In general, the common names of fishes by major dialects are mostly generic or by groups, like for slipmouth, sapsap is the common name for all kinds in Metro Manila, tambong in Calauag, and pot-pot in Cebu. This observation is supported by the absence of some names in the old reference list and which are presently in use. While this reference is still useful, an updated one is needed because of recent notable new names adopted by coastal fishermen. It has helped identify many fishes for various purposes. Agustin Umali has been truly helpful in identifying and classifying fishes in the catch reports coming from the different fishing grounds of the country. A reference book entitled “English and Local Names of Philippine Fishes” published in 1948 by Dr. This can lead to misidentification and therefore affect the correct accounting of specific fish catch, as well as total production. There lies some confusion in the use of common names because there are cases where a certain common name refers to different kinds of fishes. The variety of fishes, so far identified, has been recorded to comprise 2,400 species (Herre, 1953) which have been given different names by region and by major dialects. Interestingly, the largest and smallest fishes in the world are found in the waters of the Philippines. The Philippine coastal environment with its extensive shoreline, marked by mangrove areas and river connections, coral reefs and seagrass communities has been known to harbor a great variety of fishes. Bawat rehiyon o bayan ay may kanya-kanyang tawag sa mga isda at lamang-tubig o lamang-dagat na ito kaya't ipinakita din dito ang katumbas na katawagan sa mga isda at lamang-tubig na ito sa wikang Ingles gayundin ang Scientific Name ng mga ito upang mas madali natin itong makilala. Bob and the kids don’t eat seaweed.Narito ang ilan sa mga isda at lamang-tubig na madalas nating makita sa mga palengke sa Pilipinas ayon sa kanilang karaniwang pangalan. Just clean it and really wash it with cold water. Just don’t blanch the lato or it will be saggy. You can also add the same ingredients just like with the guso. The texture of lato is just like an 8th size of a grape and with like water inside, when you bite it, its crunchy and its like a bag of water that burst. It goes well with the shredded radish and some carrots too. I ate it with the wasabi and the kikkoman sauce. Every time I ordered sashimi here in the Japanese place they always had lato on the side. It’s commonly used in the Japanese restaurant here for relish with the raw fish they serve like sushi and sashimi. Just without the fish.Īnother kind of seaweed is the Lato. Its just like how you make the kinilaw or ceviche. Mix all the ingredients together and serve. Do it twice and washit with water and give it a squeeze again to let the water out. On a separate bowl, we slice the radish so thinly, then put about 2 tbsp of rock salt in it and kind of squeeze in the process to let out the bitter juice in it. For us we had some other thing to do first with the radish. Some people will add the radish directly. You can also add some other veggies to it like cucumber, radish and shredded carrots. Add about a cup of vinegar, salt & pepper. On a separate bowl cut some onions, bell pepper, lemon or calamansi. Blanch it or boil water and put the guso on a strainer/colander and just pour the boiled water over it for just few minutes and wash it right away with water to cool it so that it would not be overcooked. The looks its like young branches of the tree without the leaves and colored green. Here in our household we mostly make the Guso (not sure what the English word for it) kind of seaweed. Yesterday for our lunch we made some seaweed salad.
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