#312 One Day Tuyo

Most everyone loves dried fish, but here in Culasi in Antique, I discovered a special type few knew existed.

After joining other villagers in dragging a taksay net ashore, this woman immediately laid-out her share of the catch on a net-lined bamboo tray. She will water them with sea water, and then leave them to air dry overnight along the shore. A key difference in using just-caught fish is that their tiny stomachs will remain intact when dried, unlike traditional tuyo whose stomachs bursts open. And because the fish is fresh, with plain seawater as the only preservative, the final product isn't too salty, allowing more flavour notes to come out. They call them one-day tuyo. Hunt some down and give it a try. A very clean taste. Enjoy.

Pixel-peepers:  To separate your main subject from a cluttered background, try to use the largest aperture opening on your lens. It will direct the viewer's eyes to where you want them to focus.

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