Bulad

Daing, tuyô, buwad, or bilad are dried fish from the Philippines. Fish prepared as daing are usually split open, gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillet the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.

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