Comments on: Tortang Dilis

By: Wikipedian

Wikipedian — Fri, 15 Apr 2011 08:54:35 +0000

They are Philippine Anchovies (Bolinaw/Bolinao/Bulinao in Bisaya/Ilonggo) – Encrasicholina oligobranchus

By: emsy

emsy — Mon, 09 Nov 2009 00:16:57 +0000

dilis blanco in Zamboanga, this is called. usually made into torta as well, but also often made into kinilaw or paksiw.

By: krn

krn — Sun, 13 Sep 2009 04:39:03 +0000

Hi, MM. I don’t know what the fish are called. Just wanted to say that I tried your torta recipe but I also decided to add shredded kalabasa to the mix. Yum. :)

By: chris

chris — Mon, 10 Aug 2009 13:53:55 +0000

bolinaw in cebuano, dilis in tagalog. but i think it is the bigger variety. my parents would have this inun-unan style wrapped in banana leaves. sometimes a cousin would make it into kinilaw. left over kinilaw would either be fried or picked and made into torta.

hello ms.marisse n bettyq. good to read yourposts again. :)ang tagal kong nawala uli.

By: hablon

hablon — Sun, 09 Aug 2009 06:43:58 +0000

i agree with honey. we call it silag in bicol. in some parts of sorsogon it is called lipatang. the smaller ones are perfect for okoy but the bigger ones are best for kinilaw. bolinao is different.

By: Alemrac

Alemrac — Sat, 08 Aug 2009 14:33:36 +0000

Natie, thanks for the useful link. I miss home just looking at those fish and the names — in Ilonggo pa!

By: betty q.

betty q. — Sat, 08 Aug 2009 08:47:56 +0000

Marisse: if you have a filleting knife, it is not as labour intensive as others might think. In one swift motion, you can fillet any fish.

My native friends are quite impressed at how I fillet my salmon that I have to show them. They are fishermen since time immemorial so I would think they are the experts. Of course, since I was a little girl, I took delight in watching the seafood vendors at the palengke do this. Downside to knowing this…my siblings usually end up asking me to gut their salmon and prep it for them. So I usually tell them…maybe they would like me to cook it for them as well?!?

By: marissewalangkaparis

marissewalangkaparis — Sat, 08 Aug 2009 07:32:25 +0000

These are dilis for kinilaw.(My Dad was Ilonggo so we used to do this at home-vinegar,salt,pepper,bit ginger,onions and green pepper.) Better to get them really fresh with the “bones”. Towards noon,when they’re not yet sold,the vendors debone them so they will get sold right away. And really cheap.
Guess they’re okay to make them into fillets,but if you want really fresh ones for kinilaw,buy early in the morning and get the ones with “bones” and patiently debone.
Got this info from a market suki-a long time ago–so I always buy those with bones when I need some for kinilaw.I rarely buy as it is sooo labor intensive (deboning).

By: natie

natie — Sat, 08 Aug 2009 04:01:32 +0000

paolo and ntgerald:gurayan is also good for pinamalhan. is it also called ‘guno’??

i also found this list of fish-names at Wyatt’s Blog. hope he doesn’t mind- https://wyattbelmonte.blogspot.com/2008/01/fish-names.html

By: paolo

paolo — Sat, 08 Aug 2009 00:37:15 +0000

i think it is also called “gurayan” here in bacolod.
great for kinilaw!