Daing, tuyô, or bilad (literally "sun-dried" or "sun-baked") are dried fish from the Philippines. Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillets the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time. Daing is considered poverty food due to its relative cheapness, but has gained significance in Philippine culture as comfort food.
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| - Daing, tuyô, or bilad (literally "sun-dried" or "sun-baked") are dried fish from the Philippines. Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillets the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time. Daing is considered poverty food due to its relative cheapness, but has gained significance in Philippine culture as comfort food. (en)
- Daing, Tuyô, atau Bilad (secara harfiah berarti dikeringkan matahari) adalah ikan kering dari Filipina. Ikan yang disiapkan untuk daing umumnya dibelek menjadi dua bagian, dibersihkan isi perutnya, digarami, baru kemudian dikeringkan. Ada juga jenis yang dibuat tanpa tulang yang dihilangkan tulangnya sebelum proses pengeringan. Hal itu sebenarnya adalah suatu teknik pengawetan, sebagimana penggaraman dapat menghambat pertumbuhan bakteri, memungkinkan ikan untuk disimpan dalam jangka waktu yang lama. (in)
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| - Bilad, Tuyô, Pinikas (en)
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| - Daing, tuyô, or bilad (literally "sun-dried" or "sun-baked") are dried fish from the Philippines. Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillets the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time. Daing is fried or grilled before consumption, though it can also be wrapped in foil and baked in an oven. It is usually dipped in vinegar and eaten with white rice for breakfast. Notably, it is traditionally paired with champorado (traditional Filipino chocolate rice gruel). It can also be used as an ingredient in other dishes. Daing is considered poverty food due to its relative cheapness, but has gained significance in Philippine culture as comfort food. (en)
- Daing, Tuyô, atau Bilad (secara harfiah berarti dikeringkan matahari) adalah ikan kering dari Filipina. Ikan yang disiapkan untuk daing umumnya dibelek menjadi dua bagian, dibersihkan isi perutnya, digarami, baru kemudian dikeringkan. Ada juga jenis yang dibuat tanpa tulang yang dihilangkan tulangnya sebelum proses pengeringan. Hal itu sebenarnya adalah suatu teknik pengawetan, sebagimana penggaraman dapat menghambat pertumbuhan bakteri, memungkinkan ikan untuk disimpan dalam jangka waktu yang lama. Salah satu jenis daing yang dikenal sebagai labtingaw menggunakan lebih sedikit garam dan dikeringkan dalam jangka waktu yang lebih pendek (hanya beberapa jam). Ikan kering daing yang dihasilkan dari proses ini lebih lembap dan berdaging daripada daing biasanya. Daing jenis lainnya, lamayo, tidak melalui proses pengeringan sama sekali. Ikan lamayo, begitu dibersihkan akan dilumuri cuka, bawang putih dan bumbu-bumbu lainnya dan kemudian digoreng. (in)
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| - Bilad, Tuyô, Pinikas (en)
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