Fish

Fish in Philippine Cuisine: Isda

Isda at Gulay

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

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

Malasugi

Large saltwater fish of the family Istiophoridae.

BITILYA

Saltwater fish of the family Lethrinidae.

Sinaing na Tulingan

Sinaing na Tulingan by Angie Pastor.

Sarciadong Tilapia

Sarciadong Tilapia with Leftover Daing by Mommy Shelette. These days the adjective

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.

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.

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