My usual favorite. The sinaing na tulingan. It was the same recipe as before except the fish used was relatively bigger. Cutting it to smaller slices was necessary, for a more efficient cooking and flavor development.
I thought the only difference was the fish size. It tasted the same. The same taste sensation every bite. However, my mouth was getting itchy as my dinner progressed. I wanted to get another serving but the uncomfortable feeling was holding me back. My dinner ended prematurely.
It was not only me. Mother-in law felt the same way too. My wife took only a bit and denied eating such. She cooked another menu, hotdog, for her and for our two-year old boy.
The next day, she fried the tulingan, the pritong sinaing na tulingan. The itchiness intensity was reduced by almost 75% percent. Still, we never managed consuming it.
According to her. The large tulingan was bought from public market. Frozen fish sold for a low cost. Many customers bought and she got carried. In short, she prioritized the cost over quality.
I was thankful it never caused any untoward incidents.