Tinapa Recipe: How to Make Filipino Smoked Fish

Tinapa is a classic Filipino smoked fish, typically made with bangus (milkfish) or galunggong (round scad). It’s known for its deep smoky flavor, tender meat, and long shelf life.

Traditionally sold in wet markets, Tinapa is both a comfort food and a breakfast staple in many Filipino households.

Equipment Needed

Large pot or pan (for brining)

Wire rack or steamer tray (for air drying)

Charcoal grill or stovetop smoker (for smoking)

Tongs or fish spatula

Wood chips (applewood, hickory, or native alternatives like coconut husk)

Charcoal (if using a grill)

Ingredients

2 whole bangus (milkfish), cleaned and gutted

6 cups water

1/2 cup salt

1 tablespoon sugar

4 cloves garlic, crushed

1 teaspoon peppercorns

Optional: bay leaves

Directions

Preparation time: 15 minutes, Brining Time: 6–8 hours (or overnight), Drying Time: 1–2 hours (air drying), Smoking Time: 30–45 minutes, Total time: About 8–12 hours (mostly passive)

Brine the fish: In a large pot, combine water, salt, sugar, garlic, peppercorns, and bay leaves. Stir until salt and sugar dissolve. Submerge the cleaned fish in the brine. Cover and refrigerate for 6–8 hours or overnight.

Dry the fish: After brining, rinse the fish gently under cold water. Pat dry and place on a wire rack or tray to air dry for 1–2 hours in a cool, shaded area. This helps the smoke stick better.

Smoke the fish: Prepare your smoker or charcoal grill. Add soaked wood chips or coconut husk for smoke. Place fish on the rack, not directly over flame, and cover. Smoke for 30–45 minutes, until cooked through and golden.

Let the fish cool completely.

How to Serve

Serve Tinapa with garlic fried rice, a sunny-side-up egg, and sliced tomatoes. It also pairs well with sinangag and suka (vinegar dipping sauce) or is flaked into fried rice or pasta.

Substitute bangus with galunggong, tulingan (mackerel), or even tilapia. For a shortcut, lightly pan-fry store-bought tinapa and serve it warm. Tinapa flakes can be used in omelets, mixed into munggo (mung bean stew), or as a topping for pancit.

Final Word

Tinapa is a deliciously smoky, nostalgic Filipino dish that’s easy to prepare with a little patience. It brings authentic flavor to any meal and can be enjoyed in a variety of ways. Try making your own Tinapa at home and savor the taste of traditional Filipino comfort food.