Dried fish in cellophane bag. Dark, halves and curly. I assumed it was another ordinary daing. A darker version. The reason why have never reached my knowledge yet. I was too busy with my self acclaimed full time job (chocolate making) that time.
Note: Daing, to put it in simple words, is salted dried fish. Fish are cleaned, sliced to halves in longitudinal fashion, then dried under the sun. Smaller fish such as sapsap and law-law are salted and dried in the same manner. No cutting done cause they are too thin and small. Daing na Bangus borrowed from this concept but are never dried. Dipped in spicy vinegar instead of drenching in salt.
I prefer darker fry for fish but lighter for chicken and pork meats. The latter two usually turn tough toward the end. Not crispy.
Mama said she cooked it but the difference before and after cooking was hard to discern by color. It was dark brown by default. Yes, we judge the fry degree by color. It turns brown as it cooks. We usually desire golden brown. Home cooking is inclined on darker shade for crispier texture.
Breading technique can do golden brown with crispy outside and juicer middle part. If am correct, breaded chicken is simply a fried chicken. Fish fillet for fish and tempura for shrimp.
So this was it. No color change before and after. It was tough to bite. I feel it was like the fish version of tapa. But it could never be as hard because fish muscle are not as long as meat. It also has no ligaments and fats.
Daing na isda are salty. However, it contained less. It was not comparable to public market daing. Some of which are too salty beyond compared. To the point that we need to soak it in fresh water and re-dry to lessen the saltiness.
I later found out that it was smoke daing made from flying fish. Came from seas of Bicol region. The generous sponsor added that it is good for ginataan (cooked in coconut milk).
Smoke and salt have preservative effect. Combining the two may allow maintained effectiveness compare to salt alone. Then bringing a different flavor experience.