Pasalubong Guide
What to bring home from Bantayan Island — danggit, dried fish, local crafts, and where to find the best deals.
*Pasalubong* — the Filipino tradition of bringing home gifts for family and friends.
#1 — Danggit (Dried Rabbitfish)
The crown jewel of Bantayan Island pasalubong. Danggit is a small flatfish (siganid or rabbitfish) that is cleaned, butterfly-cut, salted, and sun-dried. Bantayan danggit is considered among the best in the Philippines — saltier, better-cured, and more flavourful than varieties from other regions. It is a classic Filipino breakfast item: pan-fried until crispy, served with garlic rice and eggs (dangsilog).
Types of Danggit
Regular Danggit
Traditional butterfly-cut, salted and sun-dried whole. Bones intact — become edible when well-fried. The authentic Bantayan product. Most affordable.
Best priceBoneless Danggit
Premium product — bones removed before or after drying. Easier to eat, great for children and elderly. Popular gift choice. More expensive.
Best for giftsPre-packed / Vacuum-sealed
Better for transport and longer shelf life. Available near Sta. Fe port. Slightly higher price due to packaging. Recommended for long journeys.
Best for travelHow to Choose Good Danggit
Look For
- ✓ Pale golden / light tan color — indicates fresh stock
- ✓ Slightly pliable texture — not rock-hard or crumbling
- ✓ Clean sea and salt smell — like the ocean
- ✓ Uniform size — consistent catch and processing
Avoid
- ✗ Dark brown or grey color — old stock or improper drying
- ✗ Overly brittle or crumbling — over-dried, possibly stale
- ✗ Ammonia or rotten smell — spoilage. Walk away.
- ✗ Too soft or sticky — under-dried, may spoil faster
#2 — Other Dried Fish (Buwad)
The Bantayan market carries a wide variety of dried seafood beyond danggit:
| Product | Description |
|---|---|
| Dried Squid Pusit | Whole dried squid, eaten grilled or fried. Popular for pulutan (bar food). A crowd favourite. |
| Tunsoy Dried sardines | Dried sardines — affordable, great in soups and as a side dish. |
| Bolinao Dried anchovies | Dried anchovies and small fish. Used in soups and broths for deep umami flavour. |
| Dried Bangus Milkfish | Less common but available at some stalls. A familiar favourite for most Filipinos. |
| Guinamos Fermented fish paste | Very pungent, an acquired taste — an authentic local product. Used as a condiment or dipping sauce. For the adventurous. |
#3 — Local Crafts & Other Products
Woven Items
Bantayanon cloth-weaving is a traditional craft. Look for woven bags, mats, and home items at the market. Availability varies — ask vendors.
Native Vinegar — Sukang Tuba
Coconut palm wine fermented into vinegar. A distinctly local condiment, available at markets. Please verify current availability.
Coconut Products
The island is heavily planted with coconut. Some vendors sell coconut oil and coconut-based products. Please verify availability at the market.
Fresh Eggs
The island's active egg industry means very fresh eggs are available. Not practical for most travelers to bring home, but excellent for meals while on the island.
Where to Buy
Bantayan Public Market
The Bantayan town public market is the top recommendation for pasalubong shopping — widest variety, most competitive prices, and an authentic local market experience.
- • Largest variety of dried fish on the island
- • Most competitive prices — negotiation is normal
- • Best visited early morning (6:00–9:00 AM) for freshest stock
- • Sellers are friendly and happy to let you sample
Sta. Fe Shops & Stalls
Several shops near the Sta. Fe ferry port and resort strip cater specifically to departing tourists. More convenient for last-minute purchases, with better packaging options (vacuum-sealed) for easy transport. Slightly higher prices than the Bantayan market; mostly fixed-price shops with less room to negotiate.
Madridejos Public Market
The Madridejos public market in Barangay Talangnan is unbeatable for freshness — Madridejos is the fishing capital of the island and fresh catch arrives direct from the boats. Less suited for pasalubong shopping (more fresh fish than dried products), but excellent for buying fresh fish to cook at your accommodation rather than taking home.
Roadside Stalls
Along the main road between Sta. Fe and Bantayan town, roadside vendors sell dried fish. Quality and price vary widely — use the quality guide above to evaluate each purchase.
Packing & Transport Tips
- 1. Vacuum-sealed or tightly sealed bags are best for the ferry and onward travel — the smell is powerful.
- 2. Double-bag in zip-lock bags. Dried fish smell will permeate your luggage if not well-sealed.
- 3. Airline carry-on: Sealed dried fish is generally allowed on domestic flights. For international flights, check customs restrictions of your destination country.
- 4. Storage: Properly dried danggit keeps 2–4 weeks at room temperature in a cool, dry place. Refrigerate for 3–6 months; freeze for up to 1 year.
How to Cook Danggit
- 1.No marination needed — already well-salted.
- 2.Pan-fry in oil over medium-high heat until crispy — approximately 2–3 minutes per side.
- 3.Drain on paper towel.
- 4.Serve with garlic fried rice (sinangag), eggs, and tomato-onion salad (ensalada).
- 5.Optional: squeeze calamansi (local lime) over the fish before eating.
Tip: The fresher the danggit, the better the taste. Buy fresh and cook the same day for the best experience while on the island.
Bringing something home? Ask Batad
What's the real danggit?
Asa ang lamì?
Get recommendations — where to find the freshest danggit, what's in season, or how to spot the good stuff at the market.
Ask Batad