Dried Rabbitfish, Danggit
Product Code:
Product Code:
Dried Rabbitfish butterfly fillet, head on, central bone on.
Salt 5-7%, moisture 27%
Latin Name: Siganus Guttatus
Size: 11-15, 15-18 cm/pc
Packing: 100 g/bag x 50/CTN
Dried Rabbitfish (Dried Danggit) – Siganus guttatus, Vietnam Supplier
Dried Rabbitfish, known as Dried Danggit in Filipino, is a beloved breakfast staple across the Philippines, especially in Cebu and the Visayas region. Made from Siganus guttatus (Orange-spotted Spinefoot), this delicacy is supplied wholesale from Vietnam by Baseafood — bringing an authentic taste of Filipino coastal cuisine to importers and distributors serving Philippine and Filipino diaspora markets worldwide.
For quotations or samples of Dried Rabbitfish (Danggit), please contact:
Ms. Nguyen
Email: nguyen.thao@baseafood.net
WhatsApp: +84 702 520 288
Key Takeaways
- Species:Siganus guttatus — Orange-spotted Spinefoot / rabbitfish.
- Form: butterfly fillet, head-on, central bone on.
- Processing: salted (5–7%), dried to 27% moisture.
- Packing: vacuum-sealed pouches.
- Shelf life: 12 months in a cool, dry place.
- Certifications: HACCP, FDA.
- Key market: Philippines and global Filipino diaspora.
- Origin: Vietnam — wholesale B2B supplier & exporter.
What Is Dried Rabbitfish (Danggit)? — Understanding Siganus guttatus
Dried Rabbitfish, locally known in the Philippines as Danggit, comes from the species Siganus guttatus, commonly called the Orange-spotted Spinefoot (also Gold-saddle Rabbitfish or Golden Rabbitfish). This small, flat-bodied fish thrives in shallow coastal waters across Southeast Asia, including Vietnam's waters. Because of its tender meat and mild flavor, it is the perfect candidate for drying and salting — an age-old preservation technique still practiced today. Internationally, it is sometimes labeled as dried rabbitfish fillet or butterfly dried fish, depending on preparation style.
For species background, see the Siganus guttatus reference.
Product Specifications — Export Quality Standards
| Product | Dried Rabbitfish (Danggit) |
| Scientific name | Siganus guttatus |
| Form | Butterfly fillet, head-on, central bone on |
| Salt content | 5–7% |
| Moisture | 27% |
| Packing | Vacuum-sealed pouches |
| Shelf life | 12 months (cool, dry storage) |
| Origin | Vietnam |
The Traditional Art of Making Dried Rabbitfish
Creating high-quality Dried Rabbitfish involves a meticulous process. Freshly caught fish are split open ("butterflied"), cleaned, and salted. They are then dried under the sun or in drying tunnels until moisture content drops to about 27% — ensuring a firm, flexible texture that is not overly brittle. A salt concentration of 5–7% is the sweet spot: enough to enhance flavor and preserve the fish without overpowering it, giving Danggit its famous savory umami taste, ideal for frying or grilling.
Certifications & Quality Compliance
Baseafood's processing facilities hold HACCP and FDA certifications, ensuring hygiene, safety and compliance with export standards for international buyers.
How to Identify Authentic, Premium-Quality Danggit
- Color: light golden to brownish, not dark or burnt.
- Texture: firm but flexible, not brittle.
- Aroma: mildly salty, never sour or fishy.
Buyers should avoid excessively salty, greasy or discolored products — signs of poor handling.
Nutritional Value and Health Benefits
Dried Rabbitfish is rich in protein, providing nearly 45 grams per 100 grams of product. It is also a good source of omega-3 fatty acids, calcium, phosphorus and iron, all essential for muscle growth and bone health. With only about 5 grams of fat per 100 grams, Danggit is a low-fat, high-protein food — a healthier alternative to processed snacks.
Culinary Uses and Serving Suggestions
For the best results, Danggit is fried in hot oil until golden brown and crispy, or grilled over charcoal for a smokier flavor. It is traditionally paired with rice, fried eggs and sliced tomatoes for a classic Filipino "Danggit breakfast." Beyond breakfast, Danggit appears in regional dishes like Danggit Rice, Adobong Danggit, and Ginataang Danggit (cooked in coconut milk).
Cultural Significance
Danggit holds deep cultural value in the Philippines, particularly in Cebu and the Visayas region, where it is closely tied to daily breakfast tradition and regional identity. Baseafood's Vietnam-sourced Danggit is processed to the same export-grade standards that Filipino diaspora communities and Philippine importers expect, making it possible to enjoy this taste of home wherever they are.
B2B Applications
- Filipino grocery distribution: serves Philippine domestic and overseas Filipino community retail worldwide.
- Foodservice: breakfast and traditional Filipino menu applications.
- Export/re-export: vacuum-sealed, export-grade format suited to long-distance shipping.
Environmental Sustainability and Ethical Sourcing
Baseafood sources Siganus guttatus from regulated coastal fisheries, supporting eco-friendly fishing practices and long-term supply. Responsible harvesting helps maintain biodiversity and ensures sustainable availability for global buyers.
Why Source Dried Rabbitfish (Danggit) from Baseafood Vietnam
As a dried rabbitfish / danggit supplier and exporter in Vietnam, Baseafood follows strict export quality standards — HACCP and FDA certified facilities, precise salt and moisture control, and vacuum-sealed packing for a 12-month shelf life. Related items include Dried Yellowstripe Trevally, Dried Round Scad, Dried White Anchovy, and the full Dried Seafood range from Baseafood.
Frequently Asked Questions about Dried Rabbitfish (Danggit)
What is Dried Rabbitfish (Danggit)?
It is a traditional Filipino-style dried fish made from Siganus guttatus (Orange-spotted Spinefoot), known for its savory, crispy texture, and supplied wholesale from Vietnam by Baseafood.
What form and specifications does the export-grade product meet?
It is supplied as butterfly fillet, head-on, with central bone on, salted at 5-7% and dried to 27% moisture, vacuum-packed for a 12-month shelf life.
How is Danggit typically cooked?
Fry or grill until crispy, then serve with rice, vinegar and eggs for a classic Filipino breakfast, or use in dishes like Adobong Danggit and Ginataang Danggit.
Is Danggit healthy?
Yes. It is high in protein (nearly 45g per 100g), low in fat (about 5g per 100g), and rich in minerals like calcium, phosphorus and iron.
Is this product certified for export?
Yes. Baseafood's facilities hold HACCP and FDA certification, meeting international export standards.
How can I request a wholesale quote or sample?
Contact Baseafood with your target market, volume and packing requirements for pricing, samples and export documentation.
Contact Baseafood — Vietnam Dried Rabbitfish (Danggit) Supplier & Exporter
For quotations or samples of Dried Rabbitfish (Danggit), please contact:
Ms. Nguyen
Email: nguyen.thao@baseafood.net
WhatsApp: +84 702 520 288