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Salmonite

Its probably the salmon pink hue where "salmonite" got its name and its among the more attractive local fishes around.



Most of the time, it is cooked pinamalhan or paksiw at home to bring out the freshness of the fish at the same time enjoy the flesh. It can also be cooked kinamatisan, with a "sauce" of tomatoes and onions to give it sweet and sour flavour. 
But my favorite is when the salmonite is made into fish tocino and can be found abundantly in the dried seafood section of markets.



Its signature round shape and reddish hue is among the more eye catching dried seafoods sold competing with dried lokus, tabagak, balingon and guinamos among others. The other white round sold is fish tapa.
Frying fish tocino is tricky as it is coated with sugar and sugar tends to burn easily and darkens. So with just a medium setting, heat the oil and when its hot enough, fry the fish tocino, carefully concentrating on the sides as it is the first part that burns.
And when you're done, be sure to prepare a vinegar dip and lots of hot rice since it is among the best dried seafood you'll ever have.



Thanks to a fish named salmonite and those with entrepreneurial outlook to make this fish into one of the most recognizable Pinoy deliciacies.

Check out these Salmonite recipes

 PINAMALHAN nga SALMONITE RECIPE 
PINAMALHAN nga SALMONITE sa IBA / KAMIAS RECIPE

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