Fish in Philippine Cuisine: Isda
“Isda at Gulay” (Fish & Vegetables) by Tina Carolino
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).
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.
Sinigang na Salmon Belly: Cooked, Styled, and Photographed by Mayette Garcia
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 Mommy Shelette of daing na ayungin.
Ayungin is a freshwater fish known in English as silver perch. It is endemic to the Philippines!
Fish Caldereta by Beth Ancaja… Kaldereta is traditionally made with goat meat. Substitutions are common, and particularly since it is the Lenten season, fish can be used to substitute for the usual meat as well.
Pritong Tamban by Beth Ancaja.
Tamban is sort of like the Philippine fish Tawilis, except that Tamban is saltwater, while Tawilis is freshwater.
Lapu-Lapu fish. Photo by Angie Pastor.
Recipes and more information about lapu-lapu after the website upgrade. Please check back soon!
Fried Tulingan by Eva Argenos.
Tulingan (bullet fish / mackerel tuna) is a fish widely available in the province of Batangas.