SMOKED FISH (TINAPA)
Materials: 1 kilo tamban or galunggong, Salt
- Kitchen knife
- Smoking trays
- Tin cans
1. Cut the fish along the back just above the backbone to split it open leaving the belly solid.
2. Remove all internal organs and blood.
3. Make another cut under the backbone.
4. Wash well and soak for 30 minutes in a solution of 1/2 cup salt and 4 cups water.
5. Place fish in a coarsely woven basket and dip in boiling 10% salt solution (approximately 6 tbsp. salt for every 4 cups water until the eyes turn white).
6. Arrange fish in smoking trays and drain for 10 minutes.
7. Partially dry fish in cool, shady place for about 3 hours before smoking.
8. Smoke fish at 32-38 C for 1-2 hours or until golden brown in color.
9. Cool smoked fish for a while and brush with vegetable oil.
Dried fish commonly called as "tuyo" is a favorite food of Filipinos. Dried fish is prepared by frying or smoking and also used as condiment in some food preparations.
Raw Materials: Fresh fish/Coarse fish
- Solar drier/any drier
- Cutting knives
1. Clean thoroughly fresh fish and split into butterfly fillet (for smaller fish, splitting is not necessary).
2. Soak fish in ten (10) percent brine for 30 minutes to leach out the blood. Soak in 33% brine for 3-6 hours.
3. Drain the water from the fish and arrange on drying trays.
4. Dry the fish under the sun or in an artificial drier at 65-70 C.
5. Cool and then place in polyethylene bags.
The dried dilis is made crispy to deep frying toasted dilis coated with cornstarch. Crispy dilis is tastier compared to dried dilis and is eaten directly from the pack.
- Dried dilis
- Egg yolk
- Cooking oil
- Spices (black pepper, siling labuyo, salt, vetsin) to taste
Equipment: Toaster and Frying pan
1. Toast dried "dilis" and set aside to cool.
2. Coat cooled "dilis" first with the mixture of salt, beaten egg yolk, vetsin and spices; and then with cornstarch.
3. Deep fry the coated "dilis" for a few seconds.
4. Cool and pack in polyethylene bags.