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.