The traditional daing na bangus needs a liberal amount of salt, then sun and air-dried to preserved the fish for a long period of time way back then when refrigerator is not very popular in the Philippines. Although some of the fishes like "toyu and dilis" has the same process, nowadays the daing na bangus is prepared by cutting, deboning, and marinating the milkfish with vinegar, garlic, and with the right amount of salt and pepper.