danggit bulad

danggit bulad – /dáng-git bu-làd/ Cebuano dried fish) [n.] dried rabbitfish \sundried butterflied rabbitfish.

To make a dried danggit, the rabbitfish is first butterflied by making a deep incision cut into the back of the head and running the cuts towards the dorsal side (upper back), and continuing to cut the flesh open towards the caudal fin (tail) and deep across towards the anal fin side, leaving the abdomen side (pelvic and pectoral) uncut and remain attached to serve as the hinged of the butterflied body of the fish. 

The process of butterflying a fish is called pakas in Cebuano, and the butterflied fish is called pinakas.   

When butterflied and split-opened, the fish is gutted and the fillet is washed clean, soaked in briny water, drained, and then sun-dried or air-dried under the heat of the sun until the fish is parched, stiff, and very dry. Drying a fish is among the ancient method of preserving a catch.    

The shelf life of dried danggit will last for several months or up to a year if the dried fish is stored and kept away from moisture.       

Dried danggit is commonly cooked by pan frying on medium heat or by grilling or broiling shortly on hot embers as it would easily get burned. It is crisp and crunchy like chicharon when cooked and best served with spiced vinegar as a dip on the side, and lots of steaming freshly cooked rice and a cup of coffee.

Dried danggit sold in the stalls along the roadside of Damortis, Pangasinan.

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

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