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Homemade Tinapa (Filipino Smoked Fish)

Homemade Tinapa (Filipino Smoked Fish)

Tinapa is a treasured Filipino smoked fish delicacy traditionally crafted from mackerel or milkfish, brined in a savory-sweet solution and gently smoked until golden-brown, yielding a deeply flavorful breakfast staple that perfectly balances smoky, salty, and umami notes. This home-smoking method recreates the authentic flavors found in Philippine wet markets, turning fresh mackerel into a versatile protein that pairs beautifully with garlic fried rice and eggs for the quintessential Filipino breakfast experience, while also serving as a flavorful addition to fried rice, noodles, and other dishes throughout the day.
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Prep Time 30 minutes
Cook Time 1 minute
Brining Time 6 hours
Total Time 6 hours 31 minutes
Course Main Course
Cuisine Filipino
Servings 4
Calories 185 kcal
Difficulty Advanced

Equipment

  • Gas barbecue grill (Panggrill / Ihawan) For smoking the fish
  • Large Bowl (Malaking Mangkok) For brining
  • Roasting pan Holds the wood chips
  • Roasting rack Elevates fish above wood chips
  • Aluminum foil Lines the rack
  • Paper towels For patting fish dry
  • Kitchen thermometer (optional) To monitor temperature

Ingredients
 

For the Brine (Pampalasa):

  • 1 kg mackerel makerel/hasa-hasa
  • 3 cups water tubig
  • ¾ cup sea salt asin
  • ¼ cup brown sugar asukal na pula
  • 1 whole garlic minced (bawang, tinadtad)
  • 1 tablespoon freshly ground black pepper dinurog na paminta
  • 1 tablespoon vinegar suka

For Smoking:

  • 3 handfuls water-soaked wood chips binasang wood chips

Instructions
 

  • Start by cleaning your mackerel. Remove all scales and guts, then rinse well under cold water. Pat the fish dry with paper towels and set aside.
  • Mix your brine in a large bowl. Combine 3 cups water, ¾ cup sea salt, ¼ cup brown sugar, minced garlic (one whole bulb), 1 tablespoon black pepper, and 1 tablespoon vinegar. Stir until salt and sugar dissolve completely.
  • Place the cleaned fish in the brine mixture. Make sure all pieces are fully submerged. Cover the bowl and refrigerate for 6 hours at 4°C/39°F.
  • While waiting, soak your wood chips in water until they're fully saturated.
  • After 6 hours, remove fish from brine and pat thoroughly dry with paper towels. Let the fish air dry on a rack for one hour at room temperature.
  • Place your soaked wood chips in a roasting pan and put it on your barbecue grill. Turn the grill on to medium-high heat (175-190°C/350-375°F) and wait until you see smoke.
  • Line a roasting rack with foil and place it above the pan of wood chips. Arrange your fish pieces on the rack, leaving space between each piece.
  • Lower the heat to medium (150°C/300°F) and cover the grill. Let the fish smoke until you no longer see smoke coming from the grill, about 45-60 minutes.
  • Once the smoking stops, keep the grill covered for 10 more minutes to finish cooking.
  • Your tinapa should now be golden-brown and firm to touch. Remove from grill and let cool slightly before serving.
  • For best results, serve hot with garlic fried rice and eggs. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • Note: If your fish tastes too salty, reduce brining time to 4 hours next time. If you want smokier flavor, add more wood chips or extend smoking time.

Tips from Lola's Kitchen

Homemade Tinapa (Filipino Smoked Fish)
  • Choose fresh mackerel with clear eyes and firm flesh
  • Don't skip the brining process - it's crucial for flavor
  • Pat the fish very dry before smoking to ensure proper smoke absorption
  • If fish is too salty, reduce brining time to 4 hours
  • Keep grill temperature steady for even smoking
  • Look for golden-brown color and firm texture to know when fish is done
 

Traditional Serving Suggestions

  • Serve with sinangag (garlic fried rice)
  • Pair with itlog na pula (salted egg) or sunny side up egg
  • Accompany with spiced vinegar dipping sauce
  • Include sliced tomatoes and native mangoes on the side
  • Perfect with hot black coffee
 

Troubleshooting

  • Fish too salty: Reduce brine time or salt quantity
  • Not smoky enough: Add more wood chips or extend smoking time
  • Fish too dry: Reduce smoking time or increase brine moisture
  • Skin sticking to foil: Lightly oil foil before placing fish
 

Ingredient Alternatives

  • Fish options: Galunggong, bangus, salmon, trevally
  • Wood chips: Applewood, hickory, or tea leaves
  • Sea salt: Kosher salt (adjust quantity)
  • Brown sugar: Muscovado or white sugar
  • Fresh garlic: Garlic powder (1 tbsp)
 

Storage & Reheating

  • Refrigeration: Up to 5 days in airtight container
  • Freezer: Up to 3 months when properly wrapped
  • Reheating: Steam for 5 minutes or pan-fry briefly
  • Room temperature: Consume within 4 hours
 

Variations

  1. Spicy Tinapa: Add chili flakes to brine
  2. Herb-infused: Include lemongrass and ginger
  3. Sweet-style: Increase brown sugar in brine
  4. Extra-smoky: Double wood chips quantity
 

FAQs

Q: Can I use an electric smoker? A: Yes, maintain temperature at 150°C (300°F) and follow same timing.
Q: How do I know if the fish is properly smoked? A: Fish should be golden-brown, firm to touch, and flake easily.
Q: Can I smoke other types of fish? A: Yes, adjust smoking time based on fish thickness.
Q: Why soak wood chips? A: Prevents quick burning and ensures steady smoke production.
 
Homemade Tinapa (Filipino Smoked Fish)
Homemade Tinapa (Filipino Smoked Fish)

Nutrition

Calories: 185kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 118mgSodium: 580mgPotassium: 1041mgFiber: 0.01gSugar: 13gVitamin A: 155IUVitamin C: 5mgCalcium: 89mgIron: 3mg
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