Thursday, February 10, 2011

igat (dried and fried)


Dried igat (sea eel) sold at the roadside stalls in Brgy. Damortis, Sto. Tomas, Pangasinan.
igat – (i-gat; Tagalog, Pampangueño (Capampangan), Pangasinense, Ilocano, Maranao and Maguindanao sea fish) [n.] Sun-dried sea eel.

In Pangasinan, sea eel is made into tuyo (dried fish). The igat fish is cleaned of its gills and viscera, immersed in brine solution then sundried. 

When dry, it is cut into pieces (about 2 inches long) and is often sold in its cutlet form. Dried igat is known by Pangasinenses to be "pampatigas ng tuhod" (potent). 

It can be fried, grilled, or used as sahog in vegetable dishes.

See also igat 



Below,when dried igats are fried






For more about Pinoy foods, see also my OPEN & FREE food dictionary.


A wealth of information about Pinoy foods, etymology, history, nutrition, how to cook it, culinary tips, how it is served and eaten,  how it is called in other dialects, and more...
 

SEE ALSO EDGIE'S FORBIDDEN PAGES

SEE THIS OPEN & FREE food dictionary now:

SEE MORE PHOTOS AND READ MY BLOGS HERE

MY KIND OF COOKING

Pinoyfoodillustrated.blogspot.com website reputation
Website reputation of Philippine Food Illustrated is 100% safe