Comments on: Fried Dried Fish Skins

By: Marketman

Marketman — Wed, 16 Mar 2016 13:41:18 +0000

Jona, they aren’t tilapia skins, rather parrot fish or grouper. They aren’t easy to find retail, but they do sometimes have them at Zubuchon branches in Cebu on their retail tables. They serve them on the menu as well. I am not aware of anyone in Manila that sells them.

By: Jona

Jona — Wed, 16 Mar 2016 13:39:32 +0000

where can i buy these tilapia skin. Tasted it once and never forgotten it. It’s driving me nuts. Super yummy

By: joe

joe — Sat, 24 May 2014 11:21:53 +0000

My auntie used to take home a bag of dried tilapia skin when we were young. She works as a clerk in a factory that supplies fish products to Japan. We fry them like chicharon. Mmm ,taste like chicken. We eat them as ulam too, hehe. And oh, fish skins are rich in collagen.

By: pinkytab

pinkytab — Tue, 20 May 2014 04:17:42 +0000

MM, what do they do with the rest of the fish?

By: jakbkk

jakbkk — Tue, 20 May 2014 03:08:35 +0000

this would be great as a topping to a healthy bowl of PINAKBET (instead of using pork chicaron)….

in fact, i’ve been substituting FISH CHICHARON everytime i crave for the pork kind…

By: betty q.

betty q. — Mon, 19 May 2014 16:33:15 +0000

MM…pasingit ulit, please!

For Gejo…sent you an email several months ago, don’t know if you received it…my latest gardening obsession…growing several varieties of garlic…to date, have over 38 varieties nd hoping to increase it this fall planting to at least 60 varieties.

Currently have 54 heirloom varieties of tomatoes growing this summer. I cn send you seeds in the fall if you send me your home address. Interested? Next year, will have nearly 80 varieties…heirloom! My brother is going back home for a visit in December and can send it through him.

By: Marketman

Marketman — Mon, 19 May 2014 16:00:30 +0000

Anonymous Paul, surprisingly after frying, these weren’t “fishy” at all… beng, at our airport stall in Cebu, we sell arroz caldo with lechon flakes… so yes, fish skin would be another option!

By: Anonymous Paul

Anonymous Paul — Mon, 19 May 2014 15:57:40 +0000

I remember being in one of these food fairs with Romy Dorotan and Amy Besa of Purple Yam serving a fresh vegetable relish atop a fried sheet of seaweed and I kept thinking it would work so well over fish skin also. If only they weren’t too fishy and if only they stayed flat after frying. Great that you have access to this ingredient.

By: Corrine

Corrine — Mon, 19 May 2014 15:38:54 +0000

Looking forward!

By: netoy

netoy — Mon, 19 May 2014 15:03:53 +0000

Wowowee!!! Things we learn from your blog, MM. Thank you for this feature. Will watch out for these dried skins the next time we go to the market. I wish I could be in Bantayan right now.

Skinny Dipping – love that!!