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| Alternative names | Bilad, Tuyô, Pinikas, Buwad |
|---|---|
| Place of origin | Philippines |
| Variations | Labtingaw, lamayo |
Daing,tuyô,buwad, orbilad (lit. 'sun-dried' or'sun-baked') aredried fish from thePhilippines.[1] Fish prepared asdaing 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] 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]
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.[5] Notably, it is traditionally paired withchamporado (traditional Filipino chocolate rice gruel).[6] It can also be used as an ingredient in other dishes.[7]
Daing is consideredpoverty food because it is relatively cheap but has gained significance in Philippine culture ascomfort food.[2][8]
Virtually any fish can be prepared asdaing. The species of fish used is usually identified by name when sold in markets. For example, inCebu, the local specialty which usesrabbitfish (Siganus spp., locally known asdanggit), is calledbuwad danggit.[8] Other fish species used includethreadfin breams (Nemipteridae, locally known asbisugo);grey mullets (Mugilidae, locally known asbanak); and sardines (Sardinella spp. andDussumieria acuta, locally known astunsoy ortamban).Daing made from sardines is usually dried whole, though exporteddaing may be gutted to comply with food laws in other countries.[1]Cuttlefish andsquid may also be prepared this way (Tagalog:daing na pusit; Cebuano:bulad pusit).[2]
In Central and Southern Philippines,daing is known asbulad orbuwad inCebuano. The types ofdaing which use sliced and gutted fish are known aspinikas (literally "halved" referring to the halves of the fish). Northern regions usually do not distinguish between the two, though some may usedaing to refer exclusively to the halved and gutted types, whiletuyô is used for all types of daing.
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A variant ofdaing known aslabtingaw uses less salt and is dried for a much shorter period (only a few hours). The resultingdaing is still slightly moist and meatier than the fully dried variant.[9] Another variant ofdaing known aslamayo, 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.[10][2]
