Natural form

Whole raw round scad showing its distinctive laterally compressed silver body and forked tail.

Shows the fish's identifying physical features — body shape, scale pattern, fin placement, and coloration — so a reader can recognize it at a market.

Proteins

Round Scad (Galunggong)

Affordable Filipino staple fish, usually fried whole until crisp.

Galunggong, or round scad, is a small, oily saltwater fish that is a budget staple in the Philippines. It is most often deep-fried whole until crisp and served with rice and a dipping sauce, or stewed in vinegar (paksiw). Its rich, full flavor makes it a beloved everyday fish.

Round Scad, known in the Philippines as galunggong, is a small, oily fish from the Carangidae (jack) family that has long served as the affordable, everyday protein for Filipino households. Scientifically classified as Decapterus macrosoma and closely related species within the Decapterus genus, this fish inhabits the Indo-West Pacific, with Philippine, Indonesian, and South Chinese Sea waters providing the bulk of what reaches markets. Its reputation as the "poor man's fish" (isda ng mahirap) reflects economic reality rather than quality—galunggong delivers genuine nourishment and flavor at a price point that keeps it within reach of school cafeterias, public markets, and roadside eateries across the archipelago.

In the hand, a fresh galunggong feels firm with a slight slickness from its natural oils. The flesh is tender and flaky, mildly sweet with a clean but present fishiness, and threaded throughout with fine, soft bones. Its moderate fat content—higher than lean white fish, lower than mackerel—is precisely what makes it so forgiving in the kitchen: it resists drying out even when overcooked by a minute or two, and it carries bold seasonings without being overwhelmed. The fish is almost always sold whole, head-on, which preserves freshness and allows the home cook to assess quality at a glance: bright eyes, red gills, and a clean sea smell indicate a fish in good condition. Frozen galunggong is an entirely acceptable alternative, particularly in markets outside the Philippines, and when properly flash-frozen soon after catch, the texture and flavor are nearly indistinguishable from fresh for most preparations.

Measured in: g
Storage: Fridge

Allergens

Fish

Types & varieties

Galunggong (Round Scad)

Decapterus macrosoma; the standard galunggong of Philippine markets, typically 15–20 cm, the most widely available and affordable variety

Hubad / Indian Scad

Decapterus maruadsi; slightly larger than standard galunggong, found throughout the Indo-Pacific, sold under the same name in markets; marginally meatier

Buang / Redtail Scad

Decapterus kurroides; distinguishable by a reddish caudal fin; nearly identical flavor, texture, and culinary use to standard galunggong

Haswig / Mackerel Scad

Often grouped with galunggong as an affordable oily fish in markets; similar cooking properties and fat content, though technically a different genus

Buying and Storing

Fresh galunggong should have bright, convex eyes and bright red or pink gills—the single most reliable indicator of freshness in a whole fish. The scales should be tightly adhered and have a fresh, metallic sheen; slipping scales indicate age. A clean ocean smell, not a strong fishy or ammonia odor, confirms quality. Refrigerated on ice, fresh galunggong keeps 1–2 days, so plan to cook it soon after purchase. For longer storage, freeze immediately in airtight packaging; properly stored, frozen galunggong maintains good quality for up to 3 months. Thaw in the refrigerator overnight or under cold running water if pressed for time, never at room temperature.

Bright, convex eyes and red gills are the primary freshness indicators for whole galunggong
Fresh galunggong keeps 1–2 days refrigerated on ice; frozen, up to 3 months
Thaw frozen fish slowly in the refrigerator to preserve texture
Avoid fish with dull eyes, brown gills, or a strong ammonia smell

Preparation Before Cooking

Scaling is essential and requires attention: galunggong has small, tightly adhering scales that become bitter and gritty if left on and fried. Run a spoon or a dedicated fish scaler against the grain of the scales from tail to head, working over the entire body and under the fins. Rinse thoroughly after scaling. Gut the fish through the belly or the gill aperture if you prefer to keep the head intact for presentation—either method works. Rinse the cavity clean and pat the fish completely dry with paper towels; any residual moisture on the skin will prevent crisping during frying. Scoring—making 2–3 deep cuts on each side at a 45° angle, cutting nearly to the bone—is essential: it promotes even cooking, reduces warping as the fish flexes in hot oil, and creates more crisp surface area.

Scale thoroughly in one direction from tail to head—missed scales become bitter when fried
Pat completely dry before any cooking method; moisture is the enemy of a good crust
Score 2–3 times on each side at a 45° angle, cutting nearly to the bone—this promotes even cooking, prevents warping, and creates more crisp surface area

Common uses

Fried whole in shallow oil—the dominant and most beloved preparation, served with soy-calamansi dip or vinegar dipping sauceGinisa style: fried with garlic, onion, and sometimes tomato, creating a simple weeknight ulamGalunggong fritters (battered and deep-fried), a popular street food and fish ball variationSinigang na isda: sour soup where the fish's fat gives the tamarind broth body and richnessPaksiw na isda: fish cooked in vinegar, garlic, and spices; the galunggong's firmness holds up to the extended cookingAdobo: braised in soy sauce and vinegar; the fish absorbs the deep, savory braise while the fat prevents dryingGrilled whole: lightly oiled, scored, and charred over high heat, served with calamansi and soy sauceSteamed: wrapped in banana leaf with ginger, garlic, and tomatoes for a lighter preparation that preserves the fish's natural sweetnessEscabeche: sweet-and-sour fried fish, a celebratory dish where the galunggong serves as an affordable substitute for larger fried fish

Tips & pitfalls

Always scale and clean thoroughly—galunggong has small, tightly adhering scales that turn bitter and gritty when fried
Pat the fish completely dry before cooking; any surface moisture will cause the skin to steam instead of crisp
Score the fish 2–3 times on each side at a 45° angle, cutting nearly to the bone—this promotes even cooking, reduces warping, and creates more crisp surface area
Maintain oil temperature at 350–375°F (175–190°C); crowding the pan drops the temperature sharply and produces soggy, greasy skin
Do not overcook—flesh turns mealy and dry past the point of opaqueness with flakes beginning to separate; the fish continues cooking from residual heat
The small, soft bones are technically edible when fried crisp, but they pose a choking hazard for young children; score deeply to make them more brittle and encourage thorough chewing
For sinigang, sour soups, or adobo, the fish's moderate fat holds up well to tamarind, vinegar, and other bold souring agents without falling apart in the broth
If the fish taste is too strong for Western palates, soak cleaned, scored fish in lightly salted cold water with a squeeze of calamansi for 15–20 minutes before cooking to mellow the flavor

Nutrition

No USDA FoodData Central match for Round Scad (Galunggong) yet. We surface a per-100 g profile once a generic whole-food entry is matched and verified.

In the shops

Matched grocery products

No matched grocery products for Round Scad (Galunggong) yet.

Good to know

Scientific Name: Decapterus macrosoma; also Decapterus spp. broadly
Family: Carangidae (Jack family)
Common Names: Galunggong (Philippines), Round Scad, Shortfin Scad, Mackerel Scad
Origin: Indo-West Pacific; abundant in Philippine, Indonesian, and South Chinese Sea waters
Typical Size: 15–25 cm length; sold whole, head-on
Flavor: Mildly sweet, clean fishiness; moderately oily; stands up to bold seasonings without overpowering them
Texture: Tender, flaky flesh; fine bones throughout; moderate fat content makes it forgiving of overcooking
Peak Season: Year-round; most abundant October–March in Philippine waters
Shelf Life: 1–2 days refrigerated on ice; up to 3 months frozen
Yield: Approximately 50–55% edible portion—head, fins, and bones are substantial
Price Point: Very affordable; the quintessential everyday fish of the Filipino kitchen

Substitutes

Sardines (Sardinell) — Comparable size, oiliness, and price point; can be substituted in fried, sinigang, or ginisa preparations; has a slightly stronger, more pronounced fish flavor
Mackerel (Haswig / Tangigue) — Similar oily texture and mild fishiness; larger bones make it better suited for grilling and paksiw; moderately higher price but excellent functional substitute
Herring (Bringilla) — Similar fat content and flaky texture; works across all galunggong preparations including frying and sinigang; may be difficult to source fresh outside the Philippines
Anchovies (Dilis) — For fried preparations only; much smaller so whole frying is impractical, but excellent in fritter or patty form; intensely savory and much stronger-flavored

Pairs with

Soy Sauce (Toyo)Calamansi Garlic (Bawang)Ginger (Luya)Tomato (Kamatis)Onion (Sibuyas)Vinegar (Suka)Chili (Sili)

Also called

Round Scad · GG