Tonggol

Tonggol is a term that can refer to several different things, primarily in the context of food and agriculture, with some regional variations. In the Philippines, "tonggol" often refers to a small, dried fish, typically anchovies or similar small species, that are sun-dried and salted. These dried fish are a common ingredient in Filipino cuisine, used to add a salty, umami flavor to dishes. They can be fried until crispy and eaten as a snack or side dish, or incorporated into stews, soups, and vegetable preparations.

Beyond dried fish, in some parts of Southeast Asia, "tonggol" can also refer to a specific type of young coconut or a small, immature coconut. These young coconuts are prized for their tender flesh and sweet, refreshing water, often consumed directly or used in desserts and beverages. The specific meaning can depend heavily on the local dialect and region. In culinary contexts, it's always advisable to clarify whether "tonggol" refers to dried fish or young coconut based on the ingredients and preparation method being discussed. The word's usage highlights the diverse ways small, dried seafood and young produce are utilized across different cultures.