Galunggong or Mackerel Scad in English is common in the Philippines but this fish is quite abundant and can be found mostly on subtropical islands, considered as a game fish but it is used widely as a bait since large trevally, groupers and snappers feed on them.
I ate a lot of this during my childhood, it’s one of the most basic dish a Filipino family can prepare, its budget friendly, delicious, nutritious and easy to prepare. Galunggong is one of the Philippines most popular fish, it’s so popular, there is a price index for this seafood because when it fluctuates higher than a lot cannot afford.
It can be fried or stewed on vinegar and it is widely served as a budget dish, usually consumed with rice but if the budget can be extended a side dish of mung bean soup or any leafy soupy vegetable dish would be a perfect match.
Most Filipinos outside the Philippines crave for this as this is commonly not consumed on developed countries, most of the ones who are the same as my age and older grew up with this fish, while most of us is fatigued by eating lots of them before as we grow older we start to crave for it and become a special dish that reminds us of our childhood.
Today we will be preparing it the simplest way, fried and simply seasoned with salt and black pepper. Kain tayo!
- 20 pcs galunggong / mackerel scad
- freshly ground black pepper
- Prepare your galunggong by seasoning it generously with salt and pepper.
- Heat up your wok then add oil, add enough amount for frying your fish. Once oil is hot gently drop the fish one by one and cook until golden brown on both sides.