| dc.contributor.author | Gazo, Betsy | |
| dc.coverage.spatial | Bacolod | en |
| dc.date.accessioned | 2022-03-08T01:41:33Z | |
| dc.date.available | 2022-03-08T01:41:33Z | |
| dc.date.issued | 2019-11-25 | |
| dc.identifier.citation | Gazo, B. (2019, November 25). The lamayo: Sea, salt, sun, sinamak. Panay News, p. B12. | en |
| dc.identifier.uri | http://hdl.handle.net/20.500.12174/11818 | |
| dc.language.iso | en | en |
| dc.publisher | Panay News, Inc. | en |
| dc.relation.uri | https://www.panaynews.net/the-lamayo-sea-salt-sun-sinamak/ | en |
| dc.title | The lamayo: Sea, salt, sun, sinamak | en |
| dc.type | newspaperArticle | en |
| dc.citation.journaltitle | Panay News | en |
| dc.citation.firstpage | B12 | en |
| local.subject.classification | PN20191125_B12 | en |
| local.description | The 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.personalname | Diarota, Helen | |
| dc.contributor.corporateauthor | PN | en |
| dc.subject.agrovoc | fish | en |
| dc.subject.agrovoc | drying | en |
| dc.subject.agrovoc | Cured products | en |
| dc.subject.agrovoc | dried products | en |
