Igat (eel, palos in Tagalog) is a kind of delicacy preferred by some connoisseurs who swear it has some good aphrodisiac quality, and also considered as gourmet or exotic even by some culinary adventurers because eel is an expensive fish in some parts.
In the Philippines, igat is usually cooked somewhat dry as in paksiw (soured), adobo, or with coconut milk. Some like it with a little soup or broth and they cook it as sinigang. It's also perfect for daing or salted/dried/smoked, or just simply grilled.
In the Philippines, igat is usually cooked somewhat dry as in paksiw (soured), adobo, or with coconut milk. Some like it with a little soup or broth and they cook it as sinigang. It's also perfect for daing or salted/dried/smoked, or just simply grilled.
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| Sinigang nga igat in Bagabag, Nueva Vizcaya. Photo credit: makan: igat sadiay bagabag |
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| Paksiw nga igat in Tabuk City, Kalinga. Photo credit: makan: igat with beer |
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| A huge dried eel at for sale in Tuguegarao City. Photo credit: makan: daing nga igat |
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