Tinapa, a Filipino term, is fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from blackfin scad (Alepes melanoptera, known locally as galunggong), or from milkfish, which is locally known as bangus. The term tinapa means "prepared by smoking". Tapa in Philippine languages originally meant fish or meat preserved by smoking. In the Spanish Philippines, it came to refer to meats (modern tapa). also preserved by other means. It is derived from Proto-Malayo-Polynesian *tapa, which in turn is derived from Proto-Austronesian *Capa.