The most common protein food in our country is fish. There is so much fish in our country because our many islands are surrounded by water. Our rivers also yield much fish. Fish is much cheaper than meat. It cooks in a shorter time too.

Fish from the river is fresh-water fish. Biya, bangus, tilapia, dalag and dilis are fresh water fish. Fish from the sea and fish ponds are salt water fish. Tuna, maya-maya, salmon, lapu-lapu, galunggong are salt water fish.

Fresh fish have the following qualities:
1. The gills are bright red. The gills are used by fish for breathing. They are found in the head of the fish.
2. The eyes are clear, bright and bulging.
3. The flesh is firm and elastic. When the flesh is pressed with the finger, it springs back in place. The flesh clings tightly to the bones.
4. Its odor is the smell of fresh fish. Stale or spoiled tish has a bad odor. Spoiled fish is not safe to eat.
5. The scales cling tightly to the skin.


There are some kinds of fish that are just washed before cooking. These are small fish like dilis, alamang, silinyasi and tawalis. These small fish are sold cheap and they're nutritious. Besides protein, they contain calcium.

In Philippine markets, fish are sold whole. Large fish are sometimes sold in cross-section slices. They are called fish steaks.

Cleaning Fish
1. Before it is cooked, fish should be cleaned.
2. To remove the scales, soak the fish in cold water for a few minutes.
3. Lay the fish on the table or on the chopping board.
4. Hold the head with your left hand.
5. With the right hand, hold knife almost vertically.
6. Scrape off the scales with the back of a thin knife. If a thick knife is used, the scales are scraped off with its sharp edge. The scales are more easily removed from a wet fish. *Note: The scales of fish are not removed if the fish is to be broiled.
7. The gills and intestines are removed by pulling them out of the fish.
8. Chop off the fins and tail.
9. The liver of big fish is cleaned by washing in water.
10. Be sure the green sac near the liver is removed without breaking. This is the gall bladder. If it is not removed, the fish will taste bitter.
11. Be careful not to throw away the fish roe or fish eggs.
12. Remove all traces of fish blood. Then slice the fish. Do not let the sliced fish soak in water. Just wash the fish carefully to remove the fishy odor.