| dc.contributor.author | Poculan, Cassandra C. | |
| dc.coverage.spatial | Banatayan Island | en |
| dc.date.accessioned | 2021-11-23T05:36:18Z | |
| dc.date.available | 2021-11-23T05:36:18Z | |
| dc.date.issued | 2021-05-31 | |
| dc.identifier.citation | Poculan, C. C. (2021, May 31). Fresh off the island. SunStar Cebu, p. 8. | en |
| dc.identifier.uri | http://hdl.handle.net/20.500.12174/11522 | |
| dc.language | English | en |
| dc.language.iso | en | en |
| dc.publisher | Sun • Star Publishing | en |
| dc.relation.uri | https://www.sunstar.com.ph/article/1896175/Cebu/Lifestyle/Fresh-off-the-island | en |
| dc.subject | fish | en |
| dc.subject | dried products | en |
| dc.title | Fresh off the island | en |
| dc.type | newspaperArticle | en |
| dc.citation.journaltitle | SunStar Philippines | en |
| dc.citation.firstpage | 8 | en |
| local.seafdecaqd.controlnumber | SS20210531_8 | en |
| local.seafdecaqd.extract | There are plenty of fish in the sea, but there are plenty more in Bantayan Island. A common practice among residents is drying fish to preserve it. This is why “buwad” (dried fish) is the island’s most popular delicacy. If the thought of waking up to a quintessential Cebuano breakfast of garlic rice, buwad, chorizo and a sunny side-up egg is making your mouth water, that makes two of us. For those who can’t handle the saltiness of buwad, though, the better option is “labtingaw.” | en |
| local.subject.personalName | Yu, Tenten Larraabal | |
| local.subject.personalName | Yu, Ingking Villo | |
| local.subject.corporateName | Lolo Tinong's Bakery | en |
