its not also cheap. in the market, tuna or tanigue bihod is sold at approximately 200-220/kl. YES! its that expensive!!

im not sure about maya-maya eggs being used. whats commonly used are tuna & esp tanigue roe. bec. its the best, in terms of quality after cooked.

normally, we would boil it first with some ginger. just so the egg sac would keep the tiny eggs intact. after 3mins or so, drain & cook it adobo style. with loads of garlic & ginger as well. i think the tanigue variety is the best. since it doesnt have a malangsa taste.

when buying it at farmers, make sure you buy the ones that are yellowish almost gold in color. since the roe is already at their best stage. meaning, one can see the eggs round & shiny. some of the bihod are still at their “infancy” stage, so when cooked, you cant see the roe. when you slice it, it looks like a paste only. something like sliced tofu. not a good choice for adobo.

goodluck to your bihod adventure!