Comments on: Samaral / Rabbitfish / Spinefoot

By: kim

kim — Fri, 04 Sep 2009 08:39:45 +0000

Yup! it’s great for cucido specially with siling bicol and some pechay leaves. It’s not kitang though. It’s called kuyog in batangas. samaral is more round, similar to kitang. The one in the picture is kuyog, it is more elongated in shape.

By: paeng

paeng — Tue, 09 Jun 2009 07:51:25 +0000

This fish is great either grilled or cucido..

Grilled with some garlic, salt and pepper, butter and oyster sauce wrapped tightly in foil..

Cucido is bringing some water with salt, tomatoes, finger chillies, onions and leeks to a boil then add the fish.. Simmer for a few minutes until the fish is cooked.. (No blood indicates a cooked fish) Turn the heat off then squezze some calamansi juice for flavor.

Yumm…

By: nouveau

nouveau — Tue, 17 Mar 2009 05:42:09 +0000

does anyone of you knew somebody that markets this kind of fish (Kitong)? pls do send a mail @ markbasit@yahoo.com. we are looking for buyers:.

By: vikylou

vikylou — Wed, 27 Feb 2008 22:02:20 +0000

I miss eating kitong/samaral and danggit. It is so delicious specially if kitong is cook inihaw (or sinugba, as we call it in cebu) style.Too bad you cant find those kinds fish here in the US….:-(

By: Danny B

Danny B — Sat, 02 Feb 2008 01:33:59 +0000

In Dagupan City where I grew up we call this fish ‘malaga’. I was assigned to Southern Tagalog when I was a salesman and so I got to taste their samaral from Palawan, Marinduque and Batangas. The ones from Dagupan are the best, in my opinion, because the flavour was stronger whereas those from Southern Tagalog, while being a bit bigger, were more bland. This fish is great pan fried with just salt seasoning it or as a sinigang. It is premium priced even in Dagupan.

One of my favorites!

By: Anthony A. Prodigo

Anthony A. Prodigo — Sat, 12 Jan 2008 06:02:15 +0000

Would you be able to send me a picture of a Kitang Fish… or more info about it?

By: Sharphead

Sharphead — Mon, 27 Nov 2006 01:43:12 +0000

I have a taste of this in ZAMBOANGA CITY, yummy! very fresh

By: wil-b cariaga

wil-b cariaga — Fri, 24 Nov 2006 14:42:51 +0000

I like this as sinigang but only tomato for acidity, with ginger onion and patis. . . its great, we call this fish “malaga” in Ilocos and it has a nice taste but be careful not to make the soup bitter. . . clean fish, remove the insides. . . hehe

By: MRJP

MRJP — Wed, 22 Nov 2006 16:19:16 +0000

I think I had grilled samaral in “Dampa”, if I’m not mistaken. At first I didnt know what it is called so I used to call it as “big fresh danggit” because they look alike. As for kitang, isn’t it a fresh water fish? I thought that kitangs live in the river. If so, could they still be related to samaral?

By: gonzo

gonzo — Wed, 22 Nov 2006 08:44:35 +0000

wow that fish looks ultra fresh. reminds me of childhood summers as well. why is it that the best tasting fish one has ever eaten is the one he has caught himself? – as anybody who has gone fishing will attest..