Inside a dried fish market
During the days when refrigeration was unknown, Filipinos guarded against food spoilage by salting and drying their fish and meat. Hence, the “invention” of the tapa (dried beef) and daing (dried fish).
Cebu City is famous for its Tabo-an Market where mounds and mounds of dried fish are sold. Truth is, dried fish is available in all public markets and even in supermarkets. Still, there is nothing like visiting a dried fish market where the variety of dried fish is so many that one can’t decide where to start — and stop — buying.
The following photos were taken by my husband at the Roxas City dried fish market.
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- Dried fish market, Roxas City
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- Baskets of dried fish
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- Dried fish in a crate
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- dried shrimps
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- Small dried fish
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- Butterflied dried fish
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- dried fish
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- Small white dried fish
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- Bottled preserved mussels
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- dried fish on display in the market
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- Rows of stalls selling dried fish
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- Packing the dried fish
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- weighing the dried fish
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- dried fish bones
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- dried fish in different sizes and colors
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- dried fish, pre-packed or not
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11 Responses to “Inside a dried fish market”
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Heh, if you see my new blog template, the header for individual posts is a closeup shot of a pile of danggit, also taken in Cebu’s Tabo-an market.
Aren’t you using Cutline with rotating header photos?
Ganda ng mga pictures, but I got a question Ms.Connie, Mr Marketman also has also same topic for his postings this week, hahaha, Cebu and Dried Fish. I get intrigue, mas masarap ba talagaang tuyo galing from that place? I might check where my tuyo comes next time I buy it here in Houston. minsan nga talaga, its very salty. I get my tinapa though from locals in Quezon where I stay pag-nag-visit ako ng Phils.
EbbaMyra, nah, it’s not the place of origin. It’s the quality of the fish and the drying process. Plus, I hate the “plastic-y” taste that food gets when it’s been sitting inside a plastic bag for so long.
Well, it’s not working with me if it is indeed rotating.
Frontpage is header_1.jpg, individual posts is header_2.jpg, archives is header_3, and so on.
BTW, the dried fishbones picture is both creepy and nice
Hala, it’s supposed to show a new one with every page load. And I thought it was working but then that’s because from your index page, I go to the permalink page, so I see different headers.
And FYI, your blog isn’t loading right now.
Yup, my host’s nameserver crashed yesterday, and again today.
I was wondering aloud with my friends thinking that some disgruntled employees (the ones I chastised that got me a death threat) might be doing something fishy (excuse the pun) with my webhost.
Try dried fish and pusit from Masbate. They are fresh and of good quality. My wife always bring it home when she goes to the Phils. Wrap them in paper bag, manila paper or newspaper first before storing them inside a plastic or ziploc bag.
Dried fish is supposed to be cheaper than the fresh ones which was during circa early 70s. Pero ngayon, pang mayaman ang tuyo.
During he 70s, yung tuyo, sa lantsa pa lang ginagawa na dahil sobra ang huli. Today, it’s a business drying fish.
Sabi nga nila - pang mayaman ang tuyo…
Hi, Ms. Connie.. i’m a fan of dried fish and i’ve been craving for a delicious tuyo for weeks already.. the ones sold in the supermarket are too salty or “nadudurog” when you fry them.. when is the best time to buy dried fish, is there a season in buying such?
thanks..btw, i’m a religious reader of your blog.
Naku, Jeng, I will have to ask my friend whose parents have a fish pond. Ang alam ko lang, rainy season makes sun-drying the fish impossible.