Tinabal may be classified under fermented products; however, the fish retains its original shape, so its under salting. It is a popular product in the Visayan region particularly in Leyte. The most commonly used species for this product are parrot fish and frigate tuna. Tinabal is consumed as a main dish added to vegetables, or fried and sauteed with tomatoes after freshening for three to four hours with constant changing of water.
Materials and Equipment
- Parrot fish
- Salt Plastic pail or basin
- Remove adhering material from the fish and wash with fresh water. Scale, eviscerate, split and wash thoroughly.
- Soak the cleaned fish in 10% brine solution for 1-2 hours. Drain for few minutes. Mix salt with fish. Set aside 1/4 of the salt for resalting the fish.
- Pack the salted fish in plastic pail or basin. After 24 hours, drain the fish and repack in the remaining salt.
- Store at room temperature for one to two weeks.
source: Techno-Tulong – www.stii.dost.gov.ph