Daing na Bangus
Daing na Bangus is a classic Filipino dish featuring milkfish that is split open, marinated in vinegar, garlic, and spices, and then sun-dried. It is a staple in Filipino cuisine, particularly for breakfast or as a side dish, often paired with garlic rice and eggs. The preparation method helps preserve the fish and imparts a distinctive tangy, savory flavor.
🍳 View the full Daing na Bangus recipe →
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats, particularly omega-3 fatty acids from the milkfish, with very low carbohydrate content. A typical serving (about 100g) provides roughly 150-200 calories, along with essential nutrients like vitamin B12, selenium, and phosphorus.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 38 g |
| Carbs | 2 g |
| Fat | 14 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1200 mg |
| Potassium | 450 mg |
| Phosphorus | 350 mg |
| Vitamin B12 | 8 mcg |
| Niacin (B3) | 12 mg |
| Selenium | 60 mcg |
| Omega-3 (EPA+DHA) | 1.5 g |
| Vitamin D | 5 mcg |
| Iron | 2 mg |
Per 1 piece (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, daing na Bangus is a prime example of Filipino food preservation techniques, using vinegar and sun-drying to extend shelf life in a tropical climate. Nutritionally, the drying process concentrates the fish's nutrients, making it a dense source of protein and beneficial fats.
🍽️ Related dishes
AI estimate may be inaccurate · Terms