Another sinigang post! Hell yeah, I love sinigang and this will top on my list like most of the Filipinos do. That is why the variations of sinigang are endless and here are some of the popular ones: pork, beef, corned beef, shrimps, chicken and this one which is fish. And if we are talking about fish sinigang the best fish part for use will be the fish wings (Thats what they call here in New Zealand, its that part where the fins conenct to the body just after the gills) and next is the fish head. So why fish wings not fish head? Or even the proper parts. Here are my reasons:
It has more meat than head
The fat and meat ratio is just right unlike the head part where there is more fat than meat,
Since its a meat from the bone it will have a better texture and flavour, similar to comparing chicken breast and chicken thighs
and Its not as fussy as eating head as it has fewer bones.
Now for a bit of explanation (for non-Asians which this is not common in their diet) these fish parts that I am referring to come from big species of fish and not the small ones like mackerel, as these parts from the bigger fishes still have a lot of meat in them and usually sold in Asian Shops.
Now for the fish, what fish is best for this dish? Usually as I had mentioned the bigger species of fish is best for this dish to get more meat out of it and these fishes are the likes of Hapuku (Hapuka), Tropical Maya-maya (Red Snapper in English, this is way much bigger than the Snappers in New Zealand), Tropical Lapu Lapu (Grouper in English, this is way much bigger than the Groupers in New Zealand) and Large Salmons. So if you like any of those fishes and sour soups this is a must try for those who havent tried it yet!