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.
Our most popular recipe! Michigan Memories…Leland’s Smoked Whitefish. Recipe for Fishtown Smoked Fish Spread. You can use any smoked fish in this recipe. Set this out at your holiday party and watch it disappear!