I borrowed this blog-post from a best friend and mentor to support my other post about ipon...
This is ipon, tiny fish, but this actually fries of
the goby fish, or in some instance, that of the anchovy fish. Some
non-Ilokano folks mistake it as hipon or small shrimps (aramang, alamang in Tagalog), due to mispronunciation or the way it sounded to them. It is also called dulong in some Ilocos places (not the big and rare, and as a result expensive, ludong).
Ipon for some is considered an Ilokano exotic food or deleicacy because
of its mystery, rarity, high price, and of course of its distinct
flavor favored by Ilokanos.
Ipon, freshly caught, is best as kilawen (kilawin, raw) with sliced tomatoes and onions, some ginger, and salt.
It’s also good as sinigang with soup or broth, and as tamales, wrapped in banana leaves and steamed or broiled. It’s also one of the best for bugguong. And yes, as a torta or omellete. And dried as daing.
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