Comments on: Tinapa & Daing / Smoked & Dried Fish

By: Charles C. Paloma

Charles C. Paloma — Thu, 07 May 2009 05:50:59 +0000

I want technology or equipment in preserving fish through dry in any climate condition> What i mean is wet and dry season.

By: maxlom

maxlom — Mon, 27 Apr 2009 04:30:46 +0000

Hello Marketman,
I want toknow how to make Dried Tuyo.

Ty.

By: Dexter Camba

Dexter Camba — Sun, 26 Apr 2009 14:20:51 +0000

Dito ako sa Bohol. Can u refer me to a tinapa maker in the province?

By: maricel

maricel — Mon, 20 Apr 2009 02:12:02 +0000

hello guys…
im a dried fish supplier of good quality dried fish from masbate if u need a dried fish supplier just text me here, 639283893761 or email me, curtmarlove@yahoo.com

By: caesar castillo

caesar castillo — Fri, 17 Apr 2009 15:19:34 +0000

all you need to know in processing smoked fish or tinapa the original way how its done here in cavite (julugan) tanza . most of the tinapa sold in manila came here. as you may noticed the taste smell and saltiness depends on the formula in the brine or “berokan” salt and water solution for boiling the fishes before smoking. the next step is smoking… the composition of wood do affects the smell and taste . local furniture shops are a great source of “tatals” or rough wood carvings debris. are used inside makeshift oven for smoking fish. my wife is an excellent producer of tinapa and daing here in cavite… queries are welcome at 09215582550 or email me at caesarz3@yahoo.com dealers and enterprenuer welcome po.