Fried Galunggong (Budburon) and Seaweed kinilaw(Guso)!😋😍
Galunggong fish or (we called it budburon fish in bisaya).. is a popular fish in the Philippines.
The most common way to cook galunggong is by simply frying.. (and it was done in the photo).
It's the perfect combo with the hot rice and a dipping sauce of suka( vinegar) or toyomansi( soysauce and calamansi) with chillies 😋
As far as I know galunggong was called in english as the blue mackerel scad, (round scad or shortfin scad) but this names have been applied to other fish of the decapterus family as well.
Seaweed (Guso) is the bisaya term for a particular term of local seaweed, one of about 500 edible species found in the Philippines, where native seaweeds are commonly consumed.
Guso is also one of the major products of the water in the area of Barobo in the Surigao del Sur.
Guso is also exported in to other countries as a source of Carrageenan, a gelatin like extract used as a thickener, and stabilizer in foods, beverages ,cosmetics and pharmaceuticals.
Aside from fish and seafoods, the Philippine water is also abundant in seaweeds that are edible and part of our cuisine.
Happy Eating!👌🤤