ABOUT FILIPINO FOOD

Tanigue with calamansi by Angie Pastor.

Pinangat na Kitang by Leon Natalie.

In Philippine cuisine, kitang is the name of a fish, while pinangat is the method of cooking by simmering with vinegar.

Featured photo by ohlanv235.

The fish called sapsap in Tagalog belongs to the family Leiognathidae. It is often identified by the scientific name Gazza achlamys.

In English, it’s been called slipmouth fish or ponyfish.

Made and Photographed by Toyang Noresa: Paksiw na Isda

Paksiw means to cook and simmer in vinegar. Fish is commonly prepared in this style of cooking.

Malutong na Danggit (Crispy Siganid) by Jeric Travis… Danggit is one of the dried fishes enjoyed in the Philippines with vinegar and steamed rice!

Tambakol is the Tagalog name for the yellowfin tuna. Scientific name: Thunnus albacares. It can be prepared with coconut milk (as in ginataang tambakol) or processed for canning.

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!

Fried & Photographed by Mildred Cruz

Sardinella tawilis (also known as the freshwater sardinella, freshwater herring, or bombon sardine) is a freshwater sardine found exclusively in the Philippines.

Pla-pla fish cooked, styled and photographed by Toyang Noresa

Photos by Mocheiraz of various dried seafood in the Philippines, including anchovies (dilis) and squid (pusit).