Aired (April 6, 2025): Tocino na gawa sa tinik ng isda, isang delicacy sa Bantayan Island, Cebu! Ito raw ang sarap na babalik-balikan mo sa Cebu! Paano kaya ito ginagawa? Panoorin ang video.
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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FunTranscript
00:00If you have an extra budget to travel,
00:05surely the Bantayan Island in Cebu is included in your bucket list.
00:10The Bantayan Island is known for its white sand beaches.
00:14But wait, there's more!
00:16Not only do you get to swim in the sea,
00:19but you also get to swim here.
00:24A classic fish caught here
00:27doesn't just have a mouthwatering taste,
00:31but it's the fish itself that makes the tosinong.
00:48Since the fish is soft and small,
00:50it's said that it's only the fish that makes the tosinong tinik.
00:58Ethel is one of the largest fishbone tosinos in the Bantayan Island.
01:05We learned how to make fishbones.
01:08My sister, who used to work in Japonesa,
01:13her business was making fishbones and fish tosino.
01:18When my sister's company closed,
01:22we were the only ones working here.
01:28Let's go.
01:31It's said that the girl power behind making fishbone tosino
01:34is that the ladies are the ones who work here.
01:37Let's first cut the head and the tail of the fishbone.
01:49Then, we'll peel the fishbone.
01:51It's also important that the fishbone tinik won't be damaged.
01:58Some people tie their fingers with rubber so that the fishbone won't be damaged.
02:07Next, they'll separate the fishbone tinik from the fishbone.
02:12This is the fishbone and this is the fishbone.
02:15She separated them.
02:19Be careful when washing the fishbone tinik.
02:21Season it with salt and sugar.
02:23The inside of the fishbone is made into a fishbone tosino.
02:29Even if the back and hands are itchy,
02:31our ladies of Bilaran are still all smiles.
02:44The next day, the fight is not over yet.
02:47The hot sun is starting to rise under the scorching sun.
02:52They're ready to swim in the heat to dry the fishbone tinik.
02:58Even if they're soaked in the scorching sun,
03:02the fishbone tinik of Bilaran are still all smiles.
03:08The industry of swimming in Cebu is big.
03:11The industry of swimming in Cebu is big.
03:18They're also spreading the fish to dry under their roof.
03:23We start swimming from 6 a.m. to 12 p.m.
03:28We swim for a day and a half.
03:32Sometimes, we swim for a long time.
03:34Sometimes, we swim for a short time because it depends on the catch.
03:38Ethel's tip is that the fishbone tinik tastes better
03:42if it's dried overnight or for more than 20 hours.
03:46This kind of livelihood is a big help to the fishermen.
03:50It makes up for the lack of livelihood of the women.
03:56Before the sun sets, the fishermen of Bilaran sell the fish one by one.
04:00That's why the next time you come to Cebu,
04:09don't be afraid to try their fishbone tinik.
04:20Because they're sure that the fishbone tinik won't hurt you.
04:24Their special Tocino made of love under the sun is guaranteed to be delicious.