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| Daing |
Speaking of daing or dried fish, the town of Santo Tomas of the province of La Union is synonyms to it. Located along the national highway, you'll know you're here because of the aroma of daing along the way.
So, when you speak of danggit or pingka/ bulong unas, daing-pusit among other kinds of dried fish, this is the place to be.
Of course, Ilocano's breakfast will not be completed if daing in vinegar is not around the table. Blame it to the distinctive taste of daing which is salty and sour and sometimes sweet.
According to Elizabeth Galera, agricultural technologist of municipal agriculture of the said town the fishermen who are engage in daing making have their association. Fishermen from barangay Damortis, Narvacan, Cupang, Kasantaan, Ubagan and Cabaroan are mostly engage in daing making.
She said the abundance of many kinds of fishes taught these fishermen to make daing to preserve the supply of fish.
It is now the One Town One Product or OTOP of Santo Tomas.
HOW TO MAKE DAING?
Its not really hard to make daing according to Elizabeth. All you just need is a good amount of salt.
1. Clean the fish thoroughly eliminating the fresh blood. The blood may cause the germs and bacteria of not eliminated. It will also invite flies and other insects.
2. Soak in salt thoroughly.
3. Sun dry the fish by putting in the fish nets. Depending on the intensity of sunlight, sun drying of fish may take one to three days. It also depends of kinds and sizes of the fish.
All the fishes have the same technique of fish drying. Usually, the 3 kilos of fish will just become 1 kilo after drying.
Fishes usually made into daing includes dalag baybay, espada, malaga, baraangan, billit among others.
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