Dilis: Ignored Here, Treasured Overseas

Dilis: Ignored Here, Treasured Overseas

Consumer Post

By SOL VANZI

July 10, 2011, 9:37am

Photo source: sulit.com.ph

MANILA, Philippines -- What is available locally year-round, cheaper than galunggong yet more nutritious than milk? It’s dilis, known generically in its many forms as anchovy. In the Philippines, it is often bought only as a last resort by families who cannot afford the more popular and expensive protein sources: dairy products, meat and classy fish varieties.

Scientific findings – The Philippine government’s Department of Science and Technology (DoST) has just released a report by the Food and Nutrition Research Institute (FNRI) showing that 100 grams of fresh dilis (anchovy) contains 752 mg of calcium, more than double the amount (340.55 mg) found in a cup of milk.

Another valuable nutrient in dilis is Omega-3 fatty acids, which are among the most beneficial types of the polyunsaturated fats found in fish. The American Heart Association recommends eating at least two 3.5-oz. servings of fish every week. Higher levels of omega-3 fatty acids are generally found in “fatty” fish such as herring, mackerel, salmon, sardines and anchovies. MayoClinic.com explains that eating these types of fish provides the greatest benefit from omega-3 fatty acids.

Multi-benefits – Anchovies, like sardines, are high in polyunsaturated fatty acids so it can help lower cholesterol level and reduce the risk of heart disease.

Anchovies are rich in healthy protein that is valuable for both children and seniors for brain function and bones health.

Anchovies are also a good source of essential vitamins (vitamins E & D) and minerals (calcium & selenium).

Small fish like anchovies and sardines have a shorter life cycle so are better than larger fish because they contain less heavy metal such as mercury, lead, cadmium and arsenic and environmental toxins.

Sardines are a great source of calcium when eaten with the bones intact, especially for those who want to avoid a dairy-rich diet.

They are great for your brain  There is one thing that has been shown to restore and maintain brain health with more consistent results in the research than anything else, and it is fish oil; the best sources are anchovies, sardines, and mackerel. The main goal with consuming fish oil is to balance our Omega 6 fat intake with Omega 3.

Great for your eyes.  Omega-3 fatty acids are good for the eyesight; fish is the major source of Omega-3 fatty acids. Anchovies are excellent sources of omega-3 oils which are also necessary for beautiful-looking skin.  The smaller the fish, the shorter the lifespan and therefore the less accumulation of toxicity.

Abundant everywhere – Dilis is caught in sea waters around the Philippines’ 7,000 islands, with some of the catch sold fresh almost everyday in wet markets, while a major portion is sun-dried or salted and fermented into bagoong and patis for domestic consumption and for export. Filipinos consume dilis in many forms: fresh, dried or as salted sauce.

Very short menu – There are very few recipes for fresh dilis: raw as kinilaw, simmered in vinegar as paksiw, stewed with tomatoes and other ingredients as pinangat, coated with flour and fried crisp like tempura, or fried with beaten egg in patties or omelets. Dried dilis is stir-fried with or without oil until toasty and eaten as snack, pulutan or with rice as a viand. Vinegar, chopped tomatoes and green mango are often served alongside to temper the saltiness and strong flavor of dried dilis.

Meat substitute – In our household, dried dilis is beheaded, soaked briefly in water to reduce saltiness, and sautéed with tomatoes, onion and garlic as replacement for meat in vegetable dishes like ginisang sitaw, ampalaya or pechay.

Dried dilis also substitutes for chicken in tinola with green papaya. Other innovations include grinding toasted dilis into powder and using the powder to add protein and flavor to dishes like pancit, soups, fried rice and salads.

Very expensive overseas – Fresh anchovies are rarely available in Europe and the United States, where they appear for only a few months each year and are therefore highly prized and expensive, selling from a low of US$4 to a high of US$14 per kilo.

Top restaurants and award-winning chefs eagerly await the arrival of fresh anchovies to prepare them in very popular Greek, Italian and Spanish dishes.

Universal appeal – The most famous fish tapas (appetizers) in Spain are boquerones (anchovies): served raw in vinegar and olive oil, or dusted withn flour and deep fried, flavored only with a squeeze of lemon juice.

Greek and Italian cooks have similar recipes, varying only in the type of acid (either vinegar or lemon juice) but constant in the liberal use of olive oil.

A review of these foreign delicacies shows how universal dilis is; the dishes sound almost identical to Filipino kilawen and rebosadong dilis (battered fried anchovies).

Consumer Post

By SOL VANZI

July 10, 2011, 9:37am

Photo source: sulit.com.ph

MANILA, Philippines -- What is available locally year-round, cheaper than galunggong yet more nutritious than milk? It’s dilis, known generically in its many forms as anchovy. In the Philippines, it is often bought only as a last resort by families who cannot afford the more popular and expensive protein sources: dairy products, meat and classy fish varieties.

Scientific findings – The Philippine government’s Department of Science and Technology (DoST) has just released a report by the Food and Nutrition Research Institute (FNRI) showing that 100 grams of fresh dilis (anchovy) contains 752 mg of calcium, more than double the amount (340.55 mg) found in a cup of milk.

Another valuable nutrient in dilis is Omega-3 fatty acids, which are among the most beneficial types of the polyunsaturated fats found in fish. The American Heart Association recommends eating at least two 3.5-oz. servings of fish every week. Higher levels of omega-3 fatty acids are generally found in “fatty” fish such as herring, mackerel, salmon, sardines and anchovies. MayoClinic.com explains that eating these types of fish provides the greatest benefit from omega-3 fatty acids.

Multi-benefits – Anchovies, like sardines, are high in polyunsaturated fatty acids so it can help lower cholesterol level and reduce the risk of heart disease.

Anchovies are rich in healthy protein that is valuable for both children and seniors for brain function and bones health.

Anchovies are also a good source of essential vitamins (vitamins E & D) and minerals (calcium & selenium).

Small fish like anchovies and sardines have a shorter life cycle so are better than larger fish because they contain less heavy metal such as mercury, lead, cadmium and arsenic and environmental toxins.

Sardines are a great source of calcium when eaten with the bones intact, especially for those who want to avoid a dairy-rich diet.

They are great for your brain  There is one thing that has been shown to restore and maintain brain health with more consistent results in the research than anything else, and it is fish oil; the best sources are anchovies, sardines, and mackerel. The main goal with consuming fish oil is to balance our Omega 6 fat intake with Omega 3.

Great for your eyes.  Omega-3 fatty acids are good for the eyesight; fish is the major source of Omega-3 fatty acids. Anchovies are excellent sources of omega-3 oils which are also necessary for beautiful-looking skin.  The smaller the fish, the shorter the lifespan and therefore the less accumulation of toxicity.

Abundant everywhere – Dilis is caught in sea waters around the Philippines’ 7,000 islands, with some of the catch sold fresh almost everyday in wet markets, while a major portion is sun-dried or salted and fermented into bagoong and patis for domestic consumption and for export. Filipinos consume dilis in many forms: fresh, dried or as salted sauce.

Very short menu – There are very few recipes for fresh dilis: raw as kinilaw, simmered in vinegar as paksiw, stewed with tomatoes and other ingredients as pinangat, coated with flour and fried crisp like tempura, or fried with beaten egg in patties or omelets. Dried dilis is stir-fried with or without oil until toasty and eaten as snack, pulutan or with rice as a viand. Vinegar, chopped tomatoes and green mango are often served alongside to temper the saltiness and strong flavor of dried dilis.

Meat substitute – In our household, dried dilis is beheaded, soaked briefly in water to reduce saltiness, and sautéed with tomatoes, onion and garlic as replacement for meat in vegetable dishes like ginisang sitaw, ampalaya or pechay.

Dried dilis also substitutes for chicken in tinola with green papaya. Other innovations include grinding toasted dilis into powder and using the powder to add protein and flavor to dishes like pancit, soups, fried rice and salads.

Very expensive overseas – Fresh anchovies are rarely available in Europe and the United States, where they appear for only a few months each year and are therefore highly prized and expensive, selling from a low of US$4 to a high of US$14 per kilo.

Top restaurants and award-winning chefs eagerly await the arrival of fresh anchovies to prepare them in very popular Greek, Italian and Spanish dishes.

Universal appeal – The most famous fish tapas (appetizers) in Spain are boquerones (anchovies): served raw in vinegar and olive oil, or dusted withn flour and deep fried, flavored only with a squeeze of lemon juice.

Greek and Italian cooks have similar recipes, varying only in the type of acid (either vinegar or lemon juice) but constant in the liberal use of olive oil.

A review of these foreign delicacies shows how universal dilis is; the dishes sound almost identical to Filipino kilawen and rebosadong dilis (battered fried anchovies).