Binulad or "fish drying" is one way of preserving fish by removing its moisture. Binulad as a finished product of preserving the fish has been considered as a delicacy here in Roxas City, these product can easily be seen in the market for the abundance of its main ingredient. The basic principle of fish drying is to reduced the enzyme and microorganism by means of drawing out the water or moisture content of the fish by sun drying in a traditional way. It requires two to eight days of drying depending on the size and species of the fish.
While in making "daing na bangus" you may put some spicies in order to enhance the flavor of bangus or "milkfish". Simply marinate the bangus "milkfish" with vinegar and lots of garlic and put it under the heat of the sun. These food are best serve with fried rice.
Dayok is the local term for shrimp paste, it can be acquire by fermenting the ground shrimp and sun dried. Shrimp paste produces a strong pungent aroma that is ofcourse common to all the shrimp pastes. But the odor usually dissipates during cooking. Here in the Philippines, shrimp paste is used as a dip of green mangoes and is also one of the ingredients in cooking "kare-kare".
While in making "daing na bangus" you may put some spicies in order to enhance the flavor of bangus or "milkfish". Simply marinate the bangus "milkfish" with vinegar and lots of garlic and put it under the heat of the sun. These food are best serve with fried rice.
Dayok is the local term for shrimp paste, it can be acquire by fermenting the ground shrimp and sun dried. Shrimp paste produces a strong pungent aroma that is ofcourse common to all the shrimp pastes. But the odor usually dissipates during cooking. Here in the Philippines, shrimp paste is used as a dip of green mangoes and is also one of the ingredients in cooking "kare-kare".
