Long before modern times, fish have always been a part of the Filipino diet thanks to the abundance of surrounding waters in the Philippine archipelago. It's one of the most versatile and nutritious foods you can eat—rich in protein, healthy fats, and minerals.
But before refrigeration was born, fish spoiled quickly, and Filipinos had to find creative ways of preserving their catch, developing simple yet effective curing techniques that have been passed down over time.
What is fish curing?
Fish curing is a way to preserve fish. The most common methods include drying, salting, smoking, pickling, and fermenting. These techniques help draw moisture from the fish, which slows spoilage and extends its shelf life. As the fish loses water, its texture becomes firmer, and its flavor becomes more concentrated—some turn salty and savory, or smoky and rich, while others develop a tangy or bold taste.
Learn about the popular methods of curing fish, what they taste like, and the best ways to eat them:
Salting method
Salting is a time-tested technique and one of the earliest methods used to preserve fish. It has remained essential due to its effectiveness in extending shelf life and improving flavor.
The principle of salting relies on the processes of osmosis and diffusion, where salt draws out moisture from the fish while also penetrating its tissues. With less moisture, bacteria cannot easily grow on the fish, making it last longer than it would when fresh. Salting also enhances the fish, giving it that familiar salty-savory taste many people enjoy.
There are several methods of salting, each producing distinct characteristics:
- Dry Salting: Directly applying granules of salt to the fish.
- Wet Salting or Brining: Fish are soaked in a saltwater solution.
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Fermenting: Salting is combined with controlled fermentation.
Flavor profile: Richly salty with a deep umami taste due to the salting process, complemented by a slightly pungent, earthy aroma. When fried, it develops a satisfying crispiness that adds both texture and more flavor.
Best ways to eat salted fish:
- Pan-fry until crispy: Cook salted fish like tuyo (dried herring) or dilis (anchovies) in a small amount of oil until golden and crunchy to bring out its rich, savory flavor.
- Contrast pairing: The salty, savory flavor of salted fish like tuyo creates a delicious contrast when paired with champorado, a sweet chocolate rice porridge.
- Flavor enhancer: Use salted fish to boost dishes—especially vegetable-based ones like monggo guisado (mung bean stew)—to add a rich, savory depth.
Drying method
Drying is also one of the oldest and simplest ways to preserve fish. The most common way is through air-drying, also called sun-drying. In this traditional method, freshly cleaned fish are laid out under the sun and left for hours—or even days. The heat of the sun and the natural flow of air slowly draw moisture from the fish.
Often, fish prepared for sun-drying is first salted, combining both methods to preserve and develop its flavor. Once fully dried, it can be stored for long periods and cooked in many ways.
An excellent example of combining salting and drying methods is Joel's Place Boneless Dilis from Roxas City. These tiny anchovies are carefully hand-picked, deboned, soaked in salt, and sun-dried to remove moisture. The result is a crunchy, flavorful fish with deep umami tastes that pairs perfectly with white rice or garlic rice.
Flavor profile: Delivers a bold, savory punch thanks to the sun-drying process, which concentrates its umami and saltiness. When fried, it gives off a distinct aroma, though it may seem strong for first-timers. Smaller fish like danggit (rabbitfish) turn crispy, while larger fish like daing develop a firmer, slightly chewy texture.
Best ways to eat dried fish:
- Pair with rice and eggs: Serve with steamed rice or garlic fried rice, a fried egg and sliced fresh tomatoes for a classic Filipino silog breakfast.
- Dip for balance: Enjoy with a simple dipping sauce made of vinegar, garlic, onions, and chili peppers to cut through the saltiness and add a tangy, spicy kick.
Smoking method
The smoking method—or tinapa, as Filipinos call it—preserves fish by combining different methods: salting, drying, gentle heat, and the natural compounds released from burning wood.
The fish is often salted first to draw out moisture. Then, it is smoked over burning wood, which slowly dries the fish while adding a distinctive smoky aroma and taste. These processes work together to reduce moisture, inhibit microbial growth, and extend the fish's shelf life.
There are two main types of smoking:
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Hot Smoking: Fish is smoked at a temperature between 158°F and 176°F, resulting in a juicy, tender, and flavorful meat.
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Cold Smoking: Fish is smoked at a temperature below 86°F, producing a smoky flavor without fully cooking the fish.
Flavor profile: Offers a bold, smoky aroma and flavor from the firewood used in the smoking process. Its meat stays tender and moist yet firm enough to flake easily, making it versatile for enjoying on its own or incorporating into a wide range of recipes and gourmet preparations.
Best ways to eat smoked fish:
- Light pan-frying: Gently pan-fry smoked fish, such as tinapang bangus (milkfish), to crisp the skin and bring out its rich, smoky aroma before serving.
- Balanced savory combination: Serve fried smoked fish with a mixture of salted egg, fresh tomatoes, and onions, for a blend of textures and bold, savory flavors.
- Gourmet pasta: Saute flaked smoked fish with garlic and olive oil or cream, then toss with pasta for a rich, flavorful dish with a gourmet touch.
Pickling/Marinating Method
This type of curing uses salt and vinegar. It creates a sour, acidic environment that helps slow down spoilage. While it doesn’t preserve fish as long as drying or smoking, it still extends shelf life, especially when stored in the refrigerator.
The best example of a pickling or marinating method is kinilaw, a traditional Filipino dish made from raw fish soaked in vinegar. Instead of using heat, the vinegar cooks the fish by changing its texture, making it firm and slightly opaque while giving it a bright, tangy flavor. Ingredients like garlic, ginger, onions, black pepper, and chilies are often added to reduce the fishiness and elevate the overall flavor of the dish.
Flavor profile: It has a bright, tangy flavor that comes mainly from vinegar. The sourness is balanced by savory and salty notes from fish sauce (patis), or sea salt. Aromatics like garlic, ginger, red onions, and black pepper add a bold, fragrant kick, while chili peppers bring a kick of heat. In some variations, a bit of sweetness is added to balance the acidity and create a more unique flavor.
Best way to eat pickled/marinated fish:
- Choice of fish: Pick fresh fish like tanigue (mackerel) or yellowfin tuna, which are the most common and ideal main ingredients for pickling, as they have a firm texture and rich, clean flavor. You can also check out The Fishmonger at Joel's Place for more seafood and fish selection.
- Souring ingredient: Use coconut or cane sugar as a souring agent. Upgrade the flavor with fresh calamansi for a bright, tangy taste.
- Serving tips: For the best texture and flavor, serve the fish after a brief 10 to 15 minute curing, keeping it tender, firm, and refreshingly raw.
Thanks to its versatile meat, fish can be transformed through curing into a wide range of culinary creations, offering endless possibilities to showcase its unique flavors and textures. Whether dried, salted, smoked, or pickled, cured fish adds depth, aroma, and character to any dish—truly a timeless and essential staple in Filipino kitchens.
