Skip to main content

Posts

Showing posts from May, 2017

Pinamalhan na Salmonite

Salmonite got its name from the its pinkish hue and its among the more attractive local fishes around. It can be cooked kinamatisan  with a "sauce" of tomatoes and onions to give it sweet and sour flavour. The fish when filleted and dried makes a perfect fish tocino . But most of the time, it is cooked pinamalhan  at home to bring out the freshness of the fish at the same time enjoy the flesh. Here's a basic recipe for Pinamalhan nga Salmonite