Tinapa is a Filipino term for fish cooked or preserved through smoking. It is a native delicacy in the Philippines and is often made from blackfin scad (Alepes melanoptera, locally called galunggong) or milkfish, (locally called bangus).
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 term tinapa means "prepared by smoking". Its root,tapa, originally referred to fish or meat preserved by smoking in Philippine languages. During the Spanish colonial period, tapa came to refer to meats preserved by other methods. Tinapa is derived from Proto-Malayo-Polynesian tapa, which in turn comes from Proto-Austronesian Capa.[3][4]
The term tinapa has also come to describe modern canned sardines in tomato sauce, although these are not always smoked.
See also
[edit]References
[edit]
- ^ "Tinapa (smoked fish)." Archived June 15, 2010, at the Wayback Machine Pinoycook.net. Accessed July 2011.
- ^ "Tinapa Recipe Preparation and Method"
- ^ Robert Blust & Stephen Trussel. "Austronesian Comparative Dictionary: *Capa". Austronesian Comparative Dictionary. Retrieved July 5, 2018.
- ^ English, Leo (1989) [1st. Pub. 1977]. English — Tagalog Dictionary. Congregation of The Most Holy Redeemer. pp. 966. ISBN 971-08-2962-9.
 | This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it. |