Fish are eaten both ceremonially and privately whenever they may be obtained.  The small fish, the kacho, are in no way cleaned or dressed.  Two or three times I saw them cooked and eaten ceremonially, and was told they are prepared the same way for private consumption.  The fish, scarcely any over 2 inches in length, were strung on twisted green-grass strings about 6 inches in length.  Several of these strings were tied together and placed in an olla of water.  When cooked they were lifted out, the strings broken apart, and the fish stripped off into a wooden bowl.  Salt was then liberally strewn over them.  A large green leaf was brought as a plate for each person present, and the fish were divided again and again until each had an equal share.  However, the old men present received double share, and were served before the others.  At one time a man was present with a nursing babe in his arms, and he was given two leaves, or two shares, though no one expected the babe could eat its share.  After the fish food was passed to each, the broth was also liberally salted and then poured into several wooden bowls.  At one fish feast platters of cooked rice and squash were also brought and set among the people.  Handful after handful of solid food followed its predecessor rapidly to the always-crammed mouth.  The fish was eaten as one might eat sparingly of a delicacy, and the broth was drunk now and then between mouthfuls.

Two other fish are also eaten by the Igorot of the area, the liling, about 4 to 6 inches in length —­ also cooked and eaten without dressing —­ and the chalit, a large fish said to acquire the length of 4 feet.

Several small animals, crustaceans and mollusks, gathered in the river and picked up in the sementeras by the women, are cooked and eaten.  All these are considered similar to fish and are eaten similarly.  Among these is a bright-red crab called “agkama."[30] This is boiled and all eaten except part of the back shell and the hard “pinchers.”  A shrimp-like crustacean obtained in the irrigated sementeras is also boiled and eaten entire.  A few mollusks are eaten after being cooked.  One, called kitan, I have seen eaten many times; it is a snail-like animal, and after being boiled it is sucked into the mouth after the apex of the shell has been bitten or broken off.  Two other animals said to be somewhat similar are called finga and lischug.

The carabao is killed by spearing and, though also eaten simply as food, it is seldom killed except on ceremonial occasions, such as marriages, funerals, the building of a dwelling, and peace and war feasts whether actual events at the time or feasts in commemoration.

The chief occasion for eating carabao merely as a food is when an animal is injured or ill at a time when no ceremonial event is at hand.  The animal is then killed and eaten.  All is eaten that can be masticated.  The animal is neither skinned, singed, nor scraped.  All is cut up and cooked together —­ hide, hair, hoofs, intestines, and head, excepting the horns.  Carabao is generally not salted in cooking, and the use of salt in eating the flesh depends on the individual eater.