I grew up eating fried danggit for breakfast fairly often. With family in Cebu, large boxes of buwad or dried fish were frequently sent our way. The dried danggit were fried until crisp and served with good vinegar and either fried or scrambled eggs and garlic rice. Although I was used to seeing dried danggit for many years, it was only recently that I came across (or took notice of) fresh danggit at the wet markets. The waters in the Visayas must be teeming with this fish as they are caught and dried by the millions… The photo above was taken while on a stroll around the island of Malapascua, on the Northern tip of Cebu.
Fried danggit is probably known or familiar to many, and I did a previous post on this delicacy here. But how folks around the country make the dried danggit is probably unknown to most, and if you are curious, you may want to read this post to learn more. Finally, fewer still are probably familiar with lamayo, a semi-dried, moister preparation which calls for marinating the fish in a bit of vinegar, garlic and pepper and when you fry these up they are meatier, more flavorful and simply addicting. How do you enjoy eating your danggit and are you aware of any other ways that they are prepared, seasoned or preserved?