Cadiz City holds the title of being the dried fish capital of Negros Occidental, boasting a thriving industry exporting to America, Canada, and catering to local demand.
SIGHTS OF NEGROS – PHOTO – Sapsap or pot-pot dried fisch from Cadiz City
Despite the pandemic, fishing activities continued under health protocols, ensuring both safety and productivity. Mayor Salvador ‘Bading’ Escalante emphasized the adherence of fishermen to health guidelines, including a mandatory 14-day quarantine post-fishing.
The market for dried fish remains stable, with vendors supplying both local markets and quarantine centers nationwide. Popular varieties include Danggit, Pusit, Sap-Sap, and Fish Tocino. The aroma of drying fish in Punta Cabahug adds to the city’s charm, with vendors like Julius Merabe highlighting the delightful taste of their products.
Dried fish is a versatile ingredient, enjoyed fried for breakfast or used in various Negrense dishes like Laswa or ginataang monggo with langka. With efficient drying processes, vendors can produce up to 500 kilos daily, contributing to Cadiz City’s vibrant economy.
Just an hour and a half away from Bacolod City, Cadiz City offers a culinary experience worth exploring.