Fish in Philippine Cuisine: Isda
“Isda at Gulay” (Fish & Vegetables) by Tina Carolino
Sinaing na Tulingan by Angie Pastor.
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.
Tagalog name for skipjack tuna
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!
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.