Comments on: How to Make Boneless Dried Rabbitfish / Daing na Danggit

by: Maria Rowena Rillen-Rizzi

Mon, 21 Jul 2008 16:57:09 +0000

In Balayan Batangas where I originated from they call it, “Kuyog”. Whenever my mom used to visit us while still in the states, she always brings us these dried fish! It is so crunchy and delicous even my kids loved it! I love to pair it with relish made of mini green mangoes, tomatoes, and green onion. Thumbs ups to those girls who make this specialty, I hope they compensate them more than enough for the skill.

by: mariH

Sat, 21 Jun 2008 14:12:14 +0000

hi, i typed danngit on my browser and i saw this article.
its sad about those dalagitas, but thats how it works for some businesses. but what marketman says is true as well.
btw, i know of danggit from pangasinan. fetches from 450-550/kilo. goodie-good!

by: quiapo

Fri, 23 May 2008 07:05:57 +0000

This article has motivated me to raid the local Filipino food grocery, and lo and behold, it sells danggit. The owners are Visayan so that my have something to do with it. There is actually available quite a variety of different dried fish that I had never tried, and will work my way gradually through all of them.es. Previously I have only known 3 varieties of dried fish - tuyo(tamban and tunsuy), tinapa and daing na bangus, so this is a new frontier, thanks to this column.

by: CecileJ

Fri, 09 May 2008 03:07:24 +0000

While I truly enjoy danggit and lamayo, my satisfaction rating has gone down after learning how much those poor girls (child labor pa yan!)earn for skilled filleting. Sad times, dire straits!!

by: Anna

Thu, 08 May 2008 19:22:28 +0000

bulad and adobo, back to back entries…
grabe na ni Mr. MM :P