I hope you won't get disgusted but do any of you eat other parts of fish apart from its very delicious meat?
Today I will show you something unique. Actually, this is my second time tasting this food. I first tasted it when I visited my relatives on the mountain a few months ago. Before, because we live in a mountain area we usually like to store preserved foods, especially those preserved with salt. Some of these are stinky fish or dried fish and some fermented anchovies fish. Usually, we used to buy it in bulk because it takes money to go down in town for transportation so that's the reason why.
When I first tried this tuna dayuk I was amazed since it was new to my taste and because they said that it was from a fish's lungs and intestines so was kind of interested in how they came up with this.
Then there was a time that I was in the market to buy fish and I saw it again and to my interest, I decided to buy a bottle so I can truly examine the food since when the last time I tasted it it was already served in the plate.
I bought this for 100 pesos and it's around $2 if converted. So after I got one I also decided to buy additional species since I'm already in the market and if you are following some of my food preparation I do love using citrus or something sour like vinegar to pair with seafood.
As soon as I opened it, the fragrance immediately came out so I was kind of hungry so I prepared it shortly. I only used a whole sliced onion, a tomato, and two pieces of calamansi because this tuna dayuk is already seasoned as you can notice in the bottle unlike the plain tuna dayuk that I have tasted before.
And this is it. It was really drooling so I grabbed it right away with the rice. It tastes better as an appetizer, so I actually set the leftovers aside because I know I'll be able to eat a lot at the next meal.
It doesn't taste too salty, unlike those fermented anchovies that we use to have before. I can also taste a little bit of bitterness but it's just so minimal. What makes it tastier for me is that the chilies and the seasoning complemented the main ingredient which I can forget to think it was actually a fish intestines.
And just to make it clear to you and me, I also did a little research. This tuna dayok/dayok is indeed from the flesh of the fish, particularly the heart, lungs, and intestines, and manufactured in General Santos City in Mindanao. I believe that they came up with this idea it is because GENSAN is called the TUNA CAPITAL OF THE PHILIPPINES and it's good that I was able to try this unique recipe.
How about you dare to taste this too? 😁✌