Smoked fish, known as tinapa in Tagalog, is a popular delicacy in the Philippines. It is typically made from milkfish or galunggong (mackerel scad) and can be found in wet markets or specialty shops alongside other dried fish products like daing and tuyo. This savory treat is often enjoyed as a breakfast dish, paired with garlic fried rice, vinegar, and egg.
Making Smoked Fish in the Philippines
In the Philippines, it is common to purchase smoked fish from local markets or convenience stores. However, in New Zealand, where traditional Filipino fish varieties are not readily available, making smoked fish at home is the best option. Luckily, smokers are affordable, and most people have access to a barbecue grill, which can also be used for smoking fish.
Ingredients:
- 1 kg mackerel
- 3 cups water
- 3/4 cup sea salt
- 1/4 cup brown sugar
- 1 whole garlic, minced
- 1 tbsp freshly ground black pepper
- 1 tbsp vinegar
- 3 handfuls of water-soaked wood chips
Instructions:
- Clean the fish, removing the guts and scales.
- In a large bowl, combine all the ingredients and soak the fish for at least 6 hours.
- Drain the fish for at least an hour and pat it dry.
- Place the water-soaked wood chips into a roasting pan and place the pan on top of a gas barbecue grill. Turn on the grill and wait until it starts to smoke.
- Line a roasting rack with foil and place it above the roasting pan. Lay the fish side by side on the rack.
- Lower the heat to medium, cover the barbecue grill, and cook until there is no more smoke coming out.
- Turn off the heat and let the fish sit for an additional 10 minutes.
- Open the lid, and your smoked fish should be cooked and ready to serve.
The Best Tinapa in the Philippines
When it comes to the best tinapa in the Philippines, Ping-ping tinapa stands out. This local delicacy, made with alumahan fish, is freshly produced daily. Its taste surpasses other varieties, including the popular bangus tinapa from Pangasinan. If you have the opportunity to visit Samar, make sure to try this mouthwatering delicacy along with other local specialties.
Smoked fish, or tinapa, is a beloved delicacy in the Philippines. Whether you enjoy it as a breakfast dish or as a snack, its distinct smoky flavor is sure to satisfy your taste buds. Making your own smoked fish at home can be a rewarding experience, especially if you can't find the traditional Filipino fish varieties in your area. So why not give it a try and indulge in the deliciousness of smoked fish from the Philippines?
What is tinapa?
Tinapa is a Filipino culinary term for smoked fish. It is typically made from milkfish or galunggong and is commonly found in wet markets or specialty shops.
How do you make smoked fish in the Philippines?
To make smoked fish in the Philippines, clean the fish, soak it in a mixture of water, sea salt, brown sugar, garlic, black pepper, and vinegar for several hours. Then, smoke the fish using a barbecue grill or smoker until cooked.
Where can I find the best tinapa in the Philippines?
Ping-ping tinapa is highly regarded as the best tinapa in the Philippines. It is made with local fish and is freshly produced daily.
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