Bulad

Category
FOOD

Language
TAGALOG

Daing, tuyô, buwad, or bilad , gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillet the fish before the drying process.[2] It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.[3][4] <

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