There's More to Pangasinan than "Asin"

Pangasinan, the third biggest province in the Philippines, derived its name from "asin"or salt, a product for which the place is known for. Pangasinan means "where salt is made". But a trip to the public market proves there are other goodies travelers and visitors can bring back home other than its fine, white salt.

Because of the abundance of salt and different kinds fish from the surrounding sea, dried fish are common in this area. When we recently visited my in-laws' hometown of Sta. Maria, we passed by the public market of Rosales. I made sure I bought dried beltfish (espada), a thin, elongated fish with pointed snout, thus its name. When cut into smaller pieces and fried, these thin and crunchy dish becomes a perfect complement to your morning fried rice and eggs.

Dried espada

There are also dried anchovy (dilis) and krill or very small shrimps (alamang) to choose from. Of course, Pangasinan is also bagoong country, and you can buy these condiments made from different fish species stored in bottles or packed in small plastic bags. There's bagoong isda, bagoong alamang, bagoong padas. A warning though for those with hypertension: these sauces are salty! So if you need to shy away from them, try instead another specialty for which Pangasinan is famous for-- milkfish (bangus) from the towns of Dagupan or Bolinao.

Dried dilis

Pails and pails of bagoong

Daing na bangus

Tinapang bangus

Anyone looking for pasalubong would often ask for local sweets and fortunately we found tupig being grilled by a vendor. Tupig is a delicacy of Pangasinan made of glutinous rice, coconut strips, sugar and molasses. The mixture is shaped into miniature logs, wrapped in banana leaves, and grilled over flaming hot charcoals. At P5.00 each, it's indeed a sweet treat!

Tupig

Pangasinan is known for its "asin" but there's much more to enjoy in this province. You'll be satisfied with what it has to offer, whether it's salty or sweet.