Sinigang na tiyan ng salmon (salmon belly sour soup)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Since I first sampled this salmon belly sinigang at Gerry’s Grill, I’ve been dreaming of cooking my own version at home. Gee, it was a very satisfying dinner we just had. Actually, I have a weakness for fish belly and it doesn’t matter what kind of fish–tuna, bangus (milkfish), blue marlin, tangigue, maya-maya and, of course, salmon. I especially love grilled tuna belly. :)

According to some friends, there are countries where the fish belly is thrown away. In some of my cookbooks, part of the tips in cleaning, cutting and preparing slices of fish is cutting off the belly, especially the section that contains the most amount of fat. In the Philippines, fish belly is a delicacy. In fact, when buying bangus in the supermarket, the belly fillets cost much much more than whole bangus. In wet markets, bangus belly is not sold separately. You have to buy the whole fish. But with bigger fish like tuna, blue marlin and tangigue, the belly is sold by the kilo.

Sinigang na tiyan ng salmon (salmon belly sour soup)

The salmon belly I used for my sinigang were bought from the supermarket. Price Smart and Shopwise are the only local suparmarkets that sell them as far as I know. They are already pre-cut into 1 to 2-inch wide strips.

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November 26, 2004  Print This Post   
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