Filipino dried fish – An authentic Filipino recipe

Filipino dried fish is often referred to as “daing na isda” or “tuyo”. Dried fish is one of Filipinos most favorite dishes and it’s also added in some recipes as condiment. Through the process of drying, the fish can be stored for many months while maintaining most of the nutrients. Now, without further ado, let’s check out the step by step instructions below on how to make this simple yet tasty dish.

Filipino dried fish Introduction

Tuyo, Daing or bulad (means “sun-baked” or “sun-dried”) are the words used to refer to dried fish from the Philippines. Dried fish is commonly called “tuyo” in Luzon island or the North. On the other hand, the popular name to call dried fish in the Visayas is “buwad” or “bulad”.

The fish are usually split open, salted with guts removed then undergo sun and air-drying process. There are some “daing” boneless versions which they fillet the fish before drying. Originally, it was a preservation technique, as the use of salt prevents bacteria from growing, which extends the fish storage time significantly. In the Philippines, you can find a wide variety of dried fish and some provinces also boast of their own specialty.

Before consumption, dried fish will be grilled, fried or covered in tin foil and baked in an oven. The fish is commonly dipped into vinegar as sauce and served with steamed rice for breakfast. Traditionally, Filipinos pair Daing with their traditional chocolate rice gruel. Fried fish can also be added to other dishes as an ingredient.

Filipino dried fish Recipe

“Daing na isda” stands for “dried split fish” in English. This is the kind of fish whose moisture level is reduced significantly under the use of heat. With this technique, although the fish loses its fresh state, the acceptability is still maintained over an extended period of time.

Ingredients

• Fresh Galunggong (60 kilos)
• Salt (6.5 kilos for every 60 kilos of fish)
• Water (5 gallons)

Materials

• Brining container
• Big basins
• Knife and cutting board
• Strainer bowl
• 12 meters Wire screen mesh (cut in half)

Prepare the fish

Step 1: Use fresh water to wash and clean the Galunggong fish thoroughly.

Step 2: Butterfly fillet the fish and remove all the internal organs and gills. Wash it again thoroughly.

Step 3: Drain the fish thoroughly using a strainer.

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Soak the fish in brine solution

Step 1: Mix water and salt to create a brine solution. The ideal proportion is 5 gallons of water and 6.5 kilos of salt for 60 kilos of fresh fish.

Step 2: To make the Filipino dried fish, submerge the fish for 1 hour in the brine solution.

Step 3: Drain the fish. Then under running water, rinse the salted fish thoroughly to clean off all the excess salt.

Dry the fish

Step 1

Place the fish on a 6-meter wire screen mesh. Make sure that the fish is evenly arranged but not on top of each other. Use the other 6-meter half of wire screen to cover the fish. This will help to prevent contamination during the drying process.

Step 2: Let the fish dry under direct sunlight for at least 2 – 3 days.

Step 3: After drying, let the dried fish cool down at room temperature for at least 6 hours.

Step 4: Pack and seal the dried fish. It can be stored at room temperature. It’s estimated that you can produce 40-kilo dried fish out of 60-kilo fresh one.

Filipino dried fish (Tuyo na isda) Recipe

In Filipino, “Tuyo” means “dried”. After being salted and dried, the fish can be stored for up to months. The process of salting and drying is done in the summer season, when there’s lots of sun and only a little amount of rain. This time of the year you’ll have ample time to preserve and dry the fish.

Ingredients

• Fresh Tunsoy fish (60 kilos)
• Salt (6.5 kilos for every 60 kilos of fish)
• Water (5 gallons)

Materials

• Brining container
• Big basins
• Knife and cutting board
• Strainer bowl
• 12 meters Wire screen mesh (cut in half)

Wash and soak the fish in brine solution

Step 1: Wash the fish with fresh and clean water then drain with a strainer for about 20 minutes.

Step 2: Prepare a mixture of salt and water (brine solution). 5 gallons of water and 6.5 kilos of salt should be enough for 60 kilos of fresh fish.

Step 3: Submerge the fresh Tunsoy fish for about 3 hours in brine solution. Transfer the salted fish into a strainer for a thorough drain.

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Step 4: Under running water, wash the fish thoroughly to remove all the excess salt.

Dry the fish

Step 1: Lay the brined fish on the 6-meter screen mesh. Use the other 6-meter half of the wire screen to cover the fish. This will protect the Filipino dried fish from contamination factors such as flies or dust.

Step 2: Depending on the fish size, the drying process can take 2 – 3 days. To prevent the fish from drying at a rapid rate, it’s recommended to dry it for 3 – 4 hours under the morning sun then air dry at room temperature.

Step 3: Flip the fish to the other side every 1 – 2 hours to guarantee even drying. A fish is considered well-dried when it has tender meat and is lightweight.

Step 4: After drying, the fish can be packed and stored at room temperature. 60-kilo fresh fish will likely give you 40-kilo salted dried fish.

Varieties of Filipino Dried Fish

Filipino cuisine offers a variety of dried fish, each with its unique taste and texture. Here are some of the most popular varieties of Filipino dried fish:

Salinas

Salinas is a type of dried fish that is often made from small mackerels. It is commonly used as an ingredient in Filipino dishes such as pinakbet, a popular vegetable dish. Salinas is often pan-fried or grilled and is known for its distinct salty flavor.

Tuyo

Tuyo is perhaps the most well-known type of dried fish in the Philippines. It is made from small herrings and is usually salted and sun-dried. Tuyo is often eaten as a breakfast dish, usually paired with garlic rice, eggs, and sliced tomatoes. It is also commonly used as a topping for pizza and pasta dishes, adding a unique salty flavor.

Dilis

Dilis is a type of small, salted, and sun-dried anchovy. It is a common snack in the Philippines and is often served with vinegar or spicy soy sauce. Dilis is also a popular ingredient in Filipino dishes such as pinakbet and fried rice.

Daing

Daing is a type of dried fish that is usually made from milkfish, but it can also be made from other types of fish such as tilapia or bangus. It is salted and sun-dried, then marinated in vinegar, garlic, and pepper. Daing is often served as a breakfast dish and is usually paired with garlic rice and fried egg. It is also commonly used as an ingredient in Filipino dishes such as sinigang and adobo, adding a unique flavor to these dishes.

Health Benefits of Filipino Dried Fish

Filipino dried fish is not only delicious, but it also offers several health benefits. Here are some of the health benefits of Filipino dried fish:

High in Protein

Filipino dried fish is an excellent source of protein, which is essential for building and repairing tissues in the body. A 100-gram serving of dried fish contains about 80 grams of protein. Protein is also essential for maintaining a healthy immune system, helping to fight off infections and diseases.

Source of Omega-3 Fatty Acids

Filipino dried fish is a good source of Omega-3 fatty acids, which are essential for maintaining heart health. Omega-3 fatty acids help to reduce inflammation, lower blood pressure, and decrease the risk of heart disease. Dried fish is an excellent alternative to fatty fish such as salmon, which can be expensive and hard to find in some areas.

Low in Fat and Calories

Filipino dried fish is low in fat and calories, making it a healthy food option. A 100-gram serving of dried fish contains only about 2 grams of fat and 215 calories. This makes dried fish an excellent choice for those who are watching their calorie intake or trying to maintain a healthy weight.

Rich in Vitamins and Minerals

Filipino dried fish is also rich in vitamins and minerals such as iron, calcium, and vitamin B12. Iron is essential for the production of red blood cells, while calcium is necessary for strong bones and teeth. Vitamin B12 is essential for maintaining healthy nerves and red blood cells.

Filipino Dried Fish in Filipino Cuisine

Filipino dried fish is a staple ingredient in traditional Filipino cuisine. Here are some ways that dried fish is used in Filipino dishes:

Dried Fish as a Breakfast Dish: Dried fish is often served as a breakfast dish in the Philippines. Tuyo and daing are popular breakfast options, usually paired with garlic rice, eggs, and sliced tomatoes. The salty and savory flavors of the dried fish complement the garlicky rice and provide a satisfying and flavorful breakfast.

Dried Fish as a Main Ingredient in Filipino Dishes: Dried fish is often used as a main ingredient in Filipino dishes, such as sinigang, pinakbet, and ginisang munggo. In sinigang, dried fish adds a unique flavor to the sour and savory broth. In pinakbet, dried fish is mixed with a variety of vegetables, creating a flavorful and nutritious dish. In ginisang munggo, dried fish is added to the mung beans, giving the dish a savory and salty flavor.

Dried Fish as a Snack: Dried fish is also a popular snack in the Philippines. Dilis is often eaten as a snack, usually served with vinegar or spicy soy sauce. Dried fish can also be eaten on its own, providing a salty and satisfying snack that is high in protein.

Filipino Dried Fish in the International Market

Filipino dried fish has gained popularity in the international market in recent years. Here are some ways that Filipino dried fish is sold and exported to other countries:

Exportation of Filipino Dried Fish: Filipino dried fish is exported to other countries, including the United States, Canada, and Australia. These dried fish are often sold in Filipino stores and markets in these countries, providing a taste of home for Filipinos living abroad. Exported Filipino dried fish undergoes strict quality control measures to ensure its safety and quality.

Global Demand for Filipino Dried Fish: There is a growing global demand for Filipino dried fish due to its unique flavor and nutritional value. Dried fish is becoming more popular among non-Filipino consumers who are looking for healthy and flavorful food options. In some countries, dried fish is also gaining popularity as an alternative to meat due to its lower price and environmental impact.

Economic Impact of the Filipino Dried Fish Industry: The Filipino dried fish industry is an essential part of the Philippine economy. The industry provides employment for many Filipinos, especially those living in coastal areas where fishing is a primary source of livelihood. The exportation of Filipino dried fish also contributes to the country’s foreign exchange earnings, helping to boost the Philippine economy.

The Filipino dried fish can be preserved for up to a year without getting spoiled. You may think dried fish gives off a bad smell, especially when it’s cooked. Yet, when pairing it with vinegar and hot rice, you can’t deny that the dish tastes delicious and flavorful. Try to make this authentic dish by yourself and let us know what you think by leaving a review in the comment section below. See you in the next Bourbon O’s articles for more useful recipes and instructions!