Daing, Danggit : Removing Too Much Saltiness

There are two known popular pasalubong from Palawan. The cashew nuts (and other cashew products) and the danggit.

Danggit is a dried salted fish. Quite similar to daing. Split open to halves, salted and dried. The difference is the fish species used. It is round and thin. I never know the exact species though. Again, I forgot to ask.

The danggit we bought and brought home are good. No doubt about it. I find it too salty though. Yours might taste different because there are various fish processors there.

I said it was too salty. We already know that salt is not a volatile compound. Apprentice cooks often make mistake by finalizing salty taste to soupy veggies and boiling it further. It often result to too salty dish. Water evaporates leaving the salt to concentrate. Yes, this is how sea salt is made.

When a soupy dish is too salty. Water can be added to dilute. When a salted egg is too salty, there is noting we can do about it, I guess. When danggit is too salty, we can do a trick to make it less. That is soaking in water before frying. Then dry over low pan heat before frying. The fish salt content will diffuse to water making the fish less salty. Degree of removal depend on amount of water and soaking time. However, do not soak it up to point it become saggy.


Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.