Salmon Tocino

I never had or heard of dried fish tocino when I was still in the Philippines and learned about it recently in Christine's blog. While looking for Filipino recipes in Gene Gonzalez's The little ulam book, I got so excited when I saw the Bangus Tocino recipe which does not require drying time. The marinated fish is fried in a little oil just like pork or chicken tocino. I have a piece of wild salmon in the fridge and used it in place of the boneless bangus. It is very very good but should have added a little bit more salt to the marinade.

Bangus or Salmon Tocino
2 pieces boneless bangus or salmon
2 tablespoon calamansi or lemon juice
1 teaspoon garlic powder
1 teaspoon sea salt, or to taste
2 tablespoon sugar
2 tablespoon anisado wine (I used Pernod)
¼ teaspoon ground white pepper
¼ teaspoon prague powder (pink salt), optional

• Combine seasoning ingredients. Marinate fish in the mixture for at least one day. Fry and serve with steamed rice and hot pepper-vinegar dipping sauce.

I have a jar of pickled santol which goes very well with the salmon tocino. I will make tocino again with another kind of fish and will dry them in my food dehydrator.