Tinapa
Tinapa, or “smoked fish,” is a popular Filipino dish that has become a mainstay in households across the country. Fish, typically milkfish, is smoked over wood or charcoal to create this dish, which is loved by both natives and visitors alike for its rich flavor and unique texture.
Smoking fish is a time-honored tradition practiced by a wide range of cultures around the world. After being cleaned and salted, the fish is sun-dried for a few days. The fish is then preserved and given a distinctive smoky flavor by being exposed to smoke from wood or charcoal in a smoking chamber.
The versatile tinapa can be eaten in many forms. Tinapa flakes, in which the fish is flaked and combined with various seasonings like chopped tomatoes, onions, and chili peppers, is a common way to enjoy Tinapa. It is then used as a topping for rice. It’s versatile enough to be used in a wide range of savory dishes, from omelets and fried rice to pasta and as a side dish.
Tinapa is a delicious fish that also happens to be a healthy, protein-rich food option. Vitamins and healthy omega-3 fatty acids can be found in abundance. Many Filipinos, especially those living near the water or on an island, regularly prepare this dish.
Those traveling to the Philippines absolutely must try tinapa, a delectable and novel way to enjoy fish. Whether or not you prefer savory food, you’ll love the way the flavors in this dish come together. Taste a little of the Philippines in every bite of Tinapa the next time you visit the Philippines.
Want to learn another Filipino food? Here’s the next blog > Tinola
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