DELICIOUS SPICY NA DAING BANGUS (try the simple marinade that makes the milkfish super tasty)

Daing, tuyô, buwad, or bilad (lit. 'sun-dried' or 'sun-baked') are dried fish from the Philippines.[1] Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillet the fish before the drying process.[2] It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.[3][4]
Daing is fried or grilled before consumption, though it can also be wrapped in foil and baked in an oven. It is usually dipped in vinegar and eaten with white rice for breakfast.[5] Notably, it is traditionally paired with champorado (traditional Filipino chocolate rice gruel).[6] It can also be used as an ingredient in other dishes.
Daing is considered poverty food because it's relatively cheap but has gained significance in Philippine culture as comfort food
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Daing na Bangus is one of the best-tasting fish, in my opinion, but it can be a bit cumbersome because of all the bones.
try the simple marinade that makes the milkfish super tasty!
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