Spanish-style sardines
I’ve finally found something good to do with the slow cooker (Trevor is the one who often use it). I made some Spanish-style sardines (tawilis) in olive oil. It turned out pretty good.
At 3PM I set the slow cooker to “auto”, then at 5PM set it to “high” and finally by 7PM set it back to “auto.” By 9PM it was ready.
The result was very soft tawilis with fairly soft heads and bones, but the central bone was still a bit tough - eatable but a bit tougher than your usual tinner sardines.
So perhaps next time what I should do is start with the “high” setting. What I’d like to have is a fairly firm fish with eatable soft bones.
So, two days later I started another batch of Spanish-style tawilis. We got the tawilis from Landmark Supermarket for about PhP90+ per kilo. I bought less than half a kilo, just about enough for us and to give to my mom.
The tawilis turned out slightly better than the last ones. This time, they were a bit more firm, although the heads and tails still had the tendency to fall off. Nevertheless, it was a success.
Afterwards, I immediately set off to make another batch, this time using dried herring (tuyo). I set the slow cooker to “auto” and kept it there for about 6 hours.
This time, I used corn oil. I also washed the tuyo with water to remove excess salt.
After six hours - Spanish-style tuyo in corn oil! 
Today mom gave me some fresh salmon. I am hinking of making some salmon in brine with capers. Of course, I put the capers in after the fish is cooked, otherwise, I’d end up with disintegrated capers.
Spanish-syle ingredients are: olive oil (or corn oil), salt, pepper, red chillies (siling labuyo), vinegar (I used pinakurat original flavor), olives, laurel leaves, carrots, and optionally, cucumber, tomato and capers.