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). 
|Wikimedia Commons has media related to Tinapa.|
|This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it.|