Pinamalhan nga aloy

I never really liked this fish called "aloy" ever since. Whether fried, pinamalhan, paksiw or even sinabawan, it seems my taste buds already banned this fish.

For those not familiar with aloy, it has a dark blue colored skin with a rigid, roundish, long body that tapers at the end. It has no scales so it’s easier to clean.

Once it becomes bigger it is already called “panit” and it is more expensive compared to “aloy”. “Panit” tastes better when it is fried.

Be careful, however, when eating not-so-fresh “aloy” because it could cause nausea and allergy. Your tongue will become numb and itchy.

Watch out for the eyes when you buy. If it’s red, it isn’t fresh anymore. Open the gills and check if it’s still reddish. If you still don’t know if it’s fresh or not, you have no choice but you have to use your nose and smell it. (from Read more)

Pinamalhan nga aloy is also delicious when fried to a crisp as you get the goodness of crunchy outer skin and a tasty pinamalhan inside. Try it - you'll also love it!

Check out this recipe
PINAMALHAN NA ISDA RECIPE

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Takway

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FLAVOURS OF ILOILO

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