Dried Rabbitfish butterfly fillet, head on, central bone on.
Salt 5-7%, moisture 27%
Latin Name: Siganus Guttatus
Few dishes embody the spirit of Filipino coastal life quite like Dried Rabbitfish (Danggit). With its distinct salty aroma, crisp texture, and savory flavor, Danggit has become an essential breakfast staple in the Philippines, especially in Cebu and the Visayas region. Made from the fish species Siganus guttatus, this delicacy reflects both tradition and taste, making it a must-try for seafood lovers around the world.
Dried Rabbitfish, locally known as Danggit, comes from the species Siganus guttatus, commonly called the “spotted rabbitfish.” This small, flat-bodied fish thrives in shallow coastal waters across Southeast Asia. Because of its tender meat and mild flavor, it’s the perfect candidate for drying and salting — an age-old preservation technique still practiced today.
Across the Philippines, Danggit has many local names depending on the region. In Cebu, it’s known for its paper-thin crispness, while in Mindanao, thicker cuts are preferred. Internationally, it’s sometimes labeled as dried rabbitfish fillet or butterfly dried fish, depending on its preparation style.
Creating high-quality Dried Rabbitfish involves a meticulous process. Freshly caught fish are split open (“butterflied”), cleaned, and salted. They’re then laid out under the sun or in drying tunnels until moisture content drops to about 27%. This ensures a firm, flexible texture that’s not overly brittle.
A salt concentration of 5–7% is the sweet spot — enough to enhance flavor and preserve the fish without overpowering it. This balance gives Danggit its famous savory umami taste, making it ideal for frying or grilling.
Properly dried Danggit should have 27% moisture and 5–7% salt — a combination that keeps it flavorful and shelf-stable for up to 12 months. Too dry, and it becomes tough; too moist, and it spoils quickly.
Dried Rabbitfish is rich in protein, providing nearly 45 grams per 100 grams of product. It’s also a good source of omega-3 fatty acids, calcium, phosphorus, and iron, all essential for muscle growth and bone health.
With only about 5 grams of fat per 100 grams, Danggit is a low-fat, high-protein food. It’s a healthier alternative to processed snacks and a perfect choice for fitness enthusiasts or pescatarians.
For the best results, fry the fish in hot oil until it turns golden brown and crispy. You can also grill it over charcoal for a smokier flavor. Pair it with rice, fried eggs, and sliced tomatoes for a traditional Filipino “Danggit breakfast.”
Aside from breakfast, Danggit appears in regional dishes like Danggit Rice, Adobong Danggit, and Ginataang Danggit (cooked in coconut milk). It’s also a favorite “pasalubong” or souvenir for travelers from Cebu.
Cebu City is the heart of Danggit production, where generations of families have perfected the drying process. Tourists often bring home packs of Cebu Danggit as a culinary memento of the islands.
Danggit symbolizes Filipino resilience and resourcefulness — preserving nature’s bounty through traditional methods while turning it into a cultural icon.
Export-grade Danggit follows strict quality standards:
Salt: 5–7%
Moisture: 27%
Form: Butterfly fillet, head-on, central bone on
Packed in vacuum-sealed pouches, it remains fresh for 12 months. Store it in a cool, dry place, or refrigerate after opening to maintain quality.
Premium producers hold HACCP and FDA certifications, ensuring hygiene, safety, and compliance with export standards.
Color: Light golden to brownish, not dark or burnt
Texture: Firm but flexible, not brittle
Aroma: Mildly salty, never sour or fishy
Avoid excessively salty, greasy, or discolored products — signs of poor handling.
Sustainable Danggit producers source Siganus guttatus from regulated coastal fisheries, supporting eco-friendly fishing practices and local fishermen’s livelihoods. Responsible harvesting helps maintain biodiversity and ensures long-term supply.
You can find authentic Danggit in Cebu’s Taboan Market, Manila seafood stores, or online platforms like Lazada and Shopee. Many Filipino exporters also ship globally, offering vacuum-sealed, export-grade dried fish.
1. What is Dried Rabbitfish (Danggit)?
It’s a traditional Filipino dried fish made from Siganus guttatus, known for its savory, crispy texture.
2. How do you cook Danggit?
Fry or grill until crispy, then serve with rice, vinegar, and eggs for a classic Filipino breakfast.
3. Is Danggit healthy?
Yes, it’s high in protein, low in fat, and packed with minerals like calcium and iron.
4. How long does Danggit last?
Properly packed Danggit can last up to 12 months when stored in a cool, dry place.
5. Where does the best Danggit come from?
Cebu is famous for producing the best-tasting, premium-quality Danggit in the Philippines.
6. Is Danggit suitable for export?
Absolutely! With HACCP and FDA-certified facilities, many suppliers export globally.
