Cebu , Philippines ... big market for dried fish and other seafoods

Cebu, one of the provinces in the Visayas Island of the Philippines, Home of many great beaches, delicious foods and of course fish and varieties of seafoods (edible seashells and seaweeds) and what else, but dried fish and seafoods of every kind. Every visitors who come to Cebu will never miss the market for these Dried goodies called  Daing in Tagalog and Bulad in Cebuano, the dialect spoken in Cebu. Bulad is from the word Binilad which means dried in the sun.

Below are pictures in one of the markets in Cebu City where dried seafoods are abundant. There are so many varieties that will delight the eyes and of course the nose with the wondrous smell of Daing/Bulad. It is called Tabo-An Dried Fish market in Cebu City

My favorite and the most popular are dried Danggit  or Daing na Danggit  (simply called Danggit), a variety of small fish dried to perfection with just the right amount of salt and dried Pusit (Daing na Pusit).  Both are good for breakfast with fried eggs and Sinangag (fried rice with salt and pressed garlic) and Sawsawan (dips) which can be slices made from  tomatoes sometimes with chopped onions with a bit of salt or fish sauce (Patis) or a mixture of vinegar (Suka), crushed Garlic (Bawang) and Bird's Eye Chilies (Siling Labuyo).

I am salivating just thinking of these delicous dried seafoods from my home country. There are some varieties of dried seafoods available also in some Asian Foodshops in Germany, although care must be considered when cooking it especially when you live with the Germans as they will never accept its smell inside their homes.

Can be seen are Dried Danggit and 3 kinds of Daing na Pusit (dried squid and cuttlefish). There are also Fish Tapa (jerky made of fish instead of meat), Fish Tocino, and many other choices.

Dilis (dried Anchovies), Dried Espada (Swordfish), a kind of fish which looks like an Espada (Beltfish) and other dried varieties of small fish carefully lined up and dried. What makes them special, is that, they are not salty at all when fried and really very delicious eaten with newly cooked Sinangag (fried rice) in the mornings for breakfast or even in lunch and dinner.

Below, my friend who is spending her vacation in her hometown in Cebu Province, enjoying cooking and eating the delicious Bulad from her very own home. I hope she will bring some to Germany soon.