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| Bunog fish and the dishes include paksiw and fried. |
Bunog is a kind of freshwater fish commonly found in the shallow parts of river, lakes and ponds.
The fish usually grow up to around 4 inches when maturity
but can be harvested when it reaches 1 inch or more. The fish also have tiny fish
scales but it’s fleshy specially the upper body. The stomach part becomes bulky
and that’s because of eggs in it. That would be the best part to it.
There are many recipes for bunog but Ilocanos usually cooked
this as pinaksiw or cook in vinegar with onions, pepper, salt, ginger. This is
common recipe because it’s a fast cook dish. Folks love this goby fish because
of the roe that makes the tummy bulker. When cooked as pinaksiw, the roe make
it so tasteful that they choose the tummy part to eat.
It can also be fried. Ilocano style frying is when the goby
is cooked as pinaksiw then frying comes next. Because children don't like the
paksiw so the parents fried this to suite to the interest of the kids.
Grilled is also a good option and then added to dinengdeng
and coconut milk dish.
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