Comments on: Bihud / Fish Eggs/Roe

By: AcE

AcE — Mon, 04 Jan 2010 04:16:43 +0000

pls send me an email plss.. tnx ace0521@yahoo.com

By: AcE

AcE — Mon, 04 Jan 2010 04:15:56 +0000

san sa manila pede mkakuha/mkabili ng bihod??

By: Joe Cross

Joe Cross — Wed, 12 Aug 2009 11:41:41 +0000

The Maya-maya roe you refer to in Legaspi is from a cultured fish otherwise known as “Bighead Carp,” hence, its abundance. (Personally, I prefer roe from marine fish.) Regarding its use, I suspect it’s the fish roe that adds substance to KENG SOM, spicy tamarind, Lemongrass, and red curry-flavored Thai soup closely related to the Philippine Sinigang.

By: don marin

don marin — Thu, 21 May 2009 07:41:03 +0000

oh im sorry not v.luna, but visayas ave & mindanao eve. area.

By: don marin

don marin — Thu, 21 May 2009 07:40:20 +0000

bihud or bihod is normally cooked adobo style. its a very popular dish here in QC, V.luna area. im not sure if anyone here is familiar about this small eatery in teacher’s village or UP vill i think, which specializes in bihod. anway, a lot of this dihs has sprung up in all sorts of eateries here.

its not also cheap. in the market, tuna or tanigue bihod is sold at approximately 200-220/kl. YES! its that expensive!!

im not sure about maya-maya eggs being used. whats commonly used are tuna & esp tanigue roe. bec. its the best, in terms of quality after cooked.

normally, we would boil it first with some ginger. just so the egg sac would keep the tiny eggs intact. after 3mins or so, drain & cook it adobo style. with loads of garlic & ginger as well. i think the tanigue variety is the best. since it doesnt have a malangsa taste.

when buying it at farmers, make sure you buy the ones that are yellowish almost gold in color. since the roe is already at their best stage. meaning, one can see the eggs round & shiny. some of the bihod are still at their “infancy” stage, so when cooked, you cant see the roe. when you slice it, it looks like a paste only. something like sliced tofu. not a good choice for adobo.

goodluck to your bihod adventure!

By: Donn Tommy

Donn Tommy — Tue, 10 Feb 2009 04:26:45 +0000

toroan kita sa kinilaw na burina nang rompi kandado , tangigi at pating at tuna, mamsa at karpa. email sa TCAquino@msn.com or ap4rn@yahoo.com God Bless You All,,,Tommy Aquino
ang tawag sa aking pag may CAVIAR ako na kinakaen ay
Donn Tommy ha hi he ham!!!!!!!!!!!!

By: Donn Tommy

Donn Tommy — Tue, 10 Feb 2009 04:15:12 +0000

marasa o masarap kong may Bihud, Caviar, Roe, Alige,Burena ngan padesan hen Tuba nga Bahalina hahanapin ka mamaya nang asawa mo at ang anak mo ay Lalaki nanaman o sapinsaping ang anak mo,.
polotan; genatan na Bihug-hogasan nang soka ang bihud at ang
gata eneten mga 5 min at elagay sa bihud ang sarap he ha ham!
2.Henerisan nang Kalamance- hogasan nang tobig na may asen ang bihud, patapos layan nang kalamanse bawang at sebuyas ang sarap pag may wani o tuba na bahalina,.
3. tenola o senegang sa miso- kamates, talinom, seboyas,
asen,batwan o libas o sampalok onahen sa pag pakolo sa tobig H2O pag lotona ang k,t,s,b,L o Sampalok elagay ang Bihud in 5min.at senegang na miso sa komokolong senigang at in 5min. hangoen mo sa kalan at yayaen mo na komaen ang asawa mo,
ang sarap abot langet sa sarap, isapa nga ha he he hi,.
email kayo sa aken sa ap4rn@yahoo.com para sa ebapang lotong Bihud, Caviar,Roe, Burena at kinilaw ang sarapsarap no, DIBA

By: Joe Cross

Joe Cross — Wed, 21 Jan 2009 13:05:21 +0000

Although your picture is indeed fish roe and bihud, there’s a difference between it and the guinamos variety of the Visayas. The one you pictured is often derived from Tuna and can be cooked in slices or chunks. The guinamos variety has visibly distinct eggs.

By: Gay

Gay — Sun, 04 Jan 2009 06:54:15 +0000

I’ve been looking for a way to cook bihod all over the food blogosphere… I should have gone here first to check out if you’ve made a post about it already!!! Got some great ideas here… thanks thanks thanks!

By: muhammad djufri

muhammad djufri — Fri, 05 Sep 2008 02:08:34 +0000

Dear SIR

We offer DRIED FLYING FISH ROE from Indonesia.

Spec.
Process : Well-Dried – by Sunsine
No Salt, No Foreign Materials
Yeiled : 4 (+/-0,1)
Origin : Indonesia
Port : Makassar – Indonesia
Payment Terms : L/C
Minimum Order : 5000 Kilograms
Supply Ability : Unlimited
Packing : a. 5 Kgs net in poly bag x 4 bags in carton (20 kgs each).
or
b. 2 Kgs net in poly bag x 12 bags in carton(24 kgs each)

Today’s Price : US$19.50/kg, C&F.

Today’s Stock Available : 16 Tons (2 Containers of 20 Feet)

We hope to serve you.
We’re waiting for your response.
Thanks in advance.
Best wishes,

MUHAMMAD DJUFRI
Marketing of CV. Hiraki Kojima, Makassar – Indonesia
Email : mdjufri@yahoo.com
Direct Call : +62.81524909777
Fax : +62.411.328553
Makassar – South Sulawesi
Indonesia