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dc.contributor.authorGazo, Betsy
dc.coverage.spatialBacoloden
dc.date.accessioned2022-03-08T01:41:33Z
dc.date.available2022-03-08T01:41:33Z
dc.date.issued2019-11-25
dc.identifier.citationGazo, B. (2019, November 25). The lamayo: Sea, salt, sun, sinamak. Panay News, p. B12.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/11818
dc.language.isoenen
dc.publisherPanay News, Inc.en
dc.relation.urihttps://www.panaynews.net/the-lamayo-sea-salt-sun-sinamak/en
dc.subjectfishen
dc.subjectdryingen
dc.subjectCured productsen
dc.subjectdried productsen
dc.titleThe lamayo: Sea, salt, sun, sinamaken
dc.typenewspaperArticleen
dc.citation.journaltitlePanay Newsen
dc.citation.firstpageB12en
local.seafdecaqd.controlnumberPN20191125_B12en
local.seafdecaqd.extractThe lamayo is fish, usually freshly-caught, slit lengthwise/butterfly-ed, salted and sun dried for half a day. Sun drying is done partially to retain the juiciness of the flesh. Before the advent of refrigeration, the lamayo was meant to be eaten within the day, otherwise, the fish would stink if stored the same way one keeps uga (fully-dried and thoroughly salted fish).en
local.subject.personalNameDiarota, Helen
dc.contributor.corporateauthorPNen


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