Comments on: Galunggong / Mackerel Scad

By: Capt. Rod

Capt. Rod — Mon, 18 May 2009 16:34:50 +0000

We hand catch fresh Galuggong daily for preorder customers that seek top quality fish. Our fish are not crushed by large nets but are caught carefully in cast nets in order to produce the best looking and eating product possible. We produce around 300 to 1000 pounds per 1 0 days but could increase production if need be.

We are seeking markets for are fish and looking forward to any preorders.

Thank You
Capt Rod
Fish Runners
farwaterref@gmail.com
850-774-8300

By: brenda

brenda — Tue, 07 Aug 2007 21:23:30 +0000

I also love GG. just like lee, i like it crispy fried after the paksiwification with the usual sawsawan of vinegar with siling labuyo.

@molly

my “paksiwification” is the usual vinegar, garlic, salt and black pepper with a little water. Cook it in low heat until it dries up and there is just a little bit of water left. I dont put sili anymore because the vinegar that I use is already spicy (my own version of sinamak).

I’ve also tried lumpiang shanghai using GG but I dont really like it coz its like “malansa”. Dalagang-bukid is better for fish lumpia because its more fleshy and no malansa taste.

By: andie

andie — Fri, 30 Mar 2007 02:37:44 +0000

gosh, i never thought so many people shared my liking for crisp gg. i like it sooo much and my parents find it very puzzling. i tried it in all the ways people here mentioned. even what eat matters’ cardillo. but in our house it’s called sarciado. my all time favorite is eating it with lots of tomatoes. glad to have found people who love gg the same way i do!

By: ems

ems — Mon, 12 Jun 2006 17:13:47 +0000

fried galunggong with ginisang munggo and a bowl of steamed rice makes great pinoy comfort food especially on a cold rainy day :)

By: eat matters

eat matters — Sat, 10 Jun 2006 04:05:19 +0000

yummy. crispy galunggong is perfect anytime. but if you want a little variation, try sauteeing some chopped garlic, onions, tomatoes on the oil where you fried the g. then quickly beat an egg or two and add into the mixture.season with salt and pepper. stir unitl you get the moist consistency of scrambled egg.add a little liquid if you wish,then drizzle over your G.– its called cardillo.greasilicious!!!