How the Ybanag of the Philippines Prepare Fry Fish Paste
by marl-liezl on 20/03/08 at 7:42 am
Ifun or Fry Fish are very small fish that are usually caught by the millions through fine nets from the Bannac or River. Ifun is caught during the month of January when the weather is cold and no moon is seen. Ifun is a very familiar and popular appetizer to the Ibanag when made into bagong. Bagong preserves the ifun because ifun is seasonal. That is why, if caught in abundance, the Ibanag always find time to make bagong na ifun. It is the women who do the preparation.
One very important value among the Ibanag as regards food preparation, process, serving and eating, which cannot be ignored or disregarded, is the value of cleanliness. Women wash first before working. Cleanliness among the women-workers ensure that bagong made will not get wasted during its fermentation. This spic and span atmosphere makes delicious fry fish paste or bagong na ifun.
The bagong na ifun is prepared in a special way.
First, three cups of fresh ifun is washed well and mixed thoroughly with one cup of salt. This is later placed/poured into a clean “angang” or earthen jar. It is covered tightly to avoid air, or insect to penetrate into the mixture.
The mixture is left to ferment for 30 days; it is unopened or tightly closed. On the 30th day, the bagong nga ifun is ready to be eaten raw or cooked (sauted).
The appetizer is more appealing as the Ibanag squirt three pieces of calamansi or dalaya onto two tablespoons of bagong nga ifun.
This appetizer is very rich in protein and calcium.
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2 Comments
peter dominic iringan torres(ugac norte)
Sep 24th, 2008
ang sarap ng ifun
peter dominic iringan torres(ugac norte)
Sep 24th, 2008
iffun plus nilagang talong wow!!!!
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