How to Make Smoked Fish (Tinapa)

July 10, 2008 by BizMind
Filed under Food Products, Homebusiness

Smoked fish or tinapa is a Filipino delicacy that is preserved through the process of smoking which is often served on the breakfast table (with sliced tomatoes and salted eggs as a side dish). It is not only a favorite viand among Pinoys but can also make money for the smart entrepinoy.

Equipment:
• If no high tech equipment available, you secure improvised fish beds (trays made of bamboo that are use for drying tinapa and daing (marinated sundried fish)
• A huge tinapa oven and stove made from hollow blocks
• Plastic basins and buckets

Primary materials:
Fresh fish like halibaybay, tamban, galunggong or bangus

Procedures of the three hours tinapa making:
• Wash the fish thoroughly
• Arrange the fish on the bamboo tray for drying (indoor or outdoor) for about an hour and a half
• After which, dump the fish into the huge wok filled with water and boiled for about 10 to 15 minutes.
• Rinse again the fish and arranged on the bamboo tray for smoking for about 30 minutes.
• In smoking, you can use firewood/woods shavings or kusot as fuel.
• Smoke the fish by batches.
• After smoking, cool the fish at room temperature
• Wrap the fish and is now ready to be sold.

Though making tinapa is not an easy procedure, your hard labor and dedication will reap fruits. Tinapa can be sold at the market at P120.000 to P150.00 per kilo