File:Pinindang.jpg
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Captions
Captions
A thin fish fry from Antique province.
Summary
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| Description |
English: Pinindang is unsalted dried fish fry hailing from Antique. It boasts an incredibly thin, circular shape and is typically made from humoy-humoy, although tabios and dilis can also be used in its preparation. The fish were harvested from Sulu sea, which faces the entire province of Antique. The harvested fish is then washed and shaped in circular bamboo molder or tin can. The molded fish are arranged in trays, made with net and bamboo, for drying which only takes two to three hours in a hot sunny day.
Pinindang is usually cooked by frying or grilling it over low heat. Locals typically eat it as bahaw (breakfast). It can also be broken into smaller pieces and added to chopped tomatoes and onions with hot water in what the locals call hinanggup. Moreover, because pinindang is not high in sodium, it can also be eaten as an appetizer or snack. Pinindang is usually sold in nearby public markets and is a popular pasalubong item. Pinindang can last up to a year when refrigerated. |
| Date | |
| Source | Own work |
| Author | Lokalpedia |
Licensing
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I, the copyright holder of this work, hereby publish it under the following license:
This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license.
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This image was uploaded as part of Wiki Loves Food in the Philippines photographic contest.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 08:27, 31 December 2023 | | 6,000 × 3,368 (6.81 MB) | Lokalpedia (talk | contribs) | Uploaded own work with UploadWizard |
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