@arionzmarin: Crispy, golden, and packed with flavor, this Salmon Sisig might be the best sisig I’ve ever had. 🐟🔥 The secret’s in the cut: salmon belly strips. Most people overlook them for soups, but they’re rich and fatty. Perfect for sisig. Fry them low and slow and they render in their own fat, turning insanely crispy, almost like pork chicharon. That natural oil gives it a crunch that lasts. It’s got the same richness as pork sisig, but lighter, not fishy, and full of umami. I did it with a Japanese twist (Kewpie mayo, Japanese soy sauce, spring onions) and served it with rice, furikake, and nori, but honestly, it’s so good on its own. Rich, crispy, tangy, and a little spicy… this is salmon like you’ve never had it before. Would you swap pork for salmon in your sisig? 😋