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!
Spicy Gourmet Tuyo in Olive Oil
Growing up in the Philippines, tuyo was more than just a dish—it was a family tradition. I remember waking up to the scent of crispy fried dried herring wafting through our home in Laguna, where my Lola Auring would fry tuyo early in the morning. She’d pair it with garlic rice, chopped tomatoes, and perfectly scrambled eggs. Those simple breakfasts were always a feast. But as I grew older, I discovered a more refined version of this beloved dish: gourmet tuyo in olive oil. It felt like a revelation, elevating this humble dried fish into a delicacy worthy of gifting and sharing.
The Heart of Gourmet Tuyo
The idea behind dried fish delicacy is simple: take dried herring, remove the harshness of its natural saltiness, and infuse it with bold flavors using olive oil, garlic, and spices. This dish is perfect for beginners who want to explore Filipino cuisine beyond traditional frying techniques. My Tita Belen was the first to introduce me to the idea. She said, “Dried fish doesn’t always have to smell up the house.” She was right. Gourmet tuyo is not only delicious but also a thoughtful way to enjoy tuyo without the usual intense aroma.
This recipe transforms a common breakfast staple into something you can enjoy as a topping for pasta, bread, or salads. It’s versatile, easy to make, and perfect for preserving the essence of Filipino culinary heritage.
Why This Gourmet Tuyo Recipe Works
The process of frying the tuyo before marinating it in oil is key. It removes excess moisture, making the fish crisp and ready to absorb the flavors of the oil and spices. My Kuya Jojo, who used to spend summers in Ilocos, always insisted on leaving the head intact because it gets delightfully crispy when fried. While others may remove it for a more refined presentation, I sometimes keep it on just for nostalgia.
Heating a combination of corn oil and olive oil helps balance cost without sacrificing flavor. The addition of golden garlic and labuyo (bird’s eye chili) gives the tuyo its signature punch of heat and spice. And the vinegar? It’s not just for flavor; it also acts as a preservative, ensuring the dish stays fresh for days, or even months, if canned properly.
A Nostalgic Twist
Every time I prepare gourmet tuyo, I think of my Ate Nina’s stories from her college days in Baguio. She and her dorm mates would whip up bottles of dried herring during rainy weekends, turning it into their side hustle to fund late-night study snacks. She swore that the cold climate of Baguio made the flavors more intense, as the oil solidified slightly, enveloping the fish in a silky coating.
If you’ve never tried this delicacy, you’re in for a treat. Not only does it make for a great addition to any meal, but it’s also a thoughtful gift for friends and family. A jar of this spicy delight says, “I care enough to share something truly special.”
Making Gourmet Tuyo at Home
To make gourmet tuyo, start by prepping the fish. While removing the scales, head, and tail can be tedious, it’s worth the effort for a cleaner and more refined result. However, if you’re like my Tito Bong, who prefers rustic flavors, you can leave the bones intact for an authentic, crunchy bite.
The cooking process begins with frying the fish. This step not only enhances the flavor but also ensures that the tuyo won’t disintegrate when soaked in oil. Once fried, arrange the fish in sterilized jars or a covered dish.
The real magic happens when you infuse the oil. Heat a mixture of corn oil and olive oil in a casserole and sauté crushed garlic until golden and fragrant. Add labuyo for heat, followed by vinegar to balance the flavors. A dash of paprika lends the dish a subtle smokiness. Pour this flavorful oil mixture over the tuyo, ensuring each piece is fully submerged.
The Canning Method: Preserving Gourmet Tuyo
If you want to store your bottled tuyo for months, the canning method is essential. My cousin Marie, who runs a small food business in Cebu, swears by this technique. She spends her weekends sterilizing jars and bottling gourmet tuyo to sell at local markets.
To can, sterilize glass jars by boiling them in water. Once the tuyo and oil are ready, carefully place the fish into the jars, leaving enough space to fully cover them with the oil mixture. Seal the jars with metal lids, ensuring they’re airtight.
Place the jars in a large pot with a metal rack at the bottom to prevent shaking. Cover the jars with water, bring to a boil, then simmer for about 15 to 30 minutes. Allow the jars to cool overnight. Properly sealed jars can last up to six months, making them perfect for long-term storage or gifting.
A Taste of Filipino Heritage
Gourmet tuyo is more than just a dish—it’s a celebration of Filipino ingenuity and resourcefulness. In the past, dried fish was a necessity, a way to preserve the catch of the day in coastal towns like Navotas or Roxas City. Today, we’ve turned this humble ingredient into a gourmet creation, blending tradition with modern techniques.
This spicy delicacy is a testament to how Filipinos can elevate even the simplest ingredients. Serve it with freshly baked pandesal, toss it with al dente pasta, or pair it with creamy scrambled eggs for a luxurious breakfast. The possibilities are endless.
Bringing People Together
For me, making this always brings back memories of family gatherings. One rainy evening, my mother and I worked side by side, frying tuyo and sterilizing jars. It was our bonding time, a way to preserve not just the fish, but also the love and laughter shared in our kitchen.
So the next time you’re looking for a dish that’s easy to prepare yet rich in flavor and tradition, try this gourmet tuyo recipe. It’s not just food; it’s a story waiting to be shared, one jar at a time.
How To Make Spicy Gourmet Tuyo in Oil
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.
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.
hi. im selling herring tuyo and i still have 5kilos of it. Im planning to follow this recipe (tuyo in oil) (-: can i used vegetable oil instead?thank u
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.
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.
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!
With half a kilo tuyo how many bottles can you make? Thanks
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.
Hi Sir…necessary po ba ung paprika sa recipe ng gourmet tuyo? Thanks po.
Hi Rowena, I think you can omit the paprika.
Hello…i am interested with this tuyo gourmet but can i substitute dried pusit instead of dried fish?Thank you in advancefor yourreply.
Hi Mhel, I think you can also use dried pusit instead of dried fish.
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.
Hi! Can I use dried dilis with this recipe? Thanks!
Hi Patricia, yes I think you can also use dried dilis for this recipe.
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 Jack, thanks for sharing your ideas on cooking tuyo in oil. Thanks!
Hi, can I replace corn oil with canola oil? S&R has been out of stock of corn oil lately.
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, im not sure about the shelf life esp/ if i put carrots?
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.
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.
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.
Pwede po bang di na lagyan ng vinegar? Or baka mapanis agad?
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.
Pwede po gumamit ng ibang oil pamalit sa olive oil…medyo mahal po kasi ang olive oil…ano po pwedeng ipamalit
Hi Sophie, pwede po ang corn oil.
What vinegar did you use?
Hi HD, you can use cane vinegar or white (palm) vinegar.
Hi can i use another dried fish?
Hi Marlyn, I think you can use other kinds of dried fish.
Hi manny, can i use a pure olive oil instead of corn oil?
Hi Lyn, yes I think it’s alright to use pure olive oil instead of diluting it with corn oil.
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, what is the ratio of vinegar for 2kilos of tuyo? Thanks!
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.
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.
Hi sir what kind of vinegar do you use? have you tried apple cider vinegar?
Hi Karl,
Removing the fish bone is optional.
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.
No need to remove the “tinik”?
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.
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.
TY much am learning Fil dishes with appropriate technique