Comments on: “Soriso” or Meaty Dried Fish from Northern Palawan

By: Marketman

Marketman — Fri, 29 Jun 2007 10:10:38 +0000

Apicio, the de-salting in salt water is an interesting concept…I wonder if it works?! I am not a huge fan of bacalao but am slowly learning to love it as Mrs. MM is a big fan but she can’t handle all the salt either… alilay, young banana leaves have one of my favorite natural colors ever, it is similar to young rice seedlings. Annette, the upo, which is rather bland must help to take away from the saltiness of the dried fish… bernadette, tuyo in beer…I think you may have invented a new potential pinoy Macho favorite… think about the marketing… Pritong San Miguel Tuyo… heehee. allen leila cookie and rhea, aha, yes, they could be labahita. LC, you are right, if you live in the west, get your daing fix in a Chinese restaurant…

By: Crissy

Crissy — Tue, 26 Jun 2007 05:23:41 +0000

Those look great! Although I’m much more familiar with Bararawan from Palawan.

By: paolo

paolo — Mon, 25 Jun 2007 20:46:22 +0000

I guess, this is Philippines’ equivalent of the Portuguese “Bacalhau.”
Again, when the recipe calls for Bacalhau, have this Palawan dried fish as substitute.

By: Maria Clara

Maria Clara — Mon, 25 Jun 2007 17:06:11 +0000

The mighty and powerful dried fish – they are good just fried with sinangag, chile vinegar or chopped tomatoes especially for breakfast with tsokolateng batirol. Regardless we grow up with the pungent aroma – the waft they give out lit up the whole neighborhood – which they find it very offensive and clings through the house for a day or two regardless you have a super power exhaust fan.

By: LC

LC — Mon, 25 Jun 2007 14:43:07 +0000

If you’re craving for that salted fish taste minus the stink and all the convenience… check out your local chinese restaurants for “Salted Fish and Chicken Fried Rice.” Discovered this dish about 4 years ago and fried rice is no longer an afterthought…