Tinapa

Tinapa, a Filipino term, is fish cooked or preserved through the process of smoking.

The fish species which are commonly used for making tinapa could either be galunggong (scads) or bangus (milkfish).

The root word tapa in Philippine languages originally meant fish or meat preserved by smoking.

In the Spanish Philippines, it came to refer to meats (modern tapa) preserved by other means.

[3][4] This cooking article about preparation methods for food and drink is a stub.