Vacuum-packed Tinapang Bangus (Smoked Milkfish). Photo by Angie Pastor. For orders in the Metro Manila area, 09369815475.
Tinapa refers to fish that has been smoked. The finished product has a discernibly yellow or even orange tint.
Although any fish can be smoked, the more common ones in the Philippines are galunggong (blackfin scad; scientific name: Alepes melanoptera) and bangus (milkfish; scientific name: Chanos chanos). Lapad, tunsoy, banak, kabasi, hasa-hasa, and tamban can also be used.
Tinapa is often served with steamed white rice, eggs, and tomatoes.