Daing, Tuyô, or Bulad (literally “sun-dried” or “sun-baked”) refers to 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” variants which fillets the fish before the drying process.[2] It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.[3][4]
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.[5] Yet 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.[6]
Daing is considered poverty food due to its relative cheapness. But it has gained significance in Philippine culture as comfort food.[2][7] Danggit is usually simply fried before consumption and served with rice and a dip (usually vinegar or calamansi). As breakfast food, they may be served with fried eggs.[2]
In Central and Southern Philippines, daing is known as bulad or buwad in Cebuano. The variants 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 variants, while tuyô is used for all variants
How to Make Tuyo /Dried Fish.
Drying fish is sometimes considered to be a lost practice, which means that there aren’t really any modern methods that can be used. However, it is possible for you to adapt and use some of the processes that were originally used by Native Americans and taught to European immigrants. Drying fish was an easy was of preserving food which contained a high level of protein.
Drying out fish removes most of the water but not all of it. It removes just enough so that the microbes and bacteria that could cause the fish to go off are deactivated. Remember though, drying is not the same as dehydrating as all but three per cent of the water is removed.
- Step one. The first step is about choosing the best location for your fish to dry out. The best place would be somewhere with low humidity and somewhere that is sheltered from direct sunlight, dust and out of the reach of hungry animals.
- Step two. When drying out fish that have been caught, the best day to do it is the same day it has been caught. You should cut off the head and remove the gills, back, ribs and guts but the skin should be left intact.
- Step three. Wash the fish thoroughly in cold water to wash off any debris or dirt. Then, soak the fish in a solution made of one gallon of cold water and one cup of salt. After 30 minutes, drain the fish and wash it in cold water again.
- Step four. Using coarse pickling salt, give the fish a generous coat. Make sure you press the salt into the fish’s skin to encourage it to firm up.
- Step five. Once the preparation is finished, place the fish on wooden drying racks outside. Do not use metal racks as this can rust and corrode and make your fish taste horrible.
- Step six. Check the fish daily. Try pressing gently on the skin to push more water out which will encourage it to dry quicker. If you are worried about animals at night, move your wooden rack inside. Your fish should be ready after about five days. You can check it by pressing the skin. If it gives way to your touch but doesn’t spring back then it is ready.
roblesandmac 