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Daing, tuyô, buwad, or bilad (lit. ' sun-dried ' or ' sun-baked ') are dried fish from the Philippines. [1] Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillet the fish before the drying process. [2]
Daing (also known as bulad or tuyô) refers to sun-dried fish in the Philippines. Almost any kind of fish is used, but the most popular variant uses rabbitfish (locally known as danggit). Cuttlefish and squid may also dried this way [4] The amount of drying can vary.
Generally considered the national fish of the Philippines. Popular dishes include daing na bangus, rellenong bangus, and sinigang na bangus. Batuan: Fruit Bawang (Garlic) Spice Bayabas (Guava) Fruit Bay leaf (Dahon ng Laurel) Spice Referred to as "dahong paminta" (literally 'spice leaf') or "dahong laurel" Bulaklak ng saging (Banana blossoms ...
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years.
Ginisang munggo is a Filipino savory mung bean soup. It is made with mung beans, garlic, tomatoes, onions, various vegetables, and patis (fish sauce). It is cooked with pork, tinapa (smoked fish), daing (dried fish), or other seafood and meat.
Tinapa recipe mainly involves the process of washing the fish and putting it in brine for an extended amount of time (usually 5 – 6 hours), air drying and finally smoking the fish. The fish species which are commonly used for making tinapa could either be galunggong (scads) or bangus (milkfish). [1] [2] The term tinapa means "prepared by ...
Anadromous – fish that live their adult lives in the ocean but migrate up fresh water rivers to spawn. Examples are Pacific salmon. Fish that migrate in the opposite direction are called catadromous. Anoxic sea water – sea water depleted of oxygen. See hypoxia. Anoxic sediments – sediments depleted of oxygen.
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]