Recipe #7: DAING NA BANGUS (Milkfish)

I grew up in Malabon (a small city at the northern part of Metropolitan Manila known for its fish sauce industry and perpetual floods), but unlike my lola, I never liked fish when I was a kid. Unless if it’s bangus or tilapia.

Daing is one of the oldest and cheapest known method of food preservation. In the Philippines, the usual process is by drying the salted fish under the sun and the wind removing the moisture from the meat. But since we don’t have the luxury of time of sunbathing the bangus for a long period of time, we will make daing na bangus in a much quicker way.

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