Comments on: Bilong-Bilong, Tursilyo & Tulingan/Moonfish, Barracuda & Tuna

By: jorp

jorp — Fri, 10 Oct 2008 17:56:33 +0000

here in Iloilo, the bilong-bilong (almost) rules the scene second only to bangus i think.

By: Amber

Amber — Mon, 11 Aug 2008 23:07:30 +0000

I always wonder why the pigek was never mentioned since its very delicious..

By: kiko

kiko — Fri, 25 Nov 2005 02:15:38 +0000

MM, ‘yong bonito looks a bit different from the common Pinoy tulingan. But flavourwise very similar sila. You don’t see bonito a lot in Manila kaya a bit pricier.

By: maitagar

maitagar — Wed, 23 Nov 2005 07:31:29 +0000

The tulingan is quite popular in Batangas… typically grilled, fried or “pinais”. Just a word of caution… make sure the fish is fresh. I found (to my detriment) that I had a really bad allergic reaction to tulingan that was frozen for several days before being served.

By: Maricel

Maricel — Sun, 20 Nov 2005 12:20:32 +0000

The tulingan thing is not a myth. I read an article about that in one issue of COOK Magazine. If not prepared properly, tulingan can cause poisoning or at the worst brain damage.Tulingan is akin to the Japanese death defying delicacy of “butete” or puffer fish.

By: Bubut

Bubut — Fri, 18 Nov 2005 05:01:33 +0000

the sinaing na tulingan originated in Batangas and they are the best. MM, you can buy the sinaing na tulingan at Market! Market (batangas store) near the fastfood and it is really very delicious. It cost P100 for 2 pcs or 3pcs (if you’re lucky na you can ask for discount)

By: Marketman

Marketman — Fri, 18 Nov 2005 02:27:32 +0000

Christer, I believe bilong-bilong and sap-sap are two different fish. Sap-sap is a toothpony (Gazza minuta) that looks similar but isn’t as moon-shaped as the bilong-bilong which is a moonfish (Mene maculata). It seems that bilong-bilong inhabit deeper waters while sap-sap only go to 100 or so feet in coastal reef areas…

Gonzo, will have to taste barracuda the next time I see it. Sounds pretty horrific, no?

Fried Neurons the tulingan you speak of might be sinaing or stewed to preserve… a delicacy in some parts but I agree the smell can be off-putting.

bugsybee, yup this fish brings back memories for some folks!

Mila, I am not fond of the deep but I can imagine what these look like underwater…

Kiko, thanks for that comment…gotta look up bonito. Hmm…the key to Japanese broths is bonito flakes…tulingan flakes pala!

By: Christer

Christer — Thu, 17 Nov 2005 21:24:45 +0000

I love bilong-bilong. I like mine fried with the thin part of the fish fried til crispy and crunchy.. yum!
MM, was wondering if bilong-bilong is the same as sap-sap (Ilonggo name, I don’t know what it’s called in tagalog or english). They seem to look like the smaller version of bilong-bilong. Sap-sap, which are smaller, is what we normally use in paksiw.

By: gonzo

gonzo — Thu, 17 Nov 2005 11:24:32 +0000

My brother, who is an avid spearfisherman (much to the dismay of the general scuba diving community…but that’s another story) tells me he has speared barracuda before, and claims that the flesh is unlike any fish he can think of (and believe me, he knows fish). the main thing though is that barracuda is apparently unbelievably oily. You can’t over grill it as it won’t go dry (like, say, tuna, which does go dry and powdery if overdone–i hate that), and indeed the way to cook it is to grill over coals whole, skin on, like a giant bangus…

By: fried-neurons

fried-neurons — Thu, 17 Nov 2005 10:08:07 +0000

I remember our household help bringing tulingan to Manila when they came back from vactations in the provinces. All I can say is “ick”. I remember the smell, and it’s not a pleasant memory.