Daing

In the Philippines, dried fish is referred to by various names: Daing, Tuyô, or Bilad. The traditional method for making daing involves splitting the fish open, removing its innards, salting it, and then allowing it to dry in the sun and air. This time-honored technique was originally developed to preserve fish, as the salt inhibits bacterial growth, enabling long-term storage.

There are different types of daing. Some are boneless, while others, like labtingaw, utilize less salt and have a shorter drying period. Another variation is lamayo, which forgoes the drying process entirely; instead, the fish is marinated before frying.

Though daing is frequently perceived as a "poverty food" due to its low cost, it has become a cherished comfort food in the Philippines. A popular variant is danggit, made from dried rabbitfish. This is typically fried and served with rice and a dipping sauce, often enjoyed for breakfast alongside fried eggs.

In the Central and Southern Philippines, daing is called bulad or buwad in Cebuano. Specific terms such as pinikas denote fish that are halved and gutted. In the Northern regions, daing usually refers to the halved and gutted fish, whereas tuyô is a more general term for dried fish.

Various types of fish can be made into daing, including rabbitfish, threadfin breams, grey mullets, and sardines. Sardines are often dried whole, but those intended for export might be gutted to comply with international food regulations. This drying method isn't restricted to fish; cuttlefish and squid can also be prepared this way, known as daing na pusit in Tagalog and bulad pusit in Cebuano.

Daing is more than just a food item; it is an integral part of Filipino culture, valued for its simplicity and comfort.