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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. 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.

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