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Tinapa, a Filipino term, is 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.

Though tinapa is very much accessible in the country, it is also possible for one to cook it at home. Tinapa recipe mainly involves the process of washing the fishes and putting it in brine for an extended amount of time (usually 5 – 6 hours), air drying and finally smoking the fishes. The fish species which are commonly used for making tinapa could either be galunggong (scads) or bangus (milkfish).[1] [2]

The term tinapa can also refer to smoked meat[3] which is also called tapa.

See also[edit]


  1. ^ "Tinapa (smoked fish)." Archived 2010-06-15 at the Wayback Machine Pinoycook.net. Accessed July 2011.
  2. ^ "Tinapa Recipe Preparation and Method"
  3. ^ English, Leo (1989) [1st. Pub. 1977]. English — Tagalog Dictionary. Congregation of The Most Holy Redeemer. p. 966. ISBN 971-08-2962-9.