Monday, January 17, 2011

danggit flower

danggit flower (dáng-git flá-wer; Pangasinense dried fish) [n.] dried danggit (rabbit fish) arranged like a starflower. 

The danggit fish is scaled, its gills and viscera completely removed, then washed clean and butterflied (the side of fillet with no bones is detached and set aside for use in making another version of dried danggit - a sheet of dried danggit fillet). 

The splits of danggit fish are immersed shortly in brine solution and then laid flat on screen wire (mesh) or bamboo stick mat, neatly arranged as if the overlapping petals of flower. 

It is then dried under the heat of direct sunlight. 

When completely dried, the splits of danggit fish would stick together to hold its shape resembling a starflower.
Danggit flowers sold along the roadside (highway) stalls of Damortis in Santo Tomas, Pangasinan
To cook, danggit flower is fried, turned over, and done when it is crisp brown.

It is served with sliced tomatoes and dipping of sukang Iloko (Ilocano sugarcane vinegar) or baak (aged sukang Iloko) with crushed or minced garlic.

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...

Follow my blog now via email:

CLICK HERE to get Philippine Food Illustrated delivered by email. No spam, promise.

or copy this address to get latest update:


SEE THIS OPEN & FREE food dictionary now:


Help Me Now

  • any amount with your Pay Pal or card.

Your contribution will help fund Edgie Polistico's research and development of Pinoy dictionaries. More discoveries, information, and knowledge will be shared to you and to others because of your generosity.

CLICK HERE on how else to help this project