Fishes are very famous in the Philippines because were all surrounded by big bodies of water. Our fishermen’s are also very diligent in terms of catching fishes. Fishes are good for the body and helps improve health. There are some fishes that are poisonous. Overall, most fishes are good for the immune system. Buwad is locally famous in Cebu. If your a Cebuano, you would really appreciate the goodness of buwad. Buwad is a local term for dried fish. Buwad are also exported since numerous Filipinos overseas crave for Buwad. There are several kinds of buwad and it ranges from small to biggest.
This one is from a certified buwad lover.
“No Filipino can ever mistake the smell of the buwad for something else. The mere whiff of the buwad can make any appetite soar or any hungry stomach growl.
Here in the Philippines, salted and dried fish is commonly known as buwad. The meaning of the Cebuano word “buwad” means “to dry in the sun”.
The Filipinos live in an archipelago with one of the world’s longest coastlines. As a result, fishing is both the basic livelihood for Filipinos from the ancient times and a major driver of today’s Philippine economy. Given the sea-based industry, it’s no wonder that the myriads of different fish species in the Philippines end up “binuwad”, aside from the commercial catch.
How do fisherman prepare this emasculated, salty fish? The fish is split open and then de-gutted. They are sprinkled with a generous amount of salt, which is necessary to prevent deadly bacteria from forming on the surface of the fish. They are then left to dry in the sun. To make the process of drying much faster, these fish are placed on top of screens. When they are dry enough, the fish are then stored. Dried fish has a long storage life. Drying of food is one of the oldest preservation methods. It is also considered to be a cheap method, and can be done by the fishermen themselves and their family, in which case the finished product is easily transported to the market. When you take home buwad from the market, buwad is usually prepared by quickly frying it in oil.
The Carbon Market and Tabuan in downtown Cebu holds an enormous dried fish market. Even if the downtown area looks a bit rundown, millions of pesos and enterprises have had its roots here. For buwad, it is big business.
There are many varieties of dried fish. Buwad can be divided into salted and unsalted. Usually, most that are consumed by households is the salted variety. Bear in mind that buwad can be high in salt. Like what usually is said about unhealthy food – they taste really good. The smell of buwad is very strong. For others that are not very familiar with it, they may find it to be a repulsive smell. Some consider the smell to be an “acquired smell”. For most Filipinos, the smell just means good food! Once tasted, buwad is definitely something you will fall in love with.
For many, buwad is best enjoyed when dipped in native vinegar with crushed chili. Mix it with steaming hot rice (usually a staple for Filipinos), and what a gastronomic delight! The head, the spine and tail of the dried fish can all be consumed.
Usually for tourists and as souvenirs and pasalubongs (gifts) for friends and family, other varieties of sun-dried goodies are available: dilis (very small dried fish), tabaga, boneless tusino, and pusit (dried squid).”
At the Northern part of Cebu is a town filled heart warming people and vast area of swimming ground. San Remegio is ready for you with white beaches and palm resorts, coral gardens and tropical fishes.
