ABOUT FILIPINO FOOD

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).

Photo by Angie Pastor.

Dilis are anchovies. The scientific name of this fish is Stolephorus commersonii.

Reputedly the smallest fish in the world, sinarapan measure half a centimeter and are found in Lake Buhi, Camarines Sur, in large thick schools.

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.

Daing is a type of dried fish. It goes very well with steamed white rice… and even tsampurado! This page will be updated with more information and photos. Please check back soon. Salamat!

Sinigang na Salmon Belly: Cooked, Styled, and Photographed by Mayette Garcia