A Multitude of Islands, A Multitude of Salted Fish Varieties

 For many Indonesians, salted fish is a cherished simple pleasure in life. It pairs perfectly with steamed rice and fiery sambal (chilli relish), all savoured by eating with your right hand. Happiness is found in the simple things for the majority of Indonesians!

Viewing the vast range of salted dried fish at the Namlea, Traditional Market, on Pulau Buru

A Multitude of Islands, A Multitude of Salted Fish Varieties


Indonesia, like many Southeast Asian nations, utilizes various curing techniques to produce salted fish. Drying or salting with edible salt or brine is among the oldest food preservation methods. Salt prevents the growth of microorganisms by extracting water from their cells through osmosis. Most bacteria, fungi, and other harmful organisms cannot survive in a highly salty environment, while the salt imparts a distinct savoury taste to the fish.




Being the largest archipelago globally, Indonesia's oceans are home to a diverse range of edible sea creatures, many of which are sold in local markets. The fish variety, curing methods, types of salt, and environment all influence the flavour of Indonesian salted fish products. The local air also contributes to the fish's flavour, as microbacteria in the air create a unique taste. Therefore, fish dried under the sun possess a distinctive flavour specific to the region.


Fish ready to eat takeaway style with sambal ready in the plastic bags.

From personal experience, I have observed that drying fish under low heat using a dehydrator or oven results in a different flavour and texture. The authentic flavours of Indonesian fish are best achieved using the tropical sunshine method, producing a unique and exceptional taste.



A couple of my salted fish favourites, many of you may know this dish, is the renowned Ikan Teri Medan (salted anchovies) and Ikan Jambal Roti Pantura (salted giant catfish), each offering distinct tastes based on their respective regions.


We can use the use of salt and sun to preserve not only our fish much of our produce onboard. Many techniques are available and they are great to use if we have leftover produce, better to preserve than throw out. Check this blog post on preserving

 ▶️ https://tinyurl.com/PreservingOnABoat


I would love to hear if you have other preserving ideas that would be useful onboard, leave a note in comments 🔽 cheers K




If you would like to see the moving pictures of our time at Namlea Markets, Pulau Buru, Indonesia you can watch it here. 👉 https://tinyurl.com/DreamtimeSailEp89






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