Kilawin Isda is a simple dish of fish "cooked" in spiced vinegar. The vinegar pickles the fish, adding flavor and making it more palatable.

The fish's texture changes considerably after marinating; its mouth feel becomes a bit more crumbly, like fish cooked in broth. I personally prefer a shorter a marinating time. A shorter marinating time results in the fish retaining its firm and almost gelatin-like consistency.

The name Tanigue is applied to different species of fish caught in Philippine seas. It seems to be a common name for any fish in the Mackerel family. Others use tuna or anchovies. Any fish (or seafood) can be prepared this way but the less bony fish are preferred. I will probably never try to make kilawin bangus.

Latin American countries have their own version of this dish. They call it "ceviche" and instead of vinegar they use sour citrus fruits for the marinade.