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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.] dried sea eel.
In Pangasinan, sea eel is made into tuyo (dried) traditionally by sun drying. The igat fish (sea eel) is cleaned of its gills, gutted, soaked in a brine solution, drained, then sundried.
When dry, it is cut into pieces (about 2 inches long) and is often sold in cutlet form. Dried igat is considered by Pangasinenses (local folks of Pangasinan) to be a "pampatigas ng tuhod" (potent knee jerker and aphrodisiac).
It can be fried, grilled, or used as sahog in vegetable dishes.
See also igat
Below, is a serving of fried dried igats with a dip of sukang Iloko with sliced fresh ripe tomatoes.
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All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.
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