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.
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
- 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
Nutrition
Calories: 185kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 118mgSodium: 580mgPotassium: 1041mgFiber: 0.01gSugar: 13gVitamin A: 155IUVitamin C: 5mgCalcium: 89mgIron: 3mg
Tried this recipe?Let us know how it was!