Filipinos love to eat fish for breakfast—even in its saltiest, driest, smelliest forms. Bangus, or milkfish belly, is neither salty not dry, and just a little smelly. It's the gateway breakfast fish for any foreigner looking to slowly get into this fishy world. The bangus belly is marinated in vinegar, garlic, spices, and sometimes even calamansi for added sourness. When served, it's fried to a crisp, sometimes so toasted that even the fat at the center gets crunchy. And, yes, we usually still add more vinegar (mixed with fresh garlic) when we eat the fish with rice and egg.