Daing na bangus.jpg

''Daing'', ''tuyô'', or ''bilad'' (literally "sun-dried" or "sun-baked") are dried fish from the Philippines. 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 fillets the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.

''Daing'' is fried or grilled before consumption, though it can also be wrapped in foil and baked in an oven. It is usually dipped in vinegar and eaten with white rice for breakfast. Notably, it is traditionally paired with '' champorado'' (traditional Filipino chocolate rice gruel). It can also be used as an ingredient in other dishes.

''Daing'' is considered poverty food due to its relative cheapness, but has gained significance in Philippine culture as comfort food.

Preparation

Virtually any fish can be prepared as ''daing''. The species of fish used is usually identified by name when sold in markets. For example, in Cebu, the local specialty which uses rabbitfish (''Siganus'' spp., locally known as ''danggit''), is called ''buwad danggit''. Other fish species used include threadfin breams (Nemipteridae, locally known as ''bisugo''); grey mullets (Mugilidae, locally known as ''banak''); and sardines ('' Sardinella'' spp. and '' Dussumieria acuta'', locally known as ''tunsoy'' or ''tamban''). ''Daing'' made from sardines are usually dried whole, though exported daing may be gutted to comply with food laws in other countries. Cuttlefish and squid may also be prepared this way ( Tagalog: ''daing na pusit''; Cebuano: ''bulad pusit'').

In Central and Southern Philippines, ''daing'' is known as ''bulad'' or ''buwad'' in Cebuano. The types of daing which use sliced and gutted fish are known as ''pinikas'' (literally "halved" referring to the halves of the fish). Northern regions usually do not distinguish between the two, though some may use ''daing'' to refer exclusively to the halved and gutted types, while ''tuyô'' is used for all types of daing.

Variants

A variant of ''daing'' known as ''labtingaw'' uses less salt and is dried for a much shorter period (only a few hours). The resulting ''daing'' is still slightly moist and meatier than the fully dried variant. Another variant of ''daing'' known as ''lamayo'', does away with the drying process altogether. Instead, after the fish is cleaned, it is simply marinated in vinegar, garlic and other spices before frying.

See also

*Tinapa
* Burong isda
* Clipfish
* Cuisine of the Philippines
* Kipper
*Stockfish

References

{{Filipino food

Philippine cuisine
Fish dishes
Dried fish