We have this dish a couple times a month.
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You might be wondering, how did salmon, a fish commonly found in the icy waters of the Atlantic and Pacific, make its way to the Philippines? Salmon is not native to tropical waters, which makes it a relatively recent addition to Filipino cuisine. Historically, it wasn’t something you would find in local wet markets. However, as global trade increased, imported salmon became more accessible to the average Filipino. Interestingly, countries that export salmon typically prioritize the fillets, leaving the heads as by-products. Luckily for us, these heads are often sold at a fraction of the cost of fillets, making them an affordable option for creating this flavorful dish.
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