Census of the Philippine Islands Taken Under the Direction of the Philippine Legislature in the Year 1918 Volume 4, No. 1 (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1921 Excerpt: ...then there is the drag-net, known as pukut, with which the fishermen gather the shoals of fish that have entered the corral, and which they raise to the top and empty out into the waiting boats. Other nets are the panamban, for catching the tamban; the bating, for the tunsoy; the pangtukos, for the silinyasi; the pante, for the crabs, and the saklit, a dip-net (panalok) used to transfer the fish from the net to the boat. The pangabayas or panghasahasa, or net for fishing hasahasa (Scomber japonicus Houttuyn), is also frequently used. In the interior the fishermen use, besides the fishing rod, the kitang, a cord of varying dimensions, from which smaller cords with a hook at the end are suspended; they also-practise fishing with brushwood. The principal industries connected with fishery are the fish salting and smoking industries. The species salted and sun-cured without having heads and inside removed are dilis, tunsoy or laparan, bangokngok, sapsap, aguja de mar, swordfish, and rompecandado. The following are salted and dried: kanduli, bulig, hito, martinico, malakapas, langaray, bakoko, talakitok, tunny, cuttlefish, bangus, and aligasin. The species that are smoked are tunsoy, laparan, tamban, silinyasi, and bangus. These industries derived from fishery are generally carried on as household industries, and the finished product is generally kept in the chimney or pantry, ready to be fried or broiled. Fish is also put up in pots or jars in vinegar, seasoned with ginger and berries; this is known as paksiw. Small fish are also put up in butter and are then called pangat. But where the Filipino woman shines is in the preparation of certain native sauces. Among these, we m...