Galunggong is a widely eaten fish in the Philippines. It is so popular that many Filipinos joke that it’s the national fish.
The most common way to cook galunggong is by simple pan-frying, as was done to the fish in the photo. Serve with steamed white rice, and perhaps a dipping sauce of sukà or toyomansi, you’ve got yourself an enjoyable meal.
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.
Scientific name: Decapterus macrosoma
In the Philippines, the fish is also referred to in shorthand as gg (pronounced in English as “gee-gee”).
fried roundscad fish
soy sauce + calamansi
Ang pambansang isda ng Pilipinas ay bangus.
The national fish of the Philippines is milkfish.