Palawan is known for three things. The first is cashew. The delicious and ever expensive cashew nuts. I was also hearing and seeing cashew wine back then. However, I never got positive response when I asked residents about it. . The second is dangit. Perhaps we all know what cashew is but the second thing seems foreign to most. The 3rd is several tourist spots.
We are not talking about tourist destinations. It is all about danggit.
For starters, dangit is a dry salted fish. A small sleek fish. Cut across and open wide to increase surface area for efficient salting and later drying. It is a counterpart of tuyong daing and daing na bangus.
What fish species? I never know and I forgot to ask. Maybe danggit is the local common name. Salting and drying is just a form of preserving it. It is dangit fresh or dried.
It is one of popular pasalubong so we did a stop over at nearest market to buy. We never want salted so we politely asked for unsalted. Too much salt is bad for the kidney. We don’t want that.
The guy pointed us to what we wanted. Packed a kilo suitable for airplane boarding. What I remember was a series of polyethylene, old newspaper, polyethylene, old newspaper and another polyethylene. Pressing plastic bag carefully eliminating air as much as possible and sealing immediately.
Perfectly packed. I can’t smell dried fish.
While on board, I heard a passenger saying “smells like dangit”. Not because of our baggage. She was carrying loose package of dried fish inside the plane. I guessed she never knew the trick. It was also our first time but someone was kind enough and thought as the simple trick.
At home, we found out that what we bought was super salted fish. Every fish is small but I can barely eat half every meal.
I will never buy from that man again. Going trip back is unlikely and meeting him again is next to impossible.