tinapa - optional

Tinapa is a Filipino cured and smoked fish product, typically prepared from small whole fish such as milkfish (bangus), mackerel, or herring. The fish are gutted, salted, and traditionally dried in the sun before being cold-smoked over hardwood fires or other smoke sources, resulting in a deep amber to dark brown exterior. The smoking process imparts a distinctive savory, smoky flavor while the salting acts as a preservative, extending shelf life significantly. Regional variations exist across the Philippines, with different provinces employing distinct smoking techniques and wood types that influence the final product's character and intensity.

Tinapa is a staple protein in Filipino cuisine, commonly served for breakfast alongside rice, vinegar-based dipping sauces, and fresh vegetables such as tomatoes and onions. It is eaten as-is after minimal preparation—typically just flaking the meat from bones—or incorporated into heartier dishes such as tinapa soup, salads, and rice bowls. The ingredient's concentrated savory and smoky profile makes it suitable for pairing with acidic elements like calamansi or vinegar, which cut through its richness. Beyond the Philippines, tinapa has gained presence in Filipino diaspora communities and in Southeast Asian markets catering to Filipino populations.