Dehydration - Slice tropical fruits into thin strips, soak in sugar water, then dry using sun, air, or a dehydrator. Enjoy sweet, sticky fruit snacks!
Drying or Smoking - In the Philippines, popular dried fish dishes include tuyo (dried herring), daing (dried bangus or galunggong), and danggit (dried rabbitfish). They're heavily salted, air or sun-dried to preserve the meat, bigger fish varieties are often butterflied.
Salt - Bagoong, a condiment, is made by fermenting tiny fish, shrimp, or krill with salt in large earthen jars called tapayan. After weeks, it transforms into a thick and flavorful paste.
Fermentation
Pickling - Atsara is a vinegar-based pickle with green papaya, carrot, bell pepper, chilies, and aromatics. It's often served with breakfast dishes like beef tapa, longganisa, and pork tocino, which use different preservation methods.