Piklad

Piklad is a traditional dish from the Philippines, particularly popular in the Visayas region. It is a type of pickled fish, typically made with mackerel or sardines, which are marinated in a mixture of vinegar, salt, garlic, and other spices. The process of making piklad involves soaking the fish in the marinade for several days, allowing the flavors to penetrate the flesh. The result is a tangy, savory dish that is often served as a condiment or accompaniment to other meals.

Piklad is commonly used in various Filipino dishes, such as sinigang, a sour soup, and inadwang, a dish made with rice and vegetables. It is also a popular ingredient in salads and sandwiches. The dish is known for its unique flavor profile, which combines the brininess of the vinegar with the richness of the fish and the warmth of the spices.

The preparation of piklad is relatively simple and requires minimal ingredients. The fish is first cleaned and gutted, then soaked in the marinade for several days. The marinade is typically made by combining vinegar, salt, garlic, and other spices such as black pepper and bay leaves. The fish is then stored in the marinade, which can be used for several months.

Piklad is a versatile dish that can be used in a variety of ways. It can be served as a condiment, added to soups and stews, or used as a filling for sandwiches and wraps. The dish is also a popular ingredient in Filipino street food, where it is often served with rice and other accompaniments.

In recent years, piklad has gained popularity beyond the Philippines, with many restaurants and home cooks around the world experimenting with the dish. Its unique flavor and versatility make it a popular choice for those looking to explore new culinary experiences.