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''Daing'', ''Tuyô'', or ''Bulad'' (literally "sun-dried" or "sun-baked") refers to dried fish from the Philippines.〔(【引用サイトリンク】title=Philippine Dried Fish )〕 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" variants which fillets 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. A variant of ''daing'' known as ''labtingaw'' uses less salt and is dried for a much shorter period (only a few hours). The resulting ''daing'' is still slightly moist and meatier than the fully dried variant. Yet another variant of ''daing'' known as ''lamayo'', does away with the drying process altogether. Instead, after the fish is cleaned, it is simply marinated in vinegar, garlic and other spices before frying. ''Daing'' is considered poverty food due to its relative cheapness. But it has gained significance in Philippine culture as comfort food.〔〔 Danggit is usually simply fried before consumption and served with rice and a dip (usually vinegar or calamansi). As breakfast food, they may be served with fried eggs.〔 In Central and Southern Philippines, ''daing'' is known as ''bulad'' or ''buwad'' in Cebuano. The variants which use sliced and gutted fish are known as ''pinikas'' (literally "halved" referring to the halves of the fish). Northern regions usually do not distinguish between the two, though some may use ''daing'' to refer exclusively to the halved and gutted variants, while ''tuyô'' is used for all variants. 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, a local specialty is ''buwad danggit'' which uses rabbitfish (''Siganus'' spp., locally known as ''danggit'').〔(【引用サイトリンク】title=Danggit )〕 Other fish species used include threadfin breams (Nemipteridae, locally known as ''bisugo''); grey mullets (Mugilidae, locally known as ''banak''); and sardines (''Sardinella'' spp. and ''Dussumieria acuta'', locally known as ''tunsoy'' or ''tamban''). ''Daing'' made from sardines are usually dried whole, though exported variants may be gutted to comply with food laws in other countries.〔 Cuttlefish and squid may also be prepared this way (Tagalog: ''daing na pusit''; Cebuano: ''bulad pusit''). ==See also== *Clipfish *Cuisine of the Philippines *Kipper *Stockfish 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Daing」の詳細全文を読む スポンサード リンク
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