Comments on: Samaral / Rabbitfish / Spinefoot

by: vikylou

Wed, 27 Feb 2008 22:02:20 +0000

I miss eating kitong/samaral and danggit. It is so delicious specially if kitong is cook inihaw (or sinugba, as we call it in cebu) style.Too bad you cant find those kinds fish here in the US….:-(

by: Danny B

Sat, 02 Feb 2008 01:33:59 +0000

In Dagupan City where I grew up we call this fish ‘malaga’. I was assigned to Southern Tagalog when I was a salesman and so I got to taste their samaral from Palawan, Marinduque and Batangas. The ones from Dagupan are the best, in my opinion, because the flavour was stronger whereas those from Southern Tagalog, while being a bit bigger, were more bland. This fish is great pan fried with just salt seasoning it or as a sinigang. It is premium priced even in Dagupan.

One of my favorites!

by: Anthony A. Prodigo

Sat, 12 Jan 2008 06:02:15 +0000

Would you be able to send me a picture of a Kitang Fish… or more info about it?

by: Sharphead

Mon, 27 Nov 2006 01:43:12 +0000

I have a taste of this in ZAMBOANGA CITY, yummy! very fresh

by: wil-b cariaga

Fri, 24 Nov 2006 14:42:51 +0000

I like this as sinigang but only tomato for acidity, with ginger onion and patis. . . its great, we call this fish “malaga” in Ilocos and it has a nice taste but be careful not to make the soup bitter. . . clean fish, remove the insides. . . hehe