Dried fish or “tuyo” was once believed to be a poor man’s food, but over the years, this perception has changed. From pastas, soups, and salads, the once lowly tuyo are now served in expensive restaurants. Dried fish retains all the nutrients from the fresh fish, only concentrated: it is therefore rich in proteins, vitamins, iron, and calcium. It has more than 50% protein content which is very essential to maintain good health. The dried fish we enjoy come from provinces like Barangay Sabangan, Pangasinan and Bantayan Island, Cebu where majority of the locals engage in “tuyo” business.

Marine animals particularly squids and various kinds of fishes are the primary raw materials in processed marine products. A particular variation of fish is suitable for a certain type of fish processing. Milkfish is a very good kind of fish for fish smoking (tinapa). On the other hand, tamban fish is appropriately suited for fish salting (tuyo) and galunggong fish is very good for fish drying (daing). There are still other variations of fishes, which are appropriately suited to fish drying, fish smoking, and fish salting. Squids are another marine animals famous for drying process.

A funny story: “Ano Nga Ga Ang Apelyido Ni GOOGLE?”


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