6 - 8 servings
How to cook Filipino Homemade Smoked Fish (Tinapa)
- 15 - 16 (about 5 pounds total weight) whole galunggong (mackerel scad) or tamban (sardinella)
- 1 quart salt
- 3 quarts water
- 2 pounds hickory wood chunks for smoking (Soak wood chunks in water two days before using them.)
- In a large bowl or small bucket add warm water and dissolve the salt.
- Clean the fish and add the brine onto the fish.
- I just use our kitchen sink for this (make sure your sink is clean and rinsed thoroughly).
- Let it brine for 1 hour while stirring the brine every ten minutes.The rule of thumb: brine the fish for 1/2 hour for every half inch (thickness) of fish.
- After an hour remove the fish from the brine, rinse it well, and set aside.
- 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 1/2 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.
The Filipino Homemade Smoked Fish (Tinapa) recipe easy to cook and so good!
or Smoked Fish - this dish is served at breakfast, lunch, and definitely around dinnertime along with tomatoes, onion on the side and garlic flavored vinegar for dipping sauce. This will surely bring out your appetite. Most western cultures might not agree, but for most Filipino’s it would be a home-run.
This recipe for Filipino Homemade Smoked Fish (Tinapa) serves/makes: 6 - 8 servings
The Filipino Homemade Smoked Fish (Tinapa) recipe and the pictures are adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Mackerel
Preparation Method: Smoked