Dried fish and the Pinoy plate
| dc.contributor.author | Lagon, Herman | |
| dc.coverage.spatial | Iloilo | en |
| dc.coverage.spatial | Barotac Nuevo | en |
| dc.date.accessioned | 2026-04-21T07:27:12Z | |
| dc.date.available | 2026-04-21T07:27:12Z | |
| dc.date.issued | 2024-08-05 | |
| dc.identifier.citation | Lagon, H. M. (2024, August 5). Dried fish and the Pinoy plate. Panay News, p. 8. | en |
| dc.identifier.uri | http://hdl.handle.net/20.500.12174/17569 | |
| dc.description | The local markets of Iloilo are bustling hubs where culinary gems hide in plain sight, dried fish being one of the most prized. My routine walks through Terminal Market, Central Market, and Barotac Nuevo Market reveal rows of dried fish laid out almost 24-7, a sight both humble and profoundly integral to our daily life. Dried fish, or as we fondly call it — bulad, pinakas, uga, daing, or tuyo, depending on the dialect — is a testament to Pinoy’s ingenuity in preservation. This method not only extends the shelf life of fish but also enhances its flavor, making it a beloved ingredient across the archipelago. Despite its association with the humble tables of the less affluent, dried fish transcends social and economic boundaries. All layers of society adore it for its savory crunch and versatility. | en |
| dc.language.iso | en | en |
| dc.publisher | Panay News, Inc. | en |
| dc.relation.uri | https://www.panaynews.net/dried-fish-and-the-pinoy-palate/ | en |
| dc.title | Dried fish and the Pinoy plate | en |
| dc.type | newspaperArticle | en |
| dc.citation.journaltitle | Panay News | en |
| dc.citation.firstpage | 8 | en |
| local.subject.classification | PN20240805_8 | en |
| dc.subject.agrovoc | dried fish | en |
| dc.subject.agrovoc | fishery products | en |
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Panay News [2191]