Espada (Family Trichiuridae) or Bolungonas, Sikwan, Balila as it is known in different parts of the country are long flat bony fish that thrive in mid to deep waters. They possess a stunning silver/steel colored skin that if the fish is fresh, glistens like polished metal. I have never to my knowledge eaten espada but I just loved the graphic quality of this photo I took many months ago so I thought I would put a brief post on it for those who have eaten it and know what to do with it. Apparently it is a common pulutan dish, fried up and munched on with beer?, tanduay?, tuba? Please enlighten. And how do you prepare it?