Do you eat the skin of tinapa (smoked fish)?

hello myl, Oh yeah, it's been a long time since I have eaten smoked fish too. my kids don't eat smoked fish that is why i seldom bought one, I ended finishing the whole pack (sometimes 5 big fishes in one pack) duh ...

We also don't regularly have tinapa as viand because just like you, not all of us in the family eats tinapa.

I can see imagine your face finishing the whole pack

That's too bad! Maybe you can prepare them during days when you don't have work.

Yeah, i prepare tinapa and fried rice sometimes on weekends.

I think we would be safe if we cook the tinapa first before eating it. Frying it in a hot pan will surely kill all the bacteria in the skin.

Oh, I was talking about tamban tinapa. I don't eat the skin of smoked milkfish, too. Whengcat and ardoy mentioned smoked gg but I have never eaten one, and they said they can eat the skin of it. I'm sure I will, too since gg has a super thin skin with no scales.

Oh, that's an excuse. Too scaly. I think I haven't tried gigi too. I've tried milkfish and alumahan.

Hey... I know palabok and luglog!!! But I didn't know you can put tinapa on it. I have only eaten palabok and luglog with chicharon.

tinapa in "palabok" is a variant and it tastes very good but again it depends on who's eating it, "chicharon" or pork pops (crushed) is standard ingredient, again there are many ways to do it depending on what is available or in season, some put pork strips which I do not like and we do not do, some like it with squid but not everybody likes it and depends if its available, I love shrimps in palabok but don't know if every body does, our palabok seems to lean more on sea food like mussels and oysters,squid and shrimps if it's available or cheap depending on the season.

I love smoked milkfish especially those from Batangas but I don't eat the skin.

I think that's very practical way of living. We're not that rich and we eat tinapa and tuyo for viand once in a while but I just couldn't bring myself to eat the skin/scales. Even with tuyo, I skin it first before I eat it. I don't even eat the head and the bones. I save it for the dog, at least.

Well, we sometimes have tinapa over dinner, too. But it's usually during breakfast because it's best partnered with fried rice. Yum yum!

Ah yeah. I think the key to enjoying tinapa is the condiment, and that's vinegar.

Oh yeah, I should have mentioned what kind of tinapa it was. It was tamban. I also don't eat the skin of smoked milkfish. I have never seen nor heard of smoked gg. But I'm sure even its skin will be eaten since it has no scales.

I have never eaten smoked tilapia. I don't eat its skin when it's grilled so I'm probably sure I won't eat its skin, too if smoked.

I hope you had a good lunch!

Second time I heard of smoked gg. I have never really heard or seen smoked gg.

Yup, tomato adds a nice flavor to anything fried.