The Best Recipes for Galunggong or Gg

Galunggong is a historic fish in the Philippines and is eaten in many ways. It used to be one of the cheapest and most consumed fish in the Philippines. It is also the most common fish species used by Filipinos in making “tinapa”, a kind of smoked fish which is very popular in the entire archipelago.

Galunggong or GG is perhaps the most popular fish in the Philippines. It is one of the most abundant fish in the ocean. Being an archipelago, it is one of the basic foods eaten by majority of Filipinos. It was once tag as the national fish of the Philippine during the presidency of Corazon Aquino where she campaigned during the 1986 Snap Elections to make it the cheapest fish available to all Filipinos but she never achieve such promised and in fact it became one of the most expensive common fish in the archipelago.


Galunggong (Photo credit: Roberto Verzo)

During the elections, the fish is worth P16 pesos per kilo which used to be P5 pesos only. But during the presidency of Aquino, the price of galunggong soared high to P80 pesos and has never gone down since then.

Sweet and Sour Fish Ball

Although it is not the best fish species for sweet and sour fish ball, galunggong can be prepared also in such a way. The meat of the fish are ground or chopped finely and mix with ingredients such as finely chopped garlic, onion and carrots, salt, seasoning and flour. After mixing well, they are shaped into little balls and boiled or simmer in a pot with flour, finely chopped red bell pepper and seasoned with salt, sugar, vinegar, catsup and paminta (black pepper).

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