The Fish Tapa

CEBU, Philippines - Summer is far from being over. In fact, the country is not even halfway through it, just as the Philippine Atmospheric, Geophysical and Astronomical Services Administration has recently reminded the public to brace for  a possible continuing El Niño all throughout the year. Sadly, the dry spell is something no ordinary mortal can claim to have power over. So, might as well take advantage of the sunny days - and, incidentally, of the boatloads of harvest from Cebu's fishing grounds, and start discovering one's knack in preparing a local favorite homemade treat - the fish tapa.

The fish tapa is a specialty most well-liked by health-conscious people. Some would not miss a week - others a day - without the fish tapa being part of their food plan. It is a healthy alternative to pork tocino. Many mothers and housewives, too, find the seafood treat easy to prepare and cook - it's no wonder why it has become not only a popular breakfast item but also an ideal "baon" or snack for the kids and kids-at-heart alike.

Even guests and travelers to Cebu don't just come to visit the interesting spots. For them, the trip would always seem incomplete without buying a pack or two of fish tapa at the Taboan Public Market and at certain supermarkets or having a bite of this yummy seafood delight. The filefish, locally known as saguksok or subagyo, is one of the most sought-after fish varieties used as fish tapa.

The tapa-making process involves the age-old method of sun-drying. That's right - this method is as old as the sun whose power is utilized to dry up or even cook the catch in heat. This is most popular in the Philippines where temperatures are always high and relatively low in humidity. Filipinos are big fans of this process because as compared with other food preservation methods, sun drying is quite simple and most equipment is already on hand. Well, it's pretty economical, too.

But the process may not really be as simple as climbing up to the roof and laying the fish on a surface then wait for a couple of days. There's a technique to make sure the process is hygienic and the finished product tasty. The website www.kusina101.com shares a step-by-step guide in preparing a fish tapa from the Department of Agriculture - Bureau of Fisheries and Aquatic Resources:

Ingredients:

5 kg fish (preferably subagyo or saguksok; or milkfish, carp, tilapia etc.)

3 cup soy sauce

1 tbsp ground pepper

3 cloves crushed garlic

3 cup brown sugar

Cooking oil

Procedure:

1. Fillet the fish. Form fillets into rounds or cut in four-inch lengths.

2. Mix the garlic, brown sugar, soy sauce and pepper together to dissolve.

3. Pour the mixture over the fish fillets.

4. Marinate for six hours. Drain.

5. Sun -dry. Pack in polyethylene bag and seal or simply store in tight container.

6. Keep refrigerated for much longer storage.

Note: Cooking the fish tapa can be a little tricky, since it requires the right heat. The sugar in the tapa easily burns in excess heat. Yet as too much heat will burn the fish tapa, too low heat may also undercook it.  A right amount of heat will yield a tapa that's both crispy and meaty, with the saltiness perfectly complementing the sweetness.  (FREEMAN)