Comments on: Homemade “Maytahes Dibang” or “Day-Old, Batanes-Style Flying Fish” a la Marketman (Attempt #2)

By: DaveJuicy

DaveJuicy — Mon, 23 Jul 2018 00:26:48 +0000

Hello. I see that you don’t update your site too often. I know that writing
posts is time consuming and boring. But did you know that there is a tool
that allows you to create new posts using existing content (from article
directories or other websites from your
niche)? And it does it very well. The new posts are unique and pass the copyscape test.
You should try miftolo’s tools

By: rb

rb — Wed, 30 May 2018 06:52:54 +0000

i’m so glad this blog is still up. do you know what happened to ms. lori of desserts comes first?

By: denise

denise — Tue, 29 May 2018 08:52:45 +0000

Hi MM! My mom would wash semi-dried fish (daing) a bit before frying, to take out some of the salt.

She would sometimes do this to danggit too, until we discovered the less saltier version.

By: Clarissa

Clarissa — Sat, 12 May 2018 03:42:11 +0000

This reminds me of the fish called kalaso that I love. We used to buy it in wet markets in Manila. It’s also prepped the same way. Not really dried, more of cured. :) but obvious in taste was the vinegar.

The flying fish I had in Batanes was saltier and drier than the kalaso. So maybe the treatment started the same but differed in length of drying.

By: tercer

tercer — Fri, 11 May 2018 17:45:41 +0000

Long ago, in my much younger years when I still sailed the blue Pacific, clear mornings after a stormy night would yield a bounty of flying fish stranded on deck, washed in from the larger waves that buffeted the ship the previous evening. Filleted, seasoned and fried, on a bed of rice, it was a simple fare but a feast nonetheless. Your post brought back such fond memories of youthful adventure.

By: prabhu

prabhu — Fri, 04 May 2018 06:05:28 +0000

amazing food receipe with fish, i make fish vegi with indian fish which would be tasty and healthy. Thanks for sharing with us.

By: EbbaBlue

EbbaBlue — Tue, 01 May 2018 01:54:22 +0000

Drooling

By: Penny

Penny — Wed, 25 Apr 2018 00:32:28 +0000

hi Marketman – I’d be grateful if you could email me as I have some specific questions re the purchase of traditional clay cook ware? I look forward to hearing from you. Cheers Penny

By: Marketman

Marketman — Sun, 22 Apr 2018 01:19:41 +0000

Ei Leen, brining is one option, but the point of the exercise was to actually semi-dry the fish… :) So perhaps just less salt might have worked. Will try it again the next time I see flying fish in the Nasugbu market… millet, close but it still needs a bit of work. It’s nice to make it for oneself, then you can really control the process and ingredients… I want to make a chili version with dried labuyo flakes/powder that i sometimes make. Amy, you should try something like this in Florida, just beware the curious looks from neighbors if you do this in a visible area… :) ami, me too.

By: Ei Leen

Ei Leen — Sat, 21 Apr 2018 07:46:52 +0000

I wonder if the saltiness would be more “even” if you had brined the fish instead of salting them? Just thinking out loud.

On a different note, glad to see new (experimental recipe) blog posts, MM!