Bulad ("boo-lahd"- for Visayans) or Daing (for Luzonians) : Dried, salted fish. Foreigners not usually like the smell of frying bulad which penetrates deep into the nostrils, but many Cebuanos and Mindanaoans can't get through the day without their plateful of fried bulad and rice. I have seen and tasted the best "bulad" when I went to Cebu City (Philippines). They are the top producers of the delicacy.
Like many other provincial residents, they love their dried fish. Millions of fishes are caught, split open and de-gutted, liberally sprinkled with salt and left out to dry in the hot sun. These fishes are laid on screens so that the process of air and sun drying can occur faster. Used of salt is compulsory to prevent deadly bacteria from forming on the surface of the fish. Once the fish are dry enough, they can be stored for months without risk of deterioration.
My favorite is the boneless danggit . Large or small, the bones had been extracted and the stuff fried up nice and crisp. At least 5 kilos of live danggit to make a kilo of boneless dried fish. I can sit happily at breakfast with several fried bulad na danggit, a sawsawan (dip) of spicy vinegar, a large plate of steaming rice and a fried egg or two mixed in. This is the ultimate comfort food and there is nothing anywhere in the world that comes close to it.
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