Bon Appetite for Bulad!

THINKING of a gastronomic adventure after the Lenten season? Continue meat fasting with “Bulad” or dried fish loved by many Filipinos and viewed as disgusting by many foreigners. Dried out from the heat of the sun along the fish ports of Puerto Princesa or the household backyards of Bantayan Island or Pagadian City, Bulad is cheap and delicious that is missed and longed by many during breakfast. It is a favorite fare to as far as many overseas Filipinos whether one leaves in a plushy Manhattan apartment in New York City or in the bunk house of the construction worker in the Middle East. It chooses no enclaves, rich or poor Filipinos just love this food that leaves salty taste in our palate.


Many different types of Bulad which are sold from Jolo in Tawi Tawi to Bantayan Island in Cebu up to Aparri in Cagayan Valley are fractions of an industry that delivers money from sunrise to sunset. Market places stink to high heavens when dried fish change hands from the supplier to the sellers up to the consumers. It is a top commodity in the whole sales and retail business as millions of pesos are pumped to the underground economy created by this industry.

Anyone who is interested to discover every kind of dried fish imaginable from our city may just take a “Motorela” trip to Carmen or Cogon Markets. No one can miss these places, dry and wet places painted violet, topsy turvy traffic and vendors of all kinds that blocked the side streets. These places are overpowering with odor, the smells stick to your clothes and no amount of perfumes can help much. But that is all part of the exciting adventures that one can indulge this summer in Cagayan de Oro.

There are countless varieties of Bulad to choose from in the Philippines, Dangit, the most popular is crunchy and crispy when deep fried. Tonsoy that comes from Zamboanga is a favorite dish to the toughies in Tondo, Manila. The fresh catch is the type of fish that goes to the production of Montaño Sardines of Dipolog City.
Pusit or dried squid seasoned with sugar is a top take out product of Bacolod City. The Espada, a sword fish that has a white meat when dried is a pride of Aringay, La Union. Summer travelers from Manila coming down from Baguio City never miss the Espada as pasalubong. While dried Seahorse in Ongpin, Chinatown, Manila is aphrodisiacs to many of the older males with erectile dysfunctions. Interesting! Seahorses swim always in a standing position.

The taste of Bulad is addictive. Once you get to taste it, you crave for more and there is even a catch and a joke that although prices are low it is a leading causes to high blood pressure. But that is all part of the exciting gastronomic adventures found peculiar in our Filipino food. Even against a Doctor’s advice, anyone can die with pleasure.

A beauty pageant contestant in the late 70’s when asked of the secret of her physique, answered it’s her diet of Toyo a Tagalog version of Bulad. She advanced to the front runners in the semi final and won for the Philippines our first Miss Universe title.

In the 80’s a favorite commercial of a leading beer product endorsed by the late champion boxer, Flash Elorde and comedian, Bert “Tawa” Marcelo popularized “Dilis” or dried anchovies as beer tandem for “pulotan” and after a saucer full of dilis is cleaned up, the beer drinkers, tossed and asked for, Isa pa nga! Whether the clamor was for Beer or for the hors’ de oeuvres, it’s more fun and appetizing for Filipinos to eat Bulad.

Ped T. Quiamjot is one of the brilliant columnists of a local newspaper in Cagayan de Oro City and currently the General Manager of Pryce Plaza Hotel Cagayan de Oro. His column talks on various issues and concerns affecting the business sector and tourism industry.