Comments on: Lamayo / Marinated and Semi-dried Fish

By: Erika Mendoza

Erika Mendoza — Thu, 05 Feb 2009 12:26:47 +0000

Swear I love lamayoss. Err! Hahaha. So where can I like buy ’em? Do you know any stores or whatev?

By: jay-thon

jay-thon — Tue, 09 Sep 2008 06:11:15 +0000

hi!market man,,u want it?,I start my business “LAMAYO” this fixed season,the one of delicy herein Palawan. maybe some day you will go here in my home town.tnx

By: thea

thea — Thu, 02 Feb 2006 11:59:28 +0000

hi, just recently discovered your website and really enjoyed reading your posts. very interesting..

about the lamayo, i’ve tried the ones from palawan. they are really superb! i ate it everyday for about 2 weeks! no kidding. perfect with tomatoes!

By: joey

joey — Wed, 25 Jan 2006 16:34:12 +0000

I love tuyo, daing, danggit, etc, etc…so I am definitely trying this! I have been known to almost faint in ecstasy from crunching on tuyo heads. Thanks for the heads up! I am going to Blue Kitchen Rockwell TOMORROW :) Yippeee!

By: Gel

Gel — Wed, 25 Jan 2006 03:19:21 +0000

Marketman,

I usually buy “kalaso” in “Tangos talipapa” in Navotas, i wonder if its also available in “Malabon central/Navotas Market”, I asked my dad to buy me some yesterday, unfortunately, its not available. If I get some today or tomorrow, I can send you some (just e-mail me where I can send it)

According to my dad, Kalaso used to be the fish that they use in fish chitcharon/kropek

By: lee

lee — Tue, 24 Jan 2006 05:28:07 +0000

i dunno the exact science but i guess the elements of vinegar, salt and sun keep the fish from spoiling.

By: mita

mita — Mon, 23 Jan 2006 17:46:36 +0000

Marketman,
You never cease to amaze me. There’s so many Filipino foods I’ve never heard of that I read about only in your blog – like lamayo or kalaso. They both sound like something that could be a regular item on the breakfast menu. My mother used to make something similar with “biya” marinated and sun-dried on the “kulahan” and fried the next day for breakfast or lunch.
Can’t wait to move back home this year and try all the food products you’ve been featuring. Gee, I miss home so much!

By: Marketman

Marketman — Mon, 23 Jan 2006 09:51:32 +0000

Now lee, what keeps us from dying from semi-fermented and spoiling fish? Is it is the vinegar wash? The salt? How interesting, I wonder if I am brave enough to try making this at home one day… Gel, where does one find Daing na Kalaso?

By: Gel

Gel — Mon, 23 Jan 2006 06:57:07 +0000

Guys, you should also try “Daing na Kalaso”, I’m pretty sure it will also zoom-up in your top ten filipino breakfast list Marketman, I believe “daing na kalaso” is also prepared same as lamayo. We usually eat kalaso together with “inihaw na talong” and sukang paombong.

By: lee

lee — Mon, 23 Jan 2006 01:57:00 +0000

lamayo is easy to make…we usually have lamayo bangros (bangus) at home. Fish is washed in a simple marinade of garlic, soy sauce, vinegar and calamansi and air dried (just like laundry) for half a day, preferably the meanest, sunniest day. Nothing beats a ried crisp lamayo bangus belly and rice.