Tinapa

Tinapa is a cherished Filipino delicacy that involves smoking fish to both preserve and impart flavor. This dish is particularly popular in the Philippines and is typically prepared using blackfin scad or milkfish, locally known as bangus. Although canned tinapa in tomato sauce is readily available in stores, many people still prefer the traditional method of making it at home.

The process of making tinapa is relatively straightforward but requires some time and patience. It begins with thoroughly cleaning the fish, followed by brining it for several hours. After the brining process, the fish is air-dried and then smoked to perfection. The result is a deliciously smoky and savory treat that pairs well with various dishes.

Common types of fish used for tinapa include galunggong (scad) and bangus (milkfish). The name "tinapa" actually means "prepared by smoking." Interestingly, the word "tapa" in Philippine languages originally referred to fish or meat preserved through smoking. Over the years, particularly in Spanish-influenced areas of the Philippines, "tapa" has come to include meats preserved through different methods. The term "tapa" has its roots in Proto-Malayo-Polynesian and can be traced even further back to Proto-Austronesian "capa."

Whether purchased canned or made at home, tinapa remains a delightful and flavorful component of Filipino cuisine that continues to be enjoyed by many.