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.

By: lui

lui — Sat, 07 Mar 2009 19:28:14 +0000

accdg to my taste buds, best tasting tinapa fish are of the herring family, ie., tamban, kabasi etc. And of course,bangus (non-herring spc.). the other species of fish for tinapa? p’wede na. p’wede kaysa wala.

By: jeth lamangan

jeth lamangan — Tue, 13 Jan 2009 11:34:57 +0000

Just want to comment on the way we do our smoked fish. From my researches of making smoked fish , the fish are not parboiled after brining. Is this the reason why most of our tinapa sold in the market does not looked smoked but rather smoked paint to make it looked like smoked? I’m interested in making smoked fish to augment my income and so I did researches on how other countries do it. I even did some and I’m on the proess of making and marketing them. It is different from what is sold in our markets.

One thing, why is our tinapa placed in a newspaper as matting? Is it safe when we know that newspaper has chemicals on it because of the prints?

By: Richard Delayco

Richard Delayco — Sat, 12 Apr 2008 23:31:20 +0000

Hi there can you help me, I’m interested on the preservations of dried fish in olive oil like herring fish or any other fish available, do you have some procedures on how to do it? thanks very much in advance marketman….love ur articles

By: sylvia

sylvia — Sat, 29 Mar 2008 11:54:25 +0000

im into appropriate tech and i make tinapa using a simple device. in a kawali, put a cup of bigas(rice) the cheap quality or rice hulls or palay, whichever is available. on top of the rice layer, sprinkle 2 tbsp of brown sugar. Put a rack (or a wire mesh) over the sugar and rice, at least 3-4 inches away. On this wire mesh, arrange your soaked and blanched fish. Cover the kawali and heat to slow medium. When the rice starts to burn,the sugar will produce a sweet smelling smoke and will fill your covered kawali and smoke your fish beautifully. Lower your fire to low and wait for 30 min to 1 hours, depending on how smoked you want your fish to be.

By: Jaf

Jaf — Wed, 19 Mar 2008 18:23:50 +0000

Hi! I want to engage in dried fish business but I do not know where to sell it. Please help find locations or areas where people usually buys dried fish in bulk. Thank you!