i’ve posted quite a few items on paksiw na isda (aside from our separate posts on paksiw na lechon here and here, he.he.) from the favorite bangus to the more exotic bariles (tuna). hands down, when it comes to paksiw na isda. the folks from pangasinan (in luzon) and those from the visayan islands make the best ones. there’s a great balance between the saltiness and sourness of their paksiw, i always make it a point to go eat a paksiw dish everytime i travel to these places.
photo above is paksiw na galunggong (small ones, so you can eat the bones) from pangasinan, while shown below are paksiw na dilis from tagbilaran. as you can see from the tapete (tablecloth), these were eaten from holes-in-the-wall (carinderia) or point-point (turo-turo). 🙂 no other better place to find them 🙂