Often asked: How To Make Smoke Fish Or Tinapa?

Often asked: How To Make Smoke Fish Or Tinapa?

How do you make smoked fish?


  1. Make the brine: Combine water, sugar, and 1/2 cup salt.
  2. Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones.
  3. Soak wood trimmings in water for 30 minutes.
  4. Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket.

What is the method of Tinapa?

Tinapa recipe mainly involves the process of washing the fish and putting it in brine for an extended amount of time (usually 5 – 6 hours), air drying and finally smoking the fish. The fish species which are commonly used for making tinapa could either be galunggong (scads) or bangus (milkfish).

How do you make American Tinapa?


  1. Add water, salt, garlic, bay leaves, pepper, and knorr cubes in the bottom part of your steamer.
  2. Over low heat, simmer for about 5 minutes.
  3. Soak the fish in brine water for 1 hour.
  4. Remove and drain brine water from the fish.
  5. Place each fish on the steaming tray and season with a little salt on top.
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How do you make Tinapa without a smoker?

Though you have to use liquid smoke but hey it works! I let the fish brine for three days in soy sauce, lemon juice and 2 tbsp of hickory liquid smoke for the flavors to really seep in. I then baked them in a pre-heated oven and voila! Homemade tinapa anytime I want it!

How do you tell if smoked fish is done?

Basically, your eyes and a good thermometer will tell you when the fish is done. The fillets should have a nice glaze to them and be dry to the touch. In my experience, a batch usually takes around 3 to 6 hours to complete.

Is smoked fish healthy?

Fish is a healthy, protein-rich food packed with vitamins, minerals and healthy fats. Smoked fish refers to fish that has been hot smoked or cold smoked. Smoked fish is healthy, but often contains a large amount of sodium.

What is the English of Tinapa?

English. Tinapa in English. Tinapa is the Filipino term that usually refers to fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from blackfin scad (Alepes melanoptera, known locally as galunggong), or from milkfish, which is locally known as bangus.

What are characteristics of Tinapa?

In the Philippines, smoked fish locally known as tinapa is very popular and has become part of the Filipino meal, especially during breakfast. However, tinapa relatively possesses a characteristic of being smoky and with a short shelf life.

What is the English of Galunggong?

Galunggong is a widely popular fish eaten in the Philippines. It is mostly cooked fried and served with white rice (as do a majority of Filipino meals) and dipping sauce like vinegar and soy sauce. In English, the fish is called “Blue Mackerel Scad“. It could also be called a round scad or shortfin scad.

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How do you fry tinapa bangus?

Heat cooking oil in a frying pan over medium heat (350°F). Deep- fry thawed milkfish with skin side up for 1-2 minutes or until golden brown. Flip fish and cook for 1-2 minutes.

What kind of fish is Tinapa?

Tinapa is a Filipino culinary term to define smoked fish, it is a popular delicacy which is usually made out of milkfish or galunggong (mackerel scad), usually sold in wet markets or specialty shops together with other dried fish products like daing and tuyo.

How do you preserve Tinapa?

How to prolong the shelf-life of TINAPA (Smoked Fish)

  1. Second: Place it neatly in a Zip lock bag. Gently, remove the air inside the packaging, vacuum seal if possible.
  2. Third: Place it inside the FREEZER until your flight date.
  3. Fourth: On the day of your departure, by now the TINAPA is frozen.

How long do you smoke fish?

How Long Do You Smoke Fish? At 200 degrees F, you should smoke your fish about 1 to 3 hours. The fish is done smoking when it reaches an internal temperature of 160 degrees F.

Is liquid smoke edible?

Because it contains real smoke, liquid smoke also contains carcinogens. Modern manufacturers reportedly filter most of these out, and it’s generally considered safe to use in moderation. Indeed, such is the intensity of its flavor that you should only want to use it in moderation!

How do you smoke fish in the oven?

  1. Place the fish fillet in a bowl.
  2. Pour 4 oz. of liquid smoke in the bowl.
  3. Coat the fish with salt and pepper.
  4. Cover the bowl with plastic wrap.
  5. Heat the oven to 150 degrees Fahrenheit.
  6. Spray a cooling rack with nonstick spray.
  7. Allow the fish to bake in the oven for 8 hours.

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