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| saguksok or subagyo used as Fish Tapa |
The fish tapa is a specialty most well-liked by health-conscious people. Some would not miss a week - others a day - without the fish tapa being part of their food plan. It is a healthy alternative to pork tocino. Many mothers and housewives, too, find the seafood treat easy to prepare and cook - it's no wonder why it has become not only a popular breakfast item but also an ideal "baon" or snack for the kids and kids-at-heart alike.
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| Cooked Fish Tapa |
Even guests and travelers to Cebu don't just come to visit the interesting spots. For them, the trip would always seem incomplete without buying a pack or two of fish tapa at the Taboan Public Market and at certain supermarkets or having a bite of this yummy seafood delight. The filefish, locally known as saguksok or subagyo, is one of the most sought-after fish varieties used as fish tapa.
The tapa-making process involves the age-old method of sun-drying. That's right - this method is as old as the sun whose power is utilized to dry up or even cook the catch in heat. This is most popular in the Philippines where temperatures are always high and relatively low in humidity. Filipinos are big fans of this process because as compared with other food preservation methods, sun drying is quite simple and most equipment is already on hand. Well, it's pretty economical, too.
But the process may not really be as simple as climbing up to the roof and laying the fish on a surface then wait for a couple of days. There's a technique to make sure the process is hygienic and the finished product tasty.
Source: http://www.philstar.com/cebu-lifestyle/2016/05/20/1585057/fish-tapa
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