What You’ll Find Here?
Cleaning galunggong might not be the most exciting part of cooking, but once you learn how to do it right, it becomes quick and simple. Galunggong, also known as round scad, is a popular Filipino fish that’s affordable, flavorful, and easy to cook. But before you throw it into the pan or pot, you need to clean it properly to get rid of that malansa (fishy) taste.
Here’s my step-by-step guide on how I clean galunggong at home.
What You’ll Need:
- Fresh or thawed galunggong
- Sharp knife
- Kitchen scissors (optional)
- Chopping board
- Bowl of water
- Running water
Step-by-Step: How to Clean Galunggong
1. Rinse the fish thoroughly.
Start by rinsing the galunggong under running water to wash off any slime, scales, or dirt. It also helps get rid of some of the fishy smell right away.
2. Remove the scales (optional).
Galunggong has fine scales, and some cooks fry them with the skin on. I personally like to remove the scales using the back of a knife, scraping from the tail toward the head. Rinse again after descaling.
3. Remove the gills.
Lift the gill flap and pull out the gills using your fingers or kitchen scissors. This helps keep the fish fresher and reduces the strong smell.
4. Pull out the innards from the head side.
With the gills already removed, insert your finger or the tip of a spoon through the head opening and pull the guts out toward the belly. This method is cleaner and avoids cutting too deep into the fish.
5. Rinse one last time
Cleaned galunggong being rinsed under running water to ensure no blood or residue remains.
Extra Tips:
- Always clean galunggong as soon as possible if you’re not planning to cook it right away.
- You can ask the fish vendor to clean it for you, but I still do a quick rinse and check at home.
- Store cleaned fish in the fridge if cooking on the same day, or freeze it for later.
Frequently Asked Questions
Pulling the innards from the head side, after removing the gills, is cleaner and helps prevent accidentally cutting into the fish meat. It also keeps the belly more intact.
Scaling is optional since galunggong has very fine scales. You can cook it with the skin on, but removing the scales gives a cleaner texture, especially if frying or grilling.
Aside from cleaning well, you can rub the fish with salt or rinse it in water with vinegar or calamansi before cooking to reduce the fishy smell.
What’s Next After Cleaning?
Now that your galunggong is clean, it’s ready for your favorite Filipino recipes! You can fry it crispy and serve it with toyomansi and rice, cook it as paksiw na galunggong with vinegar and garlic, or simmer it in coconut milk for a creamy ginataang galunggong.
Looking for fish recipes ideas?
Try these fish recipes that are just as tasty and easy to cook:
Sarciadong Tilapia – Crispy fried tilapia simmered in a flavorful tomato and egg sauce.
Daing na Bangus – Marinated milkfish fried until golden and crispy. Perfect with suka and garlic rice.
Paksiw na Bangus – A tangy and savory dish cooked in vinegar, garlic, and peppercorns. Comfort food at its finest.
Bangus with Tausi – Milkfish in black bean sauce, giving it that salty-sweet flavor that pairs so well with rice.
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