Comments on: Salted & Dried Fish / Tuyo

By: xtine

xtine — Thu, 29 Apr 2010 22:12:15 +0000

Ria, you might end up with tuyo jerky instead of the tuyo we all grew up with….I think burying the herring in salt is what makes it ‘tuyo’–the salt leeches out the moisture and so the fish get that distinctive texture and saltiness.

Try it, though–maybe load up the dehydrator racks with fish covered in rock salt and very little vinegar for faux fermentation (might help with the smell, too)? Let me know how it goes (then maybe I’ll subject my dehydrator to this experiment, too LOL).

By: ria_K

ria_K — Fri, 26 Mar 2010 14:32:56 +0000

has anyone tried making their own tuyo? i’ll be getting a food dehydrator next week and was wondering if it is doable to make my own tuyo? living in the backwoods of sweden kinda imposes difficulties for me in procuring tuyo and dilis, sun drying is not an option din….

will it smell a lot kaya if i used the dehydrator?

By: babt

babt — Tue, 23 Mar 2010 12:30:43 +0000

help! anyone who knows about “tuyo from me” brand of tuyo in olive oil? i always buy that from SM Hypermarket in MOA every weekend where they feature homemade products…nyways, they stop selling it. tried asking for the seller but they cant find it….its really good because it is deboned and “scales less ” in olive oil. It is bottled. I love giving it to my friends abroad everytime i go visit them….hope somebody could help me…thanks much!

By: jenny of denmark

jenny of denmark — Sat, 31 Oct 2009 19:43:03 +0000

speaking of tuyo..i just fried sapsap..my goodness the smell made me puke as i am 2 months pregnant but the taste of what i cooked was delightingly fabulous.
what i did was i heated up the pan with oil brought it outside my window, throw the dried fish in and covered the pan,back to the stove, and out to the window until it was cooked.
but although i used that trick the smell still won’t go..i had to open all my windows and doors for 30 minutes and wear winter clothes inside the house and let my ass shiver..hehe..it says, if u want something u have to sacrifice something in return..

By: calorie-shmalorie

calorie-shmalorie — Tue, 25 Aug 2009 14:37:44 +0000

for folks sending/bringing tuyo or dried fish to loved ones abroad, try sending it already fried. place the fried tuyo in double zip lock baggies and freeze. keep frozen till needed. to reheat, place in a small pan/tray loosely covered with foil, stick this in the toaster oven or broiler till heated through/ slightly sizzling (takes less than 5 minutes). leave the tuyo aroma here at ‘Pinas. :-)

By: Steph T.

Steph T. — Sat, 04 Oct 2008 06:34:30 +0000

As a kid, after having the usual family dinner, I would smell tuyo being cooked by my loving yaya for her own dinner. I recall the days where I would have a “second” dinner joining my yaya in the kitchen eating with her, her freshly cooked tuyo, sided with tomatoes and vinegar with a pinch of pepper.

Now, being a wife and mother of 2, we decided to experiment on other ways of preparing tuyo and started giving it out to friends during Christmas. Friends started ordering so my husband and I now prepare bottled tuyo with roasted garlic in olive oil, which we sell to friends and family. We also started using dried labahita to make other concoctions. The business is growing and we hope to make it big soon. Our product is called “My Dad’s Kitchen.” You should try it. it is tuyo with a twist…

By: brenda

brenda — Tue, 06 May 2008 03:45:50 +0000

I love tuyo with champorado especially during rainy season….real comfort food for me and brings back childhood memories

By: Quillene

Quillene — Mon, 05 May 2008 06:38:20 +0000

YEHEY FOR TUYO!

I wonder what westerners complain about when Pinoys cook this wonderful and ingenious foodstuff and yet think highly of moldy, stinky cheeses…

Hehehe!!! Mabuhay ang Tuyo!

By: rik

rik — Mon, 05 May 2008 00:48:47 +0000

This is for Natie. I’ve been told that frying Tuyo in Olive Oil helps lessen, if not totally obliterate, the smell when you fry it. I still have to try it though as I haven’t fried it for some time.

By: Ted

Ted — Fri, 02 May 2008 23:53:40 +0000

Almost everything now is either bottled or canned,i’ve seen canned laing, sisig, squid as well. I haven’t tried them though, but have tried the bottled tuyo in oil and the small bangus sardines, and they are the best for me.