Daing
Daing, tuyô, buwad, or bilad are dried fish from the Philippines. Fish prepared as daing are usually split open, gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillet the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.
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. Notably, it is traditionally paired with champorado. It can also be used as an ingredient in other dishes.
Daing is considered peasant food because it is relatively cheap but has gained significance in Philippine culture as comfort food.
Preparation
Virtually any fish can be prepared as daing. The species of fish used is usually identified by name when sold in markets. For example, in Cebu, the local specialty which uses rabbitfish, is called buwad danggit. Other fish species used include threadfin breams ; grey mullets ; and sardines. Daing made from sardines is usually dried whole, though exported daing may be gutted to comply with food laws in other countries. Cuttlefish and squid may also be prepared this way.In Central and Southern Philippines, daing is known as bulad or buwad in Cebuano. The types of daing which use sliced and gutted fish are known as pinikas. Northern regions usually do not distinguish between the two, though some may use daing to refer exclusively to the halved and gutted types, while tuyô is used for all types of daing.