Tinapa is the Filipino term that usually refers to fish cooked or preserved through the process of smoking. It is a native delicacy in thePhilippines and is often made from blackfin scad (Alepes melanoptera, known locally as galunggong), or from milkfish, which is locally known as bangus.[1]
The term tinapa can also refer to smoked meat[2] that also called tapa
Materials:
1 kilo tamban or galunggong
Salt
Utensils:
Kitchen knife
Smoking trays
Tin cans
Procedure:
1. Cut the fish along the back just above the backbone to split it open leaving the belly solid.
2. Remove all internal organs and blood.
3. Make another cut under the backbone.
4. Wash well and soak for 30 minutes in a solution of 1/2 cup salt and 4 cups water.
5. Place the fish in a coarsely woven basket and dip in boiling 10% salt solution (approximately 6 tbsp salt for every 4 cups water until the eyes turn white)
6. Arrange fish in smoking trays and drain for 10 minutes.
7. Partially dry fish in cool, shady place for about 3 hours before smoking.
8. Smoke fish at 32-38oC for 1-2 hours or until golden brown in color.
9. Cool smoked fish for a while and brush with vegetable oil.
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