What is this food?
Dried goby (flat-headed fish), a small fish that’s dried and used as a protein topping or side dish.
Why it matters to health
Dried goby is a convenient source of protein, which helps keep you full and supports muscle maintenance. It also has very low carbs and no sugar, so it fits well with balanced meals. However, it’s high in sodium (about 7,270 mg per 100 g), which can add up quickly if you eat a lot or if you also have salty viands and bagoong/processed foods in the same day. It also has a small amount of fat, including saturated fat (0.14 g per 100 g), so portion size matters for a heart-friendly diet.
Healthier tips
- Use a small serving: treat it like a condiment or topping (e.g., a few tablespoons) rather than a main viand portion.
- If the goby is very salty, rinse briefly and pat dry before cooking/adding to your ulam.
- Pair it with non-starchy vegetables (e.g., kangkong, pechay, okra) and a sensible amount of rice or root crops to balance the meal.
- For your daily pattern (3 meals + 1–2 snacks), keep salty items to one main salty source per meal so sodium doesn’t stack up.
- Choose cooking styles that don’t add extra salt (e.g., sauté with garlic/onion, or add to soups with less added seasoning).
Common Filipino dishes
Ginisang dried goby, Tinapa-style dried fish with rice, Dried goby with garlic and vinegar, Kinilaw-style dried fish (lightly rehydrated), Dried goby as topping for sinangag