Fish

Fish in Philippine Cuisine: Isda

Isda at Gulay

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

Biyâ

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.

Galunggong

Fried Galunggong by Eva Argenos.

Dulong

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).

Dilis

Photo by Angie Pastor.

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

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!

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!

Tinapa

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.

Daing

Daing is a type of dried fish. It goes very well with

Bangus

Bangus is the Tagalog word for “milkfish.” The fish’s scientific name is Chanos chanos. What can we make with bangus? Paksiw, sinigang, relleno, adobo, pinaputok, escabeche, sisig, bangus sa tausi…

Bistek na Bangus

Milkfish cooked in the style of Filipino beefsteak

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