The process of making the danggit starts with the fish being partially filleted. Filleting the fish takes patience and dexterity since the fish has sharp fins and is rather slippery. The entrails are then taken out and set aside while some bits that are not quite edible are discarded. The bones are then removed but not discarded since they can be dried and sold at the market. The boneless fish are washed and lightly salted before being laid to dry on bamboo racks. The drying process takes around eight hours on a hot day. Once the drying process is done, the fish is then packed and delivered to the market for sale.
While the danngit is available in a number of pasalubong centers in and around the city, the best place to buy this irresistible breakfast food item is at the Taboan Public Market. Getting to the Taboan Public is easy since it is well known among residents of the Queen City of the South. You can get on a jeepney marked 04D, 13C or 17D since these routes pass through the Taboan area. Just make sure to tell the driver to drop you off at the Taboan Public Market. You can also ride a taxi since most taxi drivers know where the market is located.