Filipino Smoked Mackerel Tinapa

1. Mix salt, water, soy sauce, vinegar, and garlic to create a brine.

2. Soak the mackerel in the brine.

3. Smoke the mackerel until it is fully cooked and smoky.

Serving suggestions

1. Chop the smoked tinapa and serve it with garlic fried rice.

Notes

1. Tinapa is a traditional Filipino dish often enjoyed for breakfast.

2. Store the smoked fish in the refrigerator for up to a few days.