Galunggong prices rise as stocks dwindle

Darryl Sibangan loves fish, especially galunggong.

- By JASPER EMMANUEL ARCALAS

Adeep-fried round scad’s crunchy skin and white meat dipped in fermented fish or shrimp paste with vinegar is irresistible, he said.

Round scad is usually cheaper than other fish. Or so he thought.

“1 was lining up at our canteen and saw galunggong on the menu. I got excited — until I saw the price. It was P40 per piece and the fish was barely the size of my index finger!” Sibangan, a leasing officer in Makati, told The STAR. “I couldn’t help but laugh and say: Seriously? This tiny fish costs that much? It felt absurd,” he added.

Sibangan thought of other consumers who could no longer afford the so-called “poor man’s fish.” “Galunggong has always been a go-to for many Filipino households because it’s afford-

able and nutritious. Seeing its price rise somuch makes me worry abouthow it affects families who rely onitasa daily meal,” he said.