Buwad continues to be a favorite delicacy among many Cebuanos.
What is the meaning of buwad?
This is a Bisaya term that refers to being sun dried. In the context of sun-dried fish, they do this by cutting it open, removing its innards, salting it, then leaving it to dry under the heat of the sun.
While most seafood dishes in Cebu are commonly cooked on a grill, mixed in stew, or served as ceviche, the locals are also huge fans of buwad.
After being sun dried, it turns into a hard, crunchy, almost potato-chip like texture, with a salty and umami flavor. This particular Cebuano delicacy is a popular breakfast dish served with white rice, vinegar, and oftentimes the hot chocolate drink called sikwate.
Buwad is also a local product commonly bought by tourists to bring back home as a souvenir. Its savory taste and strong aroma is a stark reminder of Cebu’s culinary prowess.
It may not be your typical seafood dish, but many swear by it, even craving its strong saltiness.
That being said, what is it about buwad that makes it so popular among Cebuanos?
A SHELF LIFE LIFEHACK
Being a coastal island, fishing is one of the biggest business ventures in the Philippines. A Statista report mentioned that the country earned approximately Php 329 billion from the fisheries industry in 2023. (2024)
Fishermen earn a living by selling fresh catches like fish, squid, shells, oysters, and even exotic sea critters like puffer fish and eels. These are either cooked at restaurants or eateries, or sold at public markets for residents to purchase and cook at home.
However, fresh seafood has a rather short shelf life. According to EatingWell, fresh fish can last in the refrigerator for up to two days, while cooked ones can last up to four. (2024)
So, what can you do to make your seafood last just a little bit longer?
A study on the Safety of Fish Products on ScienceDirect mentions that drying is one of the oldest methods of preserving seafood, particularly excess amounts of fresh fish. (2016)
This is because drying the fish will reduce its water content to a level that will prevent bacteria from spreading. As a result, dried fish can last between six to twelve months.
To preserve its shelf life, the Philippine National Standard for Handling of Dried Fish from the Bureau of Food and Drugs (BFAD) recommends that dried products should be stored at temperatures not exceeding more than five degrees or less than -10 degrees Celsius. (2006)
Cebu and the rest of the Philippines have proudly adopted this technique, using native fish to create scrumptious meals. Dried fish benefits its consumer with its high protein content, healthy fats like omega-3 acids, and essential vitamins like Vitamin D and B12.
Arguably the most popular form is called danggit, made from a dried spinefoot fish. While frying, it leaves a pungent scent, but it has a salty flavor and crunchy exterior that is well-loved by many.
Buwad now refers to any sun-dried seafood ingredient, and there are plenty. You may also find dried squid, anchovies, and other local sardines at public markets around Cebu island.
Aside from frying some at home for a snack or meal, others buy pack after pack to bring back home to their families as a souvenir.
That being said, where are the best places to buy buwad in Cebu?
BUWAD AS SOUVENIRS
Tourists can visit the biggest dried fish market in Cebu, which is in Taboan. Here, they can buy packs of buwad.
They sell them by the kilogram, but you can also buy them by pack. A single one will have tons of fish inside. The danggit price per kilo is around Php 400 to 600.
Buwad is also a delicacy on Bantayan Island where it is massively produced. Tourists can buy from a vast selection of seafood at the Bantayan Public Market near the town plaza.
Bantayan is popular for selling most of their items at affordable prices, and this is no exception. A single quarter kilo pack of danggit will cost around Php 190.
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The preparation method of drying food is not exclusive to Cebu. In fact, it is the oldest form of food preservation. However, much can be said about its impact on the island.
Buwad is often recognized not only for its taste, but also for its value and affordability. It’s easy to store, so you can have something to eat all year round, all for the price of a few hundred pesos.
When you visit Cebu, visit your local market so you can try this delicious Cebuano delicacy for yourself.
