salassapitolaki

Salassapitolaki is a traditional Filipino dish originating from the Bicol region of the Philippines. The name itself is derived from the Bicolano dialect, with "salasa" referring to a type of fish and "pitolaki" meaning "small." Therefore, salassapitolaki literally translates to "small fish."

The dish is typically prepared using small, whole fish, often anchovies or similar varieties, that are seasoned and then deep-fried until crispy. The preparation usually involves marinating the fish in a mixture of vinegar, garlic, salt, and pepper, allowing the flavors to penetrate. After marinating, the fish are coated in a light batter, sometimes made with flour or cornstarch, before being submerged in hot oil. This frying process results in a crunchy exterior and a tender interior.

Salassapitolaki is commonly served as a snack or an appetizer. It can also be enjoyed as a side dish to rice meals. Its savory and slightly tangy flavor profile makes it a popular choice in Bicolano cuisine. The preparation is relatively simple, making it a common home-cooked meal. Variations of the dish may include the addition of other spices or herbs to enhance its taste. The nutritional value of salassapitolaki is attributed to the fish, which is a good source of protein and omega-3 fatty acids.