Daing

Lore & Background

Daing is prepared by splitting fish open (or leaving them whole), gutting, salting liberally, and sun- and air-drying. Boneless versions fillet the fish before drying. The salt inhibits bacterial growth, allowing long-term storage. Virtually any fish can be used; species are identified by name when sold, such as buwad danggit (rabbitfish) in Cebu, or daing made from threadfin breams, grey mullets, or sardines. Cuttlefish and squid may also be prepared this way.

Reader's Guide

Daing is fried or grilled before consumption, though it can also be wrapped in foil and baked. It is usually dipped in vinegar and eaten with white rice for breakfast, and traditionally paired with champorado (chocolate rice gruel). It can also be used as an ingredient in other dishes. In Central and Southern Philippines, daing is known as bulad or buwad in Cebuano; sliced and gutted types are called pinikas. Northern regions may use daing exclusively for halved and gutted types, with tuyô used for all types. Variants include labtingaw (less salt, short drying, still moist) and lamayo (marinated in vinegar, garlic, and spices, with no drying).

Did You Know?

• Daing is also known as tuyô, buwad, or bilad, meaning 'sun-dried' or 'sun-baked'.
• It is traditionally paired with champorado, a Filipino chocolate rice gruel.
• The variant labtingaw uses less salt and is dried for only a few hours, remaining slightly moist.
• In Cebu, daing made from rabbitfish is called buwad danggit.