Tinapa

Tinapa or smoked fish is cured by smoking. It is one of the oldest process of food preservation. Smoking of fish generally brings a unique taste and flavor into it. We used two varieties of fish for our tinapa, matambaka and galunggong which are the main choices of Filipinos because of its affordability in the market.


For the Brine:

In a large bowl or small bucket add warm water and dissolve the salt. Clean the fish and add the brine onto the fish. Let it brine for 1 hour while stirring the brine every ten minutes.

The Smoker:

Depending on your smoker, the best way to do this is to keep the fish away from the heat source as much as possible. Place your fish on the rack and add your wood chunks to the heat source. Cover the smoker and let it smoke for 1 ½ hour. You will need to add wood chunks every 20 minutes to keep the smoke going. Enjoy your freshly made Tinapa. Serve with fresh tomatoes and onions and don’t forget the garlic flavored vinegar dipping sauce.