“dried fish” in formal terms – “buwad or bulad” (for Visayans) or “daing” (for Luzonians)
Cebuanos, like many other provincial residents, love their dried fish. Millions and millions of fish are harvested, de-gutted, liberally sprinkled with salt, sliced or cut or dried as a whole and left out to dry in the hot sun. These fish are laid on screen-like trays so that the process of air and sun drying can occur faster. The salt is necessary to prevent deadly bacteria from forming on the surface of the fish. Once the fish are dry enough, they can be stored for months without risk of deterioration.
If you are a fisherman you have to find a better way to dry your fish so that you can sell it at the market as a dried fish for a better price than fresh one. Though it differs the sizes of your catch but fresh fish can easily gets bad especially if you have no access of ice or cooler for your fresh caught seafood.
