Daing

{{Short description|Dried fished from the Philippines}} {{italic title}} {{Use mdy dates|date=October 2022}} {{Use Philippine English|date=October 2022}} {{Infobox prepared food | name = ''Daing'' | image = Daing na bangus.jpg | caption = | alternate_name = ''Bilad, Tuyô, Pinikas, Buwad'' | country = Philippines | region = | creator = | course = | served = | main_ingredient = | variations = ''Labtingaw, lamayo'' | calories = | other = }} '''''Daing''''', '''''tuyô''''', '''''buwad''''', or '''''bilad''''' ({{lit|sun-dried|sun-baked}}) are dried fish from the Philippines.<ref name="clove">{{cite web |url=https://www.clovegarden.com/ingred/sf_daingz.html |title=Philippine Dried Fish |publisher=CloveGarden |access-date=November 1, 2014}}</ref> Fish prepared as ''daing'' are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillet the fish before the drying process.<ref name="mm1"/> It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.<ref name="pb1">{{cite web |url=https://www.pinoybisnes.com/food-business-ideas/how-to-make-salted-dried-fish-daing/ |title=How to Make Salted Dried Fish (Daing) |date=November 15, 2009 |publisher=Pinoybisnes.com|access-date=November 1, 2014}}</ref><ref name="bd">{{cite web |url=http://businessdiary.com.ph/965/how-to-start-a-salted-dried-split-fish-daing-business/ |title=How to Start a Salted Dried Split Fish (Daing) Business |date=September 21, 2011 |publisher=Business Diary |access-date=November 1, 2014}}</ref>

''Daing'' is fried or grilled before consumption, though it can also be wrapped in foil and baked in an oven. It is usually dipped in vinegar and eaten with white rice for breakfast.<ref>{{cite web |title=How to Cook Dried Herring (Tunsoy - Tuyo Fish) |url=https://www.todaysdelight.com/how-to-cook-dried-herring-tunsoy-tuyo-fish/ |website=Today's Delight |date=March 31, 2018 |access-date=May 7, 2021}}</ref> Notably, it is traditionally paired with ''champorado'' (traditional Filipino chocolate rice gruel).<ref>{{cite web |title=Champorado with Tuyo – Chocolate Porridge with Salted Dried Fish |url=https://panlasangpinoy.com/champorado-with-tuyo-chocolate-porridge-with-salted-dried-fish/ |website=Panlasang Pinoy |date=December 9, 2016 |access-date=May 7, 2021}}</ref> It can also be used as an ingredient in other dishes.<ref>{{cite web |last1=Laureta |first1=Isabelle |title=19 Surprisingly Delicious Meals You Can Make With Tuyo |url=https://www.buzzfeed.com/isabellelaureta/tuyo-in-everything |website=BuzzFeed |date=February 18, 2015 |access-date=May 7, 2021}}</ref>

''Daing'' is considered peasant food because it is relatively cheap but has gained significance in Philippine culture as comfort food.<ref name="mm1"/><ref name="danggit"/>

==Preparation== thumb|Daing being dried [[File:0713jfBinalonan Urdaneta Sunset San Manuel Pangasinan Barangays Landmarksfvf 07.JPG|thumb|Various types of daing sold at a store in Pangasinan]] Virtually any fish can be prepared as ''daing''. The species of fish used is usually identified by name when sold in markets. For example, in Cebu, the local specialty which uses rabbitfish (''Siganus'' spp., locally known as ''danggit''), is called ''buwad danggit''.<ref name="danggit">{{cite web |url=http://eatyourworld.com/destinations/asia/philippines/cebu/what_to_eat/danggit |title=Danggit |publisher=Eat Your World |access-date=November 1, 2014}}</ref> Other fish species used include threadfin breams (Nemipteridae, locally known as ''bisugo''); grey mullets (Mugilidae, locally known as ''banak''); and sardines (''Sardinella'' spp. and ''Dussumieria acuta'', locally known as ''tunsoy'' or ''tamban''). ''Daing'' made from sardines is usually dried whole, though exported ''daing'' may be gutted to comply with food laws in other countries.<ref name="clove"/> Cuttlefish and squid may also be prepared this way (Tagalog: ''daing na pusit''; Cebuano: ''bulad pusit'').<ref name="mm1"/>

In Central and Southern Philippines, ''daing'' is known as ''bulad'' or ''buwad'' in Cebuano. The types of ''daing'' which use sliced and gutted fish are known as ''pinikas'' (literally "halved" referring to the halves of the fish). Northern regions usually do not distinguish between the two, though some may use ''daing'' to refer exclusively to the halved and gutted types, while ''tuyô'' is used for all types of daing.

==Variants== [[File:"Daing na Pusit at Lato" (Dried Pusit and Sea Grapes).jpg|thumb|''Daing na pusit'' (squid ''daing'') with sea grapes]] A variant of ''daing'' known as '''''labtingaw''''' uses less salt and is dried for a much shorter period (only a few hours). The resulting ''daing'' is still slightly moist and meatier than the fully dried variant.<ref name="labtingaw">{{cite web |url=http://www.marketmanila.com/archives/three-ways-with-danggit-version-2-labtingaw |title=Three Ways with Danggit — Version 2: Labtingaw |author=Marketman |date=March 11, 2014 |publisher=Market Manila |access-date=November 1, 2014}}</ref> Another variant of ''daing'' known as '''''lamayo''''', does away with the drying process altogether. Instead, after the fish is cleaned, it is simply marinated in vinegar, garlic, and other spices before frying.<ref name="lamayo">{{cite web |url=http://www.marketmanila.com/archives/three-ways-with-danggit-version-1-lamayo |title=Three Ways with Danggit — Version 1: Lamayo |author=Marketman |date=March 10, 2014 |publisher=Market Manila |access-date=November 1, 2014}}</ref><ref name="mm1">{{cite web |url=http://www.marketmanila.com/archives/buwad-daing-dried-fish |title=Buwad / Daing / Dried Fish |author=Marketman |date=September 28, 2005 |publisher=Market Manila |access-date=November 1, 2014}}</ref>

==References== {{Reflist}}

Category:Filipino cuisine Category:Fish dishes Category:Dried fish