Tinapa facts for kids
Tinapa is a special Filipino dish. It's made from fish that has been cooked and kept fresh by a process called smoking. This tasty food is a popular treat in the Philippines. People often use fish like galunggong (which is a type of scad) or bangus (also known as milkfish) to make tinapa.
You can find tinapa sold in cans, often in tomato sauce, in stores all over the Philippines. But many people still make it the old-fashioned way or prepare it at home.
What is Tinapa?
Tinapa is a type of smoked fish. The word "tinapa" itself means "prepared by smoking" in Filipino languages. Long ago, the word tapa meant fish or meat that was preserved by smoking. Over time, it also came to mean other kinds of preserved meats.
How is Tinapa Made?
Making tinapa involves a few important steps. First, the fish are carefully washed. Then, they are placed in a salty water mixture called a brine. The fish stay in this brine for several hours, usually about five to six hours. This step helps to flavor the fish and keep it fresh.
After soaking in the brine, the fish are taken out and left to air dry. This removes some of the moisture. The final and most important step is smoking the fish. This gives tinapa its unique flavor and helps to preserve it even more.
Types of Fish Used
The most common types of fish used for making tinapa are:
- Galunggong (Blackfin Scad): This is a very popular choice for tinapa.
- Bangus (Milkfish): Another widely used fish, known for its mild flavor.
Both of these fish are well-suited for the smoking process, which turns them into the delicious tinapa enjoyed by many.
