Philippine Food Illustrated: espada (dried)

February 10, 2011

espada (dried)

espadang tuyo – /es-pá-da tu-yô/ Tagalog dried sea fish /seafood; dw Span. espada [sword]) [n.] dried scabbardfish \dried hairtail (sc.name: Trichiurus haumela).

Best cooked by frying and paired with spiced sukang Iloko as a dip on the side and lots of steaming cooked rice.

It can also be grilled or boiled on embers if oil is not available or not desired to used in cooking. Broiled dried fish emits an aromatic smell that can magically attract Filipino appetite and is also best paired with spiced vinegar as a dip on the side and lots of steaming cooked rice.

However, both fried and broiled can be an offensive smell when sniffed by uninitiated foreigners. Cook dried fish with caution if you are in another country.

Dried espada fish sold at the roadside stalls in Brgy. Damortis, Sto. Tomas, Pangasinan.

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