How to Make Tinabal or Fermented Fish

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


  1. Remove adhering material from the fish and wash with fresh water. Scale, eviscerate, split and wash thoroughly.
  2. 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.
  3. Pack the salted fish in plastic pail or basin. After 24 hours, drain the fish and repack in the remaining salt.
  4. Store at room temperature for one to two weeks.

source: Techno-Tulong –

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