kilawen a bilis, raw herring/sardine

 Bilis is the local sardine/herring fish (family clupeidae) which is usually consumed raw or cooked in vinegar. I like it raw or kilawen (kinilaw). Fresh bilis is prized for its sweetish flesh and oily texture (which is common in sardine and herring fishes). I came upon a fresh bilis catch from Aparri (Cagayan) town and immediately prepared some for kinilaw.

Here's my video of the process:

I removed head and guts and washed the fish well. You can opt to fillet the fish (remove the fishbone) for a more presentable kinilaw. But for me, this time, I'm over-eager to consume it so I didn't remove the siit anymore--I'll just take care of it when I'll eat them one by one, hehehe! After washing the decapitated and gutted fish, tossed it in vinegar, minced onions and crushed and minced garlic and ginger, some salt (add cracked pepper if you like), and chilis fermented in vinegar. It's that simple. The vinegar will simply "cook" the bilis. Put in a freezer for some minutes if you want, for all the ingredients/spices to blend well with the fish flesh.

A close up of this heavenly delicacy. See the oily skin? Great texture. The flesh is so sweetishly sour and so delicious and sumptuous with its distinct sardiny smell that blesses the palate with the taste and aroma of the raw sea:

Perfect for pulutan and as an appetizer. Mangantayon! (Originally blogged December 2, 2009) 

Some comments from the original post:

 Marlene Says:

02 December 2009 at 2:05 pm e

Saan ko pay a naramanan to fresh fish. It looks like it’s safe. i would like to try some but where can i get it here in Vancouver, Canada

 Rey Says:

02 December 2009 at 4:47 pm e

Wow ang sarap, maalala ko while i was still in the Philippines, yan ang lagi naming ginagawa specially pag season sa isdang yan. i wish mayron din yan d2 sa Vancouver.

 Vicky Says:

03 December 2009 at 5:36 pm e

Tinagan na pay kanyami no dadakel ket Baranban, ibabad ti iloko suka, pamienta ken asin overnight kinabigatan ket iprito daytoy, talaga nga naimas daytoy.

In germany this kind of fish called Herring. They eat as kilawen too,With vinegar, lots of Onion, pepper and salt.When we eat ,take the tail and start the upper part of the fish ( w/out head and bone of course)

 Sharon Rose Telan-Weibling Says:

08 December 2009 at 8:11 am e

I don’t know if this is an original Ilocano dish. When I was in Italy, they were serving this kind of dish. Meron nga lang olive oil.

 Marlene Says:

08 December 2009 at 12:25 pm e

okey that is called herring here in vancouver. i see that fish pickled and looks tasty.

 rva Says:

08 December 2009 at 12:53 pm e

bilis is classified as a sardine fish and is under the family Clupeidae which also include herrings, shads, anchovies, etc. it might be a subspecies of the pacific herring (Clupea pallasii). another species is the atlantic herring.

anyway, herring is also traditionally eaten raw in the netherlands and in some other scandinavian countries.

see http://en.wikipedia.org/wiki/Herring and http://en.wikipedia.org/wiki/Clupeidae

 aurora lambino Says:

02 January 2010 at 2:28 pm e

Thank you for this blog. I truly enjoyed looking at all your post(s), specially the pictured ilokano dishes. My mother used to cook “all” these when we were growing up in Baguio (ie my mother is a migrant from Sto Domingo, Ilocos Sur). Have not mastered any of those featured.. I do a “quasi” job with frozen ingredients I find in the supermarket doing binug-goongan nga saluyot ken marunggay, when my 96 Year old mother craves for these.. Thanks again, I will try to find squash flowers in the summer. Definitely recommending it to my friends,

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More kilawen nga ikan:

• Kilawen a tirong, picnic by the beach
• Kilawen a bilis, raw sardine/herring
• Kilawen a talibukno
• Kilawen a taburkit/munamon
• Kilawen a pusit/laki

For more Ilokano dishes and others like this kilawen, you can follow Ilokano Food page on Facebook.

Follow also Ilokano Food @ Instagram and subscribe to Ilokano Food YoutTube channel for more photos, videos, and stories about Ilokano food, cooking, cuisine, and culture.

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kilawen a sosay (tanigue, tangngigue), king fish ceviche

Sosay it is, as it is called in the Ilocos, and one of the many monickers of tanigue or tangngigue or king fish, which, aside for being made into a savory sinigang, is most preferred into a tasty and spicy kilawen, a kind of an Ilokano sashimi.

In an Ilocos trip, on a rather obligatory stop over in Pasuquin, Ilocos Norte, we chanced upon large chunks of prime sosay meat among gangs of yellow fin tunas and bonitos. We didn't pass on the rare chance.

Preparing the kilawen is the easiest and simplest, cut the sosay and dice it into bite size:

Then season/spice it with kalamansi, ginger, onions:

And there you have it, kilawen a sosay ready, here with suka ti basi ti naartem a sili:

Get your brandy or cold beer ready!

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More kilawen nga ikan:

• Kilawen a tirong, picnic by the beach
• Kilawen a bilis, raw sardine/herring
• Kilawen a talibukno
• Kilawen a bilis manen, sardine/herring ceviche
• Kilawen a taburkit/munamon
• Kilawen a pusit/laki

For more Ilokano dishes and others like this kilawen, you can follow Ilokano Food page on Facebook.

Follow also Ilokano Food @ Instagram and subscribe to Ilokano Food YoutTube channel for more photos, videos, and stories about Ilokano food, cooking, cuisine, and culture.

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kaliente, boiled beef skin ceviche

Kaliente made in Tuguegarao City.

Kaliente or simply naanger a lalat (ti baka wenno nuang) is a popular pulutan (finger food) in the Ilocos region and elsewhere. It's cow's or carabao's skin boiled for hours until sticky tender and then made into a kind of kilawen or ceviche: garnished with vinegar or calamansi, salt, chopped onions, minced ginger, and if available, mashed with some of the cow's brain for a creamy texture and more tasty appeal, just like dinakdakan.

Beef hide or skin is naturally tough so preparing it for a chewy soft kaliente entails a lot of time and patience boiling it in low fire to become tender. You can either prefer it tougher or softer by testing and tasting the boiling skin. Boil it some more if you want a more tender kaliente. 

Cut, dice the drained cooked skin into bite pieces. Spice it up and season it and stir/mix thoroughly for the flavor to seep in perfectly and completely into the skin pieces.

And this is it, the kaliente is ready. It can be served hot or slightly chilled. Spice it more with pepper or chili if you it hot.

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kilawen a bilis redux, sardine/herring ceviche

Bilis ceviche.

Bilis, the local sardine (or is it really herring?). It's always abundant and whenever it's freshly available, I always buy a kilo or a half for kilawen (as a ceviche). This fish is prized as a kilawen in most parts of the globe, anyway. Perfect as an appetizer, and great for pulutan (to go with drinks).

Freshly caught bilis for sale in Santa Ana, Cagayan.

Bilis.

Kilawen a bilis ready for a sumptous consumption. 
[See previous blog post on how to prepare bilis  kilawen]

Bilis ceviche with its buddies.

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More kilawen nga ikan:

• Kilawen a tirong, picnic by the beach
• Kilawen a bilis, raw sardine/herring
• Kilawen a talibukno
• Kilawen a taburkit/munamon
• Kilawen a pusit/laki

For more Ilokano dishes and others like this kilawen, you can follow Ilokano Food page on Facebook.

Follow also Ilokano Food @ Instagram and subscribe to Ilokano Food YoutTube channel for more photos, videos, and stories about Ilokano food, cooking, cuisine, and culture.

Read More