danggit bulad

danggit bulad – (dáng-git bu-làd; Cebuano and Tagalog dried fish) [n.] sun-dried butterflied rabbit fish.

To make a sun-dried danggit, an adult rabbit fish is cut into butterfly-shaped fillet by slicing from the back of its head down to the tail fin and leaving the abdomen side intact. 

All the internal organs are removed and the fillet washed clean, then it is soaked in briny water, drained, and air-dried under the heat of the sun till parched and stiff. 

Dried danggit is cooked by frying or grilling shortly on low to medium heat as it would easily get burned. It is crisp and crunchy like chicharon (cracker) when cooked. 

Dried danggit sold on stalls along the roadside of Damortis, Pangasinan.

For more about Pinoy foods, see also my OPEN & FREE food dictionary.

With valuable information, etymology, history, nutrition, how to cook it, culinary tips, how it is called in other dialects, and more...