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  1. Hello! Thank you for this recipe! Tried it and my family loves the tinapa. I used butterfish and pike mackerel (I think it’s also called Japanese mackerel).

    I’ll make it again!

  2. 5 stars
    Wow! This is really good! Thank you for sharing. I only used 1/4 cup lemon juice as that was all I had. My husband loved it. Tastes like the authentic tinapa.

    1. Hi Nanette,
      I’m glad you like my Tinapa recipe. It’s ok you can adjust the recipe as you like.
      Thank you and keep safe!

      1. 5 stars
        Hi Mia,
        I have made this a number of times. Everyone loves it.
        I usually make tinapa everytime my husband goes fishing.
        Believe it or not, we decided to bring some to the Philippines on our recent trip.
        It is that good!!!!! <3

        1. Hi Nanette,
          Thank you for trying the recipe! I also make tinapa every chance I get. I’m thrilled that you like it. Hope you had a great time visiting the Philippines.

    1. Hi Ruby,
      Drain the liquid and you can use it for another batch and just add a bit more liquid smoke.
      Bake the salmon on a baking grill with a baking sheet to catch any excess liquid from cooking.
      Enjoy and let us know how it went using salmon.

  3. This turned out great, but not quite as smokey as I hoped. Next time I’ll add more liquid smoke.

    1. Hi William,
      Yes, the more liquid smoke you add the more smoky the flavor is. Thanks for dropping by. Cheers!

  4. 5 stars
    Masarap at malinamnam!!
    Made this last week and we have been eating the tinapa for breakfast almost everyday. Next time I will put a little bit more smoke flavoring and make enough brine to cover all the fish.
    Thank you for sharing your recipe.

    1. Hi Lyn,
      Thank you very much for the positive review! So happy that you enjoyed the recipe and that the tinapa turned out good.

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