Tinapa is aFilipino term forfish cooked or preserved throughsmoking. It is a native delicacy in thePhilippines and is often made fromblackfin scad (Alepes melanoptera, locally calledgalunggong) ormilkfish, (locally calledbangus).
Tinapa can produced and sold commercially or prepared at home. The recipe generally involves cleaning the fish, soaking it in brine for several hours (usually 5–6), air-drying, and finally smoking the fish. Common fish used for tinapa include galunggong (scads) and bangus (milkfish).[1][2]
The termtinapa means "prepared by smoking". Its root,tapa, originally referred to fish or meat preserved by smoking inPhilippine languages. During theSpanish colonial period,tapa came to refer to meats preserved by other methods.Tinapa is derived fromProto-Malayo-Polynesiantapa, which in turn comes from Proto-AustronesianCapa.[3][4]
The term tinapa has also come to describe moderncanned sardines in tomato sauce, although these are not always smoked.
