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Spicy Gourmet Tuyo in Oil

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An appetizing Filipino fish delicacy. This gourmet tuyo is made from dried herrings soaked in olive oil with spices. In it’s ordinary form, dried herring is usually fried and serve in breakfast with fried rice, chopped tomatoes and fried scrambled eggs. But you can make a gourmet breakfast by serving this spicy tuyo in a mixture of corn oil and olive oil. And with the regard to preparing the dried hearing, some prefer the head of the fish intact. Since it is the tastiest part of the tuyo when it is crispy fried. This spicy tuyo is also great when you eat it with dilis fried rice at breakfast!

Gourmet Tuyo: A Delicious Twist on a Classic Filipino Delicacy

The humble tuyo, or dried herring, has long been a staple in Filipino households, often enjoyed with a steaming plate of garlic fried rice and scrambled eggs. But did you know that this simple fish can be transformed into a tuyo delicacy with just a few ingredients? By infusing dried herring with olive oil, garlic, and a kick of chili, you can create a spicy gourmet tuyo in oil that adds a new level of flavor and sophistication to a beloved dish.

The Evolution of Tuyo: From Simple to Sophisticated

For many Filipinos, tuyo is more than just a meal—it’s a reminder of home. Traditionally, dried herring is pan-fried until crispy and served as a hearty breakfast alongside tomatoes and rice. Its strong, salty flavor pairs perfectly with fresh ingredients, making it a go-to comfort food. However, over the years, innovative cooks have found ways to elevate this dish beyond its rustic roots.

The concept of preserving tuyo in oil comes from the desire to prolong its shelf life and enhance its taste. When you add olive oil and spices, the once-simple fish becomes rich, flavorful, and ready to serve at any time. It’s a fantastic addition to your pantry, especially for those busy mornings when you want something quick yet satisfying.

Preparing the Fish: The Key to a Great Gourmet Tuyo

To make tuyo in oil, it all starts with the dried herring. Begin by removing the head, tail, and soft parts of the fish. Some cooks prefer to keep the head intact, as it crisps up beautifully when fried, adding an extra layer of texture. Once the fish is cleaned, fry it in a bit of oil until golden brown. This step enhances the flavor of the fish and ensures it has the perfect crispy texture.

If you’re meticulous, you can remove the scales and bones after frying, but don’t worry if this seems tedious. Many people leave the bones in since they soften once soaked in oil, and they add an extra bit of crunch. Once fried, the fish is set aside while you prepare the aromatic oil infusion.

Infusing Flavors: A Dance of Spice and Aromatics

The heart of this gourmet tuyo recipe lies in the oil. A combination of corn oil and olive oil creates a balance between richness and lightness. Begin by heating the oils in a pan and adding slices of garlic, frying them until they turn golden. The aroma that fills the kitchen at this point is irresistible, as the garlic imparts a fragrant depth to the oil.

For the spicy kick, small bird’s eye chilies, known locally as labuyo, are added to the oil along with a touch of vinegar. This slight acidity helps cut through the richness of the oil while preserving the fish longer. Paprika adds an earthy note, rounding out the flavors with a hint of smokiness. Once this vibrant oil mixture is ready, it’s poured over the fried herring, ensuring every piece is submerged in this flavorful bath.

Patience is a Virtue: Letting the Flavors Meld

While it might be tempting to dig in right away, the true magic happens after the fish has had time to sit in the oil for a few days. This allows the spices to penetrate the fish deeply, making each bite more flavorful than the last. Store the fish in a clean, airtight jar in the refrigerator, and when you’re ready to serve, simply reheat it gently on low heat. To add a finishing touch, sprinkle some toasted garlic over the top for an added crunch and an extra burst of flavor.

The Art of Gourmet Tuyo Preservation: Canning for Long-Lasting Goodness

One of the best parts of making gourmet tuyo in oil is that it can be preserved for months, thanks to the canning method. By sterilizing glass jars and sealing the fish properly, you can enjoy this gourmet delicacy for up to six months. This process not only extends its shelf life but also ensures that the flavors develop further over time.

Proper canning involves boiling the jars in water to create an airtight seal. Once cooled, if the center of the lid is sunken, you’ll know that the seal is secure. If not, the process can be repeated until the lid is properly sealed. This method is perfect for preparing batches of gourmet tuyo in advance, whether for personal enjoyment or as a thoughtful homemade gift.

A Taste of Tradition with a Modern Twist

What makes tuyo in oil so special is how it bridges the gap between traditional Filipino cooking and contemporary flavors. It takes a dish many grew up with and transforms it into something new, exciting, and undeniably delicious. The combination of the familiar salty taste of dried herring with the richness of olive oil, the heat of chilies, and the aromatic punch of garlic elevates this everyday ingredient into a gourmet experience.

Whether you’re serving it for breakfast, mixing it into pasta, or topping it on crusty bread, this flavorful fish in oil is sure to impress. Not only does it make for a convenient meal, but it also brings a sense of nostalgia with each bite—a reminder of the comfort of home, reimagined for today’s tastes.

In the end, it is more than just a dish. It’s a celebration of Filipino culinary creativity, where tradition meets innovation in the most delicious way possible.

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4.89 from 9 votes

How To Make Spicy Gourmet Tuyo in Oil

Gourmet Tuyo is a Filipino delicacy made from dried herring preserved in a flavorful blend of olive oil, spices, and aromatics, offering a rich and savory twist to the traditional fish.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Filipino
Keyword: gourmet tuyo, tuyo in olive oil
Servings: 4 servings
Calories: 375kcal
Author: Manny

Equipment

  • frying pan
  • jars
  • Pots

Ingredients

  • 1/2 kilo tuyo dried herring
  • 1/2 cup corn oil
  • 1/2 cup olive oil
  • 2 heads garlic crushed
  • 1 tablespoon labuyo chopped (red hot chili peppers)
  • 1/2 cup vinegar
  • 1 teaspoon paprika

Instructions

How To Make Gourmet Tuyo in Oil:

  • Remove head, tail and soft parts of the tuyo. Fry in a little cooking oil and remove scales and the fish bones. But if removing the fish bones is tedious to you, you can leave it in the tuyo.
  • Arrange in a large bottle or covered dish.
  • In a casserole, heat corn oil and olive oil. Fry garlic until golden, add labuyo and vinegar.
  • Bring to a boil and add paprika. Pour over tuyo, cool and store in the refrigerator.
  • Serve after a few days to allow flavors to blend.
  • When ready to serve, heat over low fire and sprinkle with toasted garlic.

How to Bottle the Tuyo using the Canning Method: (Store the tuyo up to 6 months)

  • Buy some glass jars with metal lids according to your size preferences.
  • Sterilize the jars and lids by boiling it for 5 to 10 minutes. Remove the jars and lids from the water and let them dry in a strainer.
  • Put the tuyo in the jars and close it with the lid. Close it tight but don't over do it because you might break the thread of the metal lid.
  • Put tap water in a big pot just enough to cover the jars and put a metal rack on the bottom inside the pot so the bottles won't shake when the water is boiling.
  • Put the jars in the pot with enough space on each other. Bring the water to a boil then lower the heat and simmer for 15 to 30 minutes.
  • Turn off heat and remove the jars from the water and place it on a flat surface like a wooden table and let it cool overnight or 24 hours.
  • When you see the center of the metal lid is sunken, it means the jars are air tight and the tuyo in oil can last up to 6 months.
  • If you can still press the center of the metal lid and moves up and down, it means the seal has failed and just repeat the process above until the lid is sunken.

Video

Notes

Cooking Tips:

Choose Quality Dried Herring

For the best gourmet tuyo, always start with high-quality dried herring. Look for fish that has been properly dried without being overly salty or brittle. The better the quality of the fish, the more flavorful and tender your final dish will be.

Balance Your Oils

A mix of corn oil and olive oil creates the perfect balance of flavor and texture. While olive oil provides a rich, robust taste, the corn oil ensures the dish doesn’t become too heavy. Using both helps the fish absorb the spices evenly, giving it a well-rounded flavor profile.

Allow Time for Flavors to Develop

Patience is key when making tuyo in oil. Let the fish sit in the oil mixture for at least a few days before serving to allow the flavors to meld. The longer the fish soaks, the more intense and delicious the final result will be.

 

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Reader Interactions

Comments

  1. Hi sir! How many days is “a few days” to be served po … tsaka gaano katagal ma expire. Balak ko po kasi ibusiness sana with your recipe. Thank you!

    • Hi Beryll, siguro mga 1 to 2 days bago sya i serve. Kung hindi mo siya ilalagay sa ref madali sya masira pero pag ilalagay mo sa ref mga 1 to 2 weeks siguro. Kung gusto mo sya i business kailangan mo ng canning method para tumagal ng 6 months. Madali lang yun. Bibili ka lang ng mga glass jars tapos sterilize mo muna. Papakuluan mo lang ng mga 10 minutes. Tapos patuyuin mo mga jars. Ilagay ang tuyo at isara ang jars, Tapos pakuluan ang bote ng 15 minutes. Hanguin at ipatong muna sa lugar na hindi sya magagalaw. hayaang lumamig siguro mga overnight. Then pwede mo na ibenta.

    • I haven’t tried it but I think vegetable oil can be used. Just experiment on a few jars and see what is the outcome.

  3. Hi sir bumili po ako ng salinas na tuyo pero nafried ko naman siya kaso napansin ko na yung tinik nya matigas at kapag kinain mo matitinik ka ano po b klase ng tuyo? At paano po gawin na pwede na makain pati tinik salamat po

    • Hi Len, Di ko lang sure kung bakit matigas yung tinik baka kailangan lang iprito hanggang maging crispy pati yung tinik. Pero in my case, inaalis ko yung tinik pag kumakain ng tuyo. Hindi namin sinosobrahan yung pag prito kasi mapait na parang sunog.

  4. 5 stars
    Ever since dito talaga ako sa site na to natutu maluto mapa kare kare to this gourmet tuyo haha lahat na ata ng ulam na naluto ko dito ko tinitingnan!

    • HI Maidy, Maraling salamat! Nakaka taba naman ng puso and nakaka inspire naman mga sinabi mo! Mabuhay ka!

    • Hi Raquel, can’t tell exactly how many bottles because it depends on the size of the bottle and how many pieces of tuyo you will put on each bottle.

  7. 5 stars
    Hello…i am interested with this tuyo gourmet but can i substitute dried pusit instead of dried fish?Thank you in advancefor yourreply.

  8. 5 stars
    Ive been a fan of this site po, ang dami ko na din natutunang luto dito. And sobrang thumbs up ako =).
    Ask ko lang po kasi yung iba naglalagay ng sugar, ano po ba mas masarap with or without sugar? Thanks po!

    • Hi Alex, thanks for sharing your feedback and the kind words of course. Regarding the sugar, siguro yung iba kaya nilagyan ng sugar baka nag experiment lang sila at nagustuhan nila lasa. Siguro nga masarap din yun parang kumakain ka ng spicy sweet fried dilis yung kulay pula na nabibili sa sari-sari store.

  10. Hi Manny!

    I have a simple tuyo sardines in jars using a pressure cooker. Starting from 2 kilogram of Tunsoy Tuyo, simply rehydrate them for a day replacing the water every now and then. This is to lessen the saltiness. I didn’t even to cut off the heads nor taking out the scales, tails and fins.

    Next day, I pack them up in small jars with 1 tablespoon of sugar per jar, 1 bay leaf, some peppercorns and 1 or 2 labuyo peppers. I skip the pickles and carrots. I then fill the jar with corn oil up to the headspace. I pressure cooked them for an hour and that’s it.

    I eat the tuyo discarding nothing hehehe… So good as Tuyo in oil with bread, for ginisang monggo, etc or even for spaghetti a la puttanesca.

    • Hi Nina, I think you can also use canola oil since they have similar melting point temperature, meaning, they don’t cloud in low temperatures.

    • Hi Mhean, I’m also not sure if you can put carrots if you want the shelf life to be the same as if there are no carrots.

  13. Hi! I have been a follower since I moved from the PH and started craving for traditional Pilipino food. Hope you can also come up with a recipe for tinapa in oil! Super love it!!!

    • Hi Maureen, welcome to this recipe blog and thanks for patronizing it. I really appreciate it! Nice idea of making tinapa in oil. I do hope I can post it soon.

  14. Hi sir! Can I use coconut oil in combination with olive oil instead of corn oil? Will it affect the flavor? Thanks in advance!

    • Hi Maggie, I think there will be no problem regarding the taste if you will use coconut oil. But since coconut oil has high melting point temperature (24°C-25°C) the oil will cloud or solidify in low temperatures. Corn oil(-11ºC) and olive oil(-41ºC) has low melting point temperature.

    • Hi Nicely,

      I think you can omit the vinegar pero parang preservative din yata yun para hindi agad masira. At tsaka hindi yata masarap pag walang vinegar.

  16. Pwede po gumamit ng ibang oil pamalit sa olive oil…medyo mahal po kasi ang olive oil…ano po pwedeng ipamalit

  20. Hello, would like to try this recipe for Christmas giftsand wondering if i could use a vegetable oil instead of corn oil? Or can i mix them like half half? Appreciate the reply.

    • Hi Jef, yes you can use vegetable oil for making bottled tuyo. Just make sure it will not become cloudy or solidify in low temperature.

    • Hi JR, as per the ingredients measurements, since in 1/2 kilo of tuyo you need 1/2 cup of vinegar, then you will multiply the amount to 4. For example, multiply 1/2 cup of vinegar to 4, you will need 2 cups of vinegar for 2 kilos of tuyo.

  22. 4 stars
    Hi, Manny, I brought a few bags (maybe half a kilo) of dried daing. I suspect they are young bangus from the supermarket. What I really wanted to bring home was bottled daing but thought I would save myself the overweight baggage, but now can’t find a recipe. Would you know what to do? Any tips? Thanks!

    • Hi Liz, sorry I’ve not seen a bottled daing before nor a recipe for it. Maybe you can use this bottled tuyo recipe and substitute the tuyo with daing.

    • 5 stars
      Hi! If I may ask, what’s the purpose of putting vinegar? I’ve seen a lot of recipes for gourmet tuyo and some adds vinegar, the others do not. Does it majorly affect the taste compared to the ones without it? I’m thinking it’s only added to prolong shelf life, idk…thank you!

      • HI JYN, I think it has something to do with the taste of the bottled tuyo. Because tuyo is already preserved using salt so I think adding vinegar to prolong it’s shelf life is an overkill. Usually when tuyo is eaten, it is dipped in spiced vinegar to lessen the salty taste of the fish and to make it more appetizing.

  25. Hi Apple, I can’t tell how long is the shelf life of tuyo in oil since it does not contain any preservatives. But as long as you keep it in a refrigerator it will prolong the shelf life.

  26. Hi! Ive been a fan of this site. Tried so many of your dishes and always hit the spot to me and my family. I would like to ask the shelf life of tuyo after bottled? Thank you and appreciate your reply.