Being caught and then be needed for every Filipino platter, a lot will got to waste if it will not be preserved. Thanks to the resourcefulness of the Filipinos, “tuyo,” “bulad,” or “dried fish” came to existence.
“Tuyo,” a tagalog word meaning “dried,” is a popular name for dried fish in the North or Luzon. On the other hand, the Filipinos in the Visayas region called it “bulad” or “buwad,” a Visayan term meaning “sun dry.” Undeniably, it is one delectable dish and a favorite of the Filipino masses.
Preserving fish into “tuyo” is not that easy. Though there are many types of dried fish in the Philippines and some provinces have their own specialty of dried fish, the steps below are just common ways of preserving fresh fish into dried fish:
Materials
* Fresh fish
* Coarse fish
Equipments:
* Basins
* Cutting knife
* Salt and water
Procedures:
1) Clean the fresh fish. Split the bigger fish into butterfly fillet using a cutting knife, while splitting is not necessary for smaller fish.
2) Prepare brine solution (i.e., mixture of water and salt) in a basin.
3) First, soak fish in 10 % brine for 30 minutes to leash out the blood. Soak again in 33 % brine for 3–6 hours.
4) Place the fish in a strainer and drain. Rinse thoroughly under running water to wash off excess salt.
5) Dry the fish under the sun for 2–3 days
6) Cool and store for consumption.
The fish can last for a year without the risk of spoiling. For some, though, dried fish smells bad when it is cooked. Yet, served with hot rice, it tastes good especially with vinegar. So try this authentic dish and discover why this is regarded as a favorite by the Filipinos.
/// Written by Sarah Jane Benedico, The Philippines
