Cebu is known for its danggit —salted, sun-dried rabbitfish, which are abundant and native to the island’s shallower waters. The fish are split open, cleaned, salted, and spread out on drying racks under the sun. Danggit is popular among locals as breakfast food, fried and paired with eggs, rice, and atsara (pickled unripe papaya), with a vinegar and chili dip on the side. The smell of fried dried fish first thing in the morning might be off-putting to some, but judging by its popularity as pasalubong— gifts to hand out after a trip), Cebuanos love waking up to the pungent, sea-salty crunch of danggit.
photo credit: panlasangpinoy