Tagud

Tagud is a traditional Filipino dish originating from the Ilocano region in northern Luzon. It is a simple yet flavorful dish made primarily from salted fish, typically *daing na bangus* (salted milkfish), which is simmered in coconut milk until tender. The dish is often seasoned with garlic, ginger, and chili peppers, giving it a savory and slightly spicy taste. Tagud is commonly served with steamed rice, making it a staple in Ilocano cuisine.

The preparation of tagud involves soaking the salted fish to reduce its saltiness before cooking. The fish is then boiled or steamed until fully cooked, after which it is added to a pot of coconut milk and other seasonings. The dish is known for its creamy texture and mild, aromatic flavor, making it a popular choice among both locals and visitors.

Tagud is often enjoyed as a comforting meal, especially during cooler months, due to its rich and warming qualities. It can also be adapted into variations, such as *tagud na isda* (fish tagud) or *tagud na baboy* (pork tagud), where different proteins are used. The dish reflects the resourcefulness of Ilocano cooking, utilizing simple ingredients to create a satisfying and nourishing meal. Its simplicity and versatility have contributed to its enduring popularity in Filipino cuisine.