In the middle of the lockdown, it is best to conserve what we can conserve--food, water, bills, and all.
For us living in a third world country, where most people are poor and our government is having a hard time to provide for its citizens, we need to be innovative and make out for a living without jeopardizing our health.
I do not have a quarantine pass, only my husband has (only one per househould is allowed), so I do not have pictures of the market. But these are the fishes that he bought.
A friend who works at the Fish Port called to inform us that there are fresh fishes available--sardines, mackerel, and squid.
Sardines
My husband bought 4 kilos of sardines. I know it's too plenty for four persons. But we have a plan. We sun dried it so that it can last long enough. Uncertain times calls for conservation measures. We never know what will tomorrow comes--if we could even buy some fishes again.
Anyway, aside from living in uncertainty, we love sun drying our fish. Actually, half-dried is our favorite.
Upon cleaning the fish, we dip it in vinegar with salt and pepper. Then placed it in a container for sun drying.
Half day's scorching heat of the sun is enough to dry them. Afterwhich, we place them in a cellophane. Each pack is good for one meal. It is best this way so that you only need to thaw one pack at a time of need.
At dinner, we we're excited to taste the work of our hands! Hahaha! And we were very satisfied!
Mackerel
My husband bought 5 kg of mackerel. We love this fish because we can do a lot of dishes with it.
Because the mackerel was fresh, my husband made kinilaw, a Filipino ceviche dish of cubed raw fish marinated in vinegar and spiced with diced ginger, onions and bell pepper, and salt to taste.
The rest of the fish was cut into fry-size and stew-size respectively.
Squid
The squid was prepared into a tasty squid dish cooked using the popular Filipino adobo method, which we call adobong pusit.
We love our squid with its black ink intact! For us, in our family, and I would say, most Filipinos, love squid better if it is cooked with its ink.
How do you cook your squid (aside from calamari)? It would be interesting to know.
Well, this is up for me for my super late #MarketFriday post, which I did on a Monday. And I guess, my #MarketFriday these days would be something like this. Hehehe. Or, I would use my stock files for a REAL #MarketFriday. That's all for now.
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