Decoding the Name: What is Galunggong's English Equivalent?
When visiting a Filipino market or restaurant, many people encounter the name "galunggong" and wonder what this staple fish is called in English. The answer lies in the broad family of jacks and scads. The most common English name for galunggong is mackerel scad, but it may also be called round scad or shortfin scad. The term "scad" refers to various pelagic marine fish belonging to the genus Decapterus. Galunggong is particularly significant in Philippine cuisine, sometimes affectionately called the "fish of the masses" due to its historical affordability and abundance.
The Science Behind the Scad: Galunggong's Taxonomy
Understanding the scientific classification helps clarify why there are multiple common names. The specific species often referred to as galunggong in the Philippines is Decapterus macarellus. This puts it in the family Carangidae, which includes a wide range of fish commonly known as jacks, pompanos, and trevallies. However, the genus Decapterus itself encompasses many similar species, which can lead to regional variations and other common names. For example, some may call it hard-tail mackerel, while others might refer to a different species of scad with a slightly different common name.
Galunggong's Flavor Profile and Culinary Uses
For many Filipinos, the taste of galunggong is a comforting and familiar flavor. Its flesh is known for being slightly oily, with a mildly sweet and delicate taste. The fish is highly versatile and is prepared in numerous ways across the country. One of the simplest and most beloved preparations is deep-frying until the skin is crispy, then serving with a dipping sauce of vinegar and spices. The crunchy skin and tender white meat make it a delicious and satisfying meal.
Common Culinary Preparations:
- Fried (Pritong Galunggong): The most classic preparation, resulting in a crispy exterior and soft interior. Often paired with rice and a dip.
- Stewed in Vinegar (Paksiw na Galunggong): Fish simmered in a broth of vinegar, ginger, and spices, giving it a characteristic sweet and sour flavor.
- Cooked in Coconut Milk (Ginataang Galunggong): The fish is cooked in a rich, creamy coconut milk sauce, sometimes with chili for a spicy kick.
- Grilled (Inihaw na Galunggong): Simple and smoky, the fish is grilled over charcoal for a savory flavor.
Galunggong vs. Other Mackerel and Scad Species
While galunggong is called a type of mackerel scad, it's important to differentiate it from other species sometimes sold under similar names. The comparison table below highlights key differences to aid in identification.
| Feature | Galunggong (Mackerel Scad) | Atlantic Mackerel (Scomber scombrus) | Indian Mackerel (Rastrelliger kanagurta) |
|---|---|---|---|
| Scientific Name | Decapterus macarellus | Scomber scombrus | Rastrelliger kanagurta |
| Appearance | Elongated, somewhat circular body when viewed head-on; small, detached fin near the tail. | Sleek, torpedo-shaped body with wavy, vertical lines on the back. | Compressed body, with distinct wavy dark lines on the upper part. |
| Habitat | Primarily in warm, subtropical waters, often found in shoals around islands. | Cold-water fish, abundant in the North Atlantic Ocean. | Found in tropical waters of the Indo-Pacific region. |
| Taste Profile | Mildly sweet and delicate white meat, can be slightly oily. | Stronger, more oily flavor, dark meat. | Oily, flavorful dark meat, commonly used in curries and other flavorful dishes. |
| Culinary Use | Versatile, often fried, stewed, or grilled. | Best grilled, smoked, or baked to handle its strong flavor. | Widely used in curries, stews, and roasted preparations. |
The Economic and Cultural Significance of Galunggong
Beyond its culinary appeal, galunggong plays a significant role in Filipino culture and economy. It is a vital source of protein for many families and supports local fishing communities. The price of galunggong is often seen as a barometer for the state of the economy, and fluctuations can have a noticeable impact on household budgets. Despite being called a "poor man's fish" in the past, its fluctuating cost has made it a fish enjoyed by all social classes.
Conclusion
In summary, the English name for galunggong is mackerel scad, though it is also widely known as round scad or shortfin scad. This small, silvery fish holds immense cultural and culinary importance in the Philippines. Its versatile cooking applications and mild, sweet flavor make it a staple in many Filipino homes. While it belongs to a larger family of scads and mackerels, its distinct characteristics and cultural significance set it apart as a treasured part of Filipino heritage. From simple fried meals to elaborate stews, galunggong continues to be a central part of the country's cuisine, and knowing its English name helps bridge a linguistic gap for those eager to explore Filipino food. For more information on fish species and their classifications, the Wikipedia page on Mackerel scad is a great resource.
More English Names for Galunggong
- Mackerel Scad: The most common English translation.
- Round Scad: Another widely used name, especially for smaller varieties.
- Shortfin Scad: Refers to a specific species within the Decapterus genus.
- Hard-tail Mackerel: A less common but occasionally used name, distinguishing it from other mackerel types.
- GG fish: A popular nickname in the Philippines.
