindoro. Photo by Mildred Cruz.
Biyâ is a long-finned goby fish. Daing is the way of drying it.
Very small fish with translucent bodies. They swim in schools and fisherfolk
Fried Galunggong by Eva Argenos.
Sariwang Dulong na Kinilaw. Prepared and Photographed by Eva Argenos.
Dulong is a term commonly used in the Philippines to describe a set of small fishes caught using fine-meshed nets (i.e., with a mesh size of less than 3 cm).
Photo by Angie Pastor.
Dilis are anchovies. The scientific name of this fish is Stolephorus commersonii.
Malutong na Danggit (Crispy Siganid) by Jeric Travis… Danggit is one of the dried fishes enjoyed in the Philippines with vinegar and steamed rice!
Photo by Jeric Travis.
Tuyô literally means “dry” in Tagalog. When it comes to foodstuff, tuyo refers to dried fish, which when fried, is great to eat with rice and perhaps a side of vinegar!
Vacuum-packed Tinapang Bangus (Smoked Milkfish) by Angie Pastor. For orders in Manila, 09369815475.
Tinapa refers to fish that has been smoked. The finished product has a discernibly yellow or even orange tint.
Daing is a type of dried fish. It goes very well with