Tinapa or Smoked Fish

Later in the evening, we toured around Calbayog City. On our way back home, we dropped by first at Ping-pings Store, known for their famous "Tinapa" (Smoked fish) and bought for some "pasalubong".


Tinapa is a favorite Filipino breakfast viand; it goes well with sinangag (fried rice) and tsokolate (chocolate). Smoked fish is also a popular pasalubong of travelers who are on their way home from a visit to Calbayog. At the city airport, several stalls selling tinapa could be seen. Smoked fish is also available at the city's supermarket.


How To make Tinapa or Smoked Fish:


Tinapa or smoked fish seems to be a relatively universal way for preserving food. Essentially, you take the fish, slice it open, remove it's guts and blood. Then you wash the fish and soak it in a salt and water solution that is 1 part salt to 8 parts water. The fish is then dipped in boiling salted water that is 1 part salt and 10 parts water until the "eyes are white". Then arrange the fish in smoking trays layered with banana leaves and drain the fish for 15 minutes. Store the fish for about 3 hours in a cool dry place before smoking. Then smoke the fish at about 32-38 degrees Celsius for 1-2 hours depending on the level of heat and until the color is a burnished deep golden brown. Cool the smoked fish then brush with a little vegetable oil. (This recipe is from a Philippine government website)


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