daing
{{Short description|Dried fished from the Philippines}}
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{{Use mdy dates|date=October 2022}}
{{Use Philippine English|date=October 2022}}
{{Infobox prepared food
| name = Daing
| image = Daing na bangus.jpg
| caption =
| alternate_name = Bilad, Tuyô, Pinikas, Buwad
| country = Philippines
| region =
| creator =
| course =
| served =
| main_ingredient =
| variations = Labtingaw, lamayo
| calories =
| other =
}}
Daing, tuyô, buwad, or bilad ({{lit|sun-dried|sun-baked}}) are dried fish from the Philippines.{{cite web |url=http://www.clovegarden.com/ingred/sf_daingz.html |title=Philippine Dried Fish |publisher=CloveGarden |access-date=November 1, 2014}} 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" versions which fillet the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.{{cite web |url=http://www.pinoybisnes.com/food-business-ideas/how-to-make-salted-dried-fish-daing/ |title=How to Make Salted Dried Fish (Daing) |date=November 15, 2009 |publisher=Pinoybisnes.com|access-date=November 1, 2014}}{{cite web |url=http://businessdiary.com.ph/965/how-to-start-a-salted-dried-split-fish-daing-business/ |title=How to Start a Salted Dried Split Fish (Daing) Business |date=September 21, 2011 |publisher=Business Diary |access-date=November 1, 2014}}
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.{{cite web |title=How to Cook Dried Herring (Tunsoy - Tuyo Fish) |url=https://www.todaysdelight.com/how-to-cook-dried-herring-tunsoy-tuyo-fish/ |website=Today's Delight |date=March 31, 2018 |access-date=May 7, 2021}} Notably, it is traditionally paired with champorado (traditional Filipino chocolate rice gruel).{{cite web |title=Champorado with Tuyo – Chocolate Porridge with Salted Dried Fish |url=https://panlasangpinoy.com/champorado-with-tuyo-chocolate-porridge-with-salted-dried-fish/ |website=Panlasang Pinoy |date=December 9, 2016 |access-date=May 7, 2021}} It can also be used as an ingredient in other dishes.{{cite web |last1=Laureta |first1=Isabelle |title=19 Surprisingly Delicious Meals You Can Make With Tuyo |url=https://www.buzzfeed.com/isabellelaureta/tuyo-in-everything |website=BuzzFeed |date=February 18, 2015 |access-date=May 7, 2021}}
Daing is considered poverty food because it is relatively cheap but has gained significance in Philippine culture as comfort food.
Preparation
File:0713jfBinalonan Urdaneta Sunset San Manuel Pangasinan Barangays Landmarksfvf 07.JPG]]
Virtually any fish can be prepared as daing. The species of fish used is usually identified by name when sold in markets. For example, in Cebu, the local specialty which uses rabbitfish (Siganus spp., locally known as danggit), is called buwad danggit.{{cite web |url=http://eatyourworld.com/destinations/asia/philippines/cebu/what_to_eat/danggit |title=Danggit |publisher=Eat Your World |access-date=November 1, 2014}} Other fish species used include threadfin breams (Nemipteridae, locally known as bisugo); grey mullets (Mugilidae, locally known as banak); and sardines (Sardinella spp. and Dussumieria acuta, locally known as tunsoy or tamban). Daing made from sardines is usually dried whole, though exported daing may be gutted to comply with food laws in other countries. Cuttlefish and squid may also be prepared this way (Tagalog: daing na pusit; Cebuano: bulad pusit).
In Central and Southern Philippines, daing is known as bulad or buwad in Cebuano. The types of daing 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 types, while tuyô is used for all types of daing.
Variants
File:"Daing na Pusit at Lato" (Dried Pusit and Sea Grapes).jpg]]
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.{{cite web |url=http://www.marketmanila.com/archives/three-ways-with-danggit-version-2-labtingaw |title=Three Ways with Danggit — Version 2: Labtingaw |author=Marketman |date=March 11, 2014 |publisher=Market Manila |access-date=November 1, 2014}} 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.{{cite web |url=http://www.marketmanila.com/archives/three-ways-with-danggit-version-1-lamayo |title=Three Ways with Danggit — Version 1: Lamayo |author=Marketman |date=March 10, 2014 |publisher=Market Manila |access-date=November 1, 2014}}{{cite web |url=http://www.marketmanila.com/archives/buwad-daing-dried-fish |title=Buwad / Daing / Dried Fish |author=Marketman |date=September 28, 2005 |publisher=Market Manila |access-date=November 1, 2014}}
See also
References
{{Reflist}}
{{Dried fish and seafood}}
{{Filipino food}}