In the Philippines, there are various types of dried fish available that may be an acquired taste for some. These dried fish varieties are unique and distinct, offering a different flavor experience. Here are some of the most popular types of dried fish in the Philippines:
Tuyo is a type of dried fish commonly made from small herrings or sardines. It has a strong, salty flavor and a distinct aroma that some people find pretty pungent. It is salted and sun-dried and is usually served as a breakfast food with garlic fried rice (sinangag) and vinegar dip (suka).
Tinapa, on the other hand, is a smoked fish typically made from small herrings or sardines, but it can also be made from different types of fish like bangus (milkfish). It is usually eaten for breakfast or as a side dish, and it has a smoky flavor that complements the fish’s natural flavor. Tinapa can be enjoyed on its own, or as a component of dishes like sinigang (sour soup) or fried rice.
Dilis, or dried anchovies, are a popular snack in the Philippines. They are small, salted, and sun-dried anchovies that are typically eaten on their own or as a topping for dishes like arroz caldo (rice porridge) or pancit (noodle dishes). Dilis has a salty and slightly fishy flavor that pairs well with other flavors and textures.
In the Philippines, you can find these kinds of dried fish in markets and grocery stores, and they are often a part of traditional Filipino food.
Dried Dilis, Anchiovy
Pusit, Dried Calamari
Tuyo, Dried Herring
Fried Tuyo as a Condiment to Champorado(Chocolate Porridge)
