Smoked fish is given a unique twist with this delicate balance of the smoky flavor of tinapa, tangy taste of tomato, and creamy goodness of cheese.

Ingredients: smoked fish, corn oil, tomato, cheese, spices

Dulong, or anchovy fry, are tiny fish that can rest on your smallest fingertips. It is one of a large group of species of gobies traditionally cooked in one of four ways: in vinegar kinilaw style, wrapped in banana leaves and steamed, battered and fried into fish cakes, or simply dried then fried.

Deep Dips Foodstuff brings to you a new way to enjoy this fish’s powerful flavor in Dulong in Olive Oil.

Ingredients: Dulong (Silver Fish), Olive Oil, Garlic, Lemon and Spices

Bihod is Visayan term for Fish roe or Fish eggs. In the Philippines, it is usually grilled, as the main ingredient in adobo, or mixed in sautéed vegetables. This preparation is not like the Russian caviar but the application is very similar, canapé (on top of layers of crostini, sliced boiled egg and white onion.

The fish roe from Deep Dips Bihod (Pinoy Caviar) was taken from the freshest different types of large fishes like Tuna and Talakitok to create a very delicate but flavorful taste cooked in Olive Oil.

Ingredients: Premium Bihod, Olive Oil, Garlic, Lemon and Spices




Ingredients: Fillet Dilis (Anchovy), Green Olives, Olive Oil, Garlic, Lemon and Spices

Typical smoked fish turns gourmet in this dish of tinapang dilis in oil infused with flavorful garlic, a hint of citrus, and assorted spicy peppers.

Ingredients: Smoked fish (Anchovy), Garlic, Peppers, Corn oil, Spices

Calamares en Tinta Negra (New!)