Dayok is a
Philippine condiment originating from the islands of
Visayas and
Mindanao in the
Philippines. It is made from fish entrails (usually from
yellowfin tuna), excluding the heart and the
bile sac. It is fermented with salt, and sometimes rice wine (
pangasi) and various herbs. It has a sharp
umami and salty flavor very similar to
patis (fish sauce) and
bagoong. They are sold in sealed glass bottles.[1][2][3][4]
^Reyes, Cid; Cordero- Fernando, Gilda (1991). Kusina: What's Cooking in the Philippines, Volume 1. Quezon City: Larawan Books. p. 170.
^Banaay, Charina Gracia B.; Balolong, Marilen P.; Elegado, Francisco B. (2013). "Lactic Acid Bacteria in Philippine Traditional Fermented Foods". In Kongo, Marcelino (ed.). Lactic Acid Bacteria: R&D for Food, Health and Livestock Purposes. InTech. pp. 572–573.
ISBN9789535109556.
^Fernandez, Doreen; Alegre, Edilberto N. (1989). LASA: A Guide to 100 Restaurants. Urban Food Foundation. pp. 29–39.