Thursday, February 10, 2011

igat (dried and fried)

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 


Above, are dried igat (sea eel) sold at the roadside stalls in Brgy. Damortis, Sto. Tomas, Pangasinan.

Below,when dried igats are fried



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