A look into staple seafood dishes for Filipino families
Fish these days are sold frozen thousands of kilometers from the rivers or ponds they were caught or raised in.
Fish these days are sold frozen thousands of kilometers from the rivers or ponds they were caught or raised in. Commercially caught or raised fish is blast frozen within minutes and kept at very low temperatures until they are bought by consumers. Salmon heads shipped in bulk, 10 kilos per bag, are often kept in storage for long periods, resulting in freezer burn because of their high oil content. The oil gives the fish surface a reddishbrown surface and a rancid taste.
Kanluran tilapia have thicker bodies, shorter heads, and black scales while silangan ones have flat bodies, pinkish scales, and fins.My five kids love crispy fried galunggong, which we served several times a week. When I spotted a Japanese-labeled box of frozen galunggong at the palengke, I traced it to a supermarket and found out I could save 20 to 35 percent by purchasing fish by the box!
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