Bantayan Direct
BONELESS DANGGIT CEBU
BONELESS DANGGIT CEBU
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Introducing our Unsalted Boneless Danggit from Bantayan Island! This delicacy is made from fresh, sustainably caught danggit (rabbitfish) and expertly processed to retain its natural flavor and texture.
Our Bantayan Island danggit is a healthier alternative to other salted and dried fish products, as it is not processed with any preservatives or chemicals. This means it is a great source of protein and other essential nutrients while being low in sodium.
In addition, our danggit is sourced from the clear waters of Bantayan Island, known for its pristine environment and abundance of healthy fish. The fish caught in this area are known for their delicious flavor and superior quality, making it superior to other products sourced from other localities.
Our Unsalted Boneless Danggit is perfect for those looking for a healthy and delicious addition to their meals. Whether you're looking for a quick snack, or for a protein-packed ingredient to add to your recipes, our danggit is the perfect choice. Order now and taste the difference for yourself!
- Uses an all-natural air-drying method
- Vacuum-sealed with BPA-Free, biodegradable food-grade bags for your protection. Extends the storage life and flavor of our product without added preservatives.
- Smell-proof and travel friendly
- 100% Satisfaction Guaranteed
How to properly cook Boneless Danggit?
Wash and rinse thoroughly with running water. Take the fish out of the bowl and hold it underneath cool running water to rinse off any debris that might still be left on the surface. Gently rub the fish’s skin to work out dirt that might be stuck under the scales. Shake the excess water off of your fish so they aren’t dripping wet.
Pat dry with a paper towel. It’s okay if the fish feels a little damp as long as it’s not dripping wet by the time you cook it.
Add 3 tablespoons of lard or vegetable oil to a frying pan. Heat up over medium-low heat. Allow the oil to heat up completely until it starts bubbling and sizzling.
Lay a piece of boneless danggit on its side in the pan, and continue adding the other pieces so they’re evenly spaced. Allow the first side to cook for about 5 minutes, or until the skin looks golden brown.
Extra crispiness can be achieved by deep-frying but make sure to shorten the cooking time to 2 minutes.
If you don’t have room for all of your fish in the pan, cook it in smaller batches. Dried fish can be really smelly when you cook it, so run an exhaust fan or open a window to let the odor escape.
Flip the fish to cook the other side until the scales are crisp. Use tongs to flip the pieces of fish over so they cook evenly. Keep the fish in the pan until you notice the scales getting crispy and starting to separate from one another. Then you can remove them from heat.
Transfer the fish to a plate lined with paper towels to drain. Let the excess oil drip back into the pan before moving the fish to the plate. The paper towel will absorb any leftover oil so your fish stays crispy. Gently pat the fish without breaking it using another piece of paper towel.
If you want a soggy texture then use you don't need to dry up the extra oil.
Enjoy your boneless danggit dried fish while it’s still warm. You can eat your fish on its own or serve it with sides like tomatoes, chili pepper, calamansi, and onions. To enhance the flavors, even more, try dipping your fish in coconut or sugar cane vinegar. You can also mix the fish pieces with rice to make your meal even more filling.
