Dilis

Dilis is a small dried anchovy common in the Philippines and parts of Southeast Asia, where it is used as a snack and as a cooking ingredient. The word is Tagalog for anchovy, and the dried fish are typically tiny, about 2 to 3 centimeters long, often sold with the head intact. They are salted and sun-dried, and may be sold plain or seasoned, sometimes fried or roasted for added crispness.

In culinary use, dilis is valued for its salty, fishy flavor and crunchy texture. It is frequently fried until crisp and sprinkled over fried rice, eggs, or vegetables, providing a quick, savory topping. It can also be incorporated into stews, sauces, or omelets, and some regional preparations grind dried dilis into a powder or paste as a flavoring ingredient. Across Southeast Asia, similar dried anchovy products are known by other names, such as ikan bilis in Indonesia and Malaysia.

Nutrition and storage: Dilis is high in protein and minerals, including calcium, but its sodium content is also notable. It should be stored in a cool, dry place in an airtight container; unopened dried dilis can keep for several months. After opening, it is best kept sealed and may be refrigerated to extend shelf life.

Taxonomy and regional notes: The exact species used for dilis can vary by market, with small anchovy or related species common in the supply. While most widely associated with Filipino cuisine, dilis-like dried anchovies are found in various forms throughout the region under different local names.