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Fish tocino

One of my favorites, this dried seafood is made from "cured" fish meat which they say is salmonite.

Often seen as "red circles" sold in the market, it is always with curiosity that buyers ask what they are and when they do know, they actually buy it for that.
Cooking it might be tricky since too - you must have the right heat since too much will burn your cooking (there's sugar in it) and too low, you might not be cooking it at all.

But when its perfect, you'll have a dried seafood that's crisp yet meaty and the saltiness complements the sweetness of it being a tocino.
Sold mostly in packs (check out the red ones) that cost around PhP150 more or less, which is great for pasalubong. But you can actually buy these packs by the kilo, just ask the vendors at the market. And I just love having  fish tocino meal for breakfast now, and then. Enjoy!

 Here's an adapted recipe on How to Make Fish Tocino from Business Diary.
Ingredients
  • 2 kg fish (Milkfish, Carp, Tilapia, Salmonite)
  • 1 cup soy sauce
  • 1/2 Tbsp ground pepper
  • 3 cloves crushed garlic
  • 1 cup brown sugar

How to make Fish Tocino
  1. Fillet the fish. Cut the fillet with 4″ length. 
  2. Mix and dissolve garlic, brown sugar, soy sauce and pepper.
  3. Pour the mixture over the fish fillet.
  4. Soak for at least 6 hours. Drain
  5. Sun or air-dry until dry to touch. 
  6. Keep refrigerated for longer storage.


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