Daing (or dried fish) is one of the breakfast Filipinos most enjoyed and loved, it’s best served with egg, plain or garlic rice, and a cup of hot coffee. It goes well with a dipping sauce of vinegar, chopped garlic and onions or chopped tomatoes with a pinch of salt.
Daing is a Filipino term for a sun dried fish, often being practiced by fisher folk to preserve their bountiful catch so that they can store them longer for future usage and without being spoiled. The two common types of daing is the sun dried and another which requires a wet marinade of vinegar, garlic and black peppercorns. Usually the method depends on the kind of fish and what goes well with it. Most often small or thin fishes like danggit, espada, tuyo and pusit are sun dried, while bangus and salmon are cut open, then marinated and sun dried.
Here in the northern part of Luzon, Philippines, one of the best place to find and buy daing is on the stalls along the high-way of Brgy. Damortis Santo Tomas, La Union. You won’t surely miss this place as the vendors stretched for almost half a kilometer, and the distinct smell of daing will definitely caught anyone’s attention. Most buyers are travelers going or coming from the North. Some are tourist or balikbayan who likes the taste of daing and share it as pasalubong to their family or relatives abroad. Some travelers even called the place Da-more-fish for its diverse offering of dried fish, like tuyo, pusit, danggit,espada, dilis and these are just among the many fish products you will likely see there. Some vendors offer free taste if you want, specially if you will be buying per kilo. Also, they would throw in some free items like a bottle of boneless bagoong, a bottle of local vinegar or some pre-packed dried fish just to show their appreciation with your generous purchase.
Best seller of there towns product are
b. Dried Pusit