Paksiw na Tulingan

Tulingan or English name called “mackerel tuna” is extremely buff; in other words, it has dark red meat, probably the result of the vigorous and powerful swimming it does in large schools in ocean waters. Thus, this fish is best prepared grilled as it holds up well to the open flames and its dense flavorful meat is excellent for dipping in any number of Pinoy sawsawan or dipping sauces. All you need to do is remove its guts and salt it before putting it over a charcoal fire. I find the meat of this fish a bit too dark for my liking. It is an oily fish and possesses a strong flavor.


  • 2 pieces Tulingan fish
  • 1 whole garlic, minced
  • 1 onion, minced
  • 1/2 cup minced ginger
  • salt and pepper
  • 1/3 cup vinegar or apple cider vinegar
  • 1/4 cup water

Cooking Procedure:

  • Remove gills and innards of tulingan. Using scissors cut fins and twist tails and pull it out. Wash fish thoroughly drain and slice diagonally.
  • Arrange sliced tulingan side by side, add water, vinegar, ginger, garlic, and onion. Cover and simmer in a medium heat for 10-15 minutes.
  • Season with salt and pepper to taste and simmer for another 10-15 minutes or until liquid is reduce to thick consistency but not dry. Serve hot.

Cooking Tips:

  1. Optional: Garnish it with leeks and spring onion.
  2. You can also add with coconut milk and result is Ginataang tulingan.
  3. Add some green long chili.
  4. Add minced red chili for having a spicy tulingan.
  5. Good partner also with sweet pototoes “kamote’.

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