We spied this man making some semi-dried caraballas (or salay-salay or smooth-tailed trevally) at one end of the fresh seafood market. A huge catch of undersized (shouldn’t they have put them back you think to yourself) caraballas were first soaked in a brine made of salt and water for 6 hours.
The fish are then rinsed with fresh water to remove excess salt…
…then placed on nets to semi-dry in the sun.
They come out looking meatier than the usual fully dried daing, and a little soft to the touch. I am told these are usually consumed within a week or so of buying them, as again, they have a tendency to mold since they are only partially dried.
Locals in Bantayan and surrounding islands prefer these semi-dried fish as they approximate eating a meaty fresh fish better than the totally parched and heavily salted dried fish that go to big city markets.