Category: Fish

Fish in Philippine Cuisine: Isda

Isda at Gulay

“Isda at Gulay” (Fish & Vegetables) by Tina Carolino

Tanigue

Tanigue with calamansi by Angie Pastor.

Pinangat na Kitang

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.

Sapsap

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.

Paksiw

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.

Danggit

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

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.

Tuyo

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!

Tawilis

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

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

Dried Fish

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