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- Title:
- PRESERVING
- Date Created:
- 2021-08-04
- Description:
- Pampangans in the 1700s extended the edibility of foods by using salt, ASIN. MIASIN was to put salt, according to Bergaño. CALAT was saltiness and ALAT, salty. BAGUC meant to both brine and pickle. (Today, BAGÚK is the synonym of bagoong, brined shrimp or fish. Bagoong is used in Tagalog; balaw and hingmay in Bikol; ginamos in Hiligaynon, Cebuano, Samar-Leyte; bagóng in Ibanag; bug-goong in Ilocano; inasín in Pangasinan.) PIBABAGUCAN was the container for brining. BURO was an adjective for something like fish or santol that had been put in salt that would become a brining liquid or solution. (One finds BURO having the same meaning in Hiligaynon, Ilocano, Pangasinan, Cebuano, and Tagalog.) One could salt beef and string it up to dry, a process call MALAING from the root word BALAING. Preserved beef was called BELAINGAN. There was salted fish called TAGUILAO that did not last long, however, because it used less salt than a BURU. (In Tagalog of 1613, TAGHILAO referred to fish, meat, beef that was salted.) While BUSBUS was to open a fish, DAING meant to open up a fish so as to salt it. Bergaño defined TAPA as meat or fish cut open or sliced on the diagonal, stretched wide,and marinated in salt and vinegar before roasting or frying; MANAPA was to prepare meat or fish the TAPA way. According to the Philippine National Museum, the first fish to be salted was dolphin before 1,000 BCE during prehistoric times.
- Subjects:
- Preparation Brine Salt
- Exhibition:
- Pampaga 1732
- Source:
- Philippine sea salt grains. FSM
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "PRESERVING", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll243.html