Go to the Naga City market. On the level (is it second or third) where the chapel is, something smells fishy. It reeks, it stinks.

But in a weird kind of way, you’ll like it. It’s called “badi” in Bicol or “tuyo” in Tagalog.

Dried fish.

Some of them can really get slaty, though there are unsalted variants. When you do get the more salty ones, I would advise you to wash them (that’s what we do) to lessen the salt strength. I’m willing ot bet soaking them in vinegar would also do the trick, specially with the dried squid. I suppose frying them and adding sugar would give you a sticky, pungent but tasty provincial fare.

Does that make you salivate and want to reach out for sinangag and suka or kamatis?

The smell is not as bad as it seems. Just imagine yourself eating breakfast on a drizzling cold morning. Goes well with black native coffee.