Barangay Suba Dried-Fish Market — Labtingaw & Dayok

year-round

Bantayan's dried-fish culture runs three tiers most visitors miss: standard buwad (fully dried, salt-blasted); labtingaw, the island's own category — brined 15–30 minutes then sun-dried only 3–4 hours, leaving it moist and far less salty than danggit; and dayok, which is danggit intestines pickled in sukang tuba (coconut vinegar), bottled, and eaten with rice as a full cheap meal. The Barangay Suba market is a short walk from the public market and the fresh-fish wharf. Local's tip: labtingaw needs refrigeration after purchase and is best pan-fried from cold — ask vendors to confirm the drying date, since the short drying window means freshness matters far more than with standard danggit.

Source: marketmanila.com