paitsihan
Paitsihan is a traditional Filipino dish originating from the Bicol region. It is a type of kinilaw, which is a Filipino dish prepared from raw fish cured in vinegar and spices. The name "paitsihan" itself refers to a specific type of fish, a mackerel, that is commonly used in its preparation. However, the dish can also be made with other types of firm, white-fleshed fish.
The preparation of paitsihan typically involves thinly slicing fresh, raw fish. The fish is then marinated
The acidity of the vinegar denatures the proteins in the fish, changing its texture and opaque appearance,