Tinapa or smoked fish can be found almost anywhere in the country, making it one of the easiest picks for lunch or dinner.
One of Pingping’s children, Guada De Guzman-Abrera, decided to turn the brand into a one-stop pasalubong shop for tourists who wish to taste Samar’s different delicacies.Some of the well-loved products from Samar that can be found in her store are corioso cookies, tahong crackers, locally-sourced honey, and other dried fish and goods.
They then thoroughly wash the fish, carefully remove the entrails, and make sure that the stomachs don’t get damaged in the process.or wooden tray, and then start the smoking process, which lasts for about 30-45 minutes. Abrera said it is important to remove everything, including the black parts of the intestine, to avoid the buildup of smell, molds, and worms. This is one of the reasons why they don’t use“If you have ever seen round scad, you’ll notice that you can’t remove everything — including the intestines — as the stomach will get damaged. But you have no choice but to clean the stomach, so it would eventually get damaged,” she said.
De Guzman-Abrera said they source their fish from the city alone because longer travel time lead to the fish bloating. This also allows her to support local fishermen in Calbayog at the same time.
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