Bekasang is a fermented fish condiment from Eastern Indonesia. It is usually found in area around Sulawesi and Moluccas archipelago.[1] The main component of this food is the stomach of fish that is fermented just like shrimp paste[1][2]
One manner of preparation uses salt and is fermented for about a month. Another way from Ternate, uses only the stomachs of tuna. There, it is customary to eat with Sago, garnished with lemon and bird's eye chili.[3]
^ abLee CH, Steinkraus KH, Reilly PJA. 1993. Fish Fermentation Technology. Tokyo: United Nations University.
^Irianto, Prof Dr Ir Hari Eko. Produk Fermentasi Ikan (in Indonesian). Penebar Swadaya Grup. p. 86. ISBN 978-979-002-575-2.
^Matsuyama (2013-11-05). Traditional Dietary Culture Of S. Routledge. p. 360. ISBN 978-1-136-88794-9.
Bekasang is a fermented fish condiment from Eastern Indonesia. It is usually found in area around Sulawesi and Moluccas archipelago. The main component...
shuto — from skipjack tuna (katsuo) Dayok, a similar Filipino preparation Bekasang, a similar Indonesian preparation Anchovies as food Jeotgal Natto Audrey...
sauce) and bagoong. They are sold in sealed glass bottles. Food portal Bekasang, a similar Indonesian preparation Shiokara, a similar Japanese preparation...
A byproduct of the fermentation process is a fish sauce called patis. Bekasang Indonesia Fermented offal, or only stomach of tuna. Bottarga, poutargue...
Global Information