Description
Filipino smoked fish
Technical
Tinapa is a Filipino term for fish cooked or preserved through smoking. It is a native delicacy in the Philippines and is often made from blackfin scad or milkfish,.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
smokywoodyearthycharredsavory
Taste
umamisaltybitter
Texture
firmflakyslightly dry
Wine Analogy
Similar to the smoky notes found in Islay Scotch whiskies
Coffee Analogy
Resembles the charred aroma of dark roast Sumatran coffee
Perfume Analogy
Comparable to the smoky accords in Comme des Garçons Wonderwood
Culinary Applications
Tinapa Fried RicePhilippinesProvides smoky depth to the rice dish
Tinapa SaladPhilippinesAdds protein and smoky flavor to vegetable salads
Tinapa PastaFilipino-Italian fusionCreates umami-rich smoked fish component
Dietary
Gluten-FreeHalalKosherfish
Molecular Pairing
Key Compounds Produced
Guanylic AcidTrimethylamine N-oxide13-Hydroperoxyoctadecadienoic Acid2,5-DimethylfuranMyosin