bisnisrakyat.id - Indonesia, as a maritime country, has abundant marine resources, including fish as one of the main products. However, due to its perishable nature, fish requires preservation techniques to maintain its quality and extend its shelf life. Fish preservation has also become part of the culinary culture in various regions in Indonesia. Here are some popular types of fish preservation in Indonesia.

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1. Salting

Salting is the simplest and most common method of fish preservation in Indonesia. The process involves applying salt to the body of the fish to reduce the moisture content and inhibit the growth of microorganisms. Salting is often used for fishes such as anchovies, tuna, or mackerel.

The end result of salting is usually salted fish that lasts a long time and can be processed into various dishes, such as salted fish sambal or salted fish fried rice. Some regions, such as Java and Sumatra, are famous for their specialty salted fish.

2. Smoking

Smoking is a fish preservation technique that is also widely practiced in Indonesia. Fish is smoked using wood or sawdust as fuel. This process gives the fish a distinctive flavor and delicious aroma.

Types of fish that are often smoked include mackerel, milkfish, and stingray. Examples of famous products from smoking are smoked fish from Sidoarjo in East Java and salai fish from Sumatra, which is often used in dishes such as salai fish curry.

3. Ripening by Fermentation

Fermentation is a fish preservation technique that uses the activity of microorganisms to change the properties of fish. This technique produces unique products with distinctive flavors and aromas. In Indonesia, fish fermentation often results in products such as:

- Peda: Salt-fermented fish, usually made from mackerel. Peda is popular in areas such as West Java and is often consumed as a side dish for rice.

- Bekasam: A fermented product made from freshwater fish, such as mujair, with a mixture of salt and rice. Bekasam is known in areas such as South Sumatra and Kalimantan.

4. Drying (Sunning)

Drying is a traditional method that uses sunlight to reduce the moisture content in fish. This technique is particularly effective in areas with hot weather, such as the coasts of Indonesia.

The product that results from drying is usually dried fish, such as dried anchovy, dried layur, or dried snakehead. These dried fish are often used as ingredients in dishes such as stir-fried dried fish or mixed in sambal.

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5. Canned Fish

Although it is more modern, fish canning is also one of the widely used preservation methods in Indonesia, especially for commercial products. The process involves cleaning the fish, adding seasonings, heating, and packaging in airtight cans.

Canned sardines and tuna are popular preserved products that are easily found in the Indonesian market. These products are practical and durable, making them suitable for daily consumption.

6. Preservation by Pemindangan

Pemindangan is a combination of salting and boiling that results in long-lasting and savory fish. Pindang fish is commonly found in Indonesian traditional markets and is often used for daily cooking.

Fish that are often made into pindang include tuna, mackerel, and layang. Pindang is popular in Java and Sumatra, with a variety of flavors and ways of serving.

7. Abon Fish

Abon fish is a long-lasting fish preservation product due to its very low water content. The manufacturing process involves boiling, crushing, adding spices, and frying until dry.

Abon Fish is usually made from mackerel or tuna, and this product is popular in many parts of Indonesia as a complement to rice or as a snack.

8. Frozen Fish

Freezing preservation is a modern technique that allows fish to remain fresh for long periods of time. The process involves storing fish at very low temperatures to inhibit bacterial growth and slow down the spoilage process.

Frozen fish is widely used in the modern fishing industry in Indonesia, especially for export. Fish species such as tuna, snapper and shrimp are often preserved in this way.

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Conclusion

Indonesia has a variety of fish preservation methods that not only aim to maintain the quality of the fish but also enrich the taste and cultural value. From traditional techniques such as salting and fermentation to modern methods such as freezing and canning, each technique is unique. With these different ways of preservation, fish remains one of the main sources of protein that people across the country can enjoy.