danggit flower

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

The danggit fish (rabbitfish) is scaled, its gills and viscera removed, washed clean, and butterflied and 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 briefly in brine solution and then laid flat and neatly arranged on screen wire (mesh or bamboo stick mat) like overlapping petals of a flower. 

The arranged fish are then dried under intense sunlight for about 2 to 3 days or until the fish is stiff and very dry and the splits of danggit 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 on medium to low heat, turned over, and done when it is crisp brown. Must be cooked until light brown. Dark browned danggit is already burnt.  

 

Fried dried danggit  served with sliced tomatoes and dipping of sukang Iloko (Ilocano sugarcane vinegar) or baak (aged sukang Iloko) with minced garlic.

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

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