Gourmet Tuyo Recipe

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I discovered gourmet tuyo maybe about a decade ago. There was this one stall in Megamall that Paolo would delicately steer me out of every time were passing by. Its called Connies Kitchen and their bottled deli products are just to die for. I used to try and reverse engineer their products all the time. The bottled dulong, bottled daing, tinapa, bangus in corn oil, and of course, the gourmet tuyo.

Looking where to buy gourmet tuyo (dried herring)? You don’t have to. Cooking gourmet tuyo at home is easy and cheaper than buying bottled tuyo.

Click to jump to the Gourmet Tuyo Recipe

Discovering Gourmet Tuyo

About a decade ago, in the bustling corridors of Megamall, I stumbled upon a culinary gem that would change my kitchen escapades forever – gourmet tuyo. Tucked away in a cozy stall was Connie’s Kitchen, a haven of bottled deli delights that my husband would humorously steer me away from, knowing my penchant for these delicious treats. Among their array of bottled dulong, daing, tinapa, and bangus in corn oil, gourmet tuyo shone as a star.

What Makes Tuyo ‘Gourmet’?

So, what catapults humble tuyo into the realms of gourmet? I suspect it’s the olive oil – that golden elixir that transforms the mundane into the magnificent. While traditional tuyo is already a staple in Filipino kitchens, I suspect that bathing it in olive oil elevated it to a status that merits the ‘gourmet’ label.

But let’s not forget our friendly alternatives like canola or corn oil. Healthier and more budget-friendly, these oils are my secret to enjoying gourmet tuyo without draining my precious stash of olive oil. Aside, using canola oil also allows you to put the gourmet tuyo in the refrigerator without the oil freezing up on you.

The Art of Making Gourmet Tuyo

In a sense, making my gourmet tuyo is much like reverse engineering Connie’s Kitchen’s array of deli delights. Each step in the preparation is a careful unravelling and recreation of those flavors that once captivated me. It’s all about selecting the right tuyo – firm, fresh, fleshy, and flavorful. The tuyo shouldnt disintegrte when frying and The process is simple but requires a finesse that only comes with practice. And the oil? It’s not just a medium; it’s a character actor, bringing its own flavor profile to the stage. 

Health Benefits: Olive Oil vs. Other Oils

Now, let’s talk health. Olive oil, often hailed as the heart-healthy hero, is not just about the taste. It’s packed with antioxidants and good fats. But in the ring with canola or corn oil, it’s not just a one-sided fight. These oils bring their own health benefits to the table, making gourmet tuyo not just a treat for the taste buds but also a boon for our well-being.

Gourmet Tuyo with a Twist

Here’s a recipe straight from the Ifoodala group, tweaked with a dash of my personal culinary flair. I’m all about “tancha mode” – that intuitive cooking style that’s more art than science. Use this recipe as a guide and feel free to add your personal touch!

Gourmet Tuyo Recipe



1. Remove the head and tails and the soft part of tuyo
2. Fry in little oil and remove the scales
3. Arrange in a bottle
4. In a saucepan heat corn and olive oil
5. Fry garlic until golden brown
6. Add hot chilies and vinegar
7. Bring to a boil and add paprika
8. Pour over tuyo in bottle cool, seal and refrigerate
9. Refrigerate after 5 days to allow the flavor to blend

Gourmet Tuyo Recipe. All Pinoy. Super Yummy! -Relax lang Mom Filipino Food Blog

Gourmet Tuyo Recipe 1

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Ps, I got the glass bottles for packing here.

Also, I love this Bottled Gourmet Tuyo or this Gourmet Tuyo Olive Oil Version at Lazada if you don’t wanna go thru the hassle.

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