How To Make Spicy Gourmet Tuyo in Oil

4.89 from 9 votes

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

Cook Time15

Total Time25

Course: Appetizer

Cuisine: Filipino

Keyword: bottled tuyo, 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 bottled 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.