Spice-Cured Tinapa
A typical Filipino breakfast usually has fish in it. From the traditional way of simply frying, boiling, or blanching fish, Filipinos have learned other ways of making a more delightful means of preparing and preserving fish.Fish and marine products are now prepared and processed by either smoking, drying, salting, or canning.In the Philippines, smoked fish locally known as tinapa is very popular and has become part of the Filipino meal, especially during breakfast.However, tinapa relatively possesses a characteristic of being smoky and with a short shelf life. In this context, a study on smoked fish was conceptualized and spice-curing technology was developed by the Southern Luzon State University (SLSU) in Lucban, Quezon headed by Prof. Delia Babilonia.This research aimed at in...