If you left labtingaw out to dry for several hours more under the hot sun (and perhaps seasoned the fish with a bit more salt if you preferred), you would end up with what most folks know as buwad or daing na danggit. This is the most common known form of prepared danggit. It lasts without refrigeration for several months, fries up nicely but stinks up your kitchen… I would guess that not many folks in apartments in the city these days dare to fry this delicacy without fear of dirty looks from neighbors.
On our recent trip to Bogo, the vendor we visited had several kilos of fresh dried danggit in stock, and she had one of her staff fry up several hundred grams so we could taste the product. The danggit were fried in vegetable oil, heated over a medium flame, and cooked just long enough till crisp. A few seconds longer and the daing can turn bitter from overcooking.
The fried dried danggit were SUPERB — small sized fish, cleanly de-boned, with just enough salt to preserve but not mask the flavor of the fish. I find many commercially available daing/buwad are often really over salted. We brought a large cooler with us on the drive north and told the vendor to fill it up with dried danggit — and they managed to fit 10 kilos into the cooler. We sealed the cooler and drove back to the city with our bounty of danggit, done three ways…