TINAPA is the Filipino term for fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from shortfin scad known locally as galunggong, or from milkfish, which is locally known as bangus
Smoked Trout The only thing better than catching the fish, is smoking them on your Traeger. We put together an awesome brine for trout that imbibes serious flavor. Give it a few hours of Traeger smoke, and reap the rewards of a hard day of casting.
Smoked Rainbow Trout: This rainbow trout brine and smoking recipe adds a mild sweet flavor and flakey-firm texture to your fish. Serve on sourdough bread or wheat things with cream cheese, capers and a little diced red onion.