Paksiw na Galunggong Recipe: Delicious Fish vinegar dish

by Joost Nusselder | Updated:  August 16, 2020

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Ever had trouble finding Japanese recipes that were easy to make?

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For me, this Paksiw na Galunggong Recipe is easy to cook. You just need vinegar, water, salt and pepper, ginger then combine it together and wait until it boils.

You can keep it in your refrigerator and it will last up to one week and in case you don’t want the taste of Paksiw an mahi-mahi anymore you can fry it and wait until it turns to golden brown.

The taste of it is so delicious because there’s a bit of crunchiness on the part of the head of the fish which I love the most and perfectly match it with white steamed rice.

Don’t forget ToyoMansi which is a combination of Soy Sauce and Calamansi for dippings . Happy eating everyone!
Paksiw na Galunggong Recipe

More About Paksiw na Galunggong

Galunggong is a widely eaten fish in the Philippines. In English, the Galunggong has been known as the Blue Mackerel Scad, Round Scad or Shortfin Scad, but these names have been applied to other fish of the Decapterus family as well.

In the Philippines, the fish is also referred to in shorthand as GG (pronounced in English as “gee-gee”). The Mackerel Scad, Decapterus Macarellus, is a species of fish of the family, Carangidae.

While mackerel scad can be considered Gamefish, they are usually used as bait. They are popular eating fish in the Hawaiian islands, where they are called Opelu.

The largest Mackerel Scad recorded was 46 cm long. Their elongated bodies look somewhat circular when viewed head-on.

They are distinguishable by a small, detached fin, located between the dorsal and caudal fins.

Mackerel scad has 9 spines and 31-36 rays on their Dorsal Fins, while there are seven spines and 27-30 rays on their Anal Fins.
Paksiw na Galunggong Preparation

Paksiw na Galunggong
The Mackerel Scad’s fins are black metallic to blue-green and its belly is white. The edge of the Operculum has a small, black spot, with no spots on the lateral line.

Mackerel scad’s Caudal Fins have been described as reddish to yellow-green.

Also read: try this delicious paksiw na pata recipe yourself

Ever had trouble finding Japanese recipes that were easy to make?

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.